The Mane on Main

Menu

• BEET & TANGERINE SALAD

  with Goat Cheese, Shaved Shallots, Pistachio and Raspberry Vinaigrette

• WHITE WINE & HERB MARINATED GRILLED SALMON

• ROASTED FRENCH-CUT CHICKEN LEMON, GARLIC and CAPERS

• WHIPPED PARSNIPS and POTATOES

• WILTED SPINACH with GARLIC

• SAUTEED CAULIFLOWER FRITTATA with THYME (VEGETARIAN)

• YEAST ROLLS and MULTI-GRAIN BREAD

• CHOCOLATE-PEAR UPSIDE DOWN CAKE

• ROASTED TOMATO SALAD

  with Goat Cheese and Shallot-Thyme Vinaigrette

• PORCINI CRUSTED FILET OF BEEF TENDERLOIN

  with Cipolini Onions, Chanterelle Mushrooms and Red Wine Jus

• PAN SEARED MAHI MAHI with SAFFRON BUTTER

• ROASTED BROCCOLINI

  in a Light Italian Herb Oil with Lemon and Pine Nuts

• PARMESAN and WHITE WINE RISOTTO

• PESTO VEGETABLE NAPOLEAN (VEGETARIAN)

• GRILLED SOURDOUGH & MULTIGRAIN GARLIC BREAD

• TIRAMISU

• THYME ROASTED TURKEY with PAN GRAVY

• BROWN BUTTER MASHED POTATOES

• GARLICKY HARICOT VERT

  with Lemon-Basil Butter

• TORN SOURDOUGH STUFFING

  with Celery, Wild Mushrooms and Kentucky Proud Sausage

• SWEET POTATO CASSEROLE with BOURBON-PECAN PRALINE

• ORANGE CRANBERRY RELISH

• HOT BUTTERED YEAST ROLLS

• BOURBON PUMPKIN CHEESECAKE

• Plated 1

  Butter Lettuces with Fresh Tomatoes, Kenny’s Fromage Blanc, Cornbread Croutons, Bourbon Sherry Reduction Filet Mignon with Lemon, Parmesan, and Spring Onion Butter with Grilled Seasonal Vegetables and Scalloped Potatoes Chocolate Mousse Tort with a Pecan Crust and Salted Caramel Sauce

• Plated 2

  Shredded Kale with Roasted Sweet Potato, Dried Cranberries, Fried Goat Cheese and Pomegranate Vinaigrette Country Ham wrapped Chicken stuffed with Spinach and Gouda and topped with Red Pepper Coulis served with Yukon Garlic Smashed Potatoes and Haricot Verts Mini Derby Pies with Buffalo Trace Bourbon Sauce

• Cocktail 1

  Smoked Beef Tenderloin with Pink Peppercorn and Horseradish Cream with Sliced French Bread Grilled Shrimp Skewers with Garlic Confit and Preserved Lemon and Spring Herb Yogurt Roasted Garlic Hummus with Marinated Feta, Seasonal Grilled Vegetables and Pita Chips Sambaal and Honey Glazed Crispy Chicken Bites Green Olive, Caramelized Onion, Arugula and Fontina Flatbreads Benedictine and Bacon Deviled Eggs Lavendar Tartlets with Lemon Curd and Pistachio Thumbprint Cookies with Blackberry Jam

• Cocktail 2

  Warm Fried Chicken Caprese Skewer Sweet Potato Latke with House Ricotta, Fresh Herbs and Chili Honey Crab and Swiss Stuffed Mushroom Brie, Fig and Arugula Grilled Cheese on Brioche Warm Kale Dip with Chorizo and Pickled Mushroom with Green Vegetables and Pita Crisps Braised Beef on Crisp Baguette with Frisee, Pickled Red Onion and Poivre Aioli Spice Cake, Jam and Ginger Cream Parfaits & Pumpkin and Cranberry Cheesecake Bars

• Southern Sliders

  Buttermilk Biscuit with Honey Pecan Butter and Peppered Bacon Yeast Roll with Nashville Hot Chicken and House Pickles Corn Muffin with Pimento Cheese and Green Tomato ChowChow

• Shrimp and Grits

  Barbecue Shrimp served over White Cheddar Grits Add your own toppings to include: Bacon, Shredded Cheddar, Green Onions and Diced Tomatoes

• Carving Station

  Bourbon Barbecue Beef Brisket, chef carved Kentucky Corn Pudding and Grilled Seasonal Vegetables