top of page
The best night in town
JACK FRY'S
Served Monday through Friday, 11am - 2:30pm
STARTERS
Soup du Jour
Chef's whimCup
$7
Bowl
$10
Spicy Fried Oysters
Breaded and seasoned oysters, Weisenberger grits, country ham beurre blanc, and green onions.
$19
Mild
Fried Burrata
Panko - crusted with mixed spring greens and green goddess dressing.
$18
Warm Brie Salad
Bibb lettuce tossed in basil-Dijon vinaigrette, topped with melted brie and toasted almonds.
$13
Gluten free
Vegetarian
Beet & Blue Cheese
Roasted red beets, Gorgonzola crumbles, and spring mix greens in a sherry vinegar reduction with spiced candied pecans.
$13
Gluten free
Vegetarian
Spring Salad
Gem lettuce, English cucumber, radish, asparagus tips, and pickled shallots in a champagne vinaigrette.
$13
Gluten free
Dairy free
Vegan
Romaine Salad
Creamy Parmesan dressing, bourbon-smoked black pepper, and crushed pine nuts with a garlic pecorino brioche crumble.
$13
ENTREES
Gnocchi
Parmesan Ricotta gnocchi with fava beans, asparagus, and English peas in a Meyer lemon pesto with tarragon and Grana Padano.
$20
Vegetarian
Pork Tenderloin
English peas, zucchini, squash, red-bell peppers, and roasted fingerling potatoes with Saba and lemon crème fraiche.
$21
Gluten free
Chicken Salad
Roasted chicken breast tossed in créme fraîche with apples, sun-dried cranberries, currants, celery, and red onion. Served with cranberry-walnut toast and spicy pecans.
$18
Ruby Red Trout
Served with a medley of toasted couscous, Swiss chard and blistered cherry tomatoes with tangerine olive oil and a wild ramp aioli topped with crispy buttermilk shallots.
$22
Cobb Salad
Grilled chicken breast with a stacked salad of Dijon vinaigrette-dressed Romaine lettuce, bacon, hard-cooked local egg, tomatoes, green onions, avocado, and buttermilk blue cheese.
$21
Gluten free
Shrimp & Grits
Sautéed shrimp in red eye gravy with Broadbent country ham, cremini mushrooms, and tomatoes. Served over Weisenberger grits and finished with parmesan.
$20
SANDWICHES
Served with your choice of fries or chilled vegetable couscousLobster Roll
Butter-poached lobster tossed in crème fraiche, lemon, and herbs on brioche.
$24
Short Rib BLT
Bourbon-braised short rib on sourdough with bacon, white cheddar, lettuce, tomato, and horseradish crema.
$17
Hot Honey Fried Chicken Biscuit
Crispy honey-glazed breast, whipped feta and creamy slaw on a house-made buttermilk biscuit.
$19
Fish Sandwich
Panko-breaded and fried Atlantic cod on toasted pullman bread with Sriracha aioli, house pickles, red onion, tomato, and lettuce.
$18
Jack's Burger*
Eight ounce USDA prime beef patty with caramelized onions, lettuce, tomato, and house pickles on brioche, served with fries. Available with cheddar or Swiss.
Add brie, blue cheese, or pepper-jack cheese, bacon, fried egg, or bacon jam $1.50.
$21
DESSERTS
Chocolate Raspberry Truffle Cake
Dark chocolate flourless cake, Framboise macerated raspberries, chocolate ganache, raspberry coulis
$11
Gluten free
Banoffee Pie
Sliced bananas atop soft hazelnut toffee in a Biscoff cookie crust, finished with whipped crème fraiche.
$11
Vegetarian
Créme Caramel
Caramelized vanilla custard and caramel sauce.
$11
Gluten free
Vegetarian
Spanish Cheesecake
Caramelized crustless cheesecake, apple crumble, Huber’s apple cider caramel
$11
Vegetarian
Bourbon Pecan Olive Oil Cake
Olive cake drizzled with chocolate ganache, bourbon caramel, and bourbon-smoked sea salt.
$11
Vegetarian
Cobbler
Seasonal fruit, biscuit topping, and vanilla ice cream.
$11
Vegetarian
Ice Cream
Toasted marshmallow ice cream with caramel swirl and chocolate stracciatella. Provided exclusively to Jack Fry's by local maker Louisville Cream.
$9
Gluten free
Vegetarian
Sorbet
Rotating flavor
$9
Gluten free
Vegan
*Consuming raw or undercooked foods may increase the risk of food-borne illness.
PLEASE INFORM YOUR SERVER OF ANY FOOD ALLERGIES.
A charge of $5 will be applied to all split entrées.
20% Gratuity added to parties of 5 or more.
Menu subject to change during special events.
Executive Chef
DUNCAN WILLIAMS
Executive Sous Chef
KYLE THOMAS
Sous Chef
SCOTT FINN
Pastry Chef
AMY ROBERTS
bottom of page