Maker’s Mark Cocktail Dinner – March 27th

Join us for a five course dinner featuring Maker’s Mark craft cocktail pairings with each course.


Maker’s Mark Cocktail Dinner

with Executive Chef Alex Dulaney and Mixologist Isaac Fox

Monday, March 27th – 7pm,  $70 Per Person*

Call 502.822.3962 for Reservations


First Course

St. Jacques Seared Scallops; grilled shrimp with an orange-Chardonnay gastrique; fried soft shell crab with pea shoots, sorrel and chervil
Paired with Champagne Old Fashioned—Maker’s Mark Bourbon, demerara syrup, Angostura Bitters & Champagne

Second Course

Salad of Baby Spinach, avocado, grapefruit, walnuts and a balsamic-mango vinaigrette
Paired with Spirit of Spring — Maker’s Mark Bourbon, Aperol, ruby grapefruit juice, lemon, Chase Elderflower Liqueur, basil ice cubes

Third Course

Seared Skate Menuire, with lime and Thai chile brown butter and grilled asparagus
Paired with Eldorado—Maker’s Mark Bourbon, habanera-honey syrup, lemon and mint, finished with a chamomile-pineapple foam

Fourth Course

Dry Cured and House Smoked Grilled Pork Chop rubbed in Harissa, with spiced picata suace, roasted carrots and duck fat roasted Yukon potatoes
Paired with Smoked Boulevardier—Maker’s 46 Bourbon, smoked tea-infused Carpano Punt e Mes, Gran Classico & Campari

Dessert Trio

Strawberry Macaroon, Orange-spice Financier, La Bete Noire
Paired with Maker’s Flight—Tasting flight of Maker’s, Maker’s 46, Maker’s Cask

*Exclusive of Tax and Gratuity


Spring Cocktail Launch Party – March 20th

In honor of our spring menu, we are hosting a Spring Cocktail Launch Party! To make reservations for this exciting event, stop by or call 502.822.3963.



Here is a sneak peak at a few of our new cocktails

Bonnie Charlie’s Sour

Drambuie, fresh lemon, house ginger syrup, egg white and lavender bitters mist

Sea Smoke Margarita

Don Amado Mezcal, hibiscus syrup, smoked chile bitters, fresh lime and mint, with a black sea salt rim

Mango Mojito

Plantation 3 Star Rum, Shipwreck Mango Liqueur, fresh lime, muddled mint and a splash of soda

Two Way Street*

Woodford Reserve Double Oak, Carpano Antica, Carpano Punt e Mes, Gran Classico and Campari

*This cocktail is the winner from the recent Bourbon Classic Competition!

Reynold’s # 2

Payet Pisco, fresh lemon, Leopold’s Rocky Mountain Blackberry Liqueur, egg white, Angostura Bitters and fresh thyme

La Chasse Bellini

Giffard Creme de Peche, fresh lemon, muddled tarragon, Bitter Truth Peach Bitters and Champagne

Bombay Blues

Blueberry-infused Bombay Sapphire Gin, fresh lime, gum syrup, mint and cucumber bitters



La Chasse Featured on Louisville Podcast!

Isaac at the bar La Chasse founder and owner Isaac Fox was pleased to appear on a recent edition of the Louisville Perspectives podcast, hosted by Lenihan Sotheby’s International Realty. The show takes a look at the best local businesses in Louisville that make the city a fun and interesting place to live.

Whether you’ve been to see us at 1359 Bardstown Road in The Highlands or you’re new to discovering our rustic, wood-fired French comfort food, the podcast is a great way to learn more about the story behind La Chasse and what makes the restaurant unique.

“One of the big things we wanted to avoid was the stereotype of French Haute Cuisine – the white tablecloths, the dinner jackets, the snobbish attitudes,” Fox explained on the show. “We wanted “brovence” – authentic French comfort food – game, braised foods, fresh herbs, roasted vegetables, and great sauces.”


LSIR 120  – La Chasse is Great Addition To Highlands Restaurant Row


Have You Tried One Of Our Cocktails Yet??

  • With his background in mixology and bar management, Fox was excited to feature a robust menu of 40 craft cocktails.
  • There is something for everyone in our cocktails, which are made with high-quality European liqueurs, fresh herbs & juices.
  • Every season, we have a new list of cocktails, specifically paired to the dinner menu ingredients.
  • In addition to the cocktail menu, our wine list features 80-90 bottles, including Southern French wines and rare treats.
  • Within the next year, we hope to develop a house blend of wine, produced by a small French winery.

The Highlands Is The Perfect Place To Try Something New.

“I love the vibe… I love the diversity… I love the fact that I can walk anywhere,” Fox says of The Highlands, where he based his business. It’s been a joy to operate in the heart of “Restaurant Row,” alongside well-known establishments like Lilly’s, Jack Fry’s, and Seviche.

The braised rabbit may be considered our signature dish, but you’ll also find a rotating selection of pheasant, duck, elk, venison and wild boar, depending on the season. This is all very apt, considering “La Chasse” means “the hunt” in French. You may notice Spanish or Italian ingredients from time to time, but it’s French comfort food that we’re passionate about.   

You can stop by our 18-seat bar for a drink and a bite off our pub menu, or you may make a reservation on Open Table. More information can be found at, or by calling 502-822-3963.

The Perspectives Podcast series is hosted by Lenihan Sotheby’s International Realty where host Greg Fleischaker takes a look at the culture of Louisville and what makes the city so interesting and full of possibilities. More episodes like this one, or in-depth looks at local neighborhoods such as The Highlands, St. Matthews or Anchorage Ky, can be found at their website at

Welcome Back Dawne Gee! Wine dinner and fundraiser


Santa Barbara Wine Dinner and Charity Fundraiser

with Vanguard Wines

Monday, March 13th


$95 per person* ($25 of this will go to charity)

On Monday, March 13th, we will be featuring a 5 course wine dinner in honor of the beloved local newscaster and TV personality Dawne Gee. We are so happy about the success of her continued recovery! We will be donating a portion of all proceeds to support “A  Recipe to End Hunger”.

To reserve a table, call 502.833.3963.


First Course: Asparagus and Prosciutto Egg Tart with arugula and a basil vinaigrette

Paired With: Clendenen Family Vineyards “Borgo Buon Natale” Tocai Friulano 2015 Santa Maria Valley, Ca.

Second Course: House Smoked Salmon Crostini with Herbsaint cream cheese, fresh herbs and a Lingonberry gastrique

Paired With: Clendenen Family Vineyards “The Pip” Pinot Noir 2014 Santa Maria Valley, Ca.

Third Course: Oven Roasted Lamb Chops with a Dijon-herb crust, rosemary & port demi glace, sautéed spinach and Parmesan potato gratin

Paired With: Pence “Sebastiano” Syrah 2013 Santa Barbara County, Ca.

Dessert: Selected Capriole Farms Goat Cheeses with fresh fruit compote

Paired With: Melville “Verna’s” Estate Chardonnay 2012 Santa Barbara County, Ca.

Executive Chef Alex Dulany

*Exclusive of tax and gratuity