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Jack Fry's
1007 Bardstown Rd
Louisville, KY 40204
Uber
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Dinner
Desserts
Lunch
Dinner
A charge of $5 will be applied to all split entrées
Appetizers
Escargots
$16.00
Broiled in garlic butter, finished with croutons and Parmigiano-Reggiano
Spicy Fried Oysters
$18.00
Breaded and seasoned oysters, Weisenberger grits, country ham beurre blanc, and green onions
Veal & Pork Meatballs
$16.00
Sorghum-glazed meatballs atop creamy red pepper polenta with grenadine pickled shallots and micro radish greens
Ravioli
$17.00
Filled with ricotta, Fontina, and Havarti. Served in a spinach mornay with pine nuts and blistered cherry tomatoes
vegetarian
Brussels Sprouts
$16.00
Orange chili-glazed roasted Brussels over carrot harissa hummus, crushed cashews, and pickled jingle bell peppers
vegetarian
gluten-free
Shrimp & Grits
$18.00
Sautéed shrimp in red eye gravy with Broadbent country ham, cremini mushrooms, and tomatoes. Served over Weisenberger grits and finished with parmesan cheese
Salads
Blue Cheese Salad
$11.00
Leaf lettuce, shaved radish, charred spring onion, applewood smoked bacon, and parsley tossed in a Gorgonzola dulce vinaigrette
gluten-free
Caesar Salad
$11.00
Romaine lettuce in a creamy black pepper-parmesan dressing, topped with hazelnut gremolata, croutons, and crispy capers
Spinach Salad
$11.00
Baby spinach and arugula, dried cherries, peach chutney, and bourbon-candied pecans in champagne peach vinaigrette
vegetarian
dairy-free, gluten-free
Brie Salad
$11.00
Bibb lettuce in basil-Dijon vinaigrette with melted brie and toasted almonds
vegetarian
gluten-free
Entrées
Chicken Roulade
$36.00
Panko-crusted and filled with goat cheese, arugula, and pimento peppers. Served with roasted carrots, radishes, sugar snap peas, and red verjus reduction
Bucatini
$34.00
Tossed in a roasted garlic and lemon cream sauce with English peas, summer squash, sundried tomato, and pea tendrils. Finished with fines herbes and burrata
vegetarian
Braised Short Rib
$43.00
Bourbon-braised short rib, goat cheese mashed potatoes, broccolini, sorghum bacon jam, and crispy onions
Salmon*
$38.00
Pistachio-encrusted Pacific salmon served over risotto and sautéed spinach, finished with tomato-chive beurre blanc
gluten-free
Pork Chop*
$42.00
Herbed breadcrumb-encrusted bone-in loin chop with asparagus and a compote of new potatoes, smoked bacon, roasted garlic and mushrooms in a rosemary-vermouth glace
Duck Confit
$36.00
Maple Leaf Farms leg and thigh served over English pea and basil purée accompanied by a spring vegetable farro pilaf with candy striped beets and a savory blackberry coulis
dairy-free, gluten-free
Beef Filet*
$65.00
Grilled tenderloin, asparagus, and crispy potatoes topped with sage beurre blanc, Parmigiano-Reggiano, and prosciutto
Grilled Swordfish*
$40.00
Marinated and glazed with bourbon smoked paprika and anchomolasses, served over an edamame and sweet corn succotash and braised Swiss chard. Finished with poblano aioli, chili oil, and crispy cilantro
gluten-free
Lamb Chops*
$64.00
Frenched and grilled, served with provolone caramelized shallot potato gratin, haricots verts, and glace de veau prepared with rosemary-Dijon compound butter
gluten-free
Jack's Burger*
$19.00
Local dry-aged chuck with caramelized onions, lettuce, tomato, and habagardill pickle on brioche, served with fries. Available with cheddar or Swiss
- Add Brie, Blue Cheese, or Pepper-Jack Cheese for
- $1.50
- Add Bacon or Fried Egg for
- $2.00
- Add Bacon Jam for
- $3.00
*Consuming raw or undercooked foods may increase the risk of food-borne illness
Desserts
Pastry Chef, Amy Roberts, $10
Crème Caramel
Caramelized vanilla custard with caramel sauce
Lemon Tiramisu
Lemon curd, mascarpone, whipped cream, and ladyfingers topped with meringue and served with strawberry coulis
Vanilla Cheesecake
Vanilla cheesecake baked in a graham cracker crust and drizzled with chocolate and caramel sauces
Dark Chocolate Bombe
Dark chocolate mousse, raspberry coulis, and chocolate cake enrobed in dark chocolate ganache
Blood Orange Upside down Cake
Olive oil cake infused with Grand Marnier and blood orange, served with mascarpone whipped cream
Fruit Cobbler
Seasonal fruit, biscuit topping, and vanilla ice cream
Ice Cream
$9.00
Toasted marshmallow ice cream with caramel swirl and chocolate Stracciatella. Provided exclusively to Jack Fry's by local maker Louisville Cream
Sorbet
$9.00
Rotating flavor
Cocktails
Beverage Manager, Ashley Grimes, $12 each
Night At the Movies
Amarula, Butterscotch Schnapps, salted rim
Espresso-Tini
Svedka Vodka, Kahlua, and locally roasted espresso
- Add Mozart Dark Chocolate Liqueur
- $2.00
Nuts & Berries
rangelico, Disaronno, Giffard Framboise, and a splash of cream
Café José
Grand Marnier, Bailey's, Frangelico, locally roasted coffee and whipped cream
Starters
Add salmon $13, Add chicken $8, Add shrimp $3ea
Soup du Jour
Chef's whim
- $6.00
- $9.00
Spicy Fried Oysters
$18.00
Breaded and seasoned oysters, Weisenberger grits, country ham beurre blanc, and green onions
Brussels Sprouts
$16.00
Orange chili-glazed roasted Brussels over carrot harissa hummus, crushed cashews, and pickled jingle bell peppers
vegetarian
dairy-free, gluten-free
Brie Salad
$11.00
Bibb lettuce in basil-Dijon vinaigrette with melted brie and toasted almonds
vegetarian
gluten-free
Spinach Salad
$11.00
Baby spinach and arugula, dried cherries, peach chutney, and bourbon-candied pecans in champagne peach vinaigrette
vegetarian
dairy-free, gluten-free
Caesar Salad
$11.00
Romaine lettuce in a creamy black pepper-parmesan dressing, topped with hazelnut gremolata, croutons, and crispy capers
Blue Cheese Salad
$11.00
Leaf lettuce, shaved radish, charred spring onion, applewood smoked bacon and parsley tossed in a Gorgonzola dulce vinaigrette
gluten-free
Entrees
Bucatini
$17.00
Tossed in a roasted garlic and lemon bechamel with English peas, summer squash, sundried tomato, and pea tendrils. Finished with fines herbes and burrata
vegetarian
Salmon*
$19.00
AKA Don Craig XLVIII Honey-ginger glazed salmon, sauteed snap peas, red bell peppers, napa cabbage, and shallots served over sesame rice. Garnished with pickled carrot and crispy wonton
dairy-free
Chicken Salad
$16.00
Roasted chicken breast tossed in crème fraîche with apples, sundried cranberries, currants, celery, and red onion. Served with cranberry-walnut toast and spicy pecans
Cobb Salad
$17.00
Grilled chicken breast with a stacked salad of Dijon vinaigrette-dressed Romaine lettuce, bacon, hard-cooked local egg, tomatoes, green onions, avocado, and buttermilk blue cheese
gluten-free
Shrimp & Grits
$19.00
Sautéed shrimp in red eye gravy with Broadbent country ham, cremini mushrooms, and tomatoes. Served over Weisenberger grits and finished with parmesan
Sandwiches
Served with your choice of Fries or Spring Succotash
Shrimp Roll
$19.00
Butter-poached shrimp tossed in citrus herb crema with celery and carrot, served in a soft pistolette
Chicken Sandwich
$17.00
Buttermilk-battered and fried, served on brioche bun with Kenny's Kentucky Rose Boursin and Napa cabbage-Fresno chili slaw
Steak Wrap
$19.00
Seasoned beef tenderloin, black bean and corn salsa, caramelized onions and peppers, and avocado aioli wrapped in a sundried tomato tortilla
dairy-free
Fish Sandwich
$17.00
Panko-breaded and fried Atlantic Cod on toasted pullman bread with Sriracha aioli, habagardill pickles, red onion, tomato, and lettuce
Jack's Burger*
$19.00
Local dry-aged chuck with caramelized onions, lettuce, tomato, and habagardill pickle on brioche, served with fries. Available with cheddar or Swiss
- Add Brie, Blue Cheese, or Pepper-Jack Cheese for
- $1.50
- Add Bacon or Fried Egg for
- $2.00
- Add Bacon Jam
- $3.00
*Consuming raw or undercooked foods may increase the risk of food-borne illness
Browse Nearby
General Info
Payment Types
All Major Cards
Cuisine
American - Contemporary
Meals
Lunch
Dinner
Hours
Monday:
11:00am - 11:00pm
Tuesday:
11:00am - 11:30am
Wednesday:
11:00am - 11:00pm
Thursday:
11:00am - 11:00pm
Friday:
11:00am - 12:00am
Saturday:
5:30pm - 12:00am
Sunday:
5:30pm - 10:00pm
About Us
JACK FRY'S was established in 1933 by Jack Fry and his wife, Flossie. Fry was known as a rambling, gambling kind of guy who loved amateur boxing and the ponies. As a result, Jack Fry's became a sportsman’s hangout, as evidenced by the numerous historic photographs that fill the walls of the current Jack Fry's. He was also known to conduct his bookmaking and bootlegging affairs discreetly from "the back room".