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West Main Crafting Co.
135 W Main St
Lexington, KY 40507
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Food Menu
Cocktails
Food Menu
Shareables
Bread Boule**
$10.00
fresh baked sourdough, served with caramelized onion & horseradish-whipped butter, sea salt
vegetarian
Baked Brie
$15.00
triple cream brie wrapped in filo and browned butter, served with local oven roasted mushrooms, smoked onion jam, crostini
vegetarian
Salad
$9.00
KY proud asparagus tips & tomato, with Kenny's fromage blanc, Thai basil, black garlic molasses, and sesame
vegetarian
gluten-free
Adobo
$12.00
Joyce farms chicken wings, soy-brined and deep fried, with core core orange-Thai chili sauce, atchara, and sweet soy
Tuna Tiradito*
$20.00
big eye tuna, edamame, sugar snap peas, tobikko, kentucky 'wasabi,' sweet soy
gluten-free
House Pickles
$10.00
assorted house pickled KY farm fresh vegetables
vegan
gluten-free
Corn & Crab Chowder
$10.00
jumbo lump crab chowder with crostini, smoked jalapeño aioli, lime crema, roe
Entrees
Sausage
$28.00
14oz of house ground, cased, & smoked beef sausage with fermented garlic-fried rice, atchara, house pickles
gluten-free
Pan Noodles**
$18.00
stir fried soba noodles with seasonal vegetables and patis, Filipino citrus-based fish sauce
gluten-free
- Add Crispy Shrimp
- $6.00
Half Chicken
$26.00
1/2 pan roasted chicken with farm fresh KY vegetables, roasted local mushroom, matsutake & black sorghum, fingerling potatoes
gluten-free
Hot Pot Mussels
$30.00
steamed mussels with red Gulf shrimp and assorted seafood in a green curry broth, with baguette
gluten-free
Market Fish
$34.00
pan roasted market fish, lacto-fermented pineapple and fresno salsa, house piqué, quinoa and hericot verte
Hangar Steak
$38.00
10oz hangar steak served over a wagyu marrow bone, with truffle mashed potatoes, matsutake demi glace, and local mushrooms
Pork Chop
$34.00
grilled stonecross farms pork chop with fat cap, green papaya atchara, broccolini, coconut-turmeric rice, core core orange-Thai chili sauce
gluten-free
Desserts
Lemon Pudding Cake
$10.00
tart lemon curd with lemon cake, bourbon-blueberry compote, lavender whipped cream, lemon zest
vegetarian
Bourbon Peach Cobbler
$10.00
stewed and spiced peaches, puff pastry, house ice cream
vegetarian
Wines by the Glass
House White Wine, Sauvignon Blanc - Tourraine, FR
- G $9.00
- B $29.00
Sparkling Wine, Blanquette de Limoux - Limoux, FR
- G $10.00
- B $34.00
House Red Wine, Cabernet Sauvignon - Lodi, CA
- G $9.00
- B $29.00
Fortified Wines
Dolin Chambery Blanc 16% Blanc Vermouth
$8.50
lemon, pear, pine, elderflower
Cocchi Americano 16.5% Americano Bianco
$8.50
peach, honey, lemon zest, gentian
Cocchi di Torino 16% Sweet Vermouth
$9.50
raisin, red fruit, cinnamon, nutmeg
Dubonnet Rouge 19% Quinquina Rouge
$7.50
cassis, fig, brown sugar, black tea
Beer & Cider
Sprockets 5.6% Pilsner - Gravely Brewing
$5.50Power Chord 7.2% West Coast IPA - Gravely Brewing
$5.50Dunkel 5.4% Dark Lager - Blue Stallion Brewing
$6.50Zappy 5% Hard Cider - Rhinegeist Brewery
$6.00Coffee & Tea
Pour over Coffee (Serves 2)
$7.50
smokin' aces coffee co. elixir blend (columbia, guatemala, ethiopia)
Hot Tea (Serves 1)
$5.50
earl grey (black) or genmaicha (green)
*Eating raw or undercooked meats may be hazardous to your health. **Vegan Option
Volume 7: Mixtape, 2015-2020
When we took our first steps toward opening West Main Crafting Co. in 2015, we wanted to pair delicious craft cocktails with thoughtful, impeccable table service. We strove to innovate and to impress. We made authenticity our mission. For our seventh volume, we compiled our first ever "mixtape" with some of our most popular "tracks" from the past five years. We hope you enjoy these sentimental favorites as much as we do
Down the Rabbit Hole
Tequila, aperol, lime, watermelon shrub, bitters, soda water
Pickled Gimlet
Gin, pickled leek cordial, lime
Bird's Eye Smash
Bird's eye rhum agricole, lime, Thai basil, cilantro.
Bird of Paradise
gin, lime, raspberry, soda water, egg white
Exosphere
sparkling wine, crème de violette, bitters, soda water
Rosita
tequila, campari, cocchi di torino, noilly prat, bitters
White Sangaree
house white wine, lemon, grapefruit, curaçao
Standards
Our most recognizable cocktails today succeed by trusting in the quality of the best Kentucky whiskeys. These best-selling signature drinks showcase our commitment to crafting unforgettable cocktails with top-quality local spirits
White Oak Fashioned
Kentucky bourbon, gomme, hazelnut bitters, woodland essence. Oak bark, toasted nuts, moss, mushrooms, orange zest. Based on the granddaddy of all Cocktails, our White Oak Fashioned uses a sweet, mellow bourbon whiskey with a spicy rye finish as its base spirit, adding depth, character, and complexity. The finished cocktail is nutty and tannic, with an umami-driven mouthfeel and notes of dry wood, caramel, cinnamon, and morel mushrooms.
The Liberal
Kentucky bourbon, picon, sugar, bogart bitters. Bittersweet orange, clove, caramel, dark chocolate. Our best-selling "secret" since we opened, the Liberal Cocktail first appeared in George Kappeler's Modern American Drinks in 1895. While the original drink relied on rye whiskey, we prefer the vanilla and toffee flavors found in bourbon, so we use a high-rye, bottled-in-bond bourbon from Covington (New Riff) as the base spirit. And what about the name? We suspect it has something to do with the "liberal" use of its bitters—a full ounce of our house-prepared picon bitters. A truly memorable, must-try cocktail.
Sazerac Cocktail
ky rye, brandy, gomme, bitters, absinthe
Jurassic Julep
pineapple & coconut rye, brandy, rum, cynar, mint
Tarte & Refreshing
The key to a perfect-tasting sour, margarita, or daiquiri is fresh citrus juice. Whether we use clementines or blood oranges, citrons or pomelos, our fruit is sourced from the best purveyors. We juice our lemons and limes daily before service.
Hickory Sour
Hickory wood- and peach-infused Kentucky bourbon, lemon, honey, apricot brandy, orange bitters, aquafaba. Smoked wood, grilled peaches, lemon, charcoal. One of our best-selling cocktails, this signature variation of the classic Whiskey Sour is built by infusing Kentucky bourbon whiskey with gently charred hickory wood and plenty of peaches. A fun, fruit-filled cocktail with lemony notes of smoked apricot, apple, mango, nutmeg, honey, toasted wood, and peppercorn.
Fire Pit Margarita
Mezcal, tequila, chipotle-pineapple agave, lime, curaçao, orange bitters. Spicy peppers, smoke, dry rub, tropical fruit. Origin stories about the Margarita are numerous. One of the most persuasive stories dates from the early 1900s, when a tourist to Mexico reported drinking "tequila Daises," a mix of tequila, sugar, lime juice, and orange liqueur. Our Fire Pit Margarita is a spicy, smoky variation of this classic with mixed notes of burnt citrus, chili pepper, and thyme
Redbud Road
Aperol, lemon, Kentucky bourbon, orange bitters, aquafaba. Grapefruit, marmalade, lemon, lavender. Redbud Road takes its name from a type of North America redbud tree, Cercis canadensis. In Appalachia, the redbud tree blooms in April or May, with a shiny and dense array of stunning pink and purple flowers (though, curiously, no red ones). Redbud Road is an Aperol-based sour cocktail with bittersweet notes of citrus fruit, herbs, spices, and fresh-cut flowers. This fun and foamy drink is an homage to those long stretches of Appalachian roads dotted with redbuds
Hemingway Daiquiri
puerto rican rum, lime, grapefruit, maraschino
Bubbly & Sparkling
When we drink a carbonated beverage, the pleasant tingling sensation comes from carbonic acid. In order to achieve this in our cocktails, we rely on an authentic, old-timey soda fountain to get the perfect amount of carbonation
Gin & Tonic
Kentucky gin, house tonic syrup, soda water. The Gin & Tonic has its origins in India during the nineteenth century, when British soldiers added gin to their tonic water to make it palatable. Tonic water is a carbonated beverage containing quinine, a bitter medication used to treat malaria. We make our tonic water from quinine tincture, gentian root, cinnamon, lemongrass, and citrus peels. When new comers sit at the bar, they often see our taps and ask what beers we're pouring. But our dual tap serves only two things: a house made ginger beer, and our G&T. Our house tonic is kegged with Castle & Key's gin—their dry Restoration Gin, or their seasonal gin, depending on the rotation. Throughout the year, the familiar G&T is always a safe, flavorful bet
Moscow Mule
Vodka, lime, ginger liqueur, ginger ale, bogart bitters. Brisk, light-bodied, cardamom, freshly grated ginger. In 1941, John G. Martin, a Connecticut salesman, acquired the rights to distribute a fledgling vodka brand. In order to introduce the strange new spirit to Americans, he created the Moscow Mule. A Mule is a variation of a Buck, a type of mixed drink with spirit, citrus juice, and topped with a sparkling ginger ale. To help promote his product, Martin partnered up with his friend who had recently inherited a copper factory, and the copper mug was born. Our mules can be ordered with whichever spirit and are topped with our spicy ginger ale, which includes ginger root, cardamom, ceylon cinnamon, clove, lemongrass, and lime peel
French 75
gin (or vodka), lemon, sugar, sparkling wine
Savoie Spritz
dolin blanc, soda water, bitters
Highballs
A highball is a traditional "one-and-one" mixed drink, consisting of a base spirit and something fizzy--a "vodka and soda," for example. Using our soda fountain, we can create fun and exciting highballs with completely new flavors
The White Birch
vodka, birch liqueur, cocchi americano, soda water
Picon Punch
picon, brandy, grenadine, soda water
Americano
campari, cocchi di torino, soda water
Tropical Vibes
The Polynesian-themed restaurant trend of the 1930s gave birth to the American Tiki craze, characterized by their use of complex blends of rums, lavish fruit syrups, and bright, colorful garnishes. We prefer to think of it as "tropical vibes."
Dark & Stormy
bermudian rum, lime cordial, ginger beer
Mojito
puerto rican rum, lime, sugar, mint, soda water
Hurricane
jamaican rums, lemon, passionfruit, grenadine, bitters
Absinthe Cocktails
Absinthe has been an essential cocktail ingredient since the 1890s. Like its spiritual sister, gin, absinthe is distilled with dried herbs and spices, making it a fun, complex accompaniment to cocktails
Absinthe Fizz
Absinthe, old tom gin, lemon, honey, orgeat, bogart bitters, aquafaba, soda water
Chrysanthemum
noilly prat, bénédictine, absinthe, bitters
Absinthe Frappé
absinthe, orgeat, anisette, bitters
Cocktails From the Cellar
For centuries, humans have used oak barrels to infuse their wines, beers, and spirits with flavor. By barreling our cocktails, we are extracting tasty organic compounds, as well as slowly oxidizing our ingredients to create softer textures
Manhattan
Kentucky rye whiskey, cocchi di torino, maraschino, absinthe, monk bitters. Black cherry, vanilla, clove, tobacco. There are probably as many versions of the iconic Manhattan as there are bars in that fabled metropolis, and these variations date from the 1880s up to today. Among this bevy of options, we still believe our Barrel-Aged Manhattan is a tour-de-force. Our Manhattan begins life based on William Smidt's recipe from 1892. Found in his book, The Flowing Bowl: What and When to Drink, "The Only William's" recipe is for something like an Improved Manhattan, "improving" the common rye whiskey, vermouth, and bitters cocktail with maraschino and two dashes of absinthe. Once batched, our cocktail lives in an oak barrel seasoned with Madeira wine for a minimum of six weeks. The aging process lends the cocktail rich flavors of dry toasted wood, baking spices, and cherries. The addition of absinthe would almost go unnoticed, except that the structure of the cocktail feels radically changed with a new surprising depth and character. We commonly talk with guests who are ashamed to order so standard of a cocktail with so many options to hand here at West Main. But we confidently encourage it, quietly telling them this Manhattan will change the way they drink the cocktail for years to come. We've yet to find someone who disagrees
Negroni
Kentucky gin, punt e mes, campari. Slightly sweet, bitter, juniper, intense, complex. Invented in Florence, Italy, in 1919, by Count Camillo Negroni himself, the Negroni is a cocktail balanced perfectly between its three parts: dry gin, vermouth, and Campari. Our Negroni is prepared with a combination of high-proof gin, Punt e Mes, and Campari, then barrel-aged for six weeks in a used whiskey barrel to deepen its flavor. The Negroni has a clear place alongside the Manhattan and the Dry Martini as one of the best all-time cocktails, and joins the house Martinez and Manhattan in our barrel-aged category
Cellared Cocktail
A rare, vintage-dated cocktail drawn from our cellar
Pick-Me-Ups
Modern bartenders use an amazing array of ingredients in their craft, and coffee is no exception to their experimentation. Whether you have been out all night or you just got off work, these cocktails are perfect caffeinated pick-me-ups
Colonel Beam's Iced Coffee
ky bourbon, cold brew, dairy, allspice dram, bitters
Cold Brew Martini
vodka, cold brew, espresso liqueur, bitters
Danger Zone
mezcal, cold brew, campari, cocchi di torino