Wise Bird Cider and Honeywood are teaming up to host a special dinner in celebration of fall and apple season! On November 8, 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.

A $10 prepayment at time of reservation, saves you a seat, and gets you a welcome pour of Wise Bird Cider & an amuse bouche.

Menu from Chef Tyler McNabb & Chef Steve Labarge

Snacks and Smalls
Fried Cheese Curds with apple mostarda
Sweet Potato Beignets with pepper jelly and whipped ricotta
Smoke Stack - baby hoecakes topped with smoked pork, bbq sauce
Oysters on the Half Shell with classic mignonette or broiled with bacon jam and cheddar cheese
Wisebird Four ‘o Clock with spiced pecans, cheddar wafers, Stepping Stone Orchard Apples, sorghum caramel, brie, Kenny’s gouda, crispy flatbread, crostini, apple mostarda, country ham
Korean Fried Chicken with sweet and spicy gochujang sauce, sesame seeds, green onion
Deviled Eggs with spicy jumbo lump crab and chili oil
Steamed Mussels with fennel, shallot, cream, butter, Wisebird Wickson Cider, dijon and pernod
Beet Salad with fresh pears, apples, blue cheese, walnuts, endive and cider vinaigrette

Supper 
Candy Roaster Squash Ravioli with Ligurian walnut pesto, fried sage, pumpkin seed gremolata and pumpkin seed oil
Rose Beef Steak Diane - Our Homeplace Rose Beef sauteed with bourbon, cream and demi glace with potato puree and roasted mushrooms
Irish Fish Bake - creamy fricassee of flounder, smoked salmon and shrimp baked under a crust of buttery potato puree
Bourbon Bacon SmashBurger - two Berry Beef patties, bourbon bacon jam, cheese salad, creole aioli, toasted brioche bun, french fries
Marksbury Farm Porchetta with broccoli rabe and persimmon chutney
Berry Rose Beef Short Ribs - glazed with spicy sorghum bbq sauce over steamed rice
Beetloaf - our famous house recipe with homemade tomato gravy,  parsnip puree and a green salad

Sweets
Apple Fritters with Whipped Mascarpone, Lemon Confit and Maple Syrup
Sour Cream Apple Crumb Pie with Crank and Boom Ice Cream and Bourbon Caramel
Fried Apple Bread Pudding with Tipsy Dried Fruit, and Pommeau crème anglaise
Midway Bakery Cheesecake with Stepping Stone Berry Compote

[Honeywood’s regular dinner menu will not be available this night]

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]

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. 

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.