Ace’s Official Guide to Lexington Restaurant Week 2021

Table of Contents Lexington Restaurant Week 2021 kicks off on Thursday, July 22 and continues

Table of Contents

Lexington Restaurant Week 2021 kicks off on Thursday, July 22 and continues through Saturday, August 1. For 11 days, some of the best independent restaurants in the Bluegrass offer special multi-course for $39, $29, and $19.

Azur

STARTERS (CHOOSE ONE)
  • Quinoa and Chick Pea Falafel Fritters with garden cucumber salad and a creamy Lebanese style garlic dipping sauce
  • Farmer Rob’s KY Heirloom Tomatoes with charred corn, lime and cotija cheese salad (elote) topped with chipotle dusted cornbread croutons
  • AZUR Signature Lobster Crepes with tropical guava sauce and local pea shoots
ENTRÉES (CHOOSE ONE)
  • Cheese Ravioli in Mushroom Broth: wild mushroom broth with butter and rosemary, three cheese ravioli, and sauteed mushrooms, peas and garlic
  • Flat Iron Surf and Turf: ancho chili-cuban coffee dusted and grilled over creamy roasted garlic-apricot polenta with chimichurri grilled shrimp, caramelized sweet peppers and Vidalia onions
  • Bourbon Fried Chicken served over bourbon mashed potatoes with southern pole beans and cream gravy
DESSERTS (CHOOSE ONE)
  • Strawberry-pretzel Cobbler topped with toasted coconut-pineapple ice cream
  • S’mores Bread Pudding with salted caramel drizzle, vanilla ice cream and graham cracker crumble
STARTER
  • Side Salad served with tomatoes, radishes, carrots & sunflower seeds
ENTRÉES (CHOOSE ONE)
  • Charbroiled Top Sirloin served with roasted asparagus, Yukon golds, herb butter & local mushrooms
  • Pan-Seared Salmon served with roasted fennel couscous salad, grilled greens & a charred tomato vinaigrette
  • Herb Roasted Chicken Breast served with fried redskin potatoes, asparagus & a red pepper veloute
DESSERT
  • Pound Cake with mixed berries and chantilly cream

 

STARTER
  • House Salad: Carson’s chopped wedge salad topped with bacon, red onion, cucumber, bleu cheese crumbles, tomatoes with choice of dressing or carsona caesar salad with house made caesar dressing shaved parmesan and house made truffle croutons
ENTRÉES (CHOOSE ONE)
  • Filet Medallion: two 4 oz. medallions grilled and served on Yukon Gold garlic mashed potatoes with rosemary demi-glace, asparagus, béarnaise, garnished with micro greens and an edible orchid
  • Grilled Salmon Oscar Style served on Yukon Gold garlic mashed potatoes and asparagus, topped with béarnaise and truffle buttered crab
DESSERT
  • Banana Bourbon Bread Pudding or Ice Cream Martini with seasonal berries

 

FIRST COURSE (CHOOSE ONE)
  • Lobster Bisque: sherry crème fraiche, chives
  • Warm Brussels and House Bacon: shaved brussels sprouts, carrots, red onion, and Napa cabbage finished with gorgonzola, balsamic drizzle, toasted hazelnuts, pumpkin seed oil
  • Summer Tomato Salad: buffalo mozzarella, basil vinaigrette, and balsamic drizzle
  • Baby Arugula and Fruit Salad: seasonal fruit, goat cheese, toasted almonds, and blueberry balsamic vinaigrette
SECOND COURSE (CHOOSE ONE)
  • Ham and Cheese Board: Marksbury house-cured smoked ham, chef’s cheese selection, Kenny’s white cheddar, fig jam, whole-grain mustard, house pickled vegetables, crostini
  • Spanakopita: spinach and feta ‘soufflé’ wrapped in phyllo, caramelized shallot cream
  • Chicken and Duck Liver Pâté: Farmer Joe’s chicken and duck liver pâté, capped with cognac butter, crositini
ENTRÉES (CHOOSE ONE)
  • Petite Filet served with fingerling potatoes, caramelized onions, asparagus, bourbon crème, house compound butter
  • Mahi Mahi served with vegetable risotto, walnut herb pesto, fresh heirlooms
  • Chicken Primavera: Gerber Farms chicken breast, cremini mushrooms, seasonal summer squash, shallot, baby tomatoes, baby arugula, Midnight Moon goat cheese
DESSERT
  • Assorted Sweet Bites: Chef’s choice of assorted bites

 

Chef Mark Richardson will be making additions to Dudley’s Restaurant Week Specials. Check back here for updates.

STARTERS (CHOOSE ONE)
  • Baby Green Salad: strawberries, fennel, ricotta salata, pistachio, aged balsamic
  • Chilled Cucumber & Buttermilk Soup: spiced chili oil, mint, pickled local squash
  • Watermelon & Tomato Salad: basil, red onion, feta, marcona almonds, red wine vinaigrette
ENTRÉES (CHOOSE ONE)
  • Grilled Berkshire Pork Chop: soft parmesan polenta, local hot peppers, brown butter crumb
  • Roasted Faroe Island Salmon: warm fingerling potato & bacon salad, pole beans, pickled peach
  • Campanelle Pasta: summer vegetables, basil, parmesan, extra virgin olive oil
DESSERT
  • Staci’s Homestyle Cake changes daily
Skip a course and have a drink: draft beer, cocktail, or wine
STARTER
  • Thunder and Lightening Salad: KY tomatoes, cucumbers, and candy onions with pearl couscous, basil oil, red shiso, crumbled feta, and marinated olives
ENTRÉES (CHOOSE ONE)
  • Pan-Fried Virginia Flounder: toasted pecan crumb crust, sweet corn and summer squash succotash, roasted pepper romesco
  • Smoked Stonecross Farm Pork Loin Chop: cornbread dressing, olive oil braised Roma beans, and spicy peach chutney
DESSERT
  • James’ Amazing Lemon Tart With Blackberries

 

STARTERS (CHOOSE ONE)
  • Bruschetta: fresh-cut herbs and tomatoes, French bread (VGT) (GF optional)
  • Cheese Board: chutney, candied walnuts, house-made crackers (VGT) (GF optional)
ENTRÉE (CHOOSE ONE)
  • Grilled Portobello Mushroom: mushroom risotto, seasonal vegetable (GF)(VGN)
  • Salmon served with mushroom risotto, seasonal vegetable (GF)
  • Pork: blackberry bourbon BBQ pork loin, Mamaw’s beans, greens, cornbread (GF)
  • Skirt Steak: chimichurri, loaded tater tots (GF)
DESSERT

Seasonal Cobbler served with vanilla ice cream

 


STARTER

Diego Salad

ENTRÉES

Two Tenderloins of Beef Broiled to Your Order served in garlic butter, with choice of baked potato or Columbia’s steak fries

COURSE ONE
  • House Salad: 80 Acres Farms spring mix, cucumber, cherry tomatoes, pickled red onion and shredded carrots with house-made balsamic vinaigrette
COURSE TWO (CHOOSE ONE)
  • Vegetable Spring Rolls: shitake mushrooms, carrots, and cabbage w/ our signature spring roll sauce
  • Buffalo Chicken Wontons: chicken, hot sauce, cream cheese w/ homemade bleu cheese dressing
ENTRÉE (CHOOSE ONE)
  • Thai Yellow Curry: chicken, onion, carrots, and potato
  • Thai Vegetable Red Curry: red and green pepper, carrots, cauliflower and zucchini
    (Add Salmon for +$7)
  • BBQ Spiced Pork Chop: grilled pork chop, Thai pepper BBQ, pomme puree, and charred carrots
DESSERT
  • Donut Bread Pudding With Coffee Ice Cream

 

STARTERS (CHOOSE ONE)
  • Mixed Greens: radicchio, frisee, spinach, pomegranate, pickled golden beets, toasted sunflower seeds, grapefruit with miso vinaigrette
  • Yellow Tomato Gazpacho: tomatoes, cantaloupe, cucumbers, onion, olive oil, basil and mint
ENTRÉES (CHOOSE ONE)
  • Smoked Chicken Spring Rolls: Farmer Joe’s chicken, nouc cham, bibb lettuce, cilantro, mint and basil
  • Charred Romanesco: mole poblano, cojita cheese, lime, pickled fresno, golden raisin, and sesame seed
  • Glazed Heirloom Carrots: red chili honey citrus cashew cream, crispy pozole, and charred green onions
DESSERT
  • Chef’s Choice of assorted sweets

 

STARTERS (CHOOSE ONE)
  • Heirloom Tomatoes with fresh mozzarella, basil and vinaigrette
  • Pan Seared Jumbo Shrimps with avocado, fresh grapefruit, served on mix green salad
  • Farm Pork Pâté with moutarde de dijon, french pickles
ENTRÉES (CHOOSE ONE)
  • Seared Salmon with sorrel sauce and seasonal vegetables
  • Duck Leg Confit with dijon mustard and lyonnaise potatoes
  • Fresh Pasta of the Day
DESSERTS (CHOOSE ONE)
  • French Vanilla Crème Brûlée
  • Chocolate Mousse

 

 

STARTER
  • Bacon Wrapped Jumbo Asparagus served with herbed goat cheese
ENTRÉE
  • Halibut Confit coriander and saffron couscous and chermoula
DESSERT
  • Poppyseed Lemon Cake with french buttercream
STARTER
DESSERT
  • Peach Cobbler with chantilly cream

 

STARTER
ENTRÉES
  • One Tenderloin of Beef Broiled to Your Order served in garlic butter, with choice of baked potato or Columbia’s steak fries
DESSERT

 

STARTER
  • BLT Salad: Smoky bacon with fresh Roma tomatoes, crisp chopped greens & cool ranch dressing
ENTRÉE
  • Yardbird Chicken Sammies: Three crispy hand-breaded chicken cutlets with creamy brie, blueberry-bacon jam & citrus spring mix on butter-toasted mini buns; choice of one side
DESSERT
  • New York Style Cheesecake: Creamy cheesecake with a graham cracker crust, chocolate & caramel drizzle

 

STARTERS (CHOOSE ONE)
  • Smoked Cheddar Bacon Fries: golden fries with grated smoked cheddar, bacon, green onions and ranch dressing
  • BBQ Nachos: hickory smoked pulled pork, pulled chicken or brisket, tortilla chips, sweet BBQ, queso cheese sauce, grated cheddar cheese and green onions
  • Smoked Buffalo Chicken Dip: rich & creamy dip, chicken breast, smoked cheddar, cream cheese, buffalo sauce, blue cheese crumbles served with tortilla chips
ENTRÉES (CHOOSE ONE)
  • 1 Meat Platter: choose either pulled pork, pulled chicken, beef brisket, Purnell’s Ky Proud smoked sausage, quarter chicken, 3 baby back ribs and/or grilled shrimp with choice of 2 sides* & sweet jalapeno cornbread
  • Smoked Chicken Salad: mixed greens with smoked chicken tossed in Maker’s Mark Bourbon BBQ sauce, cheese, sour cream, Kim’s pico de gallo, avocado
  • Veggie Platter: choose (4) four sides*, honey & chili glazed brussels sprouts, smoked mac & cheese w/chipotle bacon topping, sweet, molasses baked beans, creamy coleslaw, J. Render’s potato salad, collard greens, southern style green beans, mashed potatoes & gravy, local – sweet jalapeno cornbread (made with Weisenberger mill yellow cornmeal), house-seasoned french fries
  • Fried Pork Chop Platter: southern fried pork chop with choice of 2 sides* & sweet jalapeno cornbread

 

 

Photo by Austin Johnson

$2 of every special served benefits 7 premiere arts organizations:

  • Carnegie Center
  • Central KY Youth Orchestra
  • Lexington Art League
  • Lexington Children’s Theater
  • Lexington Philharmonic
  • Living Arts and Science Center

 

 

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Ace’s official guide to Lexington Restaurant Week 2021 also appears on page 18-23 of the July 2021 print edition of ace magazine.

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