Appetizers - Dinner
Mon-sat: 5:30 pm - 11:00 pm. Sun: 5:30 pm - 10:00 pm.Scallops
$16.00
Seared and served in a coconut broth with Asian pears, fennel fronds, cilantro and finished with Chile oil and lime juice.
Escargots
$10.00
Broiled in garlic butter, finished with croutons and parmigiano-reggiano.
Foie Gras
$16.00
Seared Hudson Valley foie gras served on creamed corn johnnycakes with a pine nut crumble, blueberry pan sauce and garnished with green sorrel.
Fried Cauliflower
$12.00
Glazed with sweet soy and chili over creamy chickpea puree with pickled peppers and onions, cashews and chives.
Spicy Fried Oysters
$13.00
Breaded and seasoned oysters, weisenberger grits, country ham beurre blanc and green onions.
Shrimp & Grits
13.00
Sauteed shrimp in red eye gravy with broadbent country ham, cremini mushrooms and tomatoes, served over weisenberger grits and finished with parmesan cheese.
$Salads - Lunch
Mon-fri: 11:00 am - 2:30 pm.Warm Brie Salad
$5.00
Bibb lettuce tossed in basil-Dijon vinaigrette, topped with melted brie cheese and toasted almonds.
Beet Salad
$9.00
Charred beets, goat cheese, arugula, quinoa and orange segments with a chestnut vinaigrette.
Chicken Salad
$12.00
Roasted chicken breast tossed in creme fraiche with apples, sun-dried cranberries, currants, celery and red onion. Served with cranberry-walnut toast and spicy pecans.
Chicken Cobb Salad
15.00
Grilled chicken breast with stacked romaine, bacon, tomatoes, green onions, avocado and stilton blue cheese dressed with Dijon vinaigrette.
$Salads - Dinner
Mon-sat: 5:30 pm - 11:00 pm. Sun: 5:30 pm - 10:00 pm.Beet Salad
$9.00
Charred beets, goat cheese and orange segments on arugula and quinoa a chestnut vinaigrette.
Stilton Salad
$8.00
Romaine lettuce tossed in blue cheese vinaigrette with stilton and walnuts.
Brie Salad
$8.00
Bibb lettuce tossed in basil Dijon vinaigrette, topped with melted brie and toasted almonds.
Red Romaine & Apple Salad
10.00
Red romaine and red sorrel, sliced gala apples with a banyuls vinaigrette, shaved KY tomme and toasted buckwheat.
$Sandwiches - Lunch
All sandwiches served with choice of side. Mon-fri: 11:00 am - 2:30 pm.Halibut & Lobster Wrap
$16.00
Blackened halibut and butter-poached lobster in a spinach tortilla with celery leaves, lettuce, pickled carrots and remoulade.
Fried Cod
$12.00
Panko-breaded and fried Atlantic cod on baguette with srirach aioli, dill pickle, red onion and bibb lettuce.
Jack's Burger
$15.00
Black hawk farms ground chuck, caramelized onions, lettuce, tomato and habagardill pickle on brioche bun.
Roast Beef Au Jus
$14.00
Housemade shaved roast beef with gruyere cheese, horseradish crema and rosemary jus on ciabatta.
Pork and Pineapple
15.00
Pulled pork, white Barbeque sauce and grilled pineapple on brioche.
$Entrees - Lunch
Mon-fri: 11:00 am - 2:30 pm.Salmon
$15.00
Aka don craig xxxix - grilled and served over creamy farro and delicata squash.
Pappardelle Pasta
$14.00
Sun-dried tomatoes, fall squash and grilled cremini mushrooms tossed in roasted garlic and chili oil, finished with balsamic reduction, pine nut gremolata and pecorino romano.
Chicken and Gnocchi
$15.00
Herb ricotta gnocchi with a medley of root vegetables in a white wine veloute.
Braised Short Ribs
$16.00
Over sweet potato puree with shaved brussels sprouts, roasted garlic aioli and a red wine plum sauce.
Shrimp & Grits
14.00
Sauteed shrimp in red eye gravy with country ham, cremini mushrooms and tomatoes served over creamy weisenberger grits. Garnished with parmesan cheese.
$Entree - Dinner
Mon-sat: 5:30 pm - 11:00 pm. Sun: 5:30 pm - 10:00 pm.Salmon
$31.00
Seared verlasso salmon with an almond and pistachio crust on wilted spinach and rice, finished with cipollini onions and a tomato and chive beurre blanc.
Lamb Chops
$47.00
Grilled Colorado lamb with potato au gratin, haricot vert and glace de viande.
Veal Tenderloin
$38.00
Grilled chili rubbed tenderloin, ricotta gnudi, maitake mushrooms and tuscan kale in a damson plum and red wine sauce with pepita aioli.
Jack's Burger
$15.00
Black hawk farms ground chuck, caramelized onions, lettuce, tomato and habagardill pickle on brioche bun. Served with steak fries.
Sunflower "Risotto"
$29.00
Delicata squash, crispy brussels sprouts and carrots with saba and sprouts over a sunflower seed risotto.
Snapper
$34.00
Pan seared and served with sorghum braised collards, grilled sweet potatoes and fried shallots with fresh cilantro and red cabbage microgreens in a tom yum broth.
Beef Filet
$45.00
Grilled tenderloin, asparagus, crisp fingerling potatoes and sage beurre blanc, topped with prosciutto and parmigiano-reggiano.
Roasted Heritage Chicken
$29.00
Pan roasted airline breast, creamy Northern white beans with prosciutto, cartelized broccoli, radicchio, aged balsamic vinaigrette and parmigiano reggiano.
Pork Chop
$30.00
Herb encrusted center-cut loin chop with a compote of new potatoes, asparagus, smoked bacon and shiitake mushrooms in a rosemary-vermouth reduction.
Venison
33.00
Braised and served with housemade cavatelli, parsley, Portuguese olive oil and French feta in a caramelized tomato jus.
$Desserts
Bread Pudding
$9.00
White chocolate, tart cherries, warm bourbon sauce.
Kentucky Opera Cake
$9.00
Spongecake, chocolate mousse, espresso buttercream, bourbon espresso syrup, chocolate espresso swirled ice cream.
Chef's Whim Ice Cream
$7.00
Blood Orange and Chocolate Tart
$9.00
Brown butter-almond crust, dark chocolate ganache, blood orange curd, lemon curd and toasted almonds.
Anjou Pear Tarte Tatin
$9.00
Anjou pears, caramel, pear and riesling sorbet, candied orange zest.
Lemon Mousse
$9.00
Lemon mousee, raspberry preserves, lemon curd and citrus chiffon cake.
Flourless Chocolate Cake
$9.00
Flourless chocolate cake served warm with toasted marshmallow and a triple chocolate ice cream.
Creme Caramel
$9.00
Caramelized vanilla custard with caramel sauce.
Menu for Jack Fry's is provided by findrestaurantmenu.com
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