An Elegant Dining Experience in Berea, KY
Join Us in the Dining Room
The Boone Tavern Dining Room embraces southern hospitality and is now making history again! For the first time in 105 years Boone Tavern is serving fine wines, Kentucky crafted and domestic beers and spirits to include the famous Kentucky bourbons. The Berea Restaurant’s cuisine celebrates quintessential Kentucky and Boone Tavern tradition through innovative preparations and flavors while providing a complete dining experience for guests wanting more.
Start your day with a hearty better than home-cooked breakfast and Boone Tavern Signature Coffee. Our new lunch menu includes a variety of appetizers, salads in two sizes, unique sandwiches, hot entrees, Boone Tavern Signature Dishes, Gluten Free items, and dishes that feature ingredients from Berea College Farm, as well as homemade desserts especially prepared by our Pastry Chef. Evening dining offers an array of delightful appetizers, freshly made salads, unique entrees, daily features and desserts.
Boone Tavern won The Duncan Hines Excellence in Hospitality Award in 2003. The prestigious award is named for restaurant critic Duncan Hines whose name is still associated with excellence in fine dining and who included Boone Tavern consistently in his travel and restaurant guide books. Boone Tavern continues to be recognized locally and nationally for excellence in flavorful cuisine and service.
Dining room attire is tastefully casual and reservations are required for groups and recommended for evening meals.
Boone Tavern is committed to using locally grown and "Kentucky Proud" ingredients, many of which comes from the Berea College farm.
Hours and Menus
Breakfast Mon – Fri: 7 AM – 10 AM bt_85x14menu_breakfast_spring19.pdf
Breakfast Buffet Sat – Sun: 7AM – 2 PM breakfast_buffet_items.docx
Brunch Menu Sat – Sun: 11 AM – 2 PM bt_brunch_menu_2019.pdf
Lunch Mon – Fri: 11 AM – 2 PM bt_lunch_menu_fall_2019.pdf
Dinner Sun – Thu: 5 PM – 8PM bt_dinner_menu_fall_2019.pdf
Dinner Fri – Sat: 5 PM – 9PM fall_bar_menu.pdf