sautéed shrimp in a red eye gravy with shiitake mushrooms and tomatoes, served over creamy grits.
served with roasted garlic, cornichons, red onions and french bread.
pan seared and served with a kentucky bibb lettuce and brown butter sauce. finished with white truffle oil.
kentucky country ham, green onions and creamy grits
pan seared hudson valley foie gras with caramelized local apples, onions and,aged calvados syrup.
broiled with garlic butter and croutons.
artisan cheeses served with fresh fruit in season and French bread.
candied pecans, sun-dried cranberries and goat cheese over mixed greens in a lemon balsamic vinaigrette.
served on Bibb lettuce with toasted almonds.
shaved reggiano and fennel in a champagne vinaigrette.
fine english blue cheese and walnuts served with seasonal greens.
pan seared duck breast with a dried fruit almond compote, puréed spinach and an apricot glaze.
pepper seared and served medium rare with du puy lentils, crispy salsify and a port wine reduction.
medallions of veal sautéed with caramelized apples, toasted walnuts and indiana cider marinated figs. served with a calvados cream and gremolata mashed potatoes.
pan seared filet encrusted with almonds and pistachios. served on sautéed spinach with a tomato, pearl onion and chive beurre blanc.
grilled, served with a rosemary natural jus and a gratin of potatoes, shiitakes and thyme
all natural, free range half chicken breast brined with honey and herbs. roasted with autumn root vegetables, candied walnuts, crème fraîche and reduced chicken jus
grilled center cut beef filet with parma prosciutto, asparagus, sage beurre blanc and a crispy potato cake. finished with parmigiano-reggiano.
bacon wrapped and pan seared with a roasted garlic, rosemary and sage puree finished with rice beans and collard greens in a lobster sherry vinaigrette.
twelve ounce center cut loin chop, herb encrusted and seared with a dry vermouth glaze. served with a medley of roasted new potatoes, asparagus, apple smoked bacon, garlic and shiitakes.
lobster tails tossed with campanelle pasta, nicoise olives, bacon, sun-dried tomatoes, oil. topped with parmigiano reggiano.
layers of potatoes, wild mushrooms and thyme topped with goat cheese. accompanied by grilled vegetables with mixed wild greens in a nutty vinaigrette, and a pepper currant relish.
mr. fry's famous fare from a highlands landmark. served with fries, caramelized onions, lettuce, pickle and tomato. available with swiss, cheddar or bacon.
Menu for Jack Fry's provided by Allmenus.com
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