$80 per Person
Dinner & Tasting
Signed Book
$75 per Person Dinner & Tasting
Wine and Cocktails will be offered with no charge to Guests who do not wish to join in the Bourbon
Seating is very limited.
Reservations are required
Please Contact Yancey or Jacob at Keene Run,
859.224.4653 Ex. 2
or contact DaRae and Friends by email
Personally signed Books are also limited. Please let us know if you would like to purchase one when you make your reservation.
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Mother's Day Brunch
Please Join us on May 13th for our annual Mother's Day Brunch Brunch. Buffet will feature Carved Smoked Turkey, Mexican Carnita Station, Pancake Station, and Spring Favorites
Seatings Will be available at 10am, 12noon, and 2pm
Seating is Limited
Please make Reservations at the Bar and Grill |
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We will be kicking off Spring on April 1st with our Full Menu
Please remember that as Picnic and Pool season begin, we are available for carryout.
Our famous Homemade Pizzas and Per Pound Salad Options will be available any time for a call in order
Per Pound Sales
Potato Salad
Jalapeno Beer Cheese
White Beer Cheese
Bacon Cheddar Spread
Chicken Salad
Pimento Cheese
Homemade Chips
Famous Blue Cheese Dip
Chili
Please Call the Bar and Grill to place your order
859.224.4653
Ex. 2
Summer Hours
Mon. Wed. Thur.
11am - Dark
Tuesday 12noon - Dark
Friday. Sat. Sun. 10am - Dark | |
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Jim Beam Family 5 Course Dinner
April 20th, 2012 Keene Run Golf Club
5600 Harrodsburg Road 7:00pm Cocktails 8:00pm Dinner |
Please join DaRae & Friends, Jim Beam Global, and Bernie Lubbers for a fun filled glimpse at the start of Kentucky Spring Flavors and Derby Season. A 5 Course dinner with an array of spirits, Kentucky Flavors, and Guest Speaker, Bernie Lubbers. Bernie is official Whiskey Professor for Beam Global Spirits and Wine. He was named Global Whiskey Ambassador of the Year - 2009 He is the author of "Bourbon Whiskey - Our Native Spirit" While also being an established comedian for over 25 years. With the dinner you will receive a signed copy of "Bourbon Whiskey" Each Course will include a wonderfully creative Kentucky dish, dazzled with Kentucky Bourbon flavors, designed with flare from Chef John Arnold and DaRae Marcum. |
 Cocktail Hour
Triple Sampling of Red Stag
Black Cherry, Honey Tea, Cinnamon Spiced
Black Cherry Smoked Salmon Benedictine Crostini Topped With Fresh Dill
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 Course 2
Maker's 46
Spring Mix tossed with Crushed Mint Leaves, Blood Oranges, Pistachios, Red Onions, Feta Cheese, with Blood Orange Vinaigrette
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 Course 3
Pan Seared Frog Legs served over Creamy Grits with a Knob Creek Tasso Sauce
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 Course 4
Basil Hayden's
Sorghum and Basil Hayden Roasted Beef Tenderloin Medallions over Warm Brussel Sprout Slaw
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Dessert Course
DaRae and Friends Famous Hand Made Strawberry Cream Cake Accompanied with Bourbon Infused Strawberries |
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