211 Clover Lane Dinner Menu

211 Clover Lane boasts the finest food in Louisville, and among the finest in the region.

*** Menus are subject to change frequently --- To make a reservation on-line, click here.

*** Click here to see some of our specialties!

 211 Clover Lane

STARTERS

211 House salad of Kentucky greens with your choice of
Parmesan Reggiano or baked Indiana goat cheese  7/10 -

Roasted red peppers Capriole goat cheese,
golden raisins and pine nuts 12 -

Beef carpaccia with horseradish cream, truffle oil,
Parmesan and arugula 12 -

Smoked Salmon en croute with lemon yogurt sauce,
cucumber salad 9-

Flan of sweet corn, Parmesan cream and herbs 8-

Salad of local pear, heirloom tomato, toasted pecans, arugula,
Casio de Roma cheese and balsamic vinaigrette 12-

Selection of imported and domestic cheeses and accoutremont 14 -

Bibb lettuce salad with cucumber, Cherry tomato
Parmesan and Buttermilk dressing 11 -

 

MAIN

Garganelli pasta with delicate squash, kale, pine nuts,
radishes and Parmesan 28 -

Grilled Creekstone Farms center cut filet mignon, Dauphinois Potatoes,
haricot vert, and sauce Bordelaise 4 1-

Pan Roasted half chicken, wild mushroom risotto,
truffle oil and Parmesan 27 -

Marksbury Farms Ribeye, Swiss chard, polenta
and tomato demi glaze 34 -

Roast Snapper with stoneground grits, baby spinach,
and lemon caper buerre blanc 28-

Locally raised Berkshire pork chop, whipped potato,,
Brussels sprouts, wand bourbon glazed apples 29 -

Bobwhite quail with roast eggplant, sweet corn and tomato,
couscous and balsamic reduction 32-

 

 

DESSERTS

7.

Chocolate pot de crème

Crème Brulee

Old Fashioned Chocolate Cake

Peach Crostada

13.

Cheese Plate

 

AFTER DINNER

Kahlua

Grand Marnier

Disarrano Amaretto

Courvoisier VS

Busnel Calvados

Benedictine

Green Charteuse

 

Chef: Allen Joseph Heintzman - Sous Nick Walker
Substitutions are discouraged
We appreciate and encourage reservations

18% for parties of six or more-Please refrain from cell phone use in dining room 
Consuming raw and undercooked meats, and seafood can increase your risk for food bourne illness