SCENE at the Center
Winter 2018 Menu


ky burgoo with beef shrimp and chicken | 7

soup du jour ask chef daily | 7


winter greek salad
with groganica greens, feta,
pomegranate, and mandarin oranges | 8

spinach salad
with a warm bacon vinaigrette,
mushroom, red onion and hard-boiled chelsey egg |


cheddar pecan torte
with charcuterie, crackers and fruit | 14 

goodwood beer cheese
served with aunt susan’s sourdough pretzel bread | 12 

kentucky center nachos
with house made tortilla chips | 12

pre-show plates

chicken pot pie
joyce farms chicken, frondosa farms mushrooms,
and fresh vegetables topped with a puff pastry crust | 15

lamb & eggplant
parmigiana border springs lamb, crispy eggplant,
and tomato jam | 16 

creamy fettuccine
tossed with frondosa farms mushrooms,
baby kale and roasted red peppers | 14
add chicken | 4  add shrimp | 5

brie & apple panini
with shaved boars head prosciutto,
served with fresh made potato chips | 14

black bean burrito
made with brown rice and served with
house made chips, salsa and toasted pepitas | 12 

creekstone stack burger*
topped with cheddar, pickled onions and bacon
on aunt susan’s sourdough bun. served with truffle fries 15


chef’s fresh market whim | market

arancini italian style arborio rice ball | 6

hand cut shoestring truffle fries
served with two dips | 7

~ ask about our daily dessert selections~ 

children's menu

plain hamburger* with fries | 9

cheese flatbread pizza | 8

buttered noodles | 8

chicken tenders with fries | 9

Scene will be open two hours before most performances in The Kentucky Center’s Whitney Hall and Bomhard Theater with food and bar service before curtain and bar service only during intermission.
On weekends, bar service will be available after shows until midnight.

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.



Tito’s Bloody Mary

Scene “Champagne” Cocktail
Zonin® Sparkling Rosé with sorbet and elderflower 

El Jimador® Pineapple Margarita
Pineapple and vanilla bean infused tequila with house sour mix

Kentucky Mule
premium bourbon with ginger beer, mint bitters and lime

Cherry Almond Sour
Amaretto Disaronno® and Luxardo® cherry liquor with housemade sour mix

Crafted Old Fashioned
premium bourbon with Antica® bitters, house crafted cherry
orange ice and a splash of Pellegrino® blood orange.

Brazilian Cuba Libre
Espirito® sugar cane spirits with Butchertown® Cola and muddled lime


Local Craft Selections | 6

Blue Moon, Belgian White | 6

Cidergeist, Bubbles Rose Ale | 6

Rhinegeist, Truth IPA | 6

New Belgium Brewing Co. Fat Tire | 6

Stella Artois | 6

Heineken| 6

New Castle | 6

Corona Extra | 5

Miller Lite | 5

Bud Lite | 5



Zonin, Sparkling Rose ITL | 9
red apple and floral notes

Korbel, Brut CA | 10
creamy and crisp

Guenoc, Rosé  | 8
bright strawberry and lychee notes

Hayes Ranch, Chardonna| 8
balanced citrus with subtle oak

Wente Morning Fog, Chardonnay | 9
crisp bright fruit with toasty oak and a hint of vanilla

Clean Slate, Riesling GER  | 8
ripe peach and light minerality

Hedges CMS, Sauvignon Blanc WA  | 9
tropical and citrus notes with a touch of cream

A to Z, Pino Gris OR | 9
well-structured with elderflower, melon and lemon notes

Sonoma Cutrer Russian River Ranches, Chardonnay | 14
aromatic fruit with oak, spice and a lingering finish


Fat Bastard, Bloody Red Blend FR | 9
grenache, syrah & merlot ~ juicy with spice

J Lohr Wildflower, Valdiguié CA | 9
beaujolais-esque with bright purple fruit

Angeline, Pinot Noir CA  | 10
bright and aromatic with a light touch of oak

Carmenet Vintner’s Reserve, Red Blend CA  | 9
bordeaux style blend with ripe red fruit

King, Malbec Argentina | 9
ripe red fruit with cassis and peppers

Hayes Ranch, Cabernet Sauvignon CA | 8
medium bodied red fruit with hints of anise

Substance, Cabernet Sauvignon WA | 10
big red raspberry, cassis & violet with mellow tannins

TVino, Rosso Blend WA  |9
cabernet & sangiovese with notes of dark fruit and herbs

For More Information call (502) 566-5297