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611 9th Ave S., Nashville, TN 37203
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Our brunch offers a delicious array of options!

Brunch Menu Creations

  • Braised Pork Belly Banh Mi Benny

    braised pork belly sliced and pan roasted crispy on garlic focaccia toast, drizzled with a mock sriracha miso“hollandaise” then topped with pickled cucumber, carrot & radishes, fresh cilantro & chile oil with a sunny egg

    $19

  • Classic Breakfast Plate

    A traditional style plate combining our house made bacon, herb focaccia toast, beefsteak tomato and our cheesy potato hash poutine. Topped with two eggs either sunny side or scrambled

    $19

  • Pan Roasted Crispy Duck and Waffles

    Farm raised duck breast with a crispy rendered skin, basted in duckfat and cooked medium rare. Served sliced over duckfat infused waffles with a macerated blackberry maple syrup and sage butter

    $30

  • Local Beef Patty Melt

    local ground beef chuck thoroughly seasoned and cooked medium and layered with chipotle aioli, balsamic onions and smoked gouda cheese on toasted focaccia. served with our warm red potato salad with eggs, house bacon and an apple cider dressing

    $19

  • Brined and Smoked Salmon Benedict

    Our house brined and smoked salmon atop grilled garlic focaccia bread with whipped creamy goat cheese. Finished with traditional hollandaise sauce, caper berries and a sunny side egg

    $20

  • House Cured Bacon and Tomato Benny

    Thickcut house smoked bacon, sliced beefsteak tomato, and caramelized sweet onions atop buttered foccia. Finished with a white wine beurre blanc and sunny side egg

    $19

  • Farm Raised Duck Breast and Brie Benedict

    Seasoned Maple Leaf Farms' house ground duck breast folded with shallots, pan roasted medium and served over focaccia with a spread of red wine cranberries. Topped with imported Brie cheese, bourbon glaze and a sunny side egg

    $29

  • Local Pork Sausage and Pimento Cheese Benedict

    Free-range Woodsmoke Farms' pork sausage, pan roasted and served over grilled garlic focaccia with our house made pimento cheese and a white wine beurre blanc. Finished with a sunny side egg

    $21

  • Hanger Steak & Mushroom Bowl

    quick marinated hanger steak, pan roasted medium rare and sliced over a green curry coconut sauce and a saute of sweet onions, fingerlings and local mushrooms then topped with a sunny egg and chile oil

    $30

  • Seared Ahi Tuna and Avocado

    fresh Ahi tuna rolled in our house furikake spices and pan seared rare, sliced and served with our apple cider dressed avocado and honey chile dressed frisee, finished with shichimi togarashi dust and beet cured egg

    $25

Shareable Creations

  • Thai Butternut Coconut Lobster Bisque

    A rich lobster stock infused with roasted butternut squash, coconut milk and sherry. Finished with lump crab meat, smoky paprika oil and a parmesan cheese focaccia baton

    $16

  • Granny Smith Arugula Salad

    Our signature salad creation of peppery arugula tossed with granny smith apple matchsticks, feta cheese, candied pecans, roasted red bell peppers and a local honey chile vinaigrette

    $13

  • Roasted Butternut Caprese Salad

    Pan roasted butternut squash layered over thick cut beefsteak tomatoes, fresh whole milk mozzarella cheese and our house pistachio pesto. Finished with virgin olive oil and a balsamic vinegar glaze

    $14

  • Caramelized Cauliflower with Local Whipped Goat Cheese

    Pan roasted cauliflower seasoned with fresh herbs and sea salt served on grilled focaccia crostini with whipped goat cheese, pistachio pesto, candied nuts and local honey

    $14

  • Ahi Tuna Tartare

    sashimi grade Ahi tuna minced and tossed with a meyer lemon ponzu, combined with pickled baby mushrooms, radish and sesame seasoning layered on a browned focaccia round and finished with a beet cured egg yolk

    $18

  • Marinated Salmon Belly

    Wild salmon belly marinated in olive oil, brown sugar and soy sauce. Pan roasted and served over a creamy horseradish and Yukon gold potato puree. Topped with house pickled vegetables and unagi glaze

    $15

  • Caramelized Brussels Sprouts and House Bacon

    Thinly shredded brussels sautéed crispy with caramelized onions and our house cured bacon lardons. Finished with lemon, parmesan, apple cider glaze and whipped goat cheese

    $13

  • Roasted Red Bell Pimento Cheese and House Bacon

    Two artisan cheeses folded with roasted red bell peppers and a spiced aioli spread on grilled focaccia crostini and topped with house smoked bacon lardons

    $13

Cocktails

  • BOTTOMLESS MIMOSA

    Prepared with Louis Perdrier Brut and fresh orange juice

    $21

  • BRUNCH MIMOSA BUCKET

    Make your own mimosas with Bisol Jeio Prosecco and cranberry, pineapple and orange juices

    $30

  • BLOODY MARY

    Tito’s Handmade Vodka and Zing Zang Bloody Mary Mix

    $10

  • DAVE GROHL

    Tito’s Handmade Vodka, Citrus, St. Germain, Black Walnut

    $15

  • ME & BOBBY MCGEE

    Old Hickory Bourbon, Amarena Cherries, Absinthe, Bitters

    $15

  • KILLER QUEEN

    Milagro Reposado, Lime, Agave, Habanero

    $15

a man sitting on a table

Sharable Creations

  • Thai Butternut Coconut Lobster Bisque

    A rich lobster stock infused with roasted butternut squash, coconut milk and sherry. Finished with lump crab meat, smoky paprika oil and a parmesan cheese focaccia baton

    $16

  • Granny Smith Arugula Salad

    Our signature salad creation of peppery arugula tossed with granny smith apple matchsticks, feta cheese, candied pecans, roasted red bell peppers and a local honey chile vinaigrette

    $13

  • Roasted Butternut Caprese Salad

    Pan roasted butternut squash layered over thick cut beefsteak tomatoes, fresh whole milk mozzarella cheese and our house pistachio pesto. Finished with virgin olive oil and a balsamic vinegar glaze

    $14

  • Caramelized Cauliflower with Local Whipped Goat Cheese

    Pan roasted cauliflower seasoned with fresh herbs and sea salt served on grilled focaccia crostini with whipped goat cheese, pistachio pesto, candied nuts and local honey

    $14

  • Ahi Tuna Tartare

    sashimi grade Ahi tuna minced and tossed with a meyer lemon ponzu, combined with pickled baby mushrooms, radish and sesame seasoning layered on a browned focaccia round and finished with a beet cured egg yolk

    $18

  • Marinated Salmon Belly

    Wild salmon belly marinated in olive oil, brown sugar and soy sauce. Pan roasted and served over a creamy horseradish and Yukon gold potato puree. Topped with house pickled vegetables and unagi glaze

    $15

  • Caramelized Brussels Sprouts and House Bacon

    Thinly shredded brussels sautéed crispy with caramelized onions and our house cured bacon lardons. Finished with lemon, parmesan, apple cider glaze and whipped goat cheese

    $13

The Chef’s Tasting

Experience what the chefs are inspired to share with you today with our Chef’s Tasting Menu. A one-of-a-kind culinary adventure of tastes, textures, and creativity.

  • 5 Course Tasting

    $85

    Accompanied Wine Pairing $45

  • 7 Course Tasting

    $115

    Accompanied Wine Pairing $60

Entreès

  • Fire blackened Shrimp

    Blistered grape tomato, blackened large shrimp and our house bacon tossed with sweet corn, rigatoni pasta and fresh jalapeño in a white wine garlic butter sauce

    $36

  • Crispy Duck Breast*

    Farm raised duck breast rendered medium rare and sliced over a sriracha infused miso sauce, with pan roasted fingerling potatoes, local grown mushrooms and shishito peppers then finished with pickled root vegetables

    $36

  • Wild Caught Fresh Fish

    The Chef and I sources only the highest quality fish from Hawaii, The Pacific Northwest, Northern Antarctica and the Coastal eastern United States. Ask about today’s fresh fish creation.

    MKT

  • Today’s Entree Feature

    The Chef and I sources only the highest quality meats from local and regional farms, ask about today’s unique creation featuring local and in-season ingredients

    MKT

  • Hanger Steak

    Pan roasted hanger steak simply seasoned with cracked pepper and kosher salt then cooked medium rare and served with a smoky peach mustard demi, wild mushrooms, fingerling potatoes, charred smoked cherry and shishito peppers

    $42

  • Roasted Garlic and Kale Saute

    roasted whole garlic cloves and fresh kale sauteed and tossed with a summer eggplant caponata, finished with lemon dressed frisee, toasted marcona almonds and crispy chickpeas

    $28

  • *these products are served undercooked or raw - consuming undercooked or raw meats or eggs may increase your risk of a foodborne illness.

Cocktails

  • DAVE GROHL

    Tito’s Handmade Vodka, Citrus, St. Germain, Black Walnut

    $15

  • ME & BOBBY MCGEE

    Old Hickory Bourbon, Amarena Cherries, Absinthe, Bitters

    $15

  • KILLER QUEEN

    Milagro Reposado, Lime, Agave, Habanero

    $15

a white plate topped with meat and vegetables

Red

  • La Crema Monterey Pinot Noir

    California

  • Brandborg Love Puppets Pinot Noir

    Oregon

  • Banshee Cabernet Sauvignon

    California

  • Ricasoli Barone Toscana

    Italy

  • Quest Proprietary Red

    California

  • Felino Malbec

    Argentina

  • Four Virtues Bourbon Barrel Zinfandel

    California

  • Toad Hollow Merlot

    California

  • BV Rutherford Cabernet

    California

  • Recchia Valpolicella

    Italy

White

  • Bisol Jeio Prosecco

    Italy

  • Louis Perdrier Brut

    France

  • Fleurs De Prairie Rosé

    France

  • Lechthaler Pinot Grigio

    Italy

  • Fault Line Sauvignon Blanc

    New Zealand

  • Château St. Jean Chardonnay

    California

  • Stags Leap Chardonnay

    California

  • Bouvet Rose Brut

    France

  • Domaine Musset Roullier Anjou Blanc

    France

  • Loosen Brothers Riesling

    Germany

by the Bottle

  • Maggy Hawk Afleet Pinot Noir

    California

  • Stags Leap Petite Sirah

    California

  • Molly Dooker Blue Eyed Boy Shiraz

    South Australia

  • E. Guigal Châteauneuf Du Pape

    France

  • Pascual Toso Malbec Reserve

    Argentina

  • Plumpjack Cabernet

    California

  • Easton Cabernet

    California

Complete your meal with our custom dessert menu creations, crafted in-house by Chef Liz Standridge

  • Bustelo Espresso and Dark Chocolate Creme Brulee

    $12

  • Bitter Chocolate and Roasted Tellicherry Peppercorn Tart

    Chocolate Shortbread Crust, Malted Vanilla Mascarpone, Black Sea Salt, Summer Fruit Confit

    $12

  • Blue Cornmeal Cake

    Meyer Lemon & Sweet Corn Mousse, Basil Coulis, Marinated Berries, Honeycomb

    $12

  • Blueberry Buttermilk Sherbet

    with Candied Orange Rind

    $7

  • Caramelized White Chocolate and Lavender Ice Cream

    with Balsamic Strawberries, Basil

    $7

  • Orange Almond Butter Cake

    Roasted almond and butter cake with whipped cream, fresh basil, and candied orange peel

    $12

  • Coconut Sorbet

    with Summer Fruit Confit

    $7

  • Caramelized White Chocolate and Lavender Ice Cream

    with Balsamic Strawberries, Basil

    $7

Dessert Cocktails

  • Sweet Child of Mine

    Ballotin Bourbon Ball Whiskey, TN Dirty Cream, TN Coffee Moonshine

    $12

  • The Show Must Go On

    Skewball Peanut Butter Whiskey, Spiced Demerara Syrup, Old Fashioned Bitters

    $12

  • Starfish and Coffee

    Whipped coffee, milk, cinnamon (add TN Dirty Cream + $6)

    $7

a piece of food on a plate
Download PDF

  • Smoked Bacon

    1lb

    $15

  • Smoked Salmon

    1/2 lb

    $15

  • Smoked Salmon

    1lb

    $25

  • Pimento Cheese

    5oz

    $15

  • Lobster Coconut Bisque

    32oz

    $24

  • Thai Coconut Chile Broth

    16oz

    $15

food on a wooden cutting board

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