Holly Hill Inn - Full Menu

Great northern beans simmered for hours with chicken stock, smoky bacon, sausage and kale.

Farmer Joe’s eggs with smoked trout.

Seared in brown butter, sauteed with preserved lemon, summer tomatoes, garlic and mushrooms, finished with white wine, Dijon mustard and a splash of cream, and served with wilted watercress.

Rolled in peppercorns and seared, sliced and served with baby beets, Roquefort, watercress and sweet corn vinaigrette.

Boneless Black Angus short rib cooked low and slow and served over celery root and horseradish puree with pearl onions and little carrots in a rich sauce.

Little Gem lettuce, red endive and frisee dressed with EVOO and fresh pomegranate juice, garnished with Cara Cara oranges, kumquat, mandarins and toasted walnuts.

Pickled watermelon rind, bacon fat hoecakes and sorghum.

Jumbo sea scallop in spiced duck fat, flamed in bourbon, finished with creme fraiche and tarragon.

Local squash marinated then pan roasted with coconut milk, ginger, chilies and lime, finished with pumpkin seed oil and fresh herbs.

Petit filet of Millbrook venison rubbed with ground coffee and sweet spices, seared in duck fat and basted with butter, served with a rosemary-scented pear butter, maple-roasted fingerling sweet potatoes and bourbon-spiked demi glace.

Half bird seared and simmered in a rich sauce made with chicken broth, fresh and dried fruits, dried chili peppers and an array of spices, served with roasted golden potatoes.

Weisenberger Mill grit cake made with roasted garlic and Kenny’s Reserve Cheddar served on a bed of sauteed collard greens with a nage of roasted local mushrooms and broad beans, topped with an apricot and sun-dried tomato chutney.

Onion walnut muffin and bourbon-soaked fruit.