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Old World Cuisine.
21st Century Techniques.

We use both classic and modern cooking techniques to prepare the finest ingredients Kentucky and North American farmers have to offer and cook with a fine dining mentality but in a quite casual atmosphere provided by Blue Stallion Brewery. By sourcing directly from local farmers and doing our own butchery and food preparations and using a zero-waste mentality, we are able to provide, what we feel, is exquisite and nutritious meals at a reasonable price.

We love cooking Old World cuisine with 21st Century techniques and science. We take familiar favorites and put our bold stamp on them. We have an incredibly small kitchen and really try and view that not as a negative, but as an advantage by keeping everything as fresh as possible. We do our homework and source the highest quality ingredients so that we can treat them simply and respectfully. We play by the rules when it comes to food and staff safety, but when the stove gets hot and the grease begins to sizzle, all bets are off.

Derrick Y.

Salt & Vinegar is uniquely delicious! You don't see this high quality of food in breweries. It really pairs well with Blue Stallion beer. True Gem!

Will T.

I can’t speak more highly of Salt & Vinegar, and would recommend it above even the most expensive options in Lexington. The quality and ingenuity of the food is amazing. Try the PB&J and you’ll understand! Awesome little spot and I only wish the best for the chef running this place. Can’t wait to go back!

Chelsea T.

Absolutely incredible food. Hands down some of the best in Lexington. This is a hidden gem that everyone should try.

Steve W.

The food is amazing. I had the S&V take on the classic Reuben and loved it. The menu here is where creativity meets execution, you won't be disappointed.

Brandon F.

Every dish I've had has been phenomenal. Exceptionally well executed and exceedingly flavorful.

Leighanne H.

Highly recommend Salt & Vinegar for a high-quality meal that never disappoints! The food is always fresh and unique with new seasonal menus that are always delicious. The soups are to die for, as well as the German-inspired meals. If you're hanging out at Blue Stallion the beer pairs so well with one of the cheese or meat boards!

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Blue Stallion Fall Menu

[V]egetarian | [Ve]gan | [G]luten Free

Pretzel & Mustard (V)

A single 10oz KY Proud sourdough Pretzel made fresh by Papa Pretzel, served warm with Maldon sea salt & Blue Stallion beer mustard.
$ 12

Brewer’s Grain Salad (V+)

Barley & whole grain oats. Seasonal greens. Tart apple. Dried fruits. Red onion. Toasted almonds. (Roquefort). Maple-Mustard vinaigrette.
$ 13

Greens & Artichoke Dip (V)

An homage to the well-known classic, featuring assorted seasonal greens, artichokes and a variety of cheeses. Topped with sauerkraut. Served with toasted sourdough. Toasted black pepper & caraway.
$ 14

Tomato Bisque & Grilled Cheese (V)

Vodka & tomato bisque. Aged balsamic. Toasted pine nuts & black truffle salt. Grilled cheese on Texas toast with a trio of Kenny’s white cheddar, camembert & cream cheese. Jalapéno preserves. Maldon sea salt.
$ 16

Spätzel & Mushroom (V)

Swabian dumplins’. Cremini & BSB Oktoberfest gravy. Pickled red onion. Herbs.
$ 15.5

Shrimp Etouffee

Brown rice smothered in a white shrimp & house bratwurst “Cajun gravy”. 1/4lb white shrimp. Served with baguette, scallion & herbs.
$ 21

Rustic Chicken Pot Pie

Roasted chicken, mirepoix & potatoes cooked together into a thick stew. Topped with a seasoned puff pastry and baked until golden. Served with brown rice & fresh herbs.
$ 16

German “Hamburger”

(aka Frikadellen) A 5oz. house Sunwatch Homestead pork bratwurst & beef meatball, baked in a tomato sauce of sorts. Served on a toasted Papa Pretzel bun. Sauerkraut. BSB beer mustard. Seasonal greens. Warm Brussels “salad”
$ 17

Smoked Brisket Chili & Cornbread

Smoked brisket, kidney beans & tomato stewed with brisket drippings. Horseradish crema. Chow chow. Served with a leaf lard locally milled skillet pumpkin cornbread.
$ 18.5
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Ethereal Public House Menu

[V]egetarian | [Ve]gan | [GF] Gluten Free

Pub Menu

Pretzel & Obatzda (V)

A single artisanal 10.5oz sourdough pretzel baked fresh by Papa Pretzel, served warm with Maldon sea salt. Brie & camembert whipped with herbs, spices & Ethereal beer. Toasted caraway & black pepper.
$ 15

Substitute Ethereal Mustard

$ 12

S&V Kettle Chips (V)

Kennebec potato, hand sliced & deep fried. Seasoned with salt, citric acid & proprietary barbecue dry rub. Served with soubise.
$ 7

Belgian Frites (V)

Namesake home fries. A trio of mayo-based sauces; French onion, wasabi-horseradish & andalouse.
$ 8

S&V Burger & Chips

8oz Angus beef patty, grilled medium rare. Artisanal sourdough pretzel bun by Papa Pretzel. Spiced Brussels & bacon slaw featuring S&V bacon-cured & smoked Sunwatch Homestead pork belly, mustard & mayo. Served with namesake home fries with curried catsup & house bread & butter pickle.
$ 16.5

Bratwurst & Mash

House ground & cased 100% Sunwatch Homestead pork bratwurst. Whipped potato. Au jus gravy. Snow peas.
$ 17

Fish & Chips

Lightly blackened NC farm-raised catfish, hand dipped in a twice-fermented Ethereal beer batter & deep fried. Namesake home fries & Southern hush puppies. Tartar sauce & lemon.
$ 16

Rösti Potato (GF, V)

Grated russet potato, pan fried. Kenny’s fromage blanc. Mustard caviar. Sauerkraut. Pickled shallot. Seasonal greens. Horseradish.
$ 13

Shrimp Cocktail (GF)

White shrimp, poached in proprietary brine. Horseradish-forward cocktail sauce. Lemon & herbs.
$ 1/4lb 11 / 1/2lb 18

Brewer’s Grain Salad (V)

Pearled barley & oats. Mustard greens. Dried fruits. Sour apple. Red onion. Celery. Toasted almond. Roquefort. Maple- mustard vinaigrette.
$ 11

Supper Menu

Hanger Steak Hash (GF)

8oz hanger steak, cooked Pittsburgh. Served over roasted fingerling potato, celeriac & Brussels with red onion, caramelized onion, almonds in a balsamic vinaigrette. Pickled mustard seed. Chimichurri of sorts.
$ 29

16oz dry-aged bone-in ribeye, grilled medium rare.

$ 57

Jägerschnitzel

Duroc pork tenderloin; pounded thin, buttermilk breaded & deep fried. Pan fried Swabian dumplin’s. Mushroom gravy. Pickled harvest vegetables. Essig Surig & herbs.
$ 23

Fried Chicken

11⁄4 lb responsibly raised FreeBird whole chicken wings; garlic brined & deep fried, finished with a fish sauce caramel, garlic chips, scallion and toasted sesame seed & oil. Served over pearled barley with fermented cabbage & lime.
$ 25

Spätzle Carbonara

Swabian dumplins’. Rendered house cured guanciale from our Sunwatch Homestead Whole Hog Program. 63 ̊ farm egg. Pecorino Romano. Coarse black pepper. Black truffle salt. Pickled shallot & herbs.
$ 21

Duck Confit (GF)

Maple Leaf Farm duck leg; house cured in warm spice & orange & cooked in its own fat. Whipped potato. Roasted celeriac & Brussels. Orange marmalade. Charcoaled onion & powdered garlic confit.
$ 27

Grilled Squash (V)

Acorn squash; Chili-rubbed & roasted, finished on the grill. Pearled barley & oats. Seasonal greens. Pomegranate seeds. Toasted almond. Green apples in olive oil. Roquefort & fromage blanc. Chili flake & KY sorghum.
$ 18
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