The Brown Hotel Announces A New Fall Menu for the English Grill

Nov. 8, 2010 - PRLog -- New fall menu appetizer features include the Wild Hare Sausage with roasted pear, Cippolini onions and whole grain mustard sauce; the Grilled Radicchio Lettuce made with Endive, haricots verts, crispy red onions and walnut vinaigrette; the Quail Confit Salad with Frisée, Arugula, baby beets, and cranberry sweet potato chutney; the Seared Scallops with sautéed Chanterelles and pumpkin sabayon; the Shrimp Risotto with seasonal wild mushrooms and truffle oil; and the Butternut Squash Cappuccino Potage with nutmeg frappé.

New fall menu entrée features include the Sautéed Salmon with country ham and white bean stew and corn butter; the Pan Seared Cod with spiced lentil ragoût, spinach beurre blanc and fried capers; the Braised Duck with polenta fries, collard green stew, pomegranate and Maker’s 46 Bourbon BBQ Sauce; the Roasted All-Natural Chicken from Tanglewood Farm with porcini risotto, Swiss chard, chestnuts, and a marsala-marjoram veal reduction; the Angus Beef Filet Mignon with butter pecan crust, roasted sweet potatoes, broccolini and green peppercorn emulsion; and the Pork Chop from White Marble Farm with smoked bacon braised red cabbage, wild boar sausage, onion compote and apple cider veal jus.

The Brown Hotel Grand Lobby provides the perfect atmosphere to enjoy the Lobby Bar Signature Cocktails, one of the largest selections of Kentucky bourbons, and the new fall appetizer menu.

# # #

The Brown Hotel is one of the most treasured landmarks in Louisville. It features 293 elegantly appointed guest rooms and suites; over 26,000 square feet of meeting space; a business center; fitness center; two restaurants, and the renowned Lobby Bar.