Chef Hargrove offers new "farm to plate" menu at L&N

[Robin Garr]

I was surprised and sorry to see Chef Rick Adams depart from L&N Wine Bar recently, but it looks like Chef Michael Hargrove is taking over the kitchen in fine style. Len Stevens sent me over this copy of Chef Hargrove's new menu, which Len says represents some change in direction for L&N, "incorporating the 'farm to plate' concept into our menu as much as possible."

Len wrote in his Email, "Although I feel we have always done an adequate job at utilizing local farmers/producers, I want it to be of primary importance. Our goal is to have all of our primary proteins sourced from local farmers and producers. This will also include all produce (where possible), cheeses, mushrooms, eggs, etc."

Rick played a major role in placing L&N as one of the city's top-tier eateries as well as one of the best wine bars anywhere. I'm eager to check out this new direction on Michael's watch.

Appetizers

Cheese tasting
Chef's selection of three artisanal cheeses with traditional and non-traditional accompaniments
12

Mussels Belgian style
White wine, fennel, garlic, curry and cream with toasted baguette
10

Six minute deviled eggs
Soft cooked eggs, grain mustard, cornichon, Fiedler farms bacon, smoked paprika and house-made hot sauce
5

Flatbread
Capriole goat cheese, smoked garlic, oven-dried tomato and baby arugula
6

Four Cheese Fondue
baguette, apples, kielbasa, corn tortillas
13

Vegetable rillette
A trio of house made vegetable spreads
Toasted baguette
6

Spanish style short rib
Wilted greens pearl onions and Sofrito
10

Soups/Salads

Minestrone
Spring vegetables, beans, ditalini, vegetable consommé with pesto crème fraiche
7

Soup du jour
See your server for this week's selection
MKT

Bibb salad
Kentucky Bibb lettuce, oven-dried tomato, crispy shallots and creamy tarragon/piquillo dressing
10

Pear salad
Carol's greens, poached pear, rustic crouton, fresh goat cheese and roasted pear vinaigrette
8

Frisée Salad
Frisee, arugula, soft-cooked egg, Fiedler Farm bacon, mustard vinaigrette
7

Entrees

Lobster pot pie
Lobster, root vegetables, Sheltowee Farm mushrooms, fennel/tarragon cream baked in pastery
26

Pike Valley Farm roasted chicken breast
Glazed carrots, smoked black-pepper dumplings, roast chicken velouté
20

A local burger
Local beef, local cheese, house-made condiments, seasonal garnish,
pommes frites
11

Crispy striped bass
Pappardelle, spinach, mushroom, country ham/green peppercorn sauce
20

Shrimp & Grits
Jumbo prawns, sauce of garlic, tomato and capers, Kenny's white cheddar grits
24

House-Smoked Pork Chop
Granny Smith apple and fig compote, whipped Yukon gold potatoes, asparagus
22

Steak Frites
10 oz sirloin, wilted spinach, brandy/peppercorn sauce
pommes frites
24

Fresh pasta
Tagliatelle, Sheltowee Farm mushrooms, English peas, fines herbs, Capriole goat cheese sauce, rustic crouton
14

Sweets

Chocolate fondue
Graham cracker, pound cake, fruit and seasonal berries
10

Classic crème brulee
Vanilla bean custard, turbinado sugar
6

House made ice cream tasting
Trio of house-made ice creams, chefs whim
7

White chocolate cheese cake
Seasonal berry compote
8

Chocolate nemesis
With mint whipped cream
8

Appetizers
Four Cheese Fondue
baguette, apples, kielbasa, corn tortillas
13

Soups/Salads
Frisée Salad
Frisee, arugula, soft-cooked egg, Fiedler Farm bacon, mustard vinaigrette
7

Entrees
Fresh pasta
Tagliatelle, Sheltowee Farm mushrooms, English peas, fines herbs, Capriole goat cheese sauce, rustic crouton
14

Sweets
Chocolate fondue
Graham cracker, pound cake, fruit and seasonal berries
10

We had the above items on Friday after Downs after Dark, and all were excellent. I also have to applaud Nancy for kindly seating our table of 4 even though it was only 3 minutes shy of 11 when we arrived, and then kindly moving us inside when the rain hit. We felt no pressure to rush to get out of there.

We were en route to Baxter Station, but when I called at 10:30 was told that even though they close at 11, there weren't going to sit any more parties. No problem, and hopefully another time. L&N made for a great end to a nice Downs After Dark.

*plays taps for honey-lavender vinaigrette*

god, I loved that dressing SO MUCH!

Nice! Need to stop in and say hello to an old friend. Good to see he is in a spot where he can showcase his culinary talent.

Ate there for our wedding anniversary recently and we can vouch for the deviled eggs, bibb salad, smoked porkchop and steak frite. Stellar service and outstanding food, as always.

My DH is going to be sad to see the tuna missing. However, that pot pie is calling me!

No rabbit? Please keep it as a special at least.