FALL Menu

G R A I N S

 

Toasted Millet

with Caramelized Squash, Mint, Chili Spiced Pistachios

Red Cornmeal Fritters
with Crab & Spicy Aioli


Butternut Squash Risotto
with Sage Brown Butter & Pancetta

V E G E T A B L E S

Roasted Autumn Vegetables

with Miso Fig Vinaigrette

Shredded Brussel Sprouts & Arugula
with Red Grapes, Marcona Almonds, Manchego


Asian Pear, Radicchio, Endive Salad
with Candied Walnuts and Shaved Piave Vecchio

Roasted Beet & Heirloom Carrots

with Chèvre, Black Sesame & Gremolata

Farmers Market Greens

with Chile Flakes, Garlic

M A I N S

 

Braised Lamb Shoulder

with Crispy Sumac Shallots, Herb & Pomegranate Salad

Seared Skirt Steak
with Smoky Red Pepper Romesco


Cider Glazed Pork
with Cabbage, Apples, Red Onion

 

Roasted Hot Honey Chicken
with Pickled Radishes and Dried Cherries

 

Shrimp Tomatillo Verde Stew
with Slow Cooked Fennel

 

Pan Roasted Halibut

with Braised Golden Tomatoes, Thyme, Rosemary

S W E E T S

 

Pumpkin Pecan Cobbler
with Salted Caramel Gelato

 

Apple Crumb Cake
with Vanilla Custard Sauce

 

Banana Pudding Cake
with Whipped Maple Cream

 

Chocolate Pot de Creme
with Poached Pears & Hazelnuts

Hungry?

Let's Eat! 

Serving the Greater Nashville Area

© 2020 by theSaltedFig