Tennessee Christmas

Menu

• Hors d’Oeuvre
  • Assorted Breads, Meats, Butters, Jams, and Cheeses
  • Preserved Corn Pudding with Poached Oysters and Crispy Smoked Cauliflower 
  • Pigs’ Tail Jam with Black Pepper–Honey Butter on Crispy Johnnycakes
  • Chicken Skin with Apple Chutney and Hearts of Palm
  • Braised Cows’ Tongues with Grit Clouds and Marrow Jus 
  • Sweet Potato Spoonbread with Sausage Balls and Celery Root Mostarda
  • Southern Remedy Cocktail > American Born Dixie Sweet Tea Moonshine with Ginger Beer, Lemon, and Honey
  • Nashville ’75 Cocktail > Pickers Blood Orange Vodka with Mint, Maldon Sea Salt, Simple Syrup, Ginger, and Orange Bitters
  • Gammon Dairy Farm Boiled Custard with Belle Meade Bourbon
• Dinner
  • Crispy Sweetbreads with Biscuit Crouton, Biscuit Purée, Apples, Cranberries, Fresh and Candied Blood Orange, and Lollipop Kale
  • LITTLE HARPETH BREWING IRIS INDIA PALE LAGER
  • Salt Pork–Rabbit Stew with Root Vegetable Gnudi, Parsnips, Butternut Squash, Celery Root Tops, and Preserved Lemon
  • LITTLE HARPETH BREWING BISON BOCK
  • Fried Brussels Sprouts with Celery Cream, Horseradish, Chestnuts, Norwood Cheese, and Sunchokes
  • LITTLE HARPETH BREWING HIGH WATER DUNKEL LAGER
  • Roasted Squab with Squab Terrine, Lentils, Roasted Garlic, Pistachios, Pickled Cranberries, and Deviled Egg Mousse
  • LITTLE HARPETH BREWING CHICKEN SCRATCH AMERICAN PILSNER
  • Short Rib Hand Pie with Scalloped Potatoes and Truffled Potato Purée
  • LITTLE HARPETH BREWING HIBERNATION WINTER SEASONAL LAGER
  • Pork Rind Cone with Brown Sugar Ice Cream, Sweet Potato Mascarpone, Shallot Confit, Crystallized Ginger, and Fried Sage
  • LITTLE HARPETH BREWING DOUBLE IPA WITH SAGE AND BROWN BUTTER