Just the other day, while sipping cocktails at St. Charles Exchange, my buddy David said, “This place would kill it for lunch, and it would be great exposure for dinner.”

Well, David, you asked, and you can now receive.

St. Charles Exchange’s long-awaited lunch service began today, and will run every Monday through Friday following from 11 a.m. to 3 p.m.

The menu includes soups, salads, sandwiches, and some hors d’oeuvres and entrées also available on its dinner menu.

For more information, call 618-1917.

The Lunch Menu is as follows:

Hors d’oeuvres

Deviled Eggs     5

Our daily selection

Smoked Chicken Wings     7

Root Beer, Black Pepper, Buttermilk

Elvis on Horseback     8

Peanut Butter Stuffed Dates, Bacon Wrapped, Smoked Banana Vinaigrette

Larder

Cheese  16 for 3, 20 for full board

Our Daily Selection with Preserves and House Baked Crackers

Olives and Pickles   8

Our Daily Selection with Toasts and Salted Butter

Soups

Smoked Tomato Soup    7

Blue Cheese Popovers, Fried Shallots, Sage

Soup of the Day   market price

Salads

Greens and Herbs Salad   7

Spices Apples, Chicken Cracklin’s, Cornbread, Buttermilk

Add Broadbent Kentucky Ham    3

Add Smoked Breast of Chicken    4

Rockefeller Salad     11

Fried Oysters, Baby Spinach, Pickled Red Onion, Hard Cooked Egg, Bacon Dressing, Black Bread Crumble

Farmhouse Salad     10

Baby Vegetables, Escarole, Aged Cheddar, Smoked Shiitakes, Green Goddess

Rock Shrimp Louie     12

Rock Shrimp, Local Asparagus, Soft Cooked Egg, Fried Capers, Louie Dressing

Sandwiches

All sandwiches come with choice of Lamb Fat Fries, Housemade Salt and Vinegar Chips, or Fresh Greens Salad with Lemon Vinaigrette.

BBQ Duck Biscuits     11

Duck Confit, Blackjack BBQ Sauce, Spicy Cabbage Slaw

Salmon Club    12

Salmon Salad, Smoked Salmon Bacon, Lettuce, Tomato, Herb Mayo on Black Bread

Roasted Forest Mushroom French Dip     9

Grilled Red Onion, Creamy Goat Cheese, Sherried Mushroom Jus

Kentucky Hot Brown Monte Cristo    11

Roasted Turkey, Smoked Bacon, Tomato on Rye French Toast, Batter Dipped, Pimento Cheese Mornay

St. Chuck Burger     15

8oz. Lamb Burger, English Muffin, Aged Cheddar, Crisp Curried Onions, Mint, Sweet Pea Mayo

Entrees

Local Mushroom Risotto    13

Asparagus, Mushroom Broth, Herbs, Pecorino

Scottish Salmon    16

Braised Escarole, Lemon Jam, Creamy Oregano Rice, Salsa Verde

Game Hen    15

Pole Beans, Spring Onions, Pecorino, Farro, Tomato Buerre Blanc

Sides    6

Salt and Vinegar Chips

Spicy Cabbage Slaw

Asparagus with Lemon Jam

Lamb Fat Fries

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Steve Coomes
Steve Coomes is a restaurant veteran turned award-winning food, spirits and travel writer. In his 24-year career, he has edited and written for multiple national trade and consumer publications including Nation's Restaurant News and Southern Living. He is a feature writer for Louisville magazine, Edible Louisville & The Bluegrass and Food & Dining Magazine. The author of two books, "Country Ham: A Southern Tradition of Hogs, Salt & Smoke," and the "Home Distiller's Guide to Spirits," he also serves as a ghostwriter for multiple clients.

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