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Corbett's An American Place Restaurant Review: The antebellum mansion that once anchored Kentucky’s first commercial dairy now houses chef Dean Corbett’s most elegant restaurant. White linens are accented with fresh flowers. A wood-burning fireplace adds a warm note in winter. The casual brick-lined Wineskellar in the basement beckons year-round. Corbett changes his menu with the seasons, so look for asparagus soup in spring and butternut squash fumé in the fall. Starters will always include a charcuterie plate and a selection of artisan cheeses. Kentucky Bibb lettuce will be featured in a salad. Among the expertly executed entrées may be duck and country ham tortellini, Parmesan-crusted sea bass, and lamb loin with fava beans. Choose from house-made cheesecakes and sorbets for dessert. A weekly prix-fixe (five courses at $70) offers great value. A notable wine list and attentive, yet subtle, staff round out the dining experience.