Friday, April 26

Caesar Salad with a creamy Caesar dressing, crisp romaine lettuce, and shredded parmesan cheese.

Stuffed Chicken Breast – lightly breaded chicken breast, filled with a rich creamy sauce and fresh asparagus. Served with roasted broccoli

and saffron rice.

-or-

Shrimp and Grits – shrimp cooked in a

Cajun-inspired sauce and nestled on a bed of

Weisenberger cheese grits.

Bread Pudding with salted Town Branch

Bourbon-caramel sauce.

Chef Samantha Woodruff

Saturday, April 27

Southern Kilt salad (wilted lettuce), mixed

greens soften under the hot and tangy

bacon vinaigrette.

Kentucky Hot Brown – layers of turkey, ham, and sliced tomatoes. Covered in our House cheese sauce and bacon atop toasted bread.

-or-

Pasta Primavera – Local spring vegetables sautéed and tossed with penne pasta and our house

garlic crème sauce.

Blackberry cobbler with vanilla bean ice cream.

Innkeeper Anton with a happy guest

Available between 6:30 - 8:00 p.m.

3-Course Dinner - $59 per person

Wine Pairing with dinner (optional) - $60.00 per person

The Lyndon Pub (cash bar) will be open between 5:00 - 9:00 p.m.

Reservations are required and may be made at

859 420 2683.

507 N Broadway, Lexington, KY 40508, United States P: (859) 420-2683 E: lyndonhouse@mac.com