Eiderdown

 

    What we do is create freshly prepared food: modern variations on classic flavors using traditional French methods. Most of our meats and cheeses are from independent Kentucky and Indiana farmers and our produce — like our menu — is appropriate to each season.

    Another inspiration is beer. Without it, Eiderdown may not have been conceived or actualized. With our 21 draft beers, we aspire to cover a broad range of stylistic bases, offer several esoteric choices in imported and craft beers and also be able to place a bottle of Stroh's in the hand of someone who wants to pour a Stroh's into his or her mouth. We follow a similar ethos in choosing our wine and cocktail list.

    We are proudly located in the Germantown neighborhood in Louisville, Kentucky. "Eiderdown" may sound Germanic, but it is not. 

    Ultimately, food is what Eiderdown is about. We hope the liberties we take with it evoke a sense of freedom in each of our guests and that your visits with us are confounding, cohesive and commendable. With that in mind, feel free to categorize us any way you like; European-inspired Comfort food is what we had in mind...

    HOURS:  TUESDAY-THURSDAY: 4:00PM-10:00PM FRIDAY: 4:00PM-11:00PM   SATURDAY: 10:00AM-11:00PM SUNDAY: 10:00AM-10:00PM BRUNCH/LUNCH SERVED SATURDAY & SUNDAY FROM 10:00AM TO 4:00PM.

    HOURS:  TUESDAY-THURSDAY: 4:00PM-10:00PM

    FRIDAY: 4:00PM-11:00PM  

    SATURDAY: 10:00AM-11:00PM

    SUNDAY: 10:00AM-10:00PM

    BRUNCH/LUNCH SERVED SATURDAY & SUNDAY FROM 10:00AM TO 4:00PM.

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    snacks / starters / salads
    duck fat popcorn — with herbed salt — 5
    beer cheese — with blue dog baguette — 6  (substitute fries or pretzel sticks  +2)
    3 pretzel sticks — (include 2 mustards: 2 hearted honey, ale-8, hefe, ipa, porter, sweet hot) — 6
    HENRY ALTHAUS — grateful greens, bacon lardons, poached egg, kenny’s asiago, duchesse vinaigrette — 8
    HEED THE WORD OF THE BROTHER — heirloom tomato, green beans, shallot, sunflower seeds,
                               kenny’s fromage blanc, pesto malt vinaigrette — 10
    THE SOUP — changes often 

     

    small plates
    LAZY MAKIN’ CIRCLES — fried pickled okra, thousand island dressing, bacon bits — 9
    TEN MILE DAY — duck leg confit, baked beans, biscuit, plum hot sauce — 13
    NEARLY DEARLY — roasted corn on the cob, shrimp & avocado salad, red pepper coulis — 10
    WIESN BALLS — fried spätzle & sauerkraut, kenny’s white cheddar, sambal mayo — 7
    CREPES JEAN GIRARD — capriole goat cheese, walnut, thyme butter, porter & black currant honey — 8


    entrees
    Sunday Sitdown — barr farms roasted chicken, collard greens with sausage, grits, roasting jus — 20
    THE mayor — 8oz local ny strip au poivre, split pea galette, corn relish, country ham & bourbon demi glace — 32
    SpÄtzle — basil noodles, ratatouille, goat cheese, almonds, lemon oil, 25 year balsamic — 18  (add sausage  +3)
    wolfe kahn conductor — marksbury spare ribs, beer cheese macaroni, cole slaw, romesco — 20
    BOUILLABAISSE — mussels, bay scallops, cherry tomato, leeks, red potato, saffron broth — 19
    THE PRESTIGE — bbq cauliflower steak, shiitake, twice-baked potato, scallion, broccolini, chimichurri cream — 18
    abratna brew — marksbury brat, carmelized onion, kraut, dijon, pretzel bun, truffled chips, stroh’s — 12

     

    sandwiches (include one side: fries, greens, warm potato salad, watermelon parmesan / or 3.50 a la carte)
    NACHBURGER — 8oz local, grass-fed beef ground with bacon, kenny’s colby, breadworks brioche bun — 13
                                            (add lettuce, tomato, onion  +1)
    GNADINGER PORK — stone cross pork shoulder braised in aventinus, black currant, pistachio, pretzel bun — 11
    FREAKNIK — broadbent country ham, bacon, mozzarella, peach sorghum, blue dog levain — 12
    THISTLE BOOM — grilled artichoke hearts, spinach tapenade, eggplant giardiniera, sundried tomato pesto,
                       sapori toscana, breadworks ciabatta — 12

     

    CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE
    YOUR RISK OF FOOD-BORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.

     

    snacks / starters / salads
    duck fat popcorn — with herbed salt — 5
    beer cheese — with blue dog baguette — 6  (substitute fries or pretzel sticks  +2)
    3 pretzel sticks — (include 2 mustards: 2 hearted honey, ale-8, hefe, ipa, porter, sweet hot) — 6
    HENRY ALTHAUS — grateful greens, bacon lardons, poached egg, kenny’s asiago, duchesse vinaigrette — 8
    HEED THE WORD OF THE BROTHER — heirloom tomato, green beans, shallot, sunflower seeds,
                               kenny’s fromage blanc, pesto malt vinaigrette — 10
    THE SOUP — changes often 


     

    BRUNCH MENU - SATURDAY & SUNDAY 10:00am to 4:00pm

    small plates
    LAZY MAKIN’ CIRCLES — fried pickled okra, thousand island dressing, bacon bits — 9
    TEN MILE DAY — duck leg confit, baked beans, biscuit, plum hot sauce — 13
    NEARLY DEARLY — roasted corn on the cob, shrimp & avocado salad, red pepper coulis — 10
    WIESN BALLS — fried spätzle & sauerkraut, kenny’s white cheddar, sambal mayo — 7
    CREPES JEAN GIRARD — capriole goat cheese, walnut, thyme butter, porter & black currant honey — 8


    brunch entrees
    THE mayor — 4oz local ny strip au poivre, split pea galette, corn relish, country ham & bourbon demi glace — 16
    SpÄtzle — basil noodles, ratatouille, goat cheese, almonds, lemon oil, 25 year balsamic— 11  (add sausage  +2)
    BOUILLABAISSE — mussels, bay scallops, cherry tomato, leeks, red potato, saffron broth— 11
    abratna brew — marksbury brat, carmelized onion, kraut, dijon, pretzel bun, truffled chips, stroh’s — 12
    SALMON CREPES – smoked salmon, cherry tomato, red onion, hollandaise – 10
    BIG BISCUIT – with stone cross farms sausage gravy – 9
    OMELET – bacon, leek, spinach, kenny’s white cheddar – 9
    FRENCH TOAST – brioche, maple syrup & fruit – 9

        ADD TWO EGGS – 2.50
        ADD BACON – 3
        WEISENBERGER GRITS – 3.50


    sandwiches (include one side: fries, greens, warm potato salad, watermelon parmesan / or 3.50 a la carte)
    NACHBURGER — 8oz local, grass-fed beef ground with bacon, kenny’s colby, breadworks brioche bun — 13
                                            (add lettuce, tomato, onion  +1)
    GNADINGER PORK — stone cross pork shoulder braised in aventinus, black currant, pistachio, pretzel bun — 11
    FREAKNIK — broadbent country ham, bacon, mozzarella, peach sorghum, blue dog levain — 12
    THISTLE BOOM — grilled artichoke hearts, spinach tapenade, eggplant giardiniera, sundried tomato pesto,
                       sapori toscana, breadworks ciabatta — 12

     

     


     

     

     


     

     

     

     

     

     

     

     

     

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    • See our up to date draft list by clicking here. 

    • COCKTAILS $9.00
    • ELDER DAWN
    • Hayman’s Old Tom Gin, Elderflower Liqueur, Blueberry Juice, Prosecco
    • STRAWBERRY JULEP
    • Henry McKenna Bourbon, Fresh Strawberry, Mint, Soda
    • BUTCHERTOWN PUNCH
    • Copper & Kings Un-Aged Apple Brandy,
    • Rogue Pink Spruce Gin, Cherry Syrup, Lemon Bitters
    • THE CARLTON
    • Prairie Organic Cucumber Vodka, Basil Lemonade, Soda
    • MURPHY BROWN
    • Rain Vodka, Ginger Syrup, Lemon, Prosecco, Candied Lemon Peel
    • A COLD DAY IN HELL
    • Mezcal, Habañero Syrup, Lime Juice, Pineapple
    • FISTFULL OF DOLLARS
    • Bulleit Rye, Contratto Aperitif, Peychaud’s Bitters, Orange Peel
    • IT WAS A DARK & STORMY NIGHT
    • Kraken Spiced Rum, Grapefruit Juice, Orange Bitters, Ginger Beer
    • I CARRIED A WATERMELON
    • Kentucky Wild Gin, Watermelon-Jasmine Tea Shrub, Soda
    • WHITE WINE
    • hugo gruner veltliner 2012 (austria) • 28 / 7.50
    • von schleinitz riesling 2012 (mosel) • 29 / 8
    • ryan patrick riesling 2013 (columbia valley) • 28 / 7.5
    • vs secco sparkling riesling 2011 (mosel) • 29 / 8 
    • shebang! white cuvee II (sonoma) • 27 / 7
    • handley cellars gewürztraminer 2011 (mendicino) • 30  
    • domaine guindon gamay Rosé 2014 (france) • 27  /  7
    • parducci sustainable white  2011 (north coast)  •  27 / 7
    • talbott “kali hart” chardonnay 2011 (monterey)• 37
    • joseph drouhin chardonnay (burgundy) • 27 / 7
    • sonoma-cutrer russian river ranch chardonnay 2012 • 35
    • gundlach bundschu chardonnay 2012 (sonoma) • 46
    • acrobat pinot gris 2012 (oregon) • 27 / 7
    • macmurray ranch pinot gris 2013 (CALI) •  29
    • clava sauvignon blanc 2013 (chilé) • 28 / 7.50
    • chateau la freynelle bordeaux blanc 2012 (bordeaux) • 29 / 8
    • louisville mead company blueberry honey wine • 27 / 7
    • SPARKLING WINE
    • von schleinitz secco riesling, dry style 2011 (mosel) • 29 / 8
    • la marca prosecco n/v (italy) • 27 / 7
    • RED WINE
    • san pietro schiava 2012 (alto adige) • 28
    • liberated pinot noir 2013 (monterey) • 28 / 7
    • carmel road pinot noir 2012 (monterey) • 30
    • markus huber zweigelt 2011 (austria) • 29 / 8
    • shooting star “blue franc” blaufrankisch 2010 (washington) • 30
    • charles and charles cab/syrah 2012 (washington) • 30
    • shebang! cuvee (sonoma) • 27 /  7 
    • allamand malbec 2012 (chile) • 28
    • altos las hormigas malbec  2013 (mendoza) •  27 / 7
    • sensible tempranillo 2013  (spain) • 27  /  7
    • the curator shiraz 2011 (s. africa)  • 28  /  7.5
    • hahn cabernet sauvignon 2012 (monterey) • 29 / 8
    • kunde zinfandel 2013 (sonoma) • 29 
    • predator zinfandel  (california) •28 / 7.50
    • DESSERT WINE
    • croft ten year tawny port n/v (portugal) • 8.50
    • errazuriz late harvest sauvignon blanc (chile) • 8
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    • *Our wine list rotates frequently and may differ slightly from our website