Mixed greens, bacon, tomato; creamy herb dressing

Malone’s Lexingtonian

Wheatley Vodka, Triple Sec, Island Punch, Grape, Sour, Citrus Soda

Pixy Stix Martini

Dill sauce, lemon; choice of classic side

Grilled Atlantic Salmon*

Jeptha Creed Hot Pepper Vodka, Housemade Bloody Mary Mix

Bloody Mary

Premium American Wagyu, melted Gruyère, crispy onions, lettuce, tomato, Parmesan-garlic mayo, butter-toasted brioche roll

Wagyu Kobe Burger*

Ultra thin slices of beef with Parmesan-garlic aioli, capers, red onion, Parmesan shavings and peppery baby arugula with sherry vinaigrette; toasted crostini

Beef Carpaccio*

Pan-seared rosemary-lemon cutlets over fresh lemon pepper linguini, white wine-lemon butter sauce

Chicken Linguini

Colossal lump crab, lemon Parmesan cream, fresh basil-infused linguini, toasted panko crumbs

Blue Crab Linguini

Blackened chicken breast, sautéed mushrooms, scallions, fresh fettuccine, creamy Cajun alfredo sauce

French Quarter Alfredo

PIXY STIX

A Midori Roll is a type of sushi roll made with sushi rice, fresh tuna, salmon, avocado, and soy paper. This version notably uses soy paper instead of traditional nori, giving it a different texture and flavor profile. Here's how to make it at home.

Midori Roll

Signature sushi offerings that are a must-try.

Aqua Sushi

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

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

Between the Sheets

Lunch Menu

Dinner Menu

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

Malone’s Old Fashioned

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

Kentucky Lady

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

Billionaire's Coffee

Weller Special Reserve Bourbon, Rebel Yell 10yr Bourbon, Maker’s 46 Bourbon

Sweet Wheat

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

Herbal Fizz

Pisco, Lemon Juice, Lime Juice, Simple Syrup

Pisco Sour

Ketel One Peach & Orange Blossom Vodka, Mango Syrup, Sunny With A Chance Of Flowers Bubbly Rosé

Sparkling Peach

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

pixie stick martini recipe

Rim the edge of a chilled martini glass with Pixy Stix powder by wetting it slightly and dipping it into the powder.

Prepare the Glass

In a cocktail shaker, combine Wheatley Vodka, Triple Sec, Island Punch, Grape Syrup, and Sour Mix. Fill the shaker with ice.

Mix the Ingredients

Shake the mixture vigorously for about 15 seconds until well chilled.

Shake it Up

Strain the mixture into the prepared martini glass. Top with Citrus Soda.

Strain and Serve

Add a straw or a fun garnish if desired, and enjoy your Pixy Stix Martini!

Garnish and Enjoy

Wheatley Vodka

Triple Sec

Island Punch

Grape Syrup

Sour Mix

Citrus Soda

Pixy Stix Powder (for rim)

In a bowl, mix together the Greek yogurt, chopped dill, and lemon juice. Season to taste with salt and pepper. Set aside.

Prepare the Dill Sauce

Preheat the grill to medium-high heat. Brush the salmon fillets with olive oil, and season with salt and black pepper.

Prepare the Salmon

Place the salmon fillets skin-side down on the grill. Cook for about 5-7 minutes, then carefully flip and grill for an additional 4-6 minutes or until the salmon is cooked through and flakes easily with a fork.

Grill the Salmon

Remove the salmon from the grill and serve immediately with a dollop of dill sauce and lemon wedges on the side.

Atlantic salmon fillets

olive oil

salt

black pepper

fresh dill, chopped

Greek yogurt

lemon juice

lemon wedges

Fill a tall glass with ice cubes to chill.

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)

Preheat your grill or stovetop skillet over medium-high heat. Season the Wagyu beef patty with salt and pepper on both sides.

Prepare the Wagyu Burger

Place the seasoned Wagyu patty on the grill or skillet. Cook for about 3-4 minutes on one side, then flip it over.

Cook the Burger

After flipping the patty, place the Gruyère cheese slices on top. Cook for an additional 3-4 minutes, or until the cheese melts and the patty reaches your desired doneness.

Add Cheese

While the burger is cooking, split the brioche roll in half and toast it in a separate pan with a little butter until golden brown.

Toast the Brioche Roll

Spread the Parmesan-garlic mayo on the bottom half of the toasted brioche roll. Place the cooked Wagyu patty with melted Gruyère on top, followed by crispy onions, lettuce, and tomato. Top with the other half of the roll.

Assemble the Burger

Serve the burger immediately with your choice of sides.

Wagyu beef patty

Gruyère cheese

Crispy onions

Lettuce leaves

Brioche roll

Wrap the beef tenderloin tightly in plastic wrap and freeze for about 1 hour until firm. This will make it easier to slice thinly.

Prepare the Beef

In a small bowl, combine minced garlic, Parmesan cheese, sherry vinegar, and olive oil. Mix well until smooth. Season with salt and black pepper to taste.

Make the Aioli

Once the beef is firm, remove it from the freezer and slice it as thinly as possible using a sharp knife. Arrange the slices on a large platter.

Slice the Beef

Finely chop the red onion and rinse the capers. Set aside.

Prepare the Garnishes

Preheat the oven to 400°F (200°C). Slice the French baguette into thin rounds. Arrange on a baking sheet and drizzle with olive oil. Toast in the oven for about 5-7 minutes until golden brown.

Toast the Crostini

Spread a thin layer of the Parmesan-garlic aioli over the beef slices. Scatter capers, red onion, and baby arugula over the beef. Drizzle with additional olive oil and season with salt and black pepper to taste.

Assemble the Carpaccio

Serve the carpaccio immediately with the toasted crostini on the side.

beef tenderloin

Parmesan cheese

garlic

capers

red onion

baby arugula

sherry vinegar

French baguette

Bring a large pot of salted water to a boil. Add the linguini and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

Season the chicken breasts with salt, black pepper, rosemary, and lemon zest on both sides.

Prepare the Chicken

In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken breasts and cook for about 5-7 minutes on each side, or until golden brown and cooked through. Remove from the skillet and let rest.

Pan-Seal the Chicken

In the same skillet, lower the heat to medium and add the white wine. Scrape any bits from the bottom of the pan and let the wine simmer for 2-3 minutes. Stir in the lemon juice and butter, mixing until the butter is melted and the sauce is well combined.

Make the Sauce

Add the cooked linguini to the skillet with the sauce, tossing to coat the pasta evenly. Slice the chicken and serve it over the linguini.

Combine Everything

Chicken breasts

Linguini pasta

Fresh rosemary

Lemon zest

White wine

Butter

Olive oil

Boil a large pot of salted water and cook the linguini according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the linguini.

Prepare the Linguini

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in heavy cream and bring to a simmer.

Make the Lemon Parmesan Cream

Stir in grated Parmesan cheese and lemon juice into the skillet. Mix until the cheese is melted and the sauce is smooth. Add chopped basil, salt, and black pepper to taste.

Combine Ingredients

Gently fold in the colossal lump crab meat and cooked linguini. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Add Crab and Linguini

Plate the linguini and top with toasted panko crumbs for added crunch. Serve immediately.

Linguini

Colossal lump crab meat

Heavy cream

Parmesan cheese, grated

Fresh basil, chopped

Garlic, minced

Toasted panko crumbs

Rub the chicken breasts with Cajun seasoning, salt, and black pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat and cook the chicken for 6-7 minutes on each side, or until cooked through and blackened. Remove from the skillet and let rest before slicing.

In a large pot of salted boiling water, cook the fresh fettuccine according to package instructions until al dente. Drain and set aside.