March at Alfalfa: Always Special
Alfalfa Restaurant makes great food (and legendary weekend brunches) all the time, and always has, using as many fine, Kentucky-grown ingredients as possible. Since 1973!
Alfalfa particularly lavishes affection on the month of March. Special St. Patrick's Day foods take over the March 14 menu this year: Irish Cream Cinnamon French Toast for brunch, for example, and Slow Roasted House Cured Brisket for dinner. Hungry yet?
Alfalfa celebrates the March birthday of Count Casimir Pulaski each year with a sumptuous Polish meal. The name of Kentucky's Pulaski County recognizes the Count's major contributions during the Revolutionary War. This year's Polish dinner in his honor takes place on March 20, 2015. See the menu for it below, along with other special Alfalfa meals through Easter brunch. Note, too, that Alfalfa has re-initiated its popular Wednesday night international meals.
Alfalfa Restaurant Upcoming Events & Specials
St. Patrick’s Day Specials March 14th, 2015
Irish Cream Cinnamon French Toast with whisky-peach topping
Irish Breakfast with 2 eggs any style, bangers, potatoes, Irish style baked beans and sliced tomato
Corned Beef - Slow roasted house cured beef brisket with colcannon, baked beans and cheddar ale sauce.
Roast Chicken - One quarter chicken roasted with bacon, onion, cabbage and carrot with Guinness pan gravy and baked beans.
McClanahan Stew - potato, onion, cabbage, carrot and white beans simmered with beer and spices served over rice.
Homemade soda bread
Irish Cream cheesecake
International Night (every Wednesday) March 18th, 2015
Middle Eastern Night
Lamb Kofta - Ground spiced lamb skewers with roasted chili tomato relish, yogurt, jeweled couscous and pita.
Chicken Schawarma - Chicken marinated with lemon, olive oil, garlic and spice grilled, shredded and stuffed into pita with cucumber, tomato, pickled onions, leaf lettuce and lemon tahini sauce. Served with side of jeweled couscous.
Eggplant rolls - Fried eggplant rolled with spinach, dates, raisins, lemon, mint and kasseri cheese roasted with a cinnamon tomato sauce. Served with side of jeweled couscous.
Mezze Plate - A Middle Eastern sampler with black bean ful, falafel, marinated artichoke hearts, roasted tomato relish, lemon tahini sauce, roasted pepper feta dip and pita.
Ful Medamas - Fava beans and chick peas simmered with olive oil, lemon, garlic, onion and cumin served over couscous with pickled onions, cucumber, roasted chili tomato relish and pita.
Polish Night – Celebrating Casimir Pulaski Friday March 20th 5:30-9pm (father of the American calvary and for whom Pulaski Co., KY is named for)
Kielbasa - Stone Cross Farm Kielbasa slow simmered in beer with onion and spices. Served with mashed potatoes, sauerkraut and house made mustard.
Chicken Cutlet - Herb butter stuffed rolled in breadcrumb and baked till golden then topped with mushroom cream. Served with mashed potatoes.
Pierogis - Two potato cheddar and two mushroom house made pierogis sautéed with onion in butter. Served with sour cream and house made mustard.
Stuffed Cabbage - Cabbage leaves rolled with mushrooms, peas, carrots, onion and rice then baked with a simple sauce of tomato, red wine, brown sugar and raisins.
Easter Brunch Sunday, April 5th 9am-2pm
Broadbent country ham steak – served with 2 eggs any style, red-eye-gravy and choice of grits or potatoes.
Salmon Hash – with poached eggs hollandaise on house made crumpets.
Homemade Blueberry blintzes with cardamom lemon cream.
Alfalfa has a new kitchen, new lighting, and new plumbing. Enjoy all that, along with the restaurant's unchanging commitment to goodness and an independent spirit.