Old Owl Tavern & Owl’s Nest Dinner Menu

Join us at the Old Owl Tavern on Monday-Thursday 4:30-9 p.m., Friday 4:30-10 p.m., and Saturday 11:30 a.m.-10:00 p.m. or at the Owl’s Nest Wednesday-Thursday 5-9 p.m. and Friday and Saturday 5-10 p.m. Our kitchen closes at 9 p.m. for both restaurants.  Don’t forget the Tavern and Nest do not take reservations.

Call (859) 734-0559 for Carryout!

(Read more about Old Owl Tavern, Owl’s Nest and the Main Dining Room)

Let’s Get This Party Started…

Our Good Old Chicken ‘Toughers’
We call them ‘Toughers’ as we use only Fresh Boneless Chicken Breast sliced In-House. Everyone else calls them ‘Tenders’ and uses Frozen Pre-Breaded Imitations.
Fried or Grilled *GF with Honey Mustard 7
Buffy Style or Sweet Buffy Style with Blue Cheese 7.50
The Classic Tavern Junk Fries
One of the Oldest Items on the Menu. Seasoned Fries, Melted Cheese, Green Onions, Bacon and Ranch – #winning. 7
Fried Green Tomatoes
Tavern Staple. House breaded in our Parmesan breading, hand-dipped and fried golden brown. Served with Ranch. 4-5 per order based on the size of the ‘mater. 8
Cheese & Charcuterie Plate
Selections of Local Cheese, Charcuterie (fancy word for cured meat) including Country Ham and Salami, with Local Honey, House Pickles, and some Crostinis. *GF 14
Spinach & Artichoke Dip
Served with Pita Wedges. We make it from Scratch will all the good things like bacon and heavy cream. Serves two or more and is sinfully delicious. 9
Monster Deconstructed Nachos
New! Multi-Colored Chips, Chorizo Chili and Homemade Queso with Lettuce, Tomato, Sour Cream and Jalapenos on the side. 14
Queso Fries
Developed as an afternoon snack for the always hungry and innovative Kitchen Crew. Seasoned Fries topped with melty homemade Queso, Bacon Crumbles and Green Onion. 8
Breadbasket
Sliced Sour Dough & Focaccia Bread served with soft, whipped Butter. 5

Some Green Options, a Pasta & an Old Favorite

House Salad
Mixed Greens with Cucumber, Cherry Tomatoes, Carrots, Shredded Cheese and Bacon. *GF 5
Chopped Kale Salad
Finely Chopped Kale tossed with Chorizo Sausage, Sweet Potatoes, Crisp Apple and Sunflower Seeds in a Citrus Vinaigrette. *GF 9
Chopped BLT Salad
Chopped Iceberg Lettuce tossed in our Homemade Ranch with sliced Cherry Tomatoes and Bacon bits. *GF 8
Tomato-Basil Caesar
Crips Romaine Lettuce tossed in Locally made Tomato-Basil Caesar Dressing with Housemade Garlic-Herb Croutons. 8
Add: Grilled or Blackened Chicken for 6 / Grilled or Blackened Salmon for 8
Creamy Creole Linguini
A Tavern staple of Creole Alfredo and Linguini Noodles with your choice of:
Grilled or Blackened Chicken 14 -or- Grilled or Blackened Salmon 16
Chef Jerry’s Shrimp & Grits
A nod to a former member of our Team. Our traditional Shrimp and Grits in a creamy, sausage and bell pepper pan sauce using our old friends’ original recipe. 16

Handhelds (Translation: Sandwiches), Served with 2 Sides

Certified Black Angus Burger
½ Pound Hand-Pattied Burger with Cheddar, Bacon, Lettuce, Tomato & Onion served on a Toasted & Buttered Bun. 13.50
Grilled Chicken Sandwich
Grilled Boneless Chicken Breast with Lettuce, Tomato and Onion on a Toasted Bun. You can add some stuff to it. We can help you figure that out. 12
Philly Cheesesteak
Back by popular demand – mostly from the aforementioned hungry Kitchen Crew. Shaved seasoned beef with Peppers and Onions served on a Hoagie Roll topped with our Queso. 13
DJ’s Cuban Sandwich
Trying something a little different and feeling a little dangerous. City Ham, Sliced Pork, Swiss Cheese and Bread & Butter Pickles on a Cuban Roll with a Dijon-Mayo-Cayenne Spread. 15
Cod Fish Po Boy
Wet-battered using local Weisenberger Mill Flour, this hunk of Cod is fried golden brown and served on a Hoagie Bun with Banana Pepper Tartar Sauce, Lettuce and Tomato. 13
Pulled Pork Barbeque
Bringing back old faithful. Slow roasted pulled pork tossed in a tangy tomato-based barbeque sauce served on a toasted bun. 12

The Main Attraction(s), Served with Two Sides

Southern Fried Catfish
A hunk of a Catfish Filet breaded in our slightly homemade breading, fried golden brown and served with a side of ‘Pickle Sauce’, which is what Dixon’s kids call Tartar Sauce. 13
Grilled Fresh Salmon Filet
You’re welcome to have it Blackened as well. Just let us know. Served with Dill Aioli. *GF 17
Country Fried Steak
Steak Fried in the Country, topped with Cream Gravy. It doesn’t get better. 12
Fried Chicken Livers
Chicken Livers fried in the Country, topped with Cream Gravy. Equally as better as above. 12
The Classic Beaumont Dinner
“Yellow-Legged” Fried Chicken and Two-Year-Old Kentucky-Cured Country Ham. A Beaumont Inn staple for 100 Years. Better re-imagined per above. White or Dark Meat. 15
Make it a Half Chicken for an extra 4!
The Traditional Kentucky Hot Brown
Toast points, sliced turkey breast, sliced tomatoes, chopped country ham, covered in a rich Mornay sauce, baked and topped with crisp slices of bacon. There you go. 13
Roasted Orange-Glazed Pork Tenderloin
Slow-Roasted Pork Tenderloin sliced into medallions and covered with a Citrus Glaze. *GF 14
Cowboy Ribeye
14 to 16-ounce Bone-In Ribeye, grilled to order, topped with a homemade Garlic Butter. *GF 34
The Owl’s Famous Baby Back Ribs
Cut them with a fork. No need for dental floss or a pile of wet wipes. These fall-off-the-bone baby back ribs will make you beg for more. And we have more. Just order more. *GF 19

Sides

Whipped Potatoes, Side Salad, Cup of Soup, Seasoned Fries, Green Beans, Corn Pudding, Baked Potato (Butter & Sour Cream), Brown-Butter Brussel Sprouts, Whipped Sweet Potatoes

Carryout:

(859) 734-0559

Words & Legal Stuff:

*GF – Gluten Free Item / $4 Split Plate Charge / 18% Gratuity Added to Parties of 8 or More / Substitutions & Special Requests Require Additional Charges / Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness if you have certain medical conditions.