Kovelle Oysters 24
Six oysters, bourbon mignonette, charred lemon
Covington · Kentucky
Kovelle
Contemporary American Steakhouse
K V
The table at
Kovelle
Raw & Chilled
Bright beginnings from coast and pasture
Beef Tartare 26
Cured yolk, caper, shallot, grilled country bread
Yellowfin Crudo 24
Green strawberry, sorrel, smoked chile oil
Shrimp Cocktail 22
Poached Gulf shrimp, horseradish, celery leaf
Smoked Trout Dip 18
Rye crisp, pickled mustard seed, fresh herbs
First Plates
Composed for the table
Roasted Bone Marrow 24
Bourbon onion jam, parsley, grilled sourdough
Kovelle Wedge 16
Little gem, blue cheese, smoked bacon, tomato
Burrata 19
Charred grapes, black walnut, aged balsamic
Wild Mushroom Toast 18
Cultured cream, thyme, crispy shallot
Embered Onion Soup 17
Sweet onion, rye crouton, alpine cheese
Butcher's Cuts
Seasoned simply · cooked over white oak
6 oz Filet 58
Tenderloin · center cut
8 oz Filet 72
Tenderloin · center cut
14 oz New York Strip 68
Dry-aged · bold and balanced
18 oz Ribeye 76
Prime · richly marbled
22 oz Bone-In Ribeye 98
Dry-aged · cut for sharing
36 oz Porterhouse 165
Strip and tenderloin · serves two
42 oz Tomahawk 190
Long-bone ribeye · tableside carved
From the Kitchen
Beyond the butcher block
Bourbon-Glazed Short Rib 46
Stone-ground grits, embered onion, jus
Ora King Salmon 42
Braised leek, sorrel, smoked roe
Hearth-Roasted Chicken 38
Roasted garlic, spring herbs, natural jus
Wild Mushroom Pithivier 34
Black garlic, winter greens, madeira
Sides for the Table
Whipped Potatoes 14
Cultured butter, chive
Creamed Spinach 14
Nutmeg, parmesan
Truffle Fries 15
Black truffle, pecorino
Roasted Mushrooms 16
Shallot, thyme, madeira
Charred Broccolini 14
Lemon, chile, benne seed
Final Course
Bourbon Chocolate Torte 16
Crème fraîche, cocoa nib, sea salt
Buttermilk Panna Cotta 14
Seasonal citrus, mint
Basque Cheesecake 15
Sorghum caramel, toasted pecan
Seasonal Sorbet 12
Three changing flavors
By the Glass
A cellar built for smoke, salt, and flame
Brut Rosé 24
Pinot Noir blend · limestone, wild strawberry
Chardonnay 19
Sonoma Coast · citrus, hazelnut, mineral
Sauvignon Blanc 17
Loire Valley · gooseberry, herbs, stone
Pinot Noir 21
Willamette Valley · cherry, tea, forest floor
Cabernet Sauvignon 26
Napa Valley · cassis, cedar, graphite
Syrah 20
Northern Rhône · blackberry, olive, pepper
Cellar Selections
Old World Reds 72+
Bordeaux, Tuscany, Rioja, Rhône
American Cabernet 88+
Napa Valley, Sonoma, Washington
Burgundy & Pinot Noir 78+
Burgundy, Oregon, California
Champagne 110+
Grower and grand marque selections
Kovelle Cocktails
Original drinks with a Kentucky point of view
The Suspension 18
Bourbon, black tea, peach, lemon oil
Ember & Oak 19
Rye, smoked cherry, amaro, aromatic bitters
River Glass 17
Gin, cucumber, sorrel, dry vermouth
Licking Collins 17
Vodka, elderflower, citrus, sparkling water
Gold Standard 19
Aged rum, pineapple, brown butter, spice
After the Fire 18
Mezcal, strawberry, chile, lime
Kentucky Orchard 16
Apple, ginger, verjus, zero-proof spirit
Night Bloom 16
Blackberry, jasmine, lemon, tonic · zero proof
Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness.
Ready for dinner? There is always
There is always
a place at the table.
