Jack Fry's Menu

Sautéed shrimp in red eye gravy with Broadbent country ham, cremini mushrooms, and tomatoes. Served over Weisenberger grits and finished with parmesan cheese.

Breaded and seasoned oysters, Weisenberger grits, country ham beurre blanc, and green onions.

Filled with ricotta, Fontina, and Havarti. Served in butternut cream sauce and topped with candied pecans and fresh herbs.

Orange chili-glazed roasted Brussels over carrot harissa hummus, crushed cashews, and pickled jingle bell peppers.

Sorghum-glazed meatballs atop creamy red pepper polenta with grenadine pickled shallots and micro radish greens.

Romaine lettuce in a creamy black pepper-parmesan dressing, finished with hazelnut gremolata, shaved celery, croutons, and crispy capers.

Spinach, shaved Bartlett pears, endive, roasted squash, and candied pecans dressed in sweet cranberry vinaigrette.

Bibb lettuce in Dijon vinaigrette, topped with melted brie and almonds.

Pistachio-encrusted Pacific salmon atop risotto and garlic-sautéed spinach, finished with tomato-chive beurre blanc.

Herbed breadcrumb-encrusted bone-in loin chop with asparagus and a compote of new potatoes, smoked bacon, roasted garlic and mushrooms in a rosemary-vermouth glace.

Pan-seared and served with herb-roasted heirloom carrots, cauliflower couscous, lemon butter, and citrus gremolata.

Maple Leaf Farms confit duck leg and thigh, flageolet bean cassoulet, wilted escarole, and finished with saba.

Grilled tenderloin, asparagus, and crispy potatoes topped with sage beurre blanc, Parmigiano-Reggiano, and prosciutto.

Broccoli rabe, fava beans, caramelized shallot, roasted mushrooms, black Spanish truffle, and wilted arugula in a Fontina cream sauce. Garnished with crispy basil and Grana Padano.

Sweet tea-brined heirloom chicken breast, sweet potato mousse, roasted delicata squash, chiffonade collard greens, local honeycomb, and spiced orange-chili oil.

Frenched and grilled, served with caramelized shallot potato gratin, haricots verts, and glace de veau prepared with rosemary-Dijon compound butter.

Baked in a graham cracker crust, drizzled with cranberry compote and Cointreau reduction.

Chiffon cake layered with caramel and chocolate buttercreams, finished with bourbon caramel and espresso syrup.

Dark chocolate mousse, raspberry coulis and chocolate cake enrobed in dark chocolate ganache.

Caramelized apples and pears, cream cheese frosting, and bourbon caramel sandwiched in crispy puff pastry, topped with candied pecans.

Seasonal fruit, biscuit topping, and vanilla ice cream.

Toasted marshmallow ice cream with caramel swirl and chocolate stracciatella. Provided exclusively to Jack Fry's by local maker Louisville Cream.

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