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