Historic. This restaurant's seasonal menu features sophisticated, imaginative preparations. Start with an appetizer of shrimp and grits or a Caesar salad prepared tableside. Good entrée choices include the rack of lamb with dried cherry reduction, the Verlasso salmon and the Berkshire pork chop with collard greens. For dessert, try the restaurant's version of bananas Foster, a dessert prepared tableside and topped with flaming bourbon. The quiet dining room, with its polished oaken paneling, Axminster wool carpets, coffered ceilings and small chandeliers, is an elegant monument to fine dining. The "Hot Brown" dish of roast turkey, bacon and tomato in Mornay sauce was invented at this restaurant. The bar offers many choices of bourbon; Louisville is the center of the Kentucky bourbon industry.