To make a shareable melty cheese dish, we mix our housemade chorizo with Jack cheese and serve it up in a cast-iron pan. Sprinkled with sea salt and lime tortilla chips.
To recreate the national dish of the Philippines, savory fillings of pork, cabbage, garlic, crispy won ton and sriracha aioli are wrapped together in own Inspirado version of Lumpia.
Putting together housemade lemon ricotta, Sheltowee Farm’s mushrooms, and peas on a warm grilled bread and topping it with shaved Parmesan cheese creates the Inspirado version of the popular Italian antipasto.
Aloo Jeera *
Popular with Indian men because of its simplicity, Aloo Jeera combines diced potatoes, chickpeas, coriander, cumin, herbs and lemon.
Gambas Al Ajillo
A ubiquitous dish in Spain, Gambas Al Ajillo takes chorizo and shrimp and mixes it with peas, parsley, cilantro and a sherry vinaigrette.
Ensalada Cubano *
A collaboration from culinary school takes fresh greens and tops them with red onions, cashews, and avocados before sprinkling it with hallmarks of Cuban cuisine: grilled pineapples and a citrus vinaigrette.
Udon Noodle Salad *
Udon is a cold Chinese noodle salad. We mix enoki mushrooms, scallions, and red peppers. The peanut sauce with ginger lime we top with are flavors found all over Asian cuisine.
Beet Salad *
The beet salad is a light option and a diner favorite. Fresh roasted beets are laid on a bed of arugula, and topped with pepitas (Spanish for pumpkin seeds), lebna (a creamy yogurt cheese), and a red wine vin.
A cemita is a classic Mexican pulled pork sandwich defined by the bread it is served on: a cemita roll. A braised pork shoulder is laid on a locally made cemita roll before adding avocados, chipotle aioli, cilantro, red onions and radishes.
With beef from Blackhawk Farms, roasted garlic rosemary aioli, greens, and our bacon marmalade, the burger is a familiar favorite with just the right amount of adventure for the less adventurous.
This familiar American classic features local 16 Bricks toasted flaxseed bread, cornmeal crusted fried green tomatoes, avocado aioli and of course, crispy bacon.
These tacos are found on the streets of Mexico and are made with Mojo braised pork, onions, cilantro and lime.
Kentucky Hot Brown
A Kentucky restaurant isn’t complete without a Kentucky Hot Brown. Created in the '40s at the Brown Hotel in Louisville, the Hot Brown puts roasted turkey, bacon, and tomato on sourdough with Mornay sauce.
The Curried Cauliflower is the chef's take on a hallmark Middle Eastern dish. It is vegetarian, vegan and gluten-free.
A recipe imported from Malaysia, Prawn Laska is a common dish that 'everyone eats as a kid.' There are thousands of variations depending on the location, but Inspirado’s mixes together prawns, coconut milk, lemongrass and noodles.
This timeless Italian dish has anchovies, garlic, capers, lemon and chili flakes mixed for a heady pasta entrée.
The Coquille St. Jacques style scallops are a quintessential French dish. Typically served gratin with its bubbly-crusted top, the chef combines short-cut orzo pasta, housemade duck prosciutto, scallion, tomato, roasted garlic aioli and herbs for a dish that is unapologetically rich.
A classic Milanese entrée usually made with veal shanks, the Inspirado version takes a braised veal shank, vegetables, and truffled mash to make a savory Italian dish.
Banana and Nutella Empanadas
The chef decided to get creative with empanadas. The chef folds in Nutella, bananas, and some dulce de leche to a flaky pastry and serves it hot. It's flaky and buttery, and melts in your mouth.
Sautéed Pound Cake
The sautéed pound cake is decadent dessert that has been a favorite of the chef's for years. Topped with berries and almond whipped cream for a sweet and delicious finish.