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Lilly’s – A Kentucky Bistro

1147 Bardstown Road    www.lillysbistro.com

502.451.0447

 

A casual lunch. A hand-crafted cocktail. A dinner with friends. A special occasion or any occasion. Make your dining destination Lilly’s — A Kentucky Bistro. 

We’ve led the effort to support our local farmers by using products grown within a short distance of our restaurant. Organic vegetables. Free-range beef. Kentucky Proud Beef. Artisan cheeses. It’s our mission to provide an unparalleled dining experience — one that reflects the original flavors of the Bluegrass state. 

Make a reservation to dine with us today. Or join us for one of our many special events, such as wine and cocktail pairings and prix fixe meals. And while you’re visiting our site, take a look at these photo galleries to get a feel for the vibe that’s uniquely Kentucky and singularly Lilly’s.

 

from fARM-to-table, we love our local farmers:

Foxhollow Farm, Ashbourne Farm, Capriole Farmstead Cheese, Kenny's Cheese, Sapori d'italia, Stonecross Farm, Longfield Farm, Woodland Farm, Grateful Greens, Bourbon Barrel Foods, Rivercrest Farm, Chelsea's Eggs, Marksbury Farm, Old hat, Field 51, and Magnificent mushrooms.

“If you ever see a list of Louisville’s best restaurants that doesn’t include Lilly’s Bistro, please do us a favor and disregard it. Like the aforementioned Edward Lee, the name Kathy Cary should be known throughout the land. She opened her beloved Lilly’s Bistro in 1988, sourcing all of her produce from local farmers and purveyors (whatever they couldn’t provide, she grew herself). Thanks to starters like a perfectly executed, locally sourced chicken liver pâté served with house-made bread, cornichons, and Dijon mustard, and entrees like a chile-rubbed pan-seared pork chop served with corn pudding, Cary has been nominated for the James Beard Foundation’s Best Chef Southeast multiple times.”
— KEITH PANDOLFI (Saveur Magazine)

 

Celebrate Valentine’s Day At Lilly’s Bistro

2/14/19

Three Course Dinner With Options Per Course

$65 per person

 (not including tax, gratuity, or alcohol)

First Course

Arugula Salad     

Port Poached Pears, Whipped Chervil, Sundried Cherries, Marcona Almonds, Crispy Prosciutto, Blood Orange Vinaigrette

 

Bibb & Brie Salad

Sautéed Apples, Pomegranate, Brown Butter, Local Honey, Candied Pecans

 

Lobster Bisque 

Minced Lobster, Fresh Herbs

Second Course

 

Duck Confit Rillettes

Cornichons, Pickled Onions, Rosemary Crostini, Orange-Cognac Marmalade

 

Coconut Fried Prawn

Pineapple-Coconut Curry, Chinese Forbidden Rice, Sesame-Lemongrass Slaw 

 

Fried Ricotta Cheese Gnocchi

Roasted Butternut Squash Puree, Baby Kale, Honey-Beurre Noisette, Toasted Almonds

 

Pork Carnitas Taco

Flour Tortilla, Shredded Romaine, Avocado Salsa, Sriracha Aioli, Lime 

Third Course

 

*Blackhawk Farm’s Sirloin

Horseradish-Cheddar Smashed Potatoes, Toasted Almond Broccolini, Black Truffle Deni-Glace

 

Brazilian Pork Roulade        

Roasted Peruvian Potatoes & Sweet Potatoes, Chimichurri Sauce, Mango-Cucumber Chow

 

Pan-Seared Red Snapper

Rock Shrimp, Linguine, Lemon Caper Cream, Arugula, Warm Tarragon Crème Fraiche

 

Border Springs Lamb Meatballs

Goat Cheese Polenta, Basil Pesto, Tossed Baby Kale Agra-Dolce, Puttanesca Sauce

 

*Consuming raw or undercooked meat, poultry, seafood, or eggs may increase the risk of food borne related illness

For your convenience 20% gratuity will be added to all checks for all special events.

 

 

Chef/Owner– Kathy Cary        Chef de Cuisine– Allen Grimm    Pastry Chef– Amineh Elsherif