Mixed greens, bacon, tomato; creamy herb dressing

Malone’s Lexingtonian

Crab and cream cheese blend, sushi rice, seaweed, tempura-fried, sushi sauce, sweet chili sauce

Crab Rangoon Roll

A crowd favorite, these little burgers are perfect for a snack or light meal.

Mini Burger

Malfy Gin, Sambuca, Cherry Liqueur, Lime Juice

Italian Word

Marinated tuna, mango and avocado layered on sushi rice; citrus ponzu sauce, scallions, sesame seeds, and microgreens

Tuna Stack

Signature sushi offerings that are a must-try.

Aqua Sushi

Jeptha Creed Hot Pepper Vodka, Housemade Bloody Mary Mix

Bloody Mary

Lunch Menu

Crispy tempura shrimp, seaweed, sushi rice wrapped with spicy tuna, avocado, sushi sauce, spicy mayo, tempura crunch, sunflower shoots

Spicy Tempura Roll*

Buffalo Trace Bourbon Cream, Frangelico, Gran Gala Orange Liqueur, Kahlúa, Coffee

Billionaire's Coffee

BHG Corazón Añejo Tequila, Honey Syrup, Aromatic Bitters

South of the Border Fashioned

Tempura shrimp, avocado and carrot rolled in sushi rice and seaweed; topped with tempura shrimp tossed in sweet chili and spicy mayo, tempura crunch, sesame seeds, and microgreens

Dynamite Roll

BHG Maestro Dobel Diamante Cristalino, BHG Patrón Añejo, BHG Corazón Añejo

Agave Time

Classic horseradish red sauce, lemon; choice of classic side

Crispy Fried Shrimp

Hennessy V.S Cognac, Appleton Estate 8yr Rum, Dry Curacao, Lemon Juice, Jack Rudy Maple Syrup

Between the Sheets

Roasted garlic and red pepper hummus, whipped feta and honey, tzatziki dip; crispy flatbread

Mediterranean Trio

Castle & Key Gin, Apple Brandy, Lemon Juice, Cranberry Juice, Jack Rudy Grenadine, Simple Syrup

Kentucky Lady

(Barrel-Aged) Elijah Craig Bourbon, Black Tea & Orange Syrup, Cherry Vanilla Bitters

Malone’s Old Fashioned

Strega Liqueur, Lemon Juice, Lime Juice, Heavy Cream, Egg White, Simple Syrup, Soda

Herbal Fizz

Farmer’s Gin, Sweet Vermouth, Campari, Strawberry Syrup

Strawberry Negroni

Crisp-fried, dusted with Parmesan; chipotle-wasabi aioli

Crispy Asparagus Fries

Carpano Antica Vermouth, Aperol, La Marca Prosecco

Spritz With A Twist

Lemon, capers, artichoke hearts and white wine-lemon butter sauce over fresh basil-infused linguini

Grilled Salmon Piccata*

Spinach & Artichoke Dip

lexingtonian Salad with Bacon and Fresh Herbs

Rinse the mixed greens thoroughly under cold water, then spin them dry using a salad spinner or pat dry with paper towels.

Wash and dry the greens

Place bacon strips in a cold skillet. Turn the heat to medium and cook until the bacon is crispy, flipping occasionally. Remove and drain on paper towels. Once cooled, chop into bite-sized pieces.

Cook the bacon

Wash and dice the tomato into small, bite-sized pieces. Set aside.

Prepare the tomato

In a medium bowl, mix together mayonnaise, sour cream, chopped fresh herbs (such as parsley, chives, and dill), garlic powder, onion powder, a splash of lemon juice, salt, and pepper. Stir until well combined and smooth.

Combine the dressing ingredients

Taste the dressing and adjust seasoning with additional salt, pepper, or lemon juice as desired.

Adjust seasoning

Place the mixed greens in a large salad bowl. Add the diced tomato and chopped bacon.

Toss the salad

Drizzle the creamy herb dressing over the salad ingredients. Toss gently to coat the greens evenly with the dressing.

Dress the salad

Transfer the salad to individual plates or bowls and serve immediately.

Serve

Mixed greens

Bacon

Tomato

Mayonnaise

Sour cream

Fresh parsley

Fresh dill

Chives

Garlic powder

Onion powder

Salt

Black pepper

Buttermilk

Lemon juice

Rinse sushi rice under cold water until the water runs clear. Combine rice and water in a rice cooker, and cook according to manufacturer's instructions. Once cooked, transfer to a bowl and mix with rice vinegar, sugar, and salt. Let cool.

Prepare Sushi Rice

In a mixing bowl, combine softened cream cheese, shredded crab meat, and chopped green onions. Mix until well combined.

Make Crab Filling

Place a nori sheet on a bamboo sushi mat. Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top. Place a line of the crab filling along the bottom edge of the rice. Carefully roll the sushi tightly, using the mat to help. Seal the edge with a little water.

Assemble the Rolls

Heat oil in a deep frying pan to 350°F (175°C). In a separate bowl, mix tempura batter with water according to package instructions. Dip each sushi roll in the tempura batter and carefully place in the hot oil. Fry until golden brown, about 3-4 minutes. Remove and drain on paper towels.

Fry the Rolls

Slice the fried rolls into bite-sized pieces. Drizzle with sushi sauce and serve with sweet chili sauce for dipping.

sushi rice

water

rice vinegar

sugar

salt

cream cheese, softened

crab meat (cooked and shredded)

green onions, chopped

nori sheets (seaweed)

tempura batter mix

water (for tempura batter)

sushi sauce

sweet chili sauce

oil (for frying)

In a mixing bowl, combine ground beef, salt, black pepper, and garlic powder. Mix until well combined and form into small patties.

Prepare the Patties

Heat a grill or skillet over medium-high heat. Cook the patties for about 3-4 minutes on each side, or until they reach desired doneness. If using cheese, add a slice on top of each patty during the last minute of cooking to melt.

Cook the Patties

Slice the mini burger buns in half. Place a lettuce leaf on the bottom half of each bun, add the cooked patty, a slice of tomato, and any additional toppings like ketchup and mustard. Cover with the top half of the bun.

Assemble the Burgers

Arrange the mini burgers on a platter and serve immediately.

Ground beef

Mini burger buns

Cheese slices

Lettuce leaves

Ketchup

Mustard

Prepare the Shaker

Pour in the Malfy Gin, Sambuca, Cherry Liqueur, and Lime Juice.

Add Ingredients

Secure the lid on the shaker and shake vigorously for about 15 seconds.

Shake Well

Strain the mixture into a chilled cocktail glass.

Strain and Serve

Garnish with a lime wedge on the rim of the glass.

Garnish

Malfy Gin

Sambuca

Cherry Liqueur

Lime Juice

Lime Wedge

Rinse the sushi rice under cold water until the water runs clear. Combine the sushi rice and water in a rice cooker and cook according to the manufacturer's instructions. Once done, let it rest for 10 minutes.

Cook the Sushi Rice

In a bowl, combine the diced tuna, soy sauce, sesame oil, and lime juice. Mix well and let it marinate for about 15 minutes.

Marinate the Tuna

Once the sushi rice has rested, fluff it with a fork. In a serving mold or ring, layer the sushi rice at the bottom, then add a layer of marinated tuna, followed by the diced mango, and then the diced avocado.

Prepare the Layers

Drizzle ponzu sauce over the top. Sprinkle with sliced scallions, sesame seeds, and top with microgreens. Carefully remove the mold and serve immediately.

Garnish and Serve

fresh tuna, diced

soy sauce

sesame oil

lime juice

mango, diced

avocado, diced

scallions, sliced

sesame seeds

microgreens

ponzu sauce

Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, let it cool slightly.

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooled sushi rice.

Season the Rice

Julienne the cucumber and slice the avocado. Cut the fresh tuna into thin strips.

Prepare Fillings

Lay a sheet of nori on a bamboo sushi mat. Wet your hands and spread a thin layer of sushi rice over the nori, leaving a small border at the top. Arrange cucumber, avocado, and tuna strips in a line across the rice.

Assemble Sushi

Using the mat, carefully roll the sushi away from you, applying gentle pressure to keep the roll tight. Seal the edge of the nori with a little water.

Roll the Sushi

Using a sharp knife, slice the roll into bite-sized pieces. Serve with soy sauce, wasabi, and pickled ginger.

Slice and Serve

Sushi Rice

Rice Vinegar

Sugar

Nori Sheets

Cucumber

Avocado

Fresh Tuna

Soy Sauce

Wasabi

Pickled Ginger

Fill a tall glass with ice cubes to chill.

Prepare the Glass

In a shaker or mixing glass, combine Jeptha Creed Hot Pepper Vodka, Housemade Bloody Mary Mix, lemon juice, Worcestershire sauce, celery salt, Tabasco sauce, and fresh ground black pepper.

Mix Ingredients

Shake well if using a shaker, or stir gently until well combined.

Shake or Stir

Strain or pour the mixture into the prepared glass over the ice. Garnish with a celery stalk, lemon wedge, and olives.

Pour and Garnish

Serve immediately and enjoy your Bloody Mary!

Jeptha Creed Hot Pepper Vodka

Housemade Bloody Mary Mix

Celery Salt

Lemon Juice

Worcestershire Sauce

Tabasco Sauce

Fresh Ground Black Pepper

Ice Cubes

Celery Stalk (for garnish)

Lemon Wedge (for garnish)

Olives (for garnish)

In a bowl, mix olive oil, minced garlic, lemon juice, salt, and black pepper. Add the chicken breasts and coat well. Let marinate for at least 30 minutes.

Marinate the Chicken

Preheat the grill to medium-high heat. Grill the marinated chicken for about 6-7 minutes on each side or until fully cooked and juices run clear.

Grill the Chicken

In a large bowl, combine mixed greens, halved cherry tomatoes, sliced cucumber, and crumbled feta cheese.

Prepare the Salad

Drizzle the balsamic vinegar over the salad and toss gently to combine.

Dress the Salad

Slice the grilled chicken and serve it on top of the salad. Enjoy your delicious lunch!