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Jack Fry's

Amerikanisches Restaurant und Musikhalle$$$$

Cherokee Triangle, Louisville

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Jack Fry's

8.4^/10

132

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92 Fotos

Menü

Lunch 4Desserts 1Dinner 3

Lunch

Soup

Soup Du Jour

4.00

Salads

Warm Brie Salad

5.00

Bibb lettuce tossed in basil-Dijon vinaigrette, topped with melted brie cheese, and toasted almonds

Chicken Cobb Salad

15.00

Grilled chicken breast with stacked romaine, bacon, tomatoes, green onions, avocado, and Stilton bleu cheese dressed with Dijon vinaigrette

Chicken Salad

12.00

Roasted chicken breast tossed in crème fraîche with apples, sun-dried cranberries, currants, celery, and red onion. Served with cranberry-walnut toast and spicy pecans

Chopped Salad

10.00

Mixed greens in poppy seed dressing with apples, pears, bacon, and dried fruits. Topped with Kenny's KY Rose cheese and black pepper-toasted almonds

Entrees

Charred Lemon Chicken Aka Don Craig Xlii

15.00

Lightly breaded chicken breast sautéed in a lemon and white wine sauce served over cauliflower "couscous" and rapini

Caramelized Squash Pasta

16.00

House-made handkerchief pasta with butternut squash, Swiss chard, and goat cheese in sage brown butter and garnished with pepitas

Salmon*

15.00

Grilled and served over creamy farro and roasted squash, finished with olive oil

Shrimp & Grits

14.00

Sautéed shrimp in red eye gravy with country ham, cremini mushrooms, and tomatoes served over creamy Weisenberger grits. Garnished with parmesan cheese

Steak Frites*

19.00

Black Hawk Farm top sirloin marinated and seared in duck fat, served with sweet potato frites, grilled asparagus, and red wine demi-glace

Sandwiches

All sandwiches served with choice of side: Steak Fries, Collard Greens, Vegetable of the Day

Smoked Pork

13.00

House-smoked pork, red cabbage slaw, and habagardil pickles on baguette with white barbecue

Lamb Au Jus

13.00

Allspice-braised shank, goat cheese, pepperonata, mixed greens, and chili-garlic aioli on ciabatta

Jack's Burger*

15.00

Black Hawk Farms ground chuck, caramelized onions, lettuce, tomato, and habagardill pickle on brioche bun. Available with Gruyère or Tillamook cheddar

Vegetable "Club"

11.00

Roasted red pepper, crispy beets, and avocado with sundried tomato pesto, buttermilk-dressed sprouts, boursin goat cheese on a warm ciabatta roll

Fried Cod

12.00

Panko-breaded and fried Atlantic Cod on baguette with Sriracha aioli, dill pickle, red onion, tomato, and Bibb lettuce

Desserts

Crème Caramel

9.00

Caramelized vanilla custard with caramel sauce

Fresh Fruit Tart

9.00

Vanilla pastry cream with seasonal fruit and honey glaze

Lemon Bombe

9.00

Lemon mousse and sponge cake with lemon curd, strawberry coulis, and white chocolate shavings

Cheesecake

9.00

Classic cheesecake with hazelnut-browned butter crust, raspberry sauce, and chocolate ganache

Chef's Whim Sorbet

7.00

Bananamisu

9.00

Banana custard layered with ladyfingers and caramel sauce, topped with brûléed bananas and whipped cream

Kentucky Opera Cake

9.00

Vanilla sponge cake layered with Valrhona chocolate and caramel ganaches, hazelnut buttercream, and bourbon caramel, garnished with hazelnut brittle

Dark Chocolate Lava Cake

9.00

Rich dark chocolate cake with a raspberry ganache center and vanilla ice cream

Fruit Cobbler

9.00

Seasonal fruit and vanilla ice cream

Dinner

Appetizers

French Onion Soup

10.00

Caramelized onions with cremini and portobello mushrooms in a rich mushroom broth. Topped with baguette and melted gruyére cheese.

Shrimp & Grits

13.00

Sautéed shrimp in red eye gravy with broadbent country ham, cremini mushrooms, and tomatoes, served over weisenberger grits and finished with parmesan cheese.

Escargots

12.00

Broiled in garlic butter, finished with croutons and parmigiano-reggiano.

Crab Cakes

18.00

Served with a roasted garlic and celery root aioli, spicy greens, and charred lemon vinaigrette.

Spicy Fried Oysters

13.00

Breaded and seasoned oysters, weisenberger grits, country ham beurre blanc, and green onions.

Beef Tartare*

15.00

Prime tenderloin tossed with shallots, garlic, and dijon mustard. Drizzled with chili oil, topped with quail egg yolk, and served with house-made crackers.

Salads

Brie Salad

8.00

Bibb lettuce tossed in basil-dijon vinaigrette, topped with melted brie and toasted almonds.

Stilton Salad

8.00

Romaine lettuce tossed in blue cheese vinaigrette with stilton and walnuts.

Chopped Salad

11.00

Mixed greens in poppy seed dressing with apples, pears, bacon, and dried fruits. Topped with kenny's ky rose cheese and black pepper-toasted almonds.

Kale & Black Garlic

12.00

Fennel, apples, and radish dressed in a black garlic "caesar" dressing. Served with capriole farm's goat cheese and soda bread croutons.

Entrée

Lamb Shank

34.00

Allspice-braised shank with polenta and natural jus topped with fresno chili-herb gremolata.

Beef Filet*

48.00

Grilled tenderloin, asparagus, crisp fingerling potatoes, and sage beurre blanc, topped with prosciutto and parmigiano-reggiano.

Market Fish*

Chef's daily seafood offering.

Pork Chop*

30.00

Herb breadcrumb-encrusted center-cut loin chop served with roasted new potatoes, asparagus, roasted garlic purée, smoked bacon, and shiitake mushrooms in a rosemary-vermouth reduction.

Lamb Chops*

47.00

Grilled colorado lamb with potato au gratin, haricot vert, and glace de viande.

Salmon*

31.00

Seared verlasso salmon with an almond-pistachio crust on wilted spinach and rice, finished with cipollini onions and a tomato-chive beurre blanc.

Caramelized Squash Pasta

28.00

House-made pasta with swiss chard and goat cheese in sage brown butter, garnished with pepitas.

Sirloin*

40.00

Black hawk farm's wagyu top sirloin marinated and seared in duck fat, served with sautéed spinach, horseradish-potato purée, and pepperonata.

Charred Lemon Chicken

32.00

Brined sous vide chicken breast with cauliflower "cous cous" and broccolini, finished with lemon poulet glace.

Jack's Burger*

15.00

Black hawk farms ground chuck, caramelized onions, lettuce, tomato, and habagardil pickle on brioche bun. Served with fries. Available with gruyére or tillamook cheddar.

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