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Appetizers Artichoke Fritters

Lamb Pops

Characuterie Plate

Stuffed Dates

Four tempera battered artichoke hearts served with balsamic glaze - $7.50

Cured meats, olives and a variety of sliced cheese served with bread - $9.50

Two lamb lollipops, breaded and fried, and served with a fig balsamic glaze - $9.50

Goat Cheese Bruschetta

Grilled flatbread topped with cherry tomatoes, goat cheese, balsamic glaze and basil infused olive oil - $8.50

Four Medjool dates stuffed with Asiago cheese and wrapped in bacon - $8.50

Soup & Salad Dressings: Walnut Vinaigrette, Buttermilk, Apple Cider Vinaigrette, Green Goddess and Honey Mustard (All Dressings are made fresh and in house)

Smoked Salmon Chowder


Muffaletta Salad

Lamb Stew

Black and Blue Salad

The Salad

Smoked Salmon, bacon and potatoes in cream - $5

Chunks of lamb, artichoke hearts, carrots and potatoes - $5

Ground beef, beans and tomatoes with just the right amount of savory spices - $4

Blacked 6 oz New York Strip with blue cheese crumbles, red onions and cherry tomatoes over green leaf lettuce - $9.75

Salami, cheese, onions, pepperonis and olives over a spring mix - $9.75

A bed of spring mix with nuts, dried cranberries, fried onions, bacon and cheese - $7.75 with chicken - $8.75 with salmon - $9.75

Sandwiches Served with hand cut fires or kettle chips

Steak Sandwich


Caribbean Pork Tacos

Spinach Salmon Wrap

Jerk Chicken


6 oz grilled New York Strip on toasted French bread and tomatoes with blue cheese crumbles - $9.50

Grilled Salmon wrapped in a spinach tortillas with herb cream cheese - $9.50

Geneoa and Hard Salami with provolone and Swiss cheese and olive zapernade in white boule - $9.50

Jerk marinated chicken thighs with goat cheese, grilled pineapple and caramelized onions served on flatbread. - $8.50 Also can be deep-fried

Braised pork shoulder on tortillas with pineapple salsa and tequila lime aioli $8.50

A pressed sandwich of pulled pork, Kentucky Legend ham, spicy pickles, smoked tomato mayonnaise and smoked Gouda cheese - $8.50

Entrees All dishes are served with a small salad and Dauphine potato. Make the salad a double for $1.50

Mango Habenero Glazed NY Strip

Blackened Pork Blade Steak

Onion Water Lamb

Grilled Chicken

Salmon in Bourbon Cream

Fish and Chips

Steak House Filet

Balsalmic and Molasses Glazed Pork Tenderloin

Hamburger Steak Plate

Tomahak Rib-Eye

12 oz choice New York Strip with broiled tomatoes and pineapple salsa - $16

Four frenched lamb chops marinated in onion, olive oil and Herbes de Provence served with asparagus - $20

8 oz salmon fillet served with baby carrots in a bourbon cream reduction - $18

6 oz filet of beef tenderloin prepared in a skillet and served with braised spinach - $24

Extra large hamburger surrounded by fries and topped with sauteed mushrooms, peppers and onions - $12

1/2 inch thick dry rubbed and grilled pork blade steak with mixed vegetables - $14

8 oz grilled chicken breast topped with herb butter or honey chipotle BBQ sauce - $14

Fresh tempura battered cold with french fries served with tartar sauce and malt vinegar and mixed vegetables - $14

Whole grilled pork tenderloin covered with balsamic and molasses glaze served with mixed vegetables - $20

16 oz choice bone-in char-crusted rib-eye served with sauteed mushrooms and our house compound butter - $24

Bourbon Brined Pork Chop

14 oz bone-in pork chop brined overnight in our custom mix, grilled and plated with fennel hash and SrirachaHorseradish Applesauce - $16

Desserts Bourbon Sauce Bread Pudding

Real bread, real sugar, real butter, real cream and bourbon soaked raisens served with cinnamon whip cream - $4.75

Ice Cream

From Chaney’s Dairy Barn - $2.75

Buttermilk Pie Similar to chess pie but not quite as sweet with a slight bite from the buttermilk - $3.75


Wine List Ask your server for additional beer and cocktail options


Big Red (Red blend), Kentucky - $3.25 or $13 Night Heron (Norton), Kentucky - $37 Lucky Star (Pinot Noir), California - $5.75 or $23 Louis Jadot (Gamay), Beaujolais-Villages, France - $7 or $28 Mark West (Pinot Noir), California - $8.25 or $33 King Estate (Pinot Noir), “Domaine,” Oregon - $60 Delicato Family Vineyards (Merlot), “Domino,” California - $5.25 or $21 Alamos (Malbec), Mendoza, Argentina - $7.75 or $31 Gnarly Head (Zinfandel), “Old Vine Zin,” Lodi, California - $8 or $32 Bogle (Merlot), California - $7.50 or $30 Bogle (Petite Sirah), California - $7.25 or $29 Carnivor (Cabernet Sauvignon), Califorina - $6.75 or $27 Francis Ford Coppola (Claret), “Black Label Diamond Series,” California - $34 Layer Cake (Malbec), Mendoza, Argentina - $33 Honig (Cabernet Sauvignon), Napa Valley, California - $75


Cupcake (Prosecco), Italy - $27 Ecco Domani (Moscato), delle Venezie, Italy - $7 or $28 Voga (Moscato), Provincia di Pavia, Lombardy, Italy - $33 Canyon Road (White Zinfandel), California - $6.50 or $26 Pighin (Pinot Grigio), Friuli Grave, Friuli-Venezia Giulia, Italy - $43 Campanile (Pinot Grigio), delle Venezie, Italy - $7 or $28 Taste of the Sun (Vidal Blanc), Kentucky - $5.50 or $22 Murphy-Goode ( Pinot Grigio), Californi - $8.25 or $33 Kendall-Jackson (Sauvignon Blanc), “Vintner’s Reserve,” California - $41 NxNW (Riesling), “Wallula Benches,” Horse Heaven Hills, Washington - $37 Fling (White Blend), Kentucky - $4.50 or $18 Vat 32 (Viognier), Kentucky - $7.50 or $30 Gnarly Head (Chardonnay), California - $7.50 or $30 J. Lohr (Chardonnay), “Riverstone,” Arroyo Seco, California - $35 Louis Jadot (Blanc), Macon-Villages, Burgundy, France - $38

729 Chestnut St. Bowling Green, KY 42101 • (270) 904-3313

On the Bone Menu  

Menu for On the Bone

On the Bone Menu  

Menu for On the Bone