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 -

Marinated olives and Marcona almonds 6-

Pimento Chesse Fritters, Kenny's Country Cheddar,
Sambal-Honey Sauce 13-

Sesame Ahi tuna canape with wasabi, Dijon and hoisin and ginger15-

Arugula salad with Dutch bleu, roasted sweet potato, almonds,
egg yolk & hazelnut vinaigrette 13-

Creekstone Farms beef carpaccia with horseradish cream, truffle oil 12 -

Lamb En Croute with roasted carrots, fresh peas,
red wine syrup and sauce pistou 13-

 

MAIN

Pasta Puttanesca, Artisinal Olives, Crispy Capers, Garganelli pasta 27 -

Seared Bobwhite Quail with charred carrot puree, kale greens
and balsamic reduction 32 -

Grilled Creekstone Farms Filet Mignon with potato gratin,
haricot vert, and sauce bordelaise 41 -

Grilled Berkshire pork chop with roasted sweet potato,
Brussels sprouts and bourbon apple compote 28-

Pan Roasted half chicken with local mushroom risotto,
truffle oil and Parmesan Reggiano 27 -

Seared Verlasso salmon with smashed potato,
pearl onion, lemon and mint 30-

Braised Short Rib with whipped potato, roasted root vegetables
and a fig-mustard Demi 30-

Pan seared Halibut, soft cheddar stoneground grit
and tomato relish 35 -

 

DESSERTS

10.

Chocolate pot de crème

Vanilla Bean Crème Brulee

:Lemon Tarte

Almond Cake

Chocolate Truffle Cake

Chocolate Toffee Torte

14.

Cheese Plate

 

AFTER DINNER

Amaretto di Sarrano

Grand Marnier

Courvoisier VS

Kahlua

Busnel Calvados

Baileys

Rivulet


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 borne illness