Wiltshire on Market Service List

Dinner Menu

• Starters

  • Black Bean Dip

    avocado relish, yucca chips

    $7.00

  • Hazelnut Crostini

    oven dried strawberries, purple haze chevre, basil, balsamico

    $7.00

  • Mini Rubens

    house pastrami, kraut, tomato aioli, gruyere

    $8.00

  • Weekly Charcuterie Board

    with accompaniments

    $9.00

  • Weekly Cheese Course

    with accompaniments

    $9.00

  • Cheese & Charcuterie Board

    with accompaniments

    $17.00

  • Assorted Marinated Olives

    $4.00

• First Course

  • Flatbread Pizza

    fresh mozzarella, tomato fondue, basil, calabrese salami (optional)

    $9.00

  • Cream Of Mushroom Soup

    truffle crème fraiche, croutons

    $8.00

  • Mixed Greens

    with shaved pecorino and banyuls vinaigrette

    $8.00

  • Grateful Greens Bibb Salad

    pear, pecans, point reyes blue cheese, roasted shallot dijon dressing

    $8.00

  • Roasted Brussels Sprouts

    with pickled ginger

    $8.00

• Entrees

  • Stone Cross Farms Oxtail Stroganoff

    glazed turnips and carrots, potato gnocchi, toasted garlic gremolata

    $18.00

  • Smoked Pork Enchiladas

    house tortillas, mole negro, chihuahua cheese, grilled vegetables, cilantro aioli

    $18.00

  • Duck Leg Confit

    toasted farro pilaf, currant sauce, green apple and scallion salad

    $18.00

  • Seared Scallops

    beluga lentils, mizuna, shaved fennel, la quercia pancetta, pommery and fines herbes vinaigrette

    $19.00

  • Ricotta And Potato Cannelloni

    braised endive, roasted beets, oyster mushrooms, red veined sorrel, crispy shallots

    $17.00

Sample Menu

• Spring Open House Menu

  $17 Per Person

  • Lemon Black Pepper Biscuits

    with All Natural Chicken Salad and Mixed Greens

  • Pizetta

    with Roasted Mushrooms and Fontina

  • Cucumber Cup

    with Smoked Salmon and Creamy Radish Slaw

  • Roasted New Potato Cups

    with Roast Beef and Caramelized Onion Crème Fraiche

  • Grilled Vegetable Wraps

    with Smoked Paprika Cream Cheese

  • Warm Artichoke Parmesan Dip

    with Spiced Pita Chips

• Desserts

  • Assorted Cookies and Bars Platter

• Passed Appetizers

  • Orange Crostini

    with Chevre, Fig Compote, Hazelnut Dust

  • Mini Corn Cakes

    with Smoked Salmon and Chive Crème Fraiche

  • Artichoke Gruyere Puffs

• Cocktail Buffet

  • Mini Buttermilk Cheddar Biscuits

    with Country Ham and Sweet Dijon

  • Cucumber Cup

    with Asian Shrimp Salad

  • Prosciutto, Melon, Basil Skewers

  • Wild Mushroom Tart

    with Onion and Walnut

  • Berber Spiced Flatbread Crisp

    with Lamb Loin and Cucumber Mint Yogurt

  • Warm Roasted Red Pepper Parmesan Dip

    with Spiced Pita Chips

• Desserts

  • Assorted Cookies and Bars Platter

• Passed Appetizers

  • Mini Corn Cakes

    with Flank Steak and Spicy Aioli

  • Plantain Crisps

    with Black Bean Puree and Avocado Dip

  • Mini Shrimp Po Boys

    with Whole Grain Dijon Rémoulade

• Cocktail Buffet

  • Herb Crepe Roulade

    with Grilled Asparagus, Prosciutto, Boursin

  • Focaccia Sandwiches

    with Pesto Grilled Chicken, Provolone, Mixed Greens

  • Duck Confit and Sour Cherry on Crostini

    with Chevre and Arugula

  • Mini Risotto Cakes

    with Tomato Fennel Fondue and Parmigianino

  • English Cucumber Canapé

    with Smoked Trout Mousse and Dill

  • Vegetable Crudités

    with Green Goddess Dip

  • Fresh Fruit and Assorted Cheeses

    with Crackers

• Desserts

  • KY Inspired Sweets Platter

    including Bourbon Espresso Brownies, Chocolate Pecan Pie Bars, Cookies

• Passed Appetizers

  • Garlic Crostini

    with Fava Bean Puree and Shaved Parmesan

  • Mini Chicken Pot Pie

  • English Cucumber Canapés

    with Benedictine

• Dinner Buffet

  • Arugula

    with Oven Dried Strawberries, Pine nut Encrusted Chevre and Balsamic Vinaigrette

  • KY Breads Basket

    with Cornbread, Buttermilk Biscuits, Baguette

  • All Natural Chicken Breast Stuffed

    with Asparagus and Country Ham

  • Smoked Cheddar Grit Cakes

  • Baby French Green Beans

    with Wild Mushrooms

• Desserts

  • Chocolate Italian Cream Cake

• Passed Appetizers

  • Roasted Tomato Tartlets

    with Chevre and Basil

  • Ginger Lemon Shrimp Wrapped in Snow Pea

  • Mini Kentucky Hot Browns

    with Applewood Smoked Bacon

• Dinner Salad

  • Local Mixed Green Salad

    with Grilled Asparagus, Shaved Manchego Cheese, Roasted Red Pepper Vinaigrette

  • Artisan Bread Basket

    with Herb Compound Butter

• Dinner Entrée

  • Rosemary Roasted Pork Loin

    with Blackberry Gastrique

  • Fregola Salad

    with Pine Nuts and Lemon

  • Spring Vegetable Medley

• Desserts

  • Lavender Peach Cobbler

    with Chantilly and Orange Marmalade