Menus for Brunch, Lunch, Dinner and Dessert
We have specials written daily on our chalk boards and have seasonal menus made of fresh, local ingredients. . For additional information on our specials call (859) 253-0014. To view our complete menus see the links at right. Below are some highlights to wet your appetite.
Menu Highlights ...
Our signature dish of black-eyed peas, brown rice and Creole tomato sauce topped with diced onions and green peppers and cheddar cheese.
Red Beans and Rice
The classic red beans simmered with celery, onion, garlic, oregano, thyme and molasses' then served over brown rice and topped with cheddar cheese and chopped scallions.
Mushroom Ragout w/Butternut Squash PolentaMixed mushrooms simmered with onion, carrot, garlic, fresh tomato, red wine and spices served over a butternut squash polenta topped with marinated roasted tomatoes and Parmesan cheese.
Homemade SoupServed by the cup or bowl,our homepage soups are made fresh daily and written on our chalk boards, so give us a call at (859) 253-0014 to find out our soup of the day.
Chef SaladA bed of romaine lettuce topped with green pepper, cucumber, tomato, red onion, mushroom, Swiss and cheddar cheeses, hard boiled egg, turkey and crumbled bacon.
Alfalfa Avocado GrillHummus, Swiss and cheddar cheeses, sliced avocado and tomato grilled to perfection on whole wheat.
Chicken FingersHand breaded in our own seasoned flour. Served with honey mustard dipping sauce.
Italian Cream CakeButtermilk, coconut and chopped pecans are highlight ingredients in this popular, delicious dessert treat.
Chocolate Chip CookiesLightly-brown, semi-soft cookies made fresh with soft pastry flour, choclate chips, fresh butter, walnuts or pecans and a few other special ingredients.
Tom Martin, Lead Baker
While Lexington sleeps, Tom Martin is in the Alfalfa kitchen making his renowned bread and desserts.
“I can never match memories of my Grandmother's baking. She used tons of homemade butter, a rolling pin made for her by my Dad in high school shop, on a wood shelf that slid out of her kitchen cabinet and had all rounded corners from 60 years of pies, cookies, and cinnamon buns. She made cherry and blueberry pie, the best cinnamon buns ever (I'm convinced it was the hand churned butter), and big peanut butter cookies,” says Tom. She never directly taught him to bake but he must have picked something up by osmosis. “She did teach me that food is love.”
Find out more about Tom and other folks who make Alfalfa what it is..Our People