Intermezzo Cafe
The restaurant at Actors
Complement your theatre experience and enjoy innovative cuisine and personable service at Intermezzo Cafe, located in the lower level of the building.
If seeing a play, please allow a minimum of an hour and a half to dine. Reservations recommended.
For Information & Reservations: 502-561-3344 (restaurant) or up to one day prior to reservations at 502-584-1205 (box office). Actors Theatre is a smoke-free facility.
Intermezzo Cafe 2010-2011 Season Hours
Evening Performances
Tuesday – Sunday Food and Bar Service is available from 5 – 8 p.m. Tuesday – Saturday a Light Menu and Bar Service are also available from 8 p.m. until one hour after the last performance.
Matinee Performances
For Saturday matinees Bar Service is available one hour prior to matinee curtain times and remains open for one hour after last performance. For Sunday matinees Bar Service is available one hour prior to matinee curtain times. For Wednesday matinees, lunch service is available two hours prior to matinee curtain times.
Lobby Bar Service is available 30 minutes prior to the earliest curtain time that day and will remain open through intermission of the latest performance that day.
Intermezzo Menu
Starters
Wild Mushroom Ragout
A mixture of wild mushrooms and fresh herbs, sautéed in olive oil and served over Weisenberger grits with a rich mushroom demi-glace. 9
Bistro Style Roasted Garlic and Pear
Over roasted sweet Bosc pear and organic garlic, served with creamy Sage blue cheese and sliced French bread. 8.5
Fried Green Tomatoes
Sliced green tomatoes dusted with cornmeal and lightly friend, served with lemon pepper mayonnaise. 8
Crab Cakes
Fresh lump crabmeat with scallion, red and yellow pepper, lemon juice and mayonnaise, served with roasted red pepper aioli. 9
Brie with Honey and Cracked Pepper
Warm brie drizzled with local honey and fresh cracked black pepper, served with French bread. 9
Soup Du Jour
Please inquire about today’s selection. 5.5
Salads
Café Salad
Mesclun field greens and Romaine lettuce tossed in a French vinaigrette dressing and garnished with sun-dried cranberries and roasted sunflower seeds. 6.5
Classic Caesar Salad
Romaine lettuce leaves tossed in a garlic-anchovy dressing, garnished with shaved Parmigiano-Reggiano cheese and croutons. 6.5 Add topping 4.5
Entrees
All Entrees accompanied by a small Café Salad.
Samon Saute Marchand de Vins
Salmon filet pan-broiled and served with classic French red wine shallot sauce. 19
Parmesan Crusted Tilapia
Tilapia filet encrusted with creamy Parmesan and baked until golden brown. 17
Shrimp and Scallops in Salsa di Zafferano
Sauteed shrimp and diver scallops in saffron sauce with roasted tomatoes and bacon. 19.5
Chicken stuffed with Goat Cheese and Cranberry-Orange Chutney
Grilled chicken breast stuffed with Capriole goat cheese and tarragon, served with fresh cranberry-orange chutney. 17
Intermezzo Filet
Grilled beef tenderloin with pomme frittes. 23
Pork Tenderloin and Apples with Bourbon Sauce
Grilled pork tenderloin, sautéed apples and caramelized onions with Dijon-bourbon sauce.
Kentucky Hot Brown
Classic Louisville dish made with turkey, bacon, tomatoes and cheddar cheese, served on marbled toast and baked in mornay sauce. 16
Pot Roast with Roasted Vegetables
Beef sirloin, slow-roasted, served with roasted carrots, onion, English peas and mashed potatoes. 18.5
Orrechiette with Proscuitto, Peppers and Peas
Ear-shaped pasta with prosciutto, roasted peppers and peas in cream sauce. 16
Darren Rappa, Chef De Cuisine
All Parties requesting separate checks will have gratuity added.
