The Menu

 
  • SELECTIONS FOR THE WEEK OF OCTOBER 19, 2016

    appetizers

    Tomato-thyme soup, cheesy crouton | 7

    Grilled romaine, HSH Caesar dressing, garlic crouton, parm | 7

    HSH beer cheese mac & cheese, buttered bread crumbs | 8

    Josh’s grilled flatbread, smoked mushrooms, blue cheese, arugula , sorghum mustard | 9

    Cured, smoked, fried pork belly, cucumber, herbs, red onion, feta | 9

    Jake’s 150 sausage rolls, bourbon-sorghum mustard, HSH pickles | 8

    entrées

    Pork Schnitzel, braised cabbage, garlic white beans, Roni’s egg | 26

    Wild caught KY catfish, local grits, Angie’s stewed green beans, mint, pickled onion | 26

    Braised, smothered beef short ribs, roasted potatoes, arugula shallot salad | 29

    Crispy Amish chicken thighs, sage gnocchi, country ham spinach, brown gravy | 25

    sides

    Josh’s homemade yeast rolls | 4

    Cold, spicy marinated cucumbers | 4

    Smothered green beans, mint, pickled onion | 5

    *Vegetarian options are always available, please ask

    *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness especially if you have a medical condition