AZUR Restaurant & Patio

Roasted chicken and tasso ham sautéed with mushrooms, fresh corn, and asparagus. Tossed with fettuccine pasta in a sherry sun-dried tomato cream sauce

spice rubbed and grilled, served over crab rangoon mac and cheese with grilled green beans and hoisin-plum glaze

Pecan crusted and lightly broiled. Served over creamy goat cheese and chive risotto, roasted beets salad, and a kentucky strawberry-jalapeno vinaigrette

steakhouse spice rubbed and grilled, with a creamy crab stuffed mushroom crown, parmesan-truffled potato wedges, grilled asparagus, garlic-romano butter, and béarnaise sauce

Filo wrapped shrimp, lightly fried, and served over coconut sweet corn risotto with a honey, garlic, and red chile glaze. Add Kentucky Seafood Cook Off Winner!

Wok fired lo mein noodles, basil, tomatoes, and haricot vert. Topped with crispy fried chicken, crushed peanuts, and pineapple-rum salsa

Sautéed chicken breast blanketed with prosciutto and mozzarella, then baked. Served over chipotle mashed potatoes and topped with a tropical guava sauce and grilled asparagus

delicately fried and served over buttermilk mashed potatoes with southern style pole beans and classic cream gravy

AZUR house salad or caesar, with soup and bread of the day

Blackened salmon filet topped with lettuce, peach chutney, and goat cheese. Served on a brioche bun with fries or a small house salad

Two beef patties, american cheese, dill pickles, caramelized onions, and yellow mustard. Served with fries or a small house salad

fried or grilled chicken tossed in buffalo sauce, with chopped romaine hearts, fresh diced tomatoes, pimiento cheese, smoked bacon, fresh corn, and a buttermilk-chive dressing

lobster, chive, and cream cheese stuffed crepes with a tropical guava sauce and local sugar snap pea shoots

blistered cauliflower with sweet and spicy glaze, topped with fresh chives, peanuts, and sesame seeds

topped with truffle infused olive oil, grated romano cheese, and served with roasted garlic aioli

Top Any salad or pasta with:

Salad and Pasta Additions Starters Salads and Sandwiches AZUR Entrées Zen Sushi Salad and Pasta Additions

Eel, cucumber, topped with more eel, avocado, and eel sauce

Available from 4p-8:30p Sun-Thurs and 4p-9:30p Fri & Sat

Delicately fried and served over bourbon mashed potatoes with southern style pole beans and classic cream gravy

Blackened, over Weisenberger Mills pimiento cheese grits, with garlic wilted spinach, honey-apricot glaze, and candied pecans

Cheese tortellini, spring peas, garlic, shallot, asparagus, carrots, tomatoes, mushrooms, and green onions with a light tomato butter sauce, topped with crumbled goat cheese

Phyllo wrapped shrimp, lightly fried and served over coconut-sweet corn risotto with a honey, garlic, and red chile glaze. + Kentucky Seafood Cook Off Winner!

Pan roasted over creamy goat cheese and spring pea risotto, with balsamic glazed strawberry salad, candied pecans, and balsamic glaze

Over spring vegetable cous cous with with tomato butter sauce, grilled asparagus, and crumbled feta

Grilled and basted with ancho chili ham-jam, over gouda mac and cheese, with garlic wilted spinach and bacon

14 oz steak, spice rubbed and grilled, over truffle garlic-parmesan buttered potato wedges, with blistered brussels sprouts, and a red wine mushroom sauce

Sautéed chicken breast blanketed with prosciutto ham and fresh mozzarella, then baked. Served over chipotle mashed potatoes and topped with tropical guava sauce and grilled asparagus

Blackened salmon filet topped with baby spinach, peach chutney, and goat cheese on a brioche bun. Served with AZUR fries or a small chopped salad

8 oz Wendell Berry beef from Henry County, hand spanked, and grilled on the flat top with American cheese, smoked bacon, lettuce, tomato, dill pickle, and garlic aioli. Served with AZUR fries or a small chopped salad

Salads and Sandwiches Starters Salads and Sandwiches AZUR Entrées Zen Sushi Salad and Pasta Additions

Creamy dip baked with house smoked salmon, artichoke hearts, scallions, and parmesan. Served with flatbread crackers

Grilled with parmesan, oregano, butter, and garlic, or raw on the ½ shell with lemon and cocktail sauce

Cornmeal crusted and served with fresh mozzarella cheese, tomato jam, and grilled scallions

Grilled and topped with bourbon-apple butter and candied pecans. Served with warm baguette

Lobster, chive, and cream cheese stuffed crepes with tropical guava sauce and local sugar snap pea shoots

All kids items served with a cup of vanilla ice cream with chocolate or caramel sauce for dessert. Children 12 and under only please

legendary recipe, served with salted caramel and pecans, or plain

Bacardi Rum, pineapple juice, orange juice, and cream of coconut with cinnamon / nutmeg garnish

Blackberries and fresh orange slice muddled with demerara and reagan's orange bitters, finished with Bulleit Rye 95

variable with limited quantities, see server for details

Group Menu A

Package A

$35

Choice of Salad

House Salad

local mixed greens with dried cranberries, toasted almonds, blue cheese crumbles, shaved red onions, and a balsamic vinaigrette

Chopped Salad

chopped romaine, tomato, cucumber, celery, blue cheese, bacon, corn, creamy smoked tomato blue cheese dressing

Choice of Entrée

Bourbon Fried Chicken

delicately fried and served over bourbon mashed potatoes with southern style pole beans and classic cream gravy

Woven Shrimp

filo wrapped shrimp, lightly fried and served over coconut-sweet corn risotto with a honey, garlic, and red chile glaze

Mozzarella Chicken

Sautéed chicken breast blanketed with sugar cured country ham and mozzarella, then baked. Served over chipotle mashed potatoes and topped with a tropical guava sauce and grilled asparagus

Dessert

Chefs Cobbler

rotating house-made cobbler

Group Menu B

Starters for the Table

Pimiento Cheese Fritters

with bourbon peach chutney

Truffle Fries

topped with truffle infused olive oil, grated romano cheese, and served with roasted garlic aioli

Choice of Salad

House Salad

local mixed greens with dried cranberries, toasted almonds, blue cheese crumbles, shaved red onions, and a balsamic vinaigrette

Chopped Salad

chopped romaine, tomato, cucumber, celery, blue cheese, bacon, corn, creamy smoked tomato blue cheese dressing

Choice of Entrée

Frenched Pork Chop

bone-in heritage breed pork chop, grilled and mustard-peach BBQ glazed over pimiento cheese grits with creamy fresh corn and sweet pea succotash

Atlantic Salmon

hemp and chia seed crusted over creamy pimiento cheese grits with tomato-corn relish, sautéed summer greens beans, and a tahini-herb vinaigrette

Flat Iron Steak

grilled over sweet potato-sweet corn home fries, grilled asparagus, chimichurri sauce and red pepper mojo

Dessert

Chef's Cobbler

rotating house-made selection

Group Menu C

Package C

$75

Starters

for the table a glass of house chardonnay or cabernet

Bruschetta Gorgonzola

grilled baguette topped with balsamic-tomato basil concasse and gorgonzola cream sauce

Panko Fried Brie

topped with candied pecans, bourbon-apple butter, and served with grilled baguette

Choice of Salad

House Salad

local mixed greens with dried cranberries, toasted almonds, blue cheese crumbles, shaved red onions, and a balsamic vinaigrette

Chopped Salad

chopped romaine, tomato, cucumber, celery, blue cheese, bacon, corn, creamy smoked tomato blue cheese dressing

Choice of Entrée

Atlantic Salmon

hemp and chia seed crusted over creamy pimiento cheese grits with tomato-corn relish, sautéed summer green beans, and a tahini-herb vinaigrette

Sea Grits

sea scallops, shrimp, fresh corn, asparagus, and tomato in a lobster butter pan sauce over creamy pimiento cheese grits

Flat Iron Steak

grilled over sweet potato-sweet corn home fries, grilled asparagus, chimichurri sauce and red pepper mojo

Dessert

Choice of Dessert

rotating selection