And don't miss the fried oyster and organic spinach salad with Texas pink grapefruit and bacon dressing on the dinner menu. The striking purple, green and black interior of the restaurant provides elegant surroundings for the enjoyment of the ever-changing, seasonal menus. A recent preparation involved pears, a port wine reduction and Saga blue cheese. Every texture, from meat to pasta, was perfect, and the flavors of the ingredients played off each other like the sections in a well-tuned orchestra. Lamb shank always falls from the bone.
Seafood is fresh and beautifully presented.
And if you avoid venison because you think it's tough, try the dish at Lilly's, made with a blueberry cabernet sauce and served sliced and enticingly fanned out on the plate. For extra accent, there's even a small serving of venison sausage. Chefs Jim Gerhardt and Michael Cunha, along with director of restaurants Adam Seger, comb the state for native ingredients. The Kentucky accent even extends to dessert. Choose the wine option.