Appetizers Salads Sandwiches
Soup du Jour
An enticingly delicious soup made fresh daily
by the chef.
Kentucky Beer Cheese
House made beer cheese, served with warm
Large Gulf shrimp individually wrapped with
applewood cured bacon and basted with a
blackberry BBQ sauce, served over garlic cheese
Fried Green Tomatoes
Cornmeal dusted green tomatoes with a
country ham and cream cheese mousse, topped
with scallions and sweet tomato chutney.
Marinated Beef Skewers
Twin skewers of hand cut tenderloin and
sirloin with a warm Zinfandel reduction, served
atop a bed of mixed greens.
Lobster and Corn Fritters
Sweet lobster and shoepeg corn fritters fried
golden brown and served with a spicy remoulade
Limestone Bibb Salad
Lettuce originally developed in Frankfort,
Kentucky. Ours is served with fresh strawberries,
candied pecans, goat cheese crumbles and our
house raspberry vinaigrette.
Super Chilled Iceberg Wedge
This well chilled wedge is served with applewood
cured bacon bits, tomatoes, chives, bleu cheese
crumbles and our house made Maytag Bleu
Classic Caesar Salad
Fresh romaine tossed with our peppercorn
Caesar dressing and served with parmesan garlic
sourdough croutons and shredded parmesan
cheese…and we like the anchovies.
Fresh baby spinach and cherry tomatoes topped
with grilled, smoked onions and tossed in maple
Top any salad with chicken, shrimp or beef
With grilled chicken……….plus $4.00
With sautéed shrimp………..plus $6.00
With grilled beef…………
Mixed greens and sliced grape tomatoes topped
with English cucumbers and your choice of
All sandwiches are accompanied by garden garnishes and served with your choice of: Tater Babies, cabbage
slaw, fresh fruit or a petite salad.
The Tousey Burger
A char-grilled burger grilled with your choice
of white cheddar or American cheese, served on a
Ribeye Steak Sandwich
This hand cut steak is as tender as a mother’s
love. Seasoned, grilled and served on
Hand cut and gently rolled in our seasoned
flour and fried to a golden finish. Served on
pumpernickel rye with Bradley’s secret tartar
Grilled Breast of Chicken
This plump boneless and skinless breast of
chicken is lightly seasoned and grilled with white
cheddar cheese, and served on a toasted bun with
Due to the historic significance of the Tousey House smoking is strictly prohibited inside the building.
entrées include two side items and warm supper bread.
A choice center-cut tenderloin of beef pan seared and served with your choice of sauce au
Poivre, or a wild mushroom zinfandel reduction…….Boone County crispy tobacco onions on
New York Strip Steak
This mouth watering cut of beef is fully trimmed and served with bordelaise sauce and
Boone County crispy tobacco onions.
Our halibut is served gratinee style. That is, topped with crab meat, artichoke hearts,
parmesan cheese, then baked to a golden brown.
A fresh water fish, pan fried to a brown and crispy finish, served with melted leeks in
lemon dill sauce or with Bradley’s secret tartar sauce.
There are so many ways to prepare salmon that we have chosen to prepare ours differently
each month. Your server will give you details.
Glazed Pork Chop
A large bone-in, French cut chop; grilled and basted with ancho-raspberry glaze, with
Boone County crispy tobacco onions.
The real thing…yes sir! Four pieces of fresh chicken gently rolled in our secret herbed
flour then fried just right. May take some time…but it’s worth the wait!
Pan Roasted Breast of Chicken
A plump airline breast of chicken (breast with wing) filled with boursin and finished in a
roasted garlic pan jus.
All specialties include a house salad and choice of dressing.
Tousey Hot Brown
A Kentucky favorite our way…Toasted sourdough points, oven roasted turkey, thin sliced
country ham, with melted cheese and house made light mornay sauce. Topped with applewood
cured bacon and tomato…a real winner.
Linguini tossed with garlic, shrimp, tomatoes, and grilled asparagus. This light fare is a
Sheer delight in this plate. An airline breast of chicken (breast with wing), gently rolled
in our seasoned flour and fried to perfection, accompanied with thin sliced country ham and
a little peach chutney.
(Plate Sharing Charge $5.00))
Executive Chef: Jessica Neubauer
Chef de Cuisine: Victor Vis