Jack Fry's

Broiled in garlic butter, finished with croutons and Parmigiano-Reggiano.

Meyer lemons, blood oranges, pickled Fresno chiles, olive oil, mint, and chives.

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.

Toasted and topped with hazelnuts, Mission figs, bourbon-smoked black pepper, honey, and pomegranate molasses with Blue Dog Bakery cranberry walnut bread

Seared beef tenderloin, roasted heirloom carrots, and braised celery in a mushroom demi-glace atop a rich eggy dough.

Sliced bananas, soft hazelnut toffee, Biscoff cookie crust, whipped crème fraiche

Olive cake drizzled with chocolate ganache, bourbon caramel, and bourbon-smoked sea salt.

Dark chocolate flourless cake, Framboise macerated raspberries, chocolate ganache, raspberry coulis

Seasonal fruit, biscuit topping, and vanilla ice cream.

Caramelized vanilla custard and caramel sauce.

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

Rotating flavor

Caramelized crustless cheesecake, apple crumble, Huber’s apple cider caramel

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

Over whipped goat cheese mashed potatoes, broccolini, sorghum bacon jam, and crispy tobacco onions.

Lobster claw and market fish in a rich tomato, white wine, fennel-infused shellfish broth with Laudemio olive oil, micro basil and grilled Blue Dog baguette toast points.

Eight ounce USDA prime beef patty with caramelized onions, lettuce, tomato, and Habagardill pickles on brioche, served with fries. Available with cheddar or Swiss. Add brie, blue cheese, or pepper-jack cheese for $1.50. Add bacon, fried egg, or bacon jam for $2.

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

Pan-seared over tallow-poached fingerling potato bacon hash and wilted baby kale with gorgonzola cream sauce and crispy onions.

Tossed in a garlic parmesan brodo with roasted fall squash, baby kale, and sundried tomatoes finished with Pecorino Toscano and pepita pesto.

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.

Honey-brined semi-boneless half chicken with roasted garlic, Brussels and heirloom carrots over a creamy rutabaga purée, finished with walnut parmesan crema.

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

Shaved honey crisp apples and roasted fall squash in a maple apple cider vinaigrette with spiced pepitas.

Leaf lettuce, shaved radish, charred spring onion, applewood smoked bacon and parsley tossed in a Gorgonzola dulce vinaigrette

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

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