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Dinner Menu

This document provides the menu for Limestone Restaurant. It includes sections for first flavors appetizers, soups, salads, supper entrees, and shareable sides. Appetizers range in price from $9 to $12 and include options like seared sea scallops and lump crab tower. Soups are priced between $7.5 and $10, with choices like portobello mushroom soup and lobster & shrimp bisque. Salads are $7.5 to $8.5, featuring a limestone wedge salad and Kentucky limestone bibb. Entrees are $14 to $36, with grilled meats, seafood, and a vegetable wellington among the options. Sides such

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98 views2 pages

Dinner Menu

This document provides the menu for Limestone Restaurant. It includes sections for first flavors appetizers, soups, salads, supper entrees, and shareable sides. Appetizers range in price from $9 to $12 and include options like seared sea scallops and lump crab tower. Soups are priced between $7.5 and $10, with choices like portobello mushroom soup and lobster & shrimp bisque. Salads are $7.5 to $8.5, featuring a limestone wedge salad and Kentucky limestone bibb. Entrees are $14 to $36, with grilled meats, seafood, and a vegetable wellington among the options. Sides such

Uploaded by

eatlocalmenus
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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L imestone R estaurant

First Flavors

‘SEARED SEA SCALLOPS’ 12


Served on a bed of creamed corn, apple bacon,
Fine herb vin blanc

‘ANGUS TENDERLOIN CARPACCHIO ’ 10


Capers, whole grain mustard, shaved asiago cheese

‘SEARED KENTUCKY BISON’ 11


Red wine gastrique, carrot puree, and sautéed Swiss chard

‘SHRIMP ‘N GRITS’ 9.5


Hot & sweet seared jumbo Kentucky freshwater shrimp,
grit cake and red eye gravy

‘LUMP CRAB TOWER’ 10


Layers of lump crab, fresh mango and watermelon,
balsamic glaze .

‘FRUIT AND CHEESE’


With local and regional cheeses and accompaniments 11.5

Soups
‘PORTOBELLO MUSHROOM SOUP’ 7.5
Chive and Chile oil, Chicken Broth

‘SWEET CORN & CRAWFISH CHOWDER’ 8


Smooth & creamy, studded with Colonel Newsom’s country ham,
potatoes & crawfish tails

‘LOBSTER & SHRIMP BISQUE’ 10


Garnished with lobster & shrimp, Bourbon crème fraiche

‘TRIO’ 9
A sampling of all three house-made soups

Salads
‘LIMESTONE WEDGE SALAD’ 7.5
With country ham lardons, marinated red onions, tomato jam,
blue cheese dressing

‘KENTUCKY LIMESTONE BIBB’ 8.5


Goat cheese, spiced pecans, baby tomatoes, citrus shallot vinaigrette

‘BABY ROMAINE CAESAR’ 8.5


Romaine hearts, garlic croutons, house made virgin olive oil
Caesar dressing, aged asiago cheese
Supper

‘SEARED SEA BASS & 32


SHRIMP SALAD’ New Southern
On shrimp grits, crawfish succotash
Veggies
‘LUMP CRAB CAKE & SHRIMP’ 26 Share Portion Sizes
Pan seared, with crawfish & vegetable hash,
fried spinach pasta, preserve lemon vin blanc Creamed Fresh Spinach
$9

‘ROASTED SALMON’ 21 Buttermilk Mashed


Roasted on bourbon barrel staves, served on a bed of wilted Potatoes
fresh spinach and arugula, whole grain mustard sauce. $8

‘VEGETABLE WELLINGTON’ 14
Spring vegetables grilled in flaky pastry, Kenny’s asiago Fresh Asparagus
cheese and olive oil with Classic Hollandaise
Add grilled chicken $7.00 $12
Add grilled shrimp $9.00
Forest Mushrooms,
‘GRILLED FRESH CHICKEN’ 19 Sour Mash Crostini
On a bed of sautéed butter beans and country ham $12
with fresh herbs

Fried Green Tomatoes,


‘GRILLED FLAT IRON STEAK’ 28 Roasted Garlic Aioli
With Lump Crab Meat Béarnaise, Asparagus, $8
veal demi sauce

‘LAMB T-BONE’ 27 “FEED ME CHEF”


Roasted corn Spoon Bread, Bar-b-q Onion Straws, and $60
mango Chutney Demi
Available for Your Entire
‘MAPLE LEAF FARMS DUCK’ 26 Table Anytime, a Five
Seared with smoked Gouda Risotto, Edamame Peas, Course Spontaneous
burnt orange demi Tasting Menu.
Let Chef/Owners Michael
‘GRILLED PORK CHOP’ 25 Cunha and Jim Gerhardt
On Weisenberger grits with house smoked bacon, Country Take You on a New
ham jus Southern Flavor Journey.

‘SEARED TORNADOS OF We’ll Add Wines Paired


with Each Course for an
ANGUS BEEF’ 31 additional $25 per guest.
Hudson Valley Foie Gras, garlic custard potato gratin, apple
bacon demi “Free Wine After Nine”
10 oz. Cut Available for $36.00 Complimentary Wine
Pairing with ‘Feed Me Chef’
menus, nightly after 9PM,
Ask your Captain.

THERE IS A $ 8.00 CHARGE FOR SPLIT PLATE REQUEST


FOR PARTIES OF 6 OR MORE THERE IS A 20% GRATUITY ADDED ON THE FINAL BILL
Sou r Mas h B ou rb on B rea d, Bis cuit a nd Pa n ca ke Mix es are s old he re
$5.00 each 2 for $8, 3 for $12- mix and match
04.25.08
Executive Chefs: Mike Cunha & Jim Gerhardt Sous Chef: Matt Sanders Sommelier: Monty Hornback

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