Azur Restaurant and Patio Menu

Fresh spinach, julienne squash and apples, carrots, blueberries, almonds, and pecans. Tossed in a green chili-peach vinaigrette

Chopped romaine with smoked bacon, sweet corn, tomatoes, chopped egg, grated parmesan. Tossed with buttermilk-chive dressing

Chopped romaine with parmesan and croutons. Tossed with a classic Caesar dressing

Local spring mix, toasted almonds, dried cranberries, shaved red onion, and blue cheese crumbles. Tossed with balsamic vinaigrette

Local tomatoes, fresh sliced mozzarella, and garden fresh basil. Finished with a drizzle of balsamic reduction

Grilled chicken breast with shaved country ham, provolone, roasted garlic aioli, and balsamic glaze. Served on a toasted brioche bun

Grilled or fried chicken breast, glazed with Korean BBQ sauce. Topped with fresh mozzarella cheese and squash-apple slaw. Served on a toasted brioche bun

Beer battered whitefish, topped with lemon-caper tartar sauce, lettuces, fresh sliced tomato, and pickle. Served on a toasted brioche bun

Blue lump crabcake, topped with lettuce, tomato, shaved red onion, mango chutney, and pickle. Served on a toasted brioche bun

8 oz beef patty, American cheese, lettuce, tomato, onion, and pickle. Served on a toasted brioche bun

Blackened salmon filet, topped with lettuces, peach chutney, and goat cheese. Served on a toasted brioche bun

Creamy mornay cheese with cavatappi pasta, chives, and blue crab. Topped with crispy wontons and a red chile-honey drizzle

Weisenberger battered cod with AZUR fries, lemon slaw, and lemon-caper tartar sauce

Fresh mussels steamed with beer, garlic, parsley, onions, and oranges. Finished with butter and served with fries

Topped with bourbon peach chutney

Topped with red chili-honey glaze and crispy wontons

Fresh mussels, steamed with beer, garlic, parsley, onions, and oranges. Finished with butter and served with a baguette

Grilled with parmesan, oregano, butter, and garlic, or raw on the ½ shell with lemon and cocktail sauce

Topped with truffle infused olive oil and grated romano cheese. Served with roasted garlic aioli

Seared and oven fired with a julienne squash and apple slaw and mango chutney

Lightly dressed within a citrus, red onion, cilantro, garlic, and jalapeño dressing. Served with plantain chips

Blistered brussels, beets, sweet potato, kale, pecans, and dried cranberries. Tossed in a bourbon-dijon and blackberry vinaigrette

Field greens with dried cranberries, toasted almonds, blue cheese crumbles, and shaved red onions. Tossed with balsamic vinaigrette

Fresh spinach, julienne squash and apples, carrots, blueberries, almonds, and pecans. Tossed in a green chili-peach vinaigrette

Sautéed chicken breast blanketed with country ham and fresh mozzarella, then baked. Served over chipotle mashed potatoes and topped with tropical guava sauce and grilled asparagus

Island Spice dusted and seared. Served over sautéed sweet potato and asparagus hash with mango chutney, guava chardonnay sauce, and cilantro oil

Fried chicken breast, served over bourbon buttered mashed potatoes with southern style greens beans and covered with a classic cream gravy

Weisenberger battered cod with AZUR fries, lemon slaw, and lemon-caper tartar sauce

4 oz filet medallions. Grilled and served over sautéed garlic and parsley fingerling potatoes, with garlic wilted spinach, a beer battered onion ring, and a red wine reduction sauce

Shrimp, mussels, langoustines, onions, garlic, fresh corn, asparagus, summer squash, and fresh tomato in a rich lobster butter pan sauce. Served over creamy pimiento cheese grits

Grilled and Korean BBQ glazed. Served over crab rangoon mac and cheese, with blistered Brussels sprouts, bourbon infused Chinese hot mustard drizzle, and crispy wontons

Fresh corn, tomatoes, mushrooms, spinach, asparagus, summer squash, and cheese tortellini pasta. Served in a tomato butter sauce

8 oz beef patty, American cheese, lettuce, tomato, onion, and pickle. Served on a toasted brioche bun

Grilled or fried chicken breast, glazed with Korean BBQ sauce. Topped with fresh mozzarella cheese and squash-apple slaw. Served on a toasted brioche bun

Local mixed greens with dried cranberries, toasted almonds, blue cheese crumbles, shaved red onions, and a balsamic vinaigrette

Delicately fried chicken breast, served over bourbon mashed potatoes and southern style green beans. Covered with a classic cream gravy

Filo wrapped shrimp, lightly fried and served over coconut-sweet corn risotto with a honey, garlic, and red chile glaze

Fresh corn, tomatoes, mushrooms, spinach, asparagus, summer squash, and cheese tortellini pasta. Served in a tomato butter sauce

Topped with truffle infused olive oil, grated romano cheese, and served with roasted garlic aioli

Local mixed greens with dried cranberries, toasted almonds, blue cheese crumbles, shaved red onions, and balsamic vinaigrette

Grilled and Korean BBQ glazed. Served over crab rangoon mac and cheese, with blistered Brussels sprouts, bourbon infused Chinese hot mustard drizzle, and crispy wontons

Sautéed chicken breast blanketed with country ham and mozzarella, then baked. Served over chipotle mashed potatoes and topped with a tropical guava sauce and grilled asparagus

Island Spice dusted and seared. Served over sautéed sweet potato and asparagus hash with mango chutney, guava chardonnay sauce, and cilantro oil

With bourbon-peach chutney

4 oz filet medallions. Grilled and served over sautéed garlic and parsley fingerling potatoes, with garlic wilted spinach, a beer battered onion ring, and a red wine reduction sauce

Grilled and Korean BBQ glazed. Served over crab rangoon mac and cheese, with blistered Brussels sprouts, bourbon infused Chinese hot mustard drizzle, and crispy wontons

Shrimp, mussels, langoustines, onions, garlic, fresh corn, asparagus, summer squash, and fresh tomato in a rich lobster butter pan sauce. Served over creamy pimiento cheese grits

Topped with bourbon peach chutney

Chopped romaine with smoked bacon, sweet corn, tomatoes, chopped egg, and grated parmesan. Tossed in buttermilk-chive dressing

Lobster, chive, and cream cheese stuffed crepes. Served with tropical guava sauce and local sugar snap pea shoots

Grilled with parmesan, oregano, butter, and garlic, or raw on the ½ shell with lemon and cocktail sauce

Field greens with dried cranberries, toasted almonds, blue cheese crumbles, and shaved red onions. Tossed with balsamic vinaigrette

Blistered brussels, beets, sweet potato, kale, pecans, and dried cranberries. Tossed in a bourbon-dijon and blackberry vinaigrette

Fresh spinach, julienne squash and apples, carrots, blueberries, almonds, and pecans. Tossed in a green chili-peach vinaigrette

Bourbon fried chicken breast over two slices of sourdough French toast. Served with smoked bacon, fresh fruit, and maple syrup

Open faced biscuit topped with fried chicken, cream gravy, country ham, and 2 eggs cooked your way. Served with potato hash or fresh fruit

Poached eggs on a toasted English muffin with shaved country ham and hollandaise sauce. Served with potato hash or fresh fruit

Poached eggs on a toasted English muffin with crab cakes and hollandaise sauce. Served with potato hash or fresh fruit

Weisenburger Mills battered and fried. Served with fries, lemon slaw, and tartar sauce

Choice of bacon, country ham, sausage, or fried chicken. Served with 3 eggs cooked your way, cream gravy, potato hash, and a biscuit

3 egg omelet, prepared with Chef's select ingredients of the day. Served with potato hash and fresh fruit

Country ham, two eggs cooked your way, and pimento cheese on butter toasted sourdough

8 oz beef patty, American cheese, lettuce, tomato, onion, and pickle. Served on a toasted brioche bun

Grilled or fried chicken breast, glazed with Korean BBQ sauce. Topped with fresh mozzarella cheese and squash-apple slaw. Served on a toasted brioche bun

Cheddar omelet with fresh fruit, home fries, and a choice of bacon or sausage

Fried chicken tenders with choice of fries, potato hash, or fresh fruit

Two slices of french toast with maple syrup. Served with fresh fruit and a choice of bacon or sausage

Grilled beef patty with American cheese on a brioche bun. Served with fries, potato hash, or fresh fruit

Creamy Mac and cheese, with choice of fries, potato hash, or fresh fruit

Duck confit, cream cheese, jalapeno, and cheddar cheese wrapped in bacon and maple-bourbon glazed. Noah's Mill

Black tea and bourbon cured. Smoked then sliced, served over spring vegetable and hominy succotash, with caramelized plantain and red wine reduction sauces. Willet

With strawberry anglaise, bourbon macerated strawberries, and mint sorbet. Kentucky Vintage Mint Julep

Tito's vodka & a blueberry-peach shrub with house-made sour mix, cranberry, orange, and ginger ale

Empress Indigo Gin, St. Germaine elderflower, lime, and house-made sour mix

Fresh lemon, honey, and Reagan's orange bitters muddled and finished with Maker's 46

Pasote Blanco infused with fresh pineapple and sliced jalapeno; lime juice and seltzer

Captain Morgan Spiced Rum, guava, mango, pineapple, and ginger beer

Bulliet bourbon, sweet vermouth, Cointreau orange liqueur, Angostura & Regan's bitters, house-made bourbon cherries, and orange twist

Bulleit Rye with cherry infused bourbon syrup and orange bitters

american lager

american ultra light

american pilsner

american light ale

variable

american blonde ale

vanilla brown ale

irish red

aged 6 weeks in bourbon barrells

india pale ale

american amber/red ale

euro pale lager

amber lager

extra

non-alcoholic