Farm Fresh Cuisine
Plus 17% service fee & KY Sales Tax.
Served with our Homemade Mashed Potato Rolls and Honey Butter plus beverage.
 
Appetizers
  • Chili Dusted Fried Green Tomatoes.......fresh from the garden deep fried golden brown
  • Chicken Wings........with tangy blue cheese dressing.
  • Fruit and Cheese.......seasonal fruit mixed with a variety of Kenny's Kentucky Cheese.
  • Cold Smoked Salmon......prepared in a Maple-Bourbon-Honey brine and slow cold smoked.

  • Fire Kissed Shrimp.......Kentucky prawns grilled to perfection served with a garlic pepper sauce

  • Vegetable Tray.........in season vegetables from local farms.

  • Coconut Catfish.......it's Catfish Good Ol' Days style served with an etouffee sauce.

  • Smoked Homemade Boudin and Andouille Sausage,.....a taste of the bayou.

  • Smoked Catfish Terrine........hickory smoked dip with herbs and seasonings
  • Smoked Sweet Peppers ......filled with smoked Gouda and Pecans

  • Homemade Salsa and Chips......ingredients fresh from local farm.
  • Smoked Salmon Beignets........topped with Brandy Tomato Sauce

 



Farm Fresh Buffets includes

  •  Sweet tea, Lemonade & coffee,
  • Skillet Corn Bread & Mash Potato Rolls with honey-mint butter,
  • Homemade Barbecue sauce, Cajun sauce, pickles & onions. 

 

 

 

OL' CATFISH JOHN'S
$10.95pp

Southern Fried Catfish........select filets seasoned with our signature herbal ingredients and deep fried golden brown in peanut oil then topped with a tasty Crawfish Etouffee sauce that is sure to please.

Pulled Pork Barbecue.......our speciality since 1990. Slow smoked to perfection for 14 hours using  hickory wood and signature Good Ol' Days dry rub. Voted "Best Barbecue in the South".

Campfire Beans......seasoned just right with brisket "burnt ends" for robust flavor.

Pineapple Blue Cheese Cole Slaw......a tangy and delightful flavor.

Ol' Fashion Blackberry Dumplin' Cobbler with Homemade Ice Cream.

 

 


PITMASTER'S TRIPLE CROWN

$14.99pp

Hickory Smoked Ribs........cut St. Louis style then marinated overnight with a special blend of seasonings and Good Ol' Days signature Rib Rub then smoked over hickory wood till tender and tasty.

Beef Brisket........my favorite!!!! Only the brisket flat is used, then aged and dry rubbed with our signature rub,smoked at low temperatures over hickory coals then taken from the pit and carved just before serving.

Pulled Pork Barbecue.........our speciality since 1990. Slow smoked to perfection for 14 hours using hickory wood and our signature Good Ol' Days dry rub. Voted "Best Barbecue in the South".

Campfire Beans......seasoned just right with brisket "burnt ends" for robust flavor.

Pineapple Blue Cheese Cole Slaw......a tangy and delightful flavor.

Ol' Fashion Peach Cobbler with Homemade Ice Cream.

 
 
PIG ROAST COCHON-DE-LAIT STYLE
$12.50pp

A tasty feast........Cochon-de-lait is a french term for "suckling pig" and the cooking methods used for pig roasting.

  • First, the pig is butterflied then marinated overnight with seasoning to enhance flavor;
  • Pig is mounted on a vertical spit inside a masonary enclosure (3-sided)
  • A hickory wood fire is located inside the enclosure for an "open hearth" method of cooking;
  • The cooking process requires overnight cooking insuring full flavor and tenderness;
  • Couchon-de-lait is an excellent form of exhibition cooking and the results are a culinery treat. Ahhhh the aroma and anticipation viewing your dinner on display.

Enjoy and celebrate.......wishing you the joy of life and "laisse le bon temps rouler" letting the good times roll at Good Ol' Days.

  • Butter Beans with ham hocks and okra.
  • Tomato-Cucumber-Red Onion Salad
  • Wild Rice Pilaf with pecans, apples and mango
  •  Peach and Blueberry Cobbler with Homemade Ice Cream and Brandy-Nutmeg Sauce.

 


 



 

 

 

 

 
 
MOMMA'S COOKING using black iron pots
$14.95pp

Buttermilk Fried Chicken .......family recipes used when the preacher came to bless Sunday dinner.

Grilled Citrus Glazed Catfish in Corn Husks served with pineapple mint salsa.

Green Beans.......prepared in a black pot with ham hocks and potatoes.

Fried Corn.......seasonal and scraped from the cob for taste and freshness.

Roasted Potatoes......with rosemary and garlic seasoning.

Ol' Fashion Apple Cobbler topped with Homemade Ice Cream.

 

 
 
GOOD OL' BOY IN PARADISE
$14.95pp

 

Pecan Crusted Catfish served with Crawfish Etouffee Sauce.

Hickory Smoked Ribs cut St. Louis style then glazed in a Jim Beam Bourbon Marinade.

Corn Pudding with Country Ham......a new twist to an old favorite.

Fried Okra.........fresh from the garden.

Blackeyed Peas........southern cavier.

Sweet Potato Pie topped with Homemade Ice Cream.

 

 

 
 
FAJITA'S GRILL
$12.95pp

Assorted Smoked Fajitas...steak...pork...shrimp......chicken.....sausage......served with grilled onions, peppers and signature sauces

Sweet Potato-Banana Casserole.........a culinary favorite.

Smoked Corn n' Husk with flavored butter.

Peach Cobbler with homemade ice cream topped with brandy nutmeg sauce.

 
Wine List
Ensemble Glass $5.00
Chrisman Mill's "flagship" dry, oak fermented and aged white made from estate grapes.
(Has received a Bronze Medal at the Indiana International Wine Competition.)
Vidal Blanc Glass $5.00
Off dry white wine similar in style to a Reisling. Soft, ripe pear flavors!
(7 time Silver Medal winner!)
Terre Blanc Glass $5.00
Semi-sweet white wine with a delicate floral bouquet and clean, crisp flavors of tart apples and figs.
(Has received 2 Bronze Medals)
Sweet Jessamine Rose Glass $5.00
Sweet blush wine made from Vidal Blanc and the Baco Noir grapes.
(Has received 3 Bronze Medals)
Country Arbor Glass $5.00
A refreshing, fruity, sweet white wine made from the Niagara grape.
Chambourcin Glass $5.00
A dry medium-bodied wine with flavors of black cherry and spice, with a touch of vanilla from American Oak aging. Soft tanins make this an easy drinking red wine in the style of Syrah or Merlot.
(Bronze Medal winner!)