An Evening at the Forge

Roasted Kentucky beef bones, smoked sea salt, sourdough toast, pickled shallot.

Hand-cut tenderloin, smoked egg yolk, capers, charred sourdough.

Sorghum butter, country ham crumble, honeycomb.

Lake Cumberland rainbow trout, crème fraîche, dill, crisp toast.

32oz long-bone ribeye, 45-day dry-aged, white oak smoked.

22oz bone-in ribeye, marrow butter, forge salt.

8oz center-cut, peppercorn crust, bordelaise.

14oz center-cut prime, cracked peppercorn, sea salt.

American Wagyu, smoked maldon, charred shallot jam.

Locally harvested, juniper berry glaze, parsnip purée.

Half-roasted, sorghum lacquer, wild rice, bourbon jus.

Apple-brined, slow grilled, blackberry mustard.

Braised 12 hours, smoked stout reduction, root vegetables.

Whole fish, crispy skin, lemon-thyme brown butter.

Miso-bourbon glaze, charred scallion, oak ember finish.

Pan-seared, country ham, white corn, sweet pepper relish.

Split & broiled, herb butter, lemon (8oz).

Black truffle, cultured butter.

Brown butter, parmesan.

Garlic, thyme, smoked salt.

Aged cheddar, brioche crumb.

Seasonal harvest, honey glaze.

Country ham, cracked pepper.

Brown butter ice cream, smoked maple.

Wildflower honey, lavender.

Cocoa nib, espresso cream, sea salt.

Three artisan selections, honeycomb, walnut, preserves.