Butler lodge restaurant
features new Two Rivers theme
(February 2006) Dining at Gen. Butler State
Resort Park has become more of an experience. Park officials took a
regular park dining room and transformed it into a bistro style restaurant
with a fish camp. The restaurant theme highlights the importance of
the Ohio and Kentucky rivers in the cultural development of Carrollton,
officials there say.
by Debra Maylum
at the Two Rivers Restaurant
can relax before dinner in the new
outdoor themed waiting area.
The dining room was remodeled and the menu was expanded
to include more specialty dishes. The dining area is a now partitioned
with homey wooden dividers that are topped off with uniquely shaped
driftwood. Black-and-white framed pictures remind diners of the rich
history of river town life. The waiting lounge is made cozy with whicker
furniture and fish nets draped from the ceiling. Fishing poles and tackles
adorn the walls.
The dinner menu has an unmistakable Kentucky flair, featuring catfish,
shrimp with bourbon pecan sauce, the hot brown and fried chicken. The
Two Rivers new menu also includes some of the former buffet favorites,
said the parks new assistant manager, Scot Williams.
Williams said Two Rivers offers more, higher quality food. The restaurant
expansion has given the park an opportunity to work directly with local
farmers who can provide produce and meat. Their pork chops come from
Happy Hollow Farms in Springfield, Ky., and the country ham is from
Penn Farms in Mansville, Ky.
This gives us a chance to not only use local products but give
back to the community as well, said Williams.
For example, local farmers can pull up to the back door of the restaurant
with their produce, said Williams. However, there is a set rate
we will pay for the produce so we dont negotiate for lower prices,
Locally grown seasonal vegetables are scattered throughout the menu
and can found on the Endless Salad Bar in the Kentucky Garden
Pasta dish, in the Granny Smith and Blue Cheese salad or on the Two
For more information, call (502) 732-4284.
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