Join us April 23 as Chef Edward Lee stops at Honeywood on his cookbook tour for Bourbon Land, a new book that explores the culinary diversity of Kentucky bourbon. We’ll be cooking our way through the book to create an a la carte dinner menu that is not to be missed! Make your reservation online at the link below
Wise Bird Cider and Honeywood are teaming up to host a special dinner in celebration of fall and apple season! On September 13, from 5-9 pm, join us for a highly seasonal a la carte menu that pairs beautifully with delicious local ciders from Wise Bird Cider Co.
There is a $10 prepayment at time of reservation, which saves you a seat AND gets you a pour of Wise Bird Cider AND an amuse bouche from Chef Tyler McNabb & Chef Cody DeRosett. Menu below!
SNACKS & SMALL PLATES
Fried Apple and Cheese Salad Hand Pie
Mackinac Stack - savory hoe cakes with smoked fish, french onion creme fraiche, Michigan trout roe
Poutine - french fries, Kenny's Cheddar Cheese Curds, duck leg gravy, jezebel sauce
Pate de Campagne - house pickled gherkins, bourbon mustard, griddled sourdough
Crispy Eggplant Fingers- with fried shallot, cherry tomatoes, oyster mushrooms, Thai basil, green onion, shaved cabbage, nuac cham
Panzanella - crusty sourdough soaked in fresh tomato juice vinaigrette with tomatoes, basil and Kenny's Fromage Blanc
Steamed Mussels- with fresh fennel, shallot, cream, butter, Wise Bird Cider, pickled mustard seed and Pernod
Local Lettuces- with Korean pears, cucumber, melon, ginger-gochugaru vinaigrette
SUPPER
Porchetta- with fennel, orange, rosemary, garlic and chili flake and apple mostarda
Cornmeal Crusted Fried Chicken- with house pickles, hot sauce, honey and a buttermilk biscuit
Honeywood’s Fishing Cottage - creamy fricassee of cod, smoked salmon and shrimp baked under a crust of buttery potato puree
Bourbon Bacon Smash Burger - single smash patty, bourbon bacon jam, house pickles, aged cheddar cheese, toasted brioche bun
Our Home Place Meats Veal Chop- flamed in apple jack brandy and smothered with demi glace, creme fraiche and roasted mushrooms with tarragon
SWEETS
Maple Shack Stack - sweet johnny cakes with whipped mascarpone, lemon confit, fresh black mission figs, rosemary maple syrup, powdered sugar
Apple Crumb Pie- with blackberry bourbon ice cream and Calvados caramel
Apple Fritters- with bourbon butter sauce
Cheese & Apple Plate
[Honeywood’s regular dinner menu will not be available this night]
Join us for a special dinner on December 6 with our friends and guest chefs, Vishwesh Bhatt & Sam Fore.
We are kicking off Pride Month 2022 with “Drag Me to the Farm”, a classic country-themed drag brunch on Sunday, June 5.
This drag brunch will benefit the University of Kentucky LGBTQ Agricultural Sciences Scholarship Fund.
Launched by UK College of Agriculture, Food and Environment in June 2021, this scholarship was the first of its kind in the SEC, and the Ouita Michel family is proud to support it - as well as Kentucky farmers throughout the LGBTQ community.
We hope you can join us on June 5 for a seasonal family style meal, a pride-themed cocktail, and, of course, boot scootin’ drag performances.
This event is proudly supported by the University of Kentucky Gaines Center for the Humanities.
Our Sunday Dinner Series is back with Akeem Hasegawa, from the Wiltshire on Market in Louisville, taking over the kitchen for a night! Join us on Sunday September 5th , 5-9pm, for tons of delectable bites, great sips and as always, laughter among friends!
Dinner a la carte with plates ranging form $8-30
Reservations for this night of fun can be made on open table:
Chef Akeem Hasegawa is currently based out of Louisville where he works at Wiltshire on Market, a fresh take on modern farm to table.
In conjunction with the nationwide Let’s Talk & Dine Together event, KY Duchess presents: Snack Queens Unite! There are two ways to get your snack on: Snack Queens Seven-Course Menu + Kentucky Duchess SNACK PACK.
Honeywood executive chef Lawrence Weeks’ second annual culinary celebration of Black History Month has been expanded to two nights in 2021, taking place on Feb. 26 and Feb. 27. Guest chefs Ashleigh Shanti from Asheville, N.C., and BJ Dennis from Charleston, S.C., will collaborate with Chef Weeks to create a unique menu that celebrates their personal culinary journeys, African American-Appalachian foodways and Gullah-Geechee foodways from Carolina Lowcountry.
We are keeping things a bit more casual this coming Valentine’s Weekend, but just as romantic and special! Friday & Saturday we will be offering our regular menu plus a loved-up specials card from Chef Weeks. Sunday we will have our regular brunch offerings plus some sweetheart brunch specials! And of course drink specials from the bar all weekend!
No prix fixe menu. Reservations are strongly recommended but not required. Curbside pickup and delivery also available. Reservations can be made at OpenTable
Join us on Sunday, January 31st for the continuation of our Sunday Dinner Series, featuring Ming Pu. Executive Chef of the Brooklyn and Butcher in New Albany, Indiana, Pu takes on his Taiwanese roots and blends it with American cuisine and will be brining that to our kitchen on the 31st.
After our regular Sunday business hours on the 31st, our kitchen will shift gears and get cooking with Ming Pu for a casual evening full of laughter and, of course, delicious bites. Our a la carte menu will include some incredible Taiwanese-American bites priced $5-$25.
Give us a call for reservations or head to OpenTable, select the 31st and make your reservation for that evening’s “experience”. Menu will also be available on the Delivery Co-op or for curbside pickup if you give us a call! (859) 469-8234
MENU
Small Plates / Shareables
Marinated Cucumbers / Bourbon Barrel Soy / Furikake
Scallion Pancakes / Red Eye Aioli / Country Ham
Pork + Cabbage Dumplings “Jiao Zi” / Black Vinegar Soy / Fermented Garlic + Shallot Chili Oil
Taiwanese Fried Chicken “Yian Su Ji” / Thai Basil + Chili Honey
Main
Lu Rou Fan / Braised Pork Belly / Crispy Shallots / Nishiki Rice
Beef Noodle Soup / 12 hour Broth / Baby Bok Choy / Pickled Mustard Greens
Whole Fish / Tomato + Douchi Soy Glaze / Taiwanese Herbs / Fermented Garlic + Shallot Chili Oil
Sides
Taiwanese Cabbage / Shiitake Mushrooms / Chinese Sausage
Hainan Chicken Rice / Salsa Macha / Scallions
Spiced Tofu & Edamame
Read more about Ming Pu in this blurb from Charleston Food & Wine.
Celebrate making it through this year with us and a delicious prixe fix four-course meal! Read our menu below and give us a call to place your reservation. (859) 469-8234
Join Honeywood Chef Lawrence Weeks and Holly Hill Inn Chef Tyler McNabb on Nov. 8 for a seven-course Duck Dinner featuring a wide range of paired pinots and duck from Farmer Joe’s in Salvisa, KY.
Join us Sunday October 2nd, 5pm-9pm, after our regular business closes and the true party begins. We’re talking curry boiled peanuts, fried chicken sliders, vegan rice bowls, signature cocktails, eggplant salad, fish curry, lamb meatball sliders and many more tasty snacks.
Buy a bottle of House of Brown Chardonnay and you will be cordially invited to join Brown Estates in a virtual tasting and wine class on Friday, Sept 25 at 6 PM. So come by this week and pick up a bottle for $36 and you’ll receive a link to follow along as Coral Brown, Director of Winemaking, tastes along with you live streamed from California.
FOR TICKETS, PLEASE CLICK HERE
Honeywood Southern Roots Dinner Series — Black History Month
Join Honeywood chef Lawrence Weeks and guest chef Ashleigh Shanti on Feb. 27 for a five-course Black History Month celebration dinner featuring the wines of Brown Estate Vineyards, the only African American-owned estate vineyard in Napa Valley, Calif.
“This event, and working with Ashleigh, has generated great excitement, not only for me, but also for the African-American collective here in Lexington,” Weeks said. “Folks like Ashley Smith of Black Soil have helped unite black farmers and producers in the area to bring us together for a culinary event that will showcase the talent of the Southeastern region.”
Weeks said his vision for this dinner is to host an enlightening night filled with oral history, culinary tradition and craftsmanship that have been passed down for generations in the black community.
Ashleigh Shanti is chef de cuisine of Benne on Eagle in Asheville, N.C. Working closely with five-time James Beard Award finalist Chef John Fleer, Ashleigh pays homage to the rich African-American culinary traditions that once thrived in The Block – the neighborhood surrounding the restaurant – as well as honoring her own history as a Southern African-American female. Shanti has found her culinary identity in a kitchen where the food is both meaningful to her and honors her heritage. She is proud to help build a culinary program from the ground up by following the theme of Sankofa — “go back and get it” in the Twi language — progressing forward and integrating new food techniques and methods, while looking back to history to reclaim lost and forgotten traditions.
Established in 1996, Brown Estate Vineyards is an award-winning family operation. Coral Brown will join Weeks and Shanti at the dinner to curate and discuss the wine pairings with the menu. Dante Wheat of Louisville will create cocktails for the evening.
Dinner begins at 6:30 p.m. Cost to attend five-course dinner and Brown Estate pairing is $125. Dinner without wine pairing is $95. Seating may be communal. Tickets available online at honeywoodrestaurant.com or ouitamichel.com. For more information, please call (859) 469-8234.
