38 local dining spots on tap for Lexington Restaurant Week. Here’s the list, menus.

Lexington Restaurant Week, a celebration of local restaurant cuisine, will return to the Bluegrass city with its biggest selection of menu options in the event’s history.

A total of 38 local restaurant locations are participating, including newcomers The Tulip Bar & Bistro, The BVLD Grill, ItalX, Gus’s World Famous Chicken and Castle Farm at the Kentucky Castle. Diners can experience cuisines ranging from Italian, Israeli, Japanese and more.

Since its creation in 2013, Lexington Restaurant Week has supported innovative and authentic restaurants, says Connie Jo Miller, the event’s founder. She said this year’s prix fixe menus have more choices for diners than she has ever seen with many offering a choice of three and sometimes four entrée options.

“Our main goal is to keep local, authentic restaurants thriving,”Miller said. “These businesses are vital to our local economy; they also enhance the sense of place and quality of life in Lexington.”

When is Lexington Restaurant Week? What are the rules?

Just like in previous years, participating restaurants will feature various menus ranging in price from $19, $29 and $39. Proceeds go directly to the restaurant.

Customers have the option to choose one appetizer, one entrée and one dessert as part of each special menu.

As part of the dining event, Maker’s Mark cocktails are also available for purchase at most restaurants this year, though they are not included in the price of each special meal.

Lexington Restaurant week runs from July 21 to July 31. It is advised to make reservations online at lexingtonrestaurantweek.com or call the restaurant.

The popular dining affair takes place during another favorite local foodie event, the CRAVE Food and Music Festival, July 30-31 at the Bluegrass Fairgrounds at Masterson Station Park.

But use this list and guide to help decide the menu options from the 30 local dining spots to eat at for Lexington Restaurant Week.

Lexington Restaurant Week Menu, $39

Azur Restaurant, 3070 Lakecrest Circle

Starters:

• Heirloom Tomato Bruschetta with blue cheese cream sauce

• Blistered Brussels Sprouts with crunchy, chow mein noodles and red chili-honey drizzle

• Chopped Salad with romaine, sweet corn, bacon, tomatoes, chopped egg, Parmesan and buttermilk-herb dressing

Entrées:

• Ancho Ham Jam Pork Chop, ham jam glazed over smoked gouda mac and cheese with sautéed spinach and bacon

• Farmers Market Tortellini, fresh corn, tomatoes, mushrooms, summer greens, zucchini and cheese tortellini pasta in a tomato butter pan sauce

• Broiled flounder, stuffed with shrimp, goat cheese and summer squash, over ginger whipped sweet potatoes with mango-lime-jalapeño coulis

Desserts:

• Cobbler of The Day

• Bread Pudding of The Day

Carson’s Food & Drink, 362 E. Main St.

Starters:

• House Chopped Wedge Salad

• Caesar Salad

• Soup of the Day with a truffle roll

Entrées:

• Grilled Salmon Oscar Style, served on Yukon gold garlic mashed potatoes and asparagus, topped with bearnaise and finished with truffled buttered crab and lobster

• Filet Medallions, two 4 oz filet medallions grilled and served on Yukon gold garlic mashed with rosemary demi-grace and asparagus, topped with bearnaise

Desserts:

• House Made Peanut Butter Pie

• Award-Winning Banana Bourbon Bread Pudding

Castle Farm, The Kentucky Castle, 230 Pisgah Pike

Starter:

• Roasted Red Pepper Bisque with TKC honey, cracked black pepper

Entrée:

• Stuffed Pork Loin, either Marksbury or Fischer Farm stuffed with goat cheese, ricotta, garden vegetable blend, truffle Parmesan smashed redskin potatoes, sautéed snap peas, finished with honey thyme

Dessert:

• Honey Bourbon Crème Brûlée with fresh berries from the garden

Coles 735, 735 E. Main St.

Starters:

• Lobster Bisque, sherry créme fraiche, chives

• Warm Brussels and House Bacon, shaved Brussel sprouts, carrots, red onion and Napa cabbage finished with gorgonzola, balsamic drizzle, toasted hazelnuts and pumpkin seed oil

• Summer Tomato Salad, buffalo mozzarella, basil vinaigrette and balsamic drizzle

• Baby Arugula and Fruit Salad, seasonal fruit, Midnight Moon goat cheese, toasted almonds and blueberry balsamic vinaigrette

Entrées:

• Petite filet, served with fingerling potatoes, carmelized onions, asparagus, bourbon créme, house compound butter

• Open Blue Cobia, Isaeli lemon saffron couscous, asparagus tips, caramelized onions, heirloom grape tomatoes, local mushrooms and toasted hazelnut pesto

• Moroccan Chicken, Gerber Farms chicken breast, red quinoa pilaf, chickpeas, currants, almonds, haricot vert, roasted red pepper harissa

Dessert:

• Chef’s choice of assorted bites

Dudley’s on Short, 259 W. Short St.

Starters:

• Avocado Honeydew Gazpacho

• Summer Squash Tartlet with spiced honey

• Watermelon Salad, crispy prosciutto, feta and balsamic reduction

Entrées:

• Seafood Pasta, muscles, clams, calamari, capers with white wine lemon butter sauce

• Vegetable Hash, potatoes, asparagus, heirloom tomato, kale, tri-color carrots, sweet chili sauce

• Bourbon Ginger Glazed Sticky Pork, purple sticky rice, spinach, bell peppers, sesame

• Pineapple Chicken, red bell peppers, cashews, hoisin sauce, jasmine rice

Dessert:

• Peach Cobbler A La Mode

Epping’s on Eastside, 264 Walton Ave.

Course one:

• Mixed Greens, seasonal local greens, blueberry, dried apricot, pistachio, pecorino romano, champagne vinaigrette

• Blue Crab Bisque, smoked corn salsa, charred poblano, blue crab

Course two:

• Fallafel, arugula hummus, cherry tomato relish, herbs

• Chicken Pakora, spicy chickpea batter, green chutney, lemon, basil aioli

• Barbecued Heirloom Carrots, smoked and grilled, Maker’s Mark chipotle barbecue glaze, lime crema, cashew, petite herbs

• Moroccan Lamb Meatballs, lamb meatballs, house ground colorado lamb shoulder, ras el hanout, sweet and spicy tomato sauce, mint, cilantro, pistachio, grilled flat bread

Course Three:

• Piri Piri Chicken, grilled marinated airline breast, fingerling sweet potato, wilted greens, smoked fresno chili piri piri sauce, yogurt aioli

• Quinoa En Nogada, stuffed fire roasted poblano, citrus, cashew cream, pomegranate, cashew, crispy tortilla, petite herbs

• Grilled Iberico Pork Loin, smoked corn and parmesan rissotto, charred broccolini, makers mark blackberry agrodolce

• Seared Bronzini, fregola primavera, roasted sunflower seed romesco

Dessert:

• Chef’s Choice, assorted sweet bites including Maker’s Mark

Honeywood Restaurant, 110 The Summit at Fritz Farm

Starters:

• Maker’s Glazed Peaches

• Charred Squash

• Burrata & Basil

Entrées:

• Pan-Seared Trout, stewed tomato, green beans, garlic breadcrumbs

• Lamb Ribs, mole, charred corn, cilantro

Dessert:

• Midway Chocolate Tort with Maker’s Caramel

ItalX, 160. W. Main St.

Starters:

• Heirloom Bruschetta, grilled ciabata, marinated heirloom tomatoes, balsamic

• Ceasar, lacinto kale, focaccia croutons, white anchovies, egg yolk, reggiano

• Chilled Tomato Soup, giardenara, smoked olive oil

Entrées:

• Pan Roasted Halibut, corn and squash risotto, pesto agli agrumi

• Canneloni, filled with spinach artichoke and ricotta, sugo di pomodoro, parmigiana

• Campenelle Cacio e Pepe, toasted black pepper, butter, peporcino, reggiano

Desserts:

• Peach Zaglione, fresh peaches, savoiradi

• Budino di Cioccolato, chocolate, custard with raspberry couli and chocolate shavings

Jean Farris Winery & Bistro, 6825 Old Richmond Rd.

Starters:

• Fresh-cut bruschetta, heirloom tomatoes, shaved smoked goat cheese

• Cheese Board with house-made crackers, chutney and candied nuts

• Green Pea Hummus with seasonal vegetable crudité, house-made crackers

• Maker’s Mark Bourbon Pimento Cheese with house-made crackers

Entrées:

• Truffle Mushroom Risotto with grilled summer squash

• Pickled-Brined Fried Chicken, warm German potato salad, country ham veloute, charred scallion

• Maker’s Blackberry Bourbon Barbecue Pork Loin, jalapeño cheddar grits, bacon Brussels sprouts

• Herb Roasted Leg of Lamb, ratatouille, sautéed swiss chard, pecan gremolata

Desserts:

• Maker’s Mark Bourbon Créme Brûlée

• Seasonal Cobbler, served with vanilla ice cream

The Ketch Seafood Grill, 2012 Regency Rd.

Starters:

• Flash Fried Calamari & Banana Pepper Rings, lightly fried tubes and tenacles with a dusting of Cajun spice, marinara sauce

• Seared Ahi Tuna, rare ahi tuna and field green salad with crispy noodles and citrus vinaigrette

• Caprese Salad, tomatoes, fresh basil and fresh mozzarella with balsamic vinaigrette, garlic toasts

Entrées:

• Mahi Atchafalaya, lightly blackened Mahi topped with crawfish etouffee on basmati rice pilaf

• Bistro Steak, 10-ounce sirloin wood grilled with dijon garlic butter on mashed potatoes, onion straws

• Southland Hot Catfish or Chicken, choice of fried domestic catfish or chicken breast with a spicy glaze on white bread with house made bread and butter pickles and Maque choux corn

Desserts:

• Yaya’s Italian Cream Cake, coconut pecan cake with cream cheese frosting

• Key Lime Pie, the best this side of Key West made with our almond-graham cracker crust

• Audrey’s Fresh Churned Ice Cream, the chef’s special recipe, check for the day’s flavor

Malone’s in Hamburg, Lansdowne and Palomar

Starters:

• Malone’s Steak & Potato Soup

• Vegetable Roll, cucumber, carrot, avocado, red leaf lettuce, seaweed

• Buffalo Shrimp, three pieces of crispy fired buffalo shrimp; blue cheese and ranch

• Lexingtonian Salad, mixed greens, tomato, crisp bacon; housemade, creamy herb dressing

• Chopped Caesar Salad, chopped romaine hearts, shredded parmesan, croutons; Caesar dressing

Entrèes:

• Blackened Atlantic Salmon, a flaky fillet, seasoned with Cajun spices and seared in a hot cast iron skillet over creamy corn maque choux and lemon butter sauce

• Sirloin Au Gratin, 10-ounce USDA prime sirloin served over fresh arugula salad and chevre au gratin

• Jamaican Jerked Chicken, Caribbean-seasoned and grilled, served over whipped potatoes, finished with jerk sauce and pineapple salsa

Upgrade entrèe selections for additional charge:

• Aged Prime Center Cut NY Strip 14-ounce, choice of classic side (+$27)

• The Randall Cobb Prime Bone-In Filet 12-ounce, choice of classic side (+$37)

Desserts:

• Blueberry & Lemon Twist Cake, lemon filling and cream cheese icing spread between three butter cake layers with lemon cream cheese icing, white chocolate curls around the side topped with blueberry compote and whipped cream

• Amaretto Strawberry Sundae, sweet, sliced amaretto strawberries over vanilla cream topped with whipped cream and toasted almonds

The Merrick Inn, 1074 Merrick Dr.

Starters:

• House Salad

• Wedge Salad

• Soup

Entrées:

• Agave Glazed Salmon, 8-ounce agave glazed salmon, served with fresh pineapple salsa

• Chicken Margherita, grilled chicken breast, topped with pesto, mozzarella, lemon thyme butter sauce and garlic roasted tomatoes

• Prime Pork Chop, 10-ounce. grilled pork chop over cheese grits with Maker’s Mark Barbecue sauce and toasted onion straws

Desserts:

• Bread Pudding of The Day

• Pound Cake, served with chocolate sauce, caramel sauce and a scoop of ice cream

Sides:

• Southern Green Beans

• Corn Pudding

• Stewed Tomatoes

• Baked Potato

• French Fries

• Vegetable of the Day

Old Vine Bistro, 400 Old Vine St.

Starters:

• OV Bistro, mixed greens, apples, goat cheese, raspberries, candied pecans and a raspberry vinaigrette

• Cornbread, mixed greens, corn, cherry tomatoes, shredded cheddar, chives, bell peppers, carrots, coffee dusted onion straws, corn bread croutons and house-made ranch

Entrées:

• Blackened Mahi, served on a lobster ettouffee with a saffron rice pilaf and a summer veggie medley

• Prime Cut Beef Tip Pasta tossed with spinach tomatoes in a penne red wine roasted garlic sauce

Desserts:

• House Made Blackberry Cobbler served with chantilly cream

• Candied Pecan and White Chocolate Bread Pudding finished with a raspberry drizzle

Palmers Fresh Grill, 161 Lexington Green Circle

Starters:

• Truffled Sidewinder Fries, Parmesan, smoked ketchup, béarnaise

• Fried Green Tomato Caprese, pesto, balsamic glaze, fresh mozzarella, fresh basil

• House Salad, mixed greens, kalamata olives, cucumber, tomato, shaved Parmesan, feta vinaigrette

Entrées:

• Champagne Chicken, whipped potato, seasoned vegetables, sautéed spinach, mozzarella, champagne mushroom cream

• Shrimp and Grits, smoked gouda grits, andouille sausage, peppers, onions, tomato, creole cream sauce

• Salmon Oscar, whipped potatoes, lump crab, wood grilled asparagus, sundried tomato beurre blanc

Desserts:

• Bourbon & Salted Caramel Bread Pudding

• Key Lime Pie

Lexington Restaurant Week Menu, $29

The Blue Heron Steakhouse, 185 Jefferson St.

Starter:

• House Salad

Entrées:

• Pan-Seared Premium Verlasso Salmon with artichoke, sun-dried tomato and parmesan risotto with a lemon caper beurre blanc sauce

• Grilled Chicken Breast & Bucatini Pasta with shallots, garlic and heirloom cherry tomatoes and finished with a basil-pistachio pesto cream sauce

• 6oz Charbroiled New York Strip (+$10) with Henry Baines sauce, seasoned steak fries and roasted garlic-herb aioli

Dessert:

• Shared Daily Special Dessert for Two

Le Deauville, 199 N. Limestone

Starters:

• Heirloom Tomatoes with fresh mozzarella, basil and vinaigrette

• Pan Seared Jumbo Shrimps with avocado, fresh grapefruit, served on mix green salad

• Farm Pork Pâté with moutarde de dijon, French pickles

Entrées:

• Seared Salmon with sorrel sauce and seasonal vegetables

• Duck Leg Confit with dijon mustard and lyonnaise potatoes

• Fresh Pasta of the Day

Desserts:

• French Vanilla Crème Brûlée

• Chocolate Mousse

OBC Kitchen, 3373 Tates Creek Rd.

Starters:

• Crispy Fried Oysters, two pieces, horseradish slaw, roasted poblano tartar sauce, pickled peruvian peppers

• Summertime Caprese Side Salad, local heirloom tomatoes, fresh mozzarella, sherry vinaigrette, balsamic reduction, fresh basil

• Hot Baked Pimento Cheese & Bacon Dip, single portion, seasoned cheese and bacon dip, crisp butter-toasted sourdough

• Kale & Quinoa Side Salad, golden raisins, gala apples, sunflower seeds, white cheddar, red onion, cider-honey vinaigrette

Entrées:

• Parmesan Chicken Caprese, sautéed cutlet, marinara ragout, heirloom tomatoes, fresh mozzarella, basil, sherry vinaigrette, parmesan shavings

• Shrimp & Grits, smoked shrimp, andouille sausage, applewood smoked bacon, cheese grits, creole sauce

• Pork Tenderloin, chipotle-maple brined, apple jalapeño grain mustard, wilted greens with bacon and cider-honey vinaigrette, pickled pears

Desserts:

• Exacta Brownies, two flourless chocolate brownies, spiced Mexican chocolate ganache, fresh berries, whipped vanilla cream, crumble toasted almonds

• Key Lime Tart, graham cracker crust, lightly sweetened key lime custard, whipped cream

The Tulip Bar & Bistro, 355 Romany Rd.

Starters:

• Maker’s Mark Peach Wonton

• Smoked Tomato Wedge Salad

Entrées:

• Bourbon Fried Chicken, Maker’s Mark brined topped with a pink peppercorn bourbon sauce

• Pork Loin Marsala, angel hair pasta, marsala wine, mushroom cream, pan fried pork loin

Desserts:

• Cream Brûlèe

• Chocolate Chip Cookie & Bourbon Ice Cream

Zen Sushi & Sake, 3070 Lakecrest Circle

Sets are traditional, multi-course Japanese dinners; choose one set:

Kaiseki Set #1:

• Kani and cucumber salad

• Broccoli with roasted sesame dressing

• Rock shrimp tempura

• Garlic oil seared albacore tuna

• Salmon sashimi

• Hamachi nigiri

• Tuna nigiri

• Volcano Roll, spicy tuna, cream cheese, spicy crab, tempura fried

• Incredible Roll, tempura shrimp, spicy crab, avocado

Kaiseki Set #2:

• Kani and cucumber salad

• Broccoli with roasted sesame dressing

• Miso soup with homemade fried tofu

• Gyoza

• Rock shrimp tempura

• Bourbon chicken

• Pan-seared Scottish salmon

• Volcano Roll, spicy tuna, cream cheese, spicy crab, tempura fried

• Incredible Roll, tempura shrimp, spicy crab, avocado

Zim’s Cafe and The Thirsty Fox, 215 W. Main St.

Starter:

• Fresh Corn Salad made with Kentucky Proud corn, cilantro, onion and tomato

Entrée:

• Cuban Inspired Pork Chop, mojo marinated and seared Stone Cross Farm pork chop served with black beans

Dessert:

• Tres Leches Cake

Lexington Restaurant Week Menu, $19

Charlie Brown’s Restaurant, 816 Euclid Ave.

Starters:

• Grilled Caribbean jerk strips

• Deep fried hot pepper cheese

• Breaded mushrooms

Entrées:

• Prime Rib served on a Hoagie Bun, locally sourced prime rib served on a hoagie bun with sautéed mushrooms and onions and melted pepper jack cheese

• 6-ounce Ahi Tuna Filet, grilled to your preferred temperature, served on rye toast with American cheese, thousand island dressing and grilled red onions in our coastal take on the classic patty melt

Dessert:

• Choose any seasonal dessert

The BLVD Grill, 844 Hays Blvd.

Starters:

• Sweet & Spicy Fried Shrimp, jumbo fried shrimp tossed in a house made sweet and spicy sauce

• Classic Signature Salad, assorted greens topped with chopped eggs, carrots, smoked bacon, red onions, cucumbers, tomatoes, croutons and cheddar cheese

Entrées:

• Maker’s Mark French Pork Chop, 10-ounce bone in pork chop topped with a Maker’s Mark bourbon glaze

• Country Boy Beer Battered Whitefish

Desserts:

• White Chocolate Peach Cobbler, served with a vanilla ice cream with a salted Maker’s Mark drizzle

• Strawberry Angel Food Cake

Drake’s, Hamburg, Landsdowne and Brannon Crossing

Starter:

• BLT Salad, smoky bacon with fresh roma tomatoes, crisp chopped greens and cool ranch dressing

Entrée:

• Southern-Fried Chicken Sandwich, marinated and southern-fried chicken breast, lettuce, tomato, pickle, creole mayo and choice of classic side

Dessert:

• Jumbo Cookie A La Mode

Gus’s World Famous Fried Chicken, 321 E. Vine St.

Starters:

• Fried Green Tomatoes

• Fried Okra

• Fried Pickles

Entrée:

• 1/2 Chicken Plate, breast, thigh, leg and wing, plus your choice of two homemade sides: cole slaw, potato salad, award-winning mac n’ cheese, collard greens, baked beans, seasoned fries or okra

Harry’s American Bar & Grill, Hamburg, Palomar

Starter:

• Chili, a cup of all-beef and bean chili, topped with onions and cheddar

Entrées:

• Mini Cheeseburgers, our signature grilled mini burgers, American cheese, lettuce, tomatoes, pickles; seasoned crinkle fries

• Mini Buffalo-Style Chicken Sandwiches, hand-breaded chicken outlets tossed in spicy buffalo sauce, lettuce, tomatoes, pickles, ranch or blue cheese; seasoned crinkle fries

• Mini Fried Fish Sandwiches, beer-battered premium white fish, American cheese, lettuce, tomatoes, pickles, tartar sauce; seasoned crinkle fries

Dessert:

• Amaretto Strawberry Sundae, sweet, sliced amaretto strawberries over vanilla cream topped with whipped cream and toasted almonds

J. Render’s Southern Table & Bar, 3191 Beaumont Centre Circle

Starter:

• Oh No Balls, pulled pork, smoked mac & cheese, sweet barbecue, deep fried panko

Entrées:

• Smashburger, 1/4 pound single burger, lettuce, tomato, red onion, beer battered onion ring, grilled kaiser bun (add bacon, cheese, pork, brisket, pimento cheese, beer cheese for additional charge)

• Chicken Sandwich, fried or grilled chicken breast, lettuce, tomato, red onion, mayo, grilled kaiser bun

Sides:

• Smoked Mac & Cheese

• Crispy Brussels

• Sweet Mollases Baked Beans

• Cole Slaw

• Potato Salad

• Collard Greens

• Green Beans

• Mashed Potatoes

• Sweet Jalapeño Cornbread

• House Seasoned Fries

• (Additional charge for Loaded Fries, Onion Rings, Side Salad, Side Caesar)

Pasta Garage Italian Café, 962 Delaware Ave.

Entrée:

• Mofongo Ravioli with Roasted Puerto Rican Pork, green plantain mashed filled ravioli, slow roasted pulled pork Puerto Rican style, caramelized onions and a cilantro cream sauce

Ramsey’s Diner, Andover, Old Harrodsburg Road, Tates Creek Center & Zandale

Entrée:

• Half Rack of Oren’s Baby Back Ribs served with baked beans and freshly picked corn on cob from Gallrein Farms

School Sushi, 163 W. Short St.

Starters:

• Miso Soup

• Seaweed Salad

• Side Salad

Entrées:

• Avocado Roll

• California Roll

• Spicy Tuna

• Chef Omakase five piece Nigiri ($10 supplemental)

Desserts:

• Mochi Ice Cream

• Maker’s Milkshake ($10 supplemental)