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 Spring Menu

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

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 Creamery white cheddar, camembert & cream cheese. Jalapéno preserves. Maldon sea salt.
$ 16.5

Southwestern Skillet Shrimp

1/3lb white shrimp. New potato. Broccolini. Sweet onion. Corn. Garlic. Ancho chilis. Chipotle crema. Lime & fresh coriander.
$ 21

S&V Smoked Brisket Nachos

KY Brisket smoked brisket. Kenny’s white cheddar. Roasted poblano crema. Charred corn. Shagbark Corn chips. Jalapeño. Red onion. Sauerkraut. Pickled bits. Fresh coriander. Lime.
$ 18.5

Spätzel Primavera (V)

Swabian dumplins’. Seasonal vegetables. EVOO. Garlic. Herb butter. Pickle juice. 24mo Parmigiana Reggiano, DOP. Scarpetta.
$ 17

Add 1/4lb White Shrimp

$ +8

Pulled Pork Sandwich

KY Proud Boston butt; simply seasoned & smoked over hardwood. Alabama barbecue sauce. Papa Pretzel bun. German-American potato salad. Bread & Butter pickle.
$ 16.5

Pretzel & Salmon Bruschetta

24mo Parmigiana Reggiano crusted Papa Pretzel. Cured & smoked salmon mousse. Shaved summer squash, cucumber & red onion. Toasted almond. Pomace oil & aged balsamic. Herbs.
$ 18


Pretzel & Pimento

A single artisanal 10.5oz sourdough pretzel baked fresh by Papa Pretzel, served warm with Maldon sea salt. Pimento & jalapeño white cheddar spread.
$ 15

Substitute Blue Stallion beer mustard

$ 12.5

Gherkin Salad

Cucumber. Red onion. Dill. Lemon. Chevre. Salt & vinegar.
$ 9

Strawberry Salad

Seasonal greens. Strawberry. Pickled rhubarb. Asparagus. Flax seed. Roasted walnut & champagne vinaigrette.
$ 13.5


Assorted house pickled vegetables; sweet & sour.
$ 8

Broccolini & Artichoke Dip

An homage to the well-known classic, featuring broccolini, artichokes and a variety of cheese. Sauerkraut. Toasted sourdough. Black pepper & caraway.
$ 14.5

Cheese Plate

Assorted local & imported cheese. Crostini. Smoked onion marmalade. Mustard caviar. Pickled bits. Seasonal accoutrement.
$ 22
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Ethereal Public House Menu

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

Pub Menu

S&V Burger & Chips

8oz hand formed beef patty, simply seasoned & grilled medium rare. Artisan sourdough pretzel bun by Papa Pretzel. House cured & smoked Sunwatch Homestead pork bacon. Asparagus. Kenny’s Creamery white cheddar. Served with namesake home fries, curried catsup, house bread & butter pickle.
$ 17.5

Bratwurst & Mash

House butchered, 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 hushpuppies. Tartar sauce & lemon.
$ 16.5

Rösti Potato (V,GF)

Russet potato; hand grated & pan fried. Kenny’s fromage blanc. Mustard caviar. Sauerkraut. Pickled shallot. Seasonal greens. Horseradish.
$ 13.5

S&V Chicken Wings

3⁄4 pound responsibly raised FreeBird whole chicken wings; garlic brined & deep fried. Barbecue dry rub. Vinegar mop up. Cucumber. Spring onions & chipped garlic.
$ 13

Strawberry Fields (V)

Seasonal greens. Strawberry. Cucumber. Asparagus. Flax seed. Kenny’s Creamery fromage blanc. Chow chow. White balsamic vinaigrette.
$ 13


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

Namesake Kettle Chips (V+)

Assorted root vegetables, hand sliced & deep fried. Salt & citric acid.
$ 9

S&V Shrimp Cocktail

White shrimp, poached in a proprietary brine & served chilled. Horseradish forward cocktail sauce. Powdered bacon fat. Orange & herbs.
$ 1/4lb 12 | 1/2lb 18

Belgian Frites (V)

Namesake home fries, twice fried. A trio of mayonnaise-based sauces; Buttermilk herb, wasabi-horseradish & andalouse.
$ 9

Vegetable Fritters (V)

Pantry vegetables; beer battered & deep fried. Spicy remoulade.
$ 12

S&V Johnny Cakes

Corn, flax & leaf lard pancakes. Chow chow.
$ 9

Supper Menu

Hanger Steak

8oz hanger steak, cooked Pittsburgh. Salt encrusted red potato. Romesco of sorts. Herbs.
$ 31

Dry Aged Ribeye

16oz bone-in ribeye aged 28 days, grilled medium rare. Salt encrusted red potato. Romesco of sorts. Herbs.
$ 59

Paprika Schnitzel

Duroc pork tenderloin; pounded thin, buttermilk breaded & deep fried. Whipped potato. Roasted red bell pepper sauce. Pickled vegetable relish.
$ 23

S&V Chicken Wings

1 1⁄2 pounds responsibly raised FreeBird whole chicken wings; garlic brined & deep fried. Barbecue dry rub. Vinegar mop up. Cucumber. Spring onions & chipped garlic.
$ 18

Spätzle Primavera

Swabian dumplins’, pan fried with seasonal vegetables and garlic. EVOO. Herb butter. Pickle juice. 24mo Parmigiana Reggiano. Black truffle salt. Scarpetta.
$ 22

Grilled Rabbit Saddle

$ +11

Seafood Feature

Always changing... featuring responsibly caught sustainable species. Seasonal accoutrement. *Limited quantity.
$ MP

Duck Breast

7oz Maple Leaf Farms duck breast; served medium rare. Wiesenberger polenta. Pea purée. Buttermilk gel. Blackberry. Orange blossom essence. Herbs.
$ 28

Rabbit Paella

Calasparra rice cooked in the style of risotto with a saffron & unroasted rabbit broth. Spring vegetables. Chef’s choice of either grilled rabbit hindquarter or front quarters. Garni.
$ 31


*Cookie Dough

Raw chocolate chip cookie dough, served with a spoon.
$ 8

*Chocolate Chip Cookies

Raw chocolate chip cookie dough; mostly cooked.. but not all the way. Served warm.
$ 11

*Eating raw or undercooked foods may be harmful to your body

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