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


Louis Martini Cabernet Sauvignon, California


Fourth Course

Berries and Cream

Buttermilk poundcake | mixed berry compote | vanilla Chantilly cream

Chocolate Symphony Cocktail