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Breeder's Cup 2018

Breeder’s Cup

November 1 - 3, 2018

Three Course Dinner With Options Per Course

$80 Per Person (Tax, Gratuity, And Alcohol Not Included)

First Course

Rivercrest Arugula Salad

Grateful Mixed Greens, Kentucky Tomme Cheese, Chelsey’s Farm Egg, Dried Black Olives, Red Wine Vinaigrette

 

Grateful Greens Bibb Salad 

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

 

Crab-Sherry Bisque 

Crème Fraiche, Caviar, Herbs

 

 

 Second Course

 

Seafood Pot Pie

Puff Pastry, Crispy Kale

                                                                               

 Verlasso Salmon Poke

Crispy Gyoza Chips, Sriracha Aioli, Sweet Chili-Pineapple Relish, Baby Pea Shoots

 

Preacher Ham Beignets

Bourbon Mustard Cream, Kenny’s Farmhouse Cheddar

 

Prayer Mountain Mushroom Wontons

Tomato Jam, Horseradish Cream, Micro Greens

 

 

Third Course

 

Pan-Seared Alaskan Halibut

Leek Risotto, Fennel Slaw, Pine Nut Gremolata, Smoked Paprika Cream

 

Creekstone Beef Filet*

Rosemary Roasted Fingerling Potatoes, Sautéed Butternut Squash, Black Truffle Demi-Glace

 

Maple Leaf Farm’s Duck Breast

Loaded Grits, Crispy Pork Belly, Baby Dau Miu, Orange-Marsala Sauce

            

Freedom Run Farm’s Lamb Meatballs

Soft Cheese Polenta, Spicy Tomato Jam, Tossed Baby Kale, Papadum

*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

Earlier Event: February 21
Derby 2018 At Lilly's Bistro