This restaurant's menu changes frequently to reflect availability of local produce. Start your dinner with a small plate, such as the charcuterie board or a flatbread topped with Kentucky ham and cured egg. Your main course can be a cleverly conceived dish of duck confit with Kentucky mushrooms or (a seriously hefty) tomahawk pork chop with breakfast radishes and bourbon almond cream sauce. The dining room is small and quiet but well appointed with hardwood floors and polished cherry tables. The restaurant offers an extensive list of wines and bourbons.