by Michelle Jones
michelle@louisville.com
Browning’s is offering up some new menu items to welcome in Spring.
On the appetizer front the apparently beloved Loaded Potato Skins will be making a triumphant return along with three new items. New appetizers include Fried Oysters served with remoulade and cocktail sauce, and “Mac and Cheese”, pasta and vegetables covered with a four-cheese sauce. It’s the final new appetizer that has me really excited though: Baked Green Hill Cheese wrapped in puff pastry then baked and presented with spiced nuts, dried cherries, and honey. Green Hill cheese is a double-cream cow’s milk cheese similar in style to Brie that comes from the Sweet Grass Dairy in <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" />
On Wednesdays after 3PM Browning’s appetizers are buy one get one free. So you can do a low brow (potato skins)/high brow (baked Green Hill cheese) appetizer taste test without hurting your wallet too badly.
New sandwich and entree items solidify Browning’s chef Jay Denham as
There are a few other new entrees that aren’t pork related. First there’s something called the D.B. Fish sandwich. Who or what D.B. is I don’t know but the sandwich is made of fried grouper with crab salad and remoulade. There’s also a Bison Tri-Tip served with crispy potatoes, vegetables, and a green tomato sauce, Braised Lamb which is served with vegetables, cheese grits and rosemary sauce for and last but not least a six-ounce Beef Filet with mashed potatoes, vegetables, and a Henry Bain sauce.
Browning’s, it would appear, is not a haven for vegetarians. Vegetarian concerns aside the new menu additions sound pretty tasty and interesting.
Browning’s Restaurant and Brewery
