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
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
