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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 Kentucky Derby

At Lilly’s Bistro

May 2-4, 2019

Wonderful Four Course Dinner With Options Per Course

$100 per person (tax, gratuity, and alcohol not included)

A few reservations still available May 2nd and May 4th

 I.

 

New Haven Asparagus Bisque

Lump Crabmeat, Pimento Cheese Wonton, Micro Herbs

 

Stuffed Hearts of Romaine

Pistachios, KY Caviar, Pan Fried Croutons, Verlasso Salmon Gravlax, Lemon-Dill Dressing

 

Kentucky Chopped Bibb Salad 

Broadbent Bacon, Grape Tomatoes, Barren County Bleu Cheese, Chelsey’s Eggs, Buttermilk-Benedictine Dressing

 

II.

 

Gulf Prawns & Grits

Bacon Loaded Weisenberger Grits, Newsom’s “Preacher” Ham, Creole Velouté

                                                                               

Prayer Mountain Mushroom Pissaladière

Fried Capriole Goat Cheese, Braised Baby Bok Choy, Bourbon Smoked Paprika Vinaigrette

 

Maple Leaf Farm’s Duck Croquettes

Garlic Timbale, Cherry-Marsala Sauce, Apple-Beet Pesto, Spring Greens Agra Dolce

 

III.

 

Pan-Seared Alaskan Halibut

Kuku Sabzi, Maine Lobster Fritter, Early Girl Tomato Confit, Pickled Mustard Seed Slaw, Orange-Saffron Gastrique

 

Creekstone Beef Filet Oscar*

Grilled Asparagus & Pearl Potato Salad, Lump Crabmeat, Sauce Béarnaise, Crispy Shallots, Red Wine Demi-Glace

 

Freedom Run Farm’s Lamb 3-Way*

Braised Sugo, Grilled Porterhouse, Lamb Meatball, Soft Polenta, Fava Beans, Porcini-Cabernet Jus, Rosemary-Tomato Jam

 

IV.

 

Almond Torte

Coffee Buttercream, Chocolate Ganache, Buffalo Trace Crème Anglaise 

 

Chocolate Mousse

45-Year-Old Aged Bourbon, Tuile 

            

Lemon Curd Mascarpone Roulade

Fresh Strawberries

 

 

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

+For your convenience, twenty percent gratuity will be added to the check for all special occasions

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

 

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