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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
Frittata
Goat cheese, artichoke hearts, and sundried tomato mini frittatas served with fresno chile jam and lightly dressed baby kale.
$16
Vegetarian
Warm Brie Salad
Bibb lettuce tossed in basil-Dijon vinaigrette, topped with melted brie and toasted almonds.
$13
Gluten free
Vegetarian
Caesar Salad
Romaine lettuce tossed in a creamy black pepper-parmesan dressing, finished with hazelnut gremolata, croutons, and crispy capers.
$13
Baby Kale Salad
Shaved honey crisp apples and roasted fall squash in a maple apple cider vinaigrette with spiced pepitas.
$13
Vegan
Gluten free
Dairy free
Blue Cheese Salad
Leaf lettuce, shaved radish, charred spring onion, applewood smoked bacon and parsley tossed in a Gorgonzola dulce vinaigrette.
$13
Gluten free
ENTREES
Orecchiette
Tossed in a garlic parmesan brodo with roasted fall squash, baby kale, and sundried tomatoes finished with Pecorino Toscano and pepita pesto.
$19
Vegetarian
Proteins
Salmon (6oz)$18
Chicken$8
Scallop (1)$10
Meatloaf
Served with rustic Yukon Gold mashed potatoes, sauteed broccolini, and Henry
Bain sauce.
$20
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
Salmon
AKA “Don Craig LI” Roasted with creamy butter beans, sundried tomatoes, roasted garlic, rapini, leeks and basil.
$21
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 Honey Glazed Sweet PotatoesLobster Roll
Butter-poached lobster tossed in crème fraiche, lemon, and herbs on brioche.
$24
Croque Monsieur
Melted brie, fontina, and gruyere cheeses with a trio of prosciutto, speck, and country ham on a toasted pullman loaf dressed with dijonnaise and topped with a gruyere mornay.
$20
Parmesan Crusted Chicken Sandwich
Parmesan-crusted and pan fried with house-made garlic herb Boursin and piquillo peppers on ciabatta.
$18
Fish Sandwich
Panko-breaded and fried Atlantic cod on toasted pullman bread with Sriracha aioli, habagardill pickles, red onion, tomato, and lettuce.
$18
Jack's Burger*
Eight ounce USDA prime beef patty with caramelized onions, lettuce, tomato, and Habagardill pickles on brioche, served with fries. Available with cheddar or Swiss.
Add brie, blue cheese, or pepper-jack cheese for $1.50. Add bacon, fried egg, or bacon jam for $2.
$21
DESSERTS
Almond Chocolate Mousse
Espresso crème anglaise with a chocolate almond crisp.
$11
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
Peach Cheesecake
Sour cream biscuit crust, macerated peaches and peach curd
$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.
Menu subject to change during special events.
Executive Chef
DUNCAN WILLIAMS
Executive Sous Chef
KYLE THOMAS
Sous Chef
SCOTT FINN
Pastry Chef
AMY ROBERTS
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