Click Here for the Spring Menu (April – June)
Winter Menu
All entrees are served with freshly baked rolls, our signature Golden Spike Salad, and your choice from our seasonal dessert selection. Coffee, hot or iced tea, and soft drinks are included with the meal. Menu subject to modification at the Chef’s discretion.
Salad
Tender baby mixed greens and crunchy romaine lettuce topped with heirloom cherry tomatoes, roasted sweet corn, toasted pepitas, and Cotija cheese, served with our signature Golden Spike Dressing.
- Vegetarian, Gluten Free Available
Appetizer
Served with fruit, vegetables and crackers.
Dinner Entrees
Locally raised prime rib slow-roasted using a secret Corman recipe (additional jus dipping sauce), served with a baked potato and a Kentucky summer vegetable medley.
- Gluten Free
Fried Chicken breast with amaretto cream sauce, accompanied by seasonal chef vegetables and smashed red potatoes.
Served with savory seasoned white rice and seasonal vegetables; topped with white wine and lemon butter sauce
Topped with wild blend mushrooms, julienne yellow squash and zucchini in a red wine sauce; garnished with chopped scallions
Sautéed wild mushrooms, julienne yellow squash and zucchini, tri-color potatoes served in a garlic balsamic brown sugar glaze
Children’s Dinner Choices (Age 5-12)
Baked chicken tenders served with smashed potatoes and seasonal buttered corn.
Child’s portion of our Kentucky raised beef accompanied with jus, served smashed potatoes and seasonal buttered corn.
Dessert Menu
Add Graeter’s Homemade Vanilla Ice Cream to your dessert for $3.00
Tart apple in puff pastry baked until golden brown; homemade cinnamon sauce and white chocolate garnish.
Chocolate and walnut filling in a flaky crust – a Kentucky tradition.
Two layers of moist cream cake with cranberries, blueberries and cinnamon streusel baked into each cake then filled with fruit and a lemon mascarpone cream.
A chocolate engine filled with Chantilly cream and dark chocolate mousse riding on a chocolate raspberry track.
- Add $11
*Consuming raw or undercooked meats, poultry, seafood may increase your risk for foodborne illness. Menus and prices subject to change.