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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 New’s Eve At Lilly’s Bistro

12/31/18

(Yes, it is a Monday, but we will be open to hep you bring in the New Year)

Three Course Dinner With Options Per Course

$65 per person

 (not including tax, gratuity, or alcohol)

 

I.

Romaine Salad

 Mahon Cheese, Chelsey’s Farm Egg, Kalamata Olives, Cucumbers, Red Wine Vinaigrette

 

Grateful Greens Bibb Salad 

Rogue Smoked Bleu Cheese, Sundried Cherries, Sautéed Apples, Buffalo Trace Vinaigrette, Candied Pecans

 

Lobster Bisque 

Crème Fraiche, Caviar, Herbs

 

II.

 

Seafood Pot Pie

Puff Pastry, Crispy Kale

                                                                               

 Shrimp Ceviche “Cocktail”

Horseradish Tomato Sauce, Tortilla Strips, Avocado Salsa

 

Preacher Ham Beignets

Bourbon Mustard Cream, Kenny’s Farmhouse Cheddar

 

Prayer Mountain Mushroom Arancini

Roasted Red Pepper Cream, Baby Greens

 

III.

 

Blanquette de Veau

Rose Veal Stew, White Wine, Cream, Mushrooms, Foie Gras, Pappardelle Pasta, 

 

Creekstone Beef Filet*

Potato Gratin, Grilled Broccolini, Black Truffle Demi-Glace

 

Pan-Seared Halibut

Smoked Oyster Risotto, Horseradish Apple Slaw, Orange Saffron Beurre Blanc

 

Braised Freedom Run Farm’s Lamb Shank

Soft Cheese Polenta, Olives, Tomatoes, Herb Gremolata

 

*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      Assistant Pastry Chef– Victoria Jump