Dinner Menu
Week 50: May 8th-11th
Salads
— Spring Mix —
Strawberries / Pistachio Crusted Goat Cheese / Candied Pecans / Raspberry Vinaigrette
— Wedge Salad —
Tomato Chutney / Shaved Bermuda Onion / Charred Corn / Local Cheese / Cornbread Croutons
— Caesar Salad —
Crispy Parmesan Tuile / Grilled Breads / Parmesan-Peppercorn Vinaigrette
— Bibb Lettuce —
Asher Bleu Cheese / Benton's Bacon / Roasted Shiitakes / Shallot-Dijon Vinaigrette
Small Plates Dinner
- Pan Seared Crab Cakes -
Frisee / Watermelon Radish / Lemon Vinaigrette
- Modelo Braised Chorizo -
Pickled Red Onion / Chimichurri Aioli
- Togarashi Crusted Yellowfin Tuna -
Purple Sticky Rice / Napa Cabbage Slaw
- Tennessee Cheese Tasting -
Sequatchie Cove Cumberland & Coppinger / Sweetwater Pimento White Cheddar / Honeycomb / Berries / Crostini
Dinner Entrees
— Blackened Mahi Mahi -
Broadbent Sausage Dirty Rice / Collard Greens / Tasso Ham Cream
— Herb Grilled Springer Farms Chicken —
Sweetwater Pimento Mac n Cheese / Roasted Carnival Cauliflower / Tomato Demi-Glace
— Porter & Coffee Braised Short Ribs —
Truffled Risotto / Haricot Vert / Roasted Oyster Mushrooms / Balsamic-Cabernet Reduction
— Blackened Berkshire Pork Chop —
Kohlrabi-Cauliflower Puree / Grilled Asparagus / Baby Carrots / Dijon Pan Sauce
— Lemon & Ricotta Ravioli —
Roasted Red Pepper Cream / Roasted Artichokes / Garlic Wilted Spinach / Parmesan / Pesto (Add Protein Optional)