Farm to Table for the Differently Abled - Dinner Menu

 

 

Amuse Bouche- At Entrance

Gazpacho Shrimp Shooter

Prickly Pear Margaritas

 

First Course- At Table

Chive-Smoked Gouda Drop Biscuits

Spring Salad

Local Nashville Mix greens | orange-honey vinaigrette | pickled shaved fennel | asparagus | goat’s cheese | sunflower seeds

Bourbon Peach Sweet Tea

 

Second Course

Local Trout

Sauteed spinach | roasted redskin potatoes | roasted poblano pepper vinaigrette

Avondale Brunch Punch Tangerine Shandy

 

Third Course

Fire-Grilled Filet of Sirloin- Finished on the outdoor grill

Chimichurri | broccolini | roasted heirloom cherry tomatoes

Cabernet

Louis Martini Cabernet Sauvignon, California

 

Fourth Course

Berries and Cream

Buttermilk poundcake | mixed berry compote | vanilla Chantilly cream

Chocolate Symphony Cocktail