Wednesday, December 30, 2009

Chef Tyler Brown's Hog Jowl is Featured in Today's Tennessean


Chef Brown describes the process that he goes through to prepare the meat for dishes such as the hog jowl bacon and egg sandwich on Jack Daniels french toast, available at the Capitol Grille. Check out the article here.

Monday, December 28, 2009

New Year's Menu

Celebrate the end of the decade with Capitol Grille! The early seatings at 5:00 p.m. and 7:00 p.m. will feature the menu below and live jazz music for $95.00 per person plus tax and gratuity. Reservations are required for all seatings and can be made by calling (615) 345-7116.

Early Seating Menu
First Course
Smoked Salmon Belly
citrus, olive, baby beets

House Cured Salumi
arugula, field peas, wisantiago

Crudo of Kampachi
meyer lemon marmalade, lardo, pickled ramps

Second Course
Palmetto Squab
black walnut & persimmon bread pudding, cranberry, mustard greens

Maine Diver Scallops
magness pear, satsuma, chestnut

Four Story Hills Sweetbreads
fennel, pumpkin, french horn mushroom, sauternes

Third Course
Moulard Duck Breast
frankincense & myrrh, celery root, romanesco, matsutake mushroom

Fudge Farm Porchetta
carolina gold rice, sea island red peas, turnip greens

Black Cod
stew of lentils with wild mushrooms

Fourth Course
Poached Winter Fruits
champagne cous cous, caramel tuile

Blood Orange Milk Chocolate Mousse Pyramid
clove cake, lemon emulsion

Plesant Ridge Reserve, Uplands Cheese, Wisconsin
quince, sumac honey, cranberry melba

A 9:30 p.m. seating will offer guests a lavish five-course prix-fixe dinner, menu below, for $135.00 per person plus tax and gratuity, and will include a celebratory champagne toast at midnight, along with holiday decorations and live jazz music.

Late Seating Menu
First Course
Lamb Bacon
smoked sweet potato, salsify, frisee

Sunburst Farm Smoked Trout
smoked fingerling, pickled onion, arugula

Eden Farms Pork Terrine
sweet potato brioche, cranberry & pear moustarda

Second Course
Smoked Salmon Belly
citrus, olive, baby beets

House Cured Salumi
arugula, field peas, wisantiago

Crudo of Kampachi
meyer lemon marmalade, lardo, pickled ramps
Third Course
Palmetto Squab
black walnut & persimmon bread pudding, cranberry, mustard greens

Maine Diver Scallops
magness pear, satsuma, chestnut

Four Story Hills Sweetbreads
fennel, pumpkin, french horn mushroom, sauternes

Fourth Course
Moulard Duck Breast
frankincense & myrrh, celery root, romanesco, matsutake mushroom

Fudge Farm Porchetta
carolina gold rice, sea island red peas, turnip greens

Black Cod
stew of lentils with wild mushrooms

Fifth Course
Poached Winter Fruits
champagne cous cous, caramel tuile

Blood Orange Milk Chocolate Mousse Pyramid
clove cake, lemon emulsion

Plesant Ridge Reserve, Uplands Cheese, Wisconsin
quince, sumac honey, cranberry melba

Tuesday, December 22, 2009

Happy Holidays from Capitol Grille!

Wishing you and yours warm wishes this time of year!

We hope to see you at Christmas brunch, dinner or at our New Year's celebration.

Tuesday, December 15, 2009

Celebrate 2010 with Capitol Grille

Chef Tyler Brown hosts a New Year’s Eve celebration at one of Nashville’s most lauded restaurants. The Capitol Grille offers three seating options. Early seatings at 5:00 p.m. and 7:00 p.m. will feature a four-course prix-fixe menu for $95.00 per person plus tax and gratuity, along with entertainment from a live jazz band. A 9:30 p.m. seating will offer guests a lavish five-course prix-fixe dinner for $135.00 per person plus tax and gratuity, and will include a celebratory champagne toast at midnight, along with holiday decorations and live jazz music. Reservations are required and can be made by calling (615) 345-7116.

Monday, December 14, 2009

Christmas Dinner at The Hermitage Hotel!

The Hermitage Hotel invites you to a holiday celebration unlike any other this Christmas. In addition to the Christmas Brunch, Christmas Dinner will also be served. Enjoy the beauty and decor of The Hermitage Hotel and delicious food crafted by Chef Tyler Brown. The dinner costs $49.50 for adults and $25.50 for children (a children's menu is also available.)

Christmas Dinner Menu

First Course
Choice of:
Heirloom Pumpkin Bisque
brussels sprout leaves, cranberry, walnut

Mulled Cider Poached Pear Salad
Lola Rossa, Bayley Hazen, candied pecans, cranberry viniagrette

Eden Farms Pork Cheeks
smoked sweet potato and salsify hash

Entree Course
Choice of:
Moulard Duck Breast
frankincense and myrrh, matsutake mushrooms, chestnuts, rice middlins

Pork Loin
pancetta, brussels sprout, local apple

“Pot Roast” of Beef Shortribs
foraged mushroom agnolotti, broccoli, grafton cheddar

Bacon Wrapped Cod
stew of lentils and wild mushrooms

Dessert Course
Choice of:
Bread Pudding
quince, cajeta caramel, hazelnut

Peppermint Dome
white chocolate peppermint mousse, chocolate crème brulee center, chocolate sucre

Thursday, December 10, 2009

Christmas Brunch at The Hermitage Hotel

Celebrate Christmas morning with a delicious holiday brunch at The Hermitage Hotel. Brunch will be available from 11:00 a.m. until 3:00 p.m. The price for adults $45.50 and children's price is $25.50. For Reservations please call 615.345.7116.

Displays and Stations:

Festival of Local Country Hams and Accompaniments

Artisinal Cheese Display

Assorted Winter Salads

Fruit Display

Chesapeak Bay Oyster Fricassee
onion marmalade

American Bronze Heritage Breed Turkey
cranberry kumquat relish and giblet gravy

Hot Smoked Copper River Salmon
dill shallot Mornay

Slow Roasted Ribeye
horseradish crème fraîche and red wine jus


Traditional Side Items

Ruby Grapefruit, Marcona Almond, and Plantation Rice
Brioche Stuffing with Pumpkin, Chestnuts, and Bacon
Candied Sweet Potatoes with Crumble
Creamed New Potatoes with Fines Herbs
Southern Mac & Cheese
Braised Savoy Cabbage with Black Walnuts and Quince
Sweet and Sour Haricot Verts


The Hermitage Hotel Grand Dessert Display

Thursday, December 3, 2009

Afternoon Tea with Santa


Bring your child to The Hermitage Hotel to experience Afternoon Tea with Santa! There are still spaces available for December 13, 3 p.m. All other days already sold out, so act fast!