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