Capitol Grille

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

2009-12-30T06:50:00.000-08:00

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.

New Year's Menu

2009-12-28T12:02:00.000-08:00

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

Happy Holidays from Capitol Grille!

2009-12-22T08:07:00.000-08:00

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.

Celebrate 2010 with Capitol Grille

2009-12-15T12:45:00.000-08:00

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.

Christmas Dinner at The Hermitage Hotel!

2009-12-14T07:40:00.000-08:00

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

Christmas Brunch at The Hermitage Hotel

2009-12-10T08:00:00.000-08:00

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

Afternoon Tea with Santa

2009-12-03T10:46:00.000-08:00

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!

Turkey Day!

2009-11-24T08:57:00.001-08:00

Happy Thanksgiving from the staff at Capitol Grille! Enjoy your time with family and friends and we hope to see you soon!

Let Capitol Grille Serve You This Thanksgiving

2009-11-17T09:26:00.000-08:00

This Thanksgiving, enjoy time with loved ones and leave the cooking to Capitol Grille. Join us for brunch or dinner on November 26. A delicious brunch will be served from 11:00 a.m.-4:00 p.m. in the Hermitage Hotel's Grand Ballroom & Veranda. Brunch costs $45.50 for adults and $25.50 for kids. An elegant dinner will be served at Capitol Grille from 5:00 p.m.-8:00 p.m. Dinner costs $52.50 for adults and $26.50 for kids. Reservations can be made by calling 615.345.7116.

To view the menus for Thanksgiving brunch and dinner, click here.

Capitol Grille Caters the Annual NTHP Meeting in Nashville

2009-10-29T12:49:00.000-07:00

More than 2000 attended the annual Conference of the National Trust for Historic Preservation (NTHP) in Nashville, Tennessee at the Hermitage Hotel. This conference’s theme was “Preservation in Tough Economic Times.” I think the tough part was Exec Chef Tyler Brown and his staff having to prepare world class cuisine for ummmm thousands!

Pastry Chef Andy Manchester Featured in Tennesseean!

2009-10-28T07:40:00.000-07:00

Capitol Grille Pastry Chef Andy Manchester was featured in the Tennesseean in an article highlighting some creative ways that chefs utilize leftover Halloweeen candy to craft some amazing desserts. So, if there are too many M & M's or Reese's Cups laying around the house after this Halloween, check out this article for some great tips on what to do with all the leftover sweets... http://www.tennessean.com/article/20091028/FEATURES02/910280357/1005/ENTERTAINMENT/Chefs+work+magic+with+leftover+Halloween+candy

The Capitol Grille now has its own Facebook Fan Page!

2009-10-27T12:26:00.000-07:00

The Capitol Grille now has its own Facebook Fan Page. Log on today to become a fan at http://www.facebook.com/pages/Nashville-TN/Capitol-Grille/163871721916?v=wall&ref=ts , and stop in to the Capitol Grille today to check out the new fall menu.

The Oak Bar at The Capitol Grille was featured in the September issue of GQ magazine in the “The 10 Best Drinking Cities in America.”

2009-10-23T12:53:00.000-07:00

“I closed out my trip at The Oak Bar in the Hermitage, Nashville’s finest hotel. The crowd there is older, but not at all stuffy – a three-martinis-deep gentleman had me laughing into my Stoli until it was time for me to catch a cab to the airport. And that’s when Pharrell Williams hopped out of a black Escalade and breezed past me into the hotel.”

Capitol Grille Featured in Nashville Lifestyles Magazine

2009-10-06T12:11:00.000-07:00

The Capitol Grille and Chef Tyler Brown were prominently featured in this month's Nashville Lifestyles magazine in an article entitled "Take it Easy," about the benefit dinner for Slow Food Nashville on August 12.

Here are a few excerpts from writer Stephanie Stewart's aricle:

"On August 12, I found myself in the Capitol Grille at the Hermitage Hotel for a gastronomic thrill ride, courtesy of Executive Chef Tyler Brown and his aides-de-camp Andy Manchester and Andy Hayes."

"The room was electrified by the amazing nature of the food we were presented with, paired with (some) exquisite wines."

"But behind the burgeoning interest in fresh local food was also a genuine, delightful social experience: people sharing a meal, taking time to appreciate what was set in front of them."

"The taste of the dinner at Capitol Grille (at only $40 per person, plus a suggested $20 wine donation), is exquisite, and the memory of that taste lingers."

Chef Brown is the Featured Chef on the TN Vacation Website.

2009-10-02T11:12:00.000-07:00

Check it out here.

Fall Menu Is In!

2009-09-25T08:25:00.000-07:00

Say goodbye to summer! The Fall menu is now available at Capitol Grille.

Chef Tyler Brown again integrates fresh, seasonal and local foods into his cuisine. And if you had a summer favorite, don't worry, some of the staple items have made the transition.

Here are some teasers of the updated menu:

LOBSTER POT PIE, BUTTERNUT SQUASH, CHORIZO
"POT ROAST" OF BEEF SHORTRIBS, PUREED & PUFFED POTATOES, ROASTED VEGETABLES
ROAST CHICKEN, WILD MUSHROOM RAVIOLI, SWISS CHARD, BLUEBERRY BALSAMIC
CELEBRATION OF FALL, CHEF'S SELECTION OF LOCAL, SEASONAL VEGETABLES

The Capitol Grille Invites You to a Three-Course Pre-Theatre Menu

2009-09-14T14:08:00.000-07:00

Before you head to TPAC to enjoy the Broadway musical Wicked, walk across the street to savor The Capitol Grille’s $38.00 Pre-Theatre Menu. Chef Brown’s specialty menu will be available September 2 – 20 beginning at 5:00 p.m. and lasting until 7:00 p.m.

Click here for tickets.

Join The Capitol Grille on Sunday Evenings for Mad Men at the Oak Bar

2009-09-03T13:00:00.000-07:00

Beginning this Sunday, September 5^th from 8:00 p.m. until 10:00 p.m., The Oak Bar at The Hermitage Hotel will offer Mad Men lovers a spot to enjoy for your favorite night of television all season long. Unwind with Betty’s Mint Gimlet or Don’s Old Fashioned while snacking on Chef Tyler Brown’s delectable snacks. Escape back to the swanky 60s and New York’s Sterling Cooper Advertising Agency in the Oak Bar’s relaxing ambiance.

Snacks

$4.00 each

“FGT” (fried green tomatoes, Hoop cheddar pimento cheese and pepper relish)

Duck sausage meatballs (fig and chili dipping sauce)

Lobster Corndogs

Mad Men Cocktails

$5.00 each

Betty’s Mint Gimlet

1 oz of lime juice

6 torn mint leaves

1 tsp. powdered sugar

1 /2 oz. gin

Don’s Old Fashioned

2 oz. rye whiskey

1 dash bitters

1 whole sugar cube

1 tsp. water

Chef Brown Goes to Euphoria

2009-08-27T11:50:00.000-07:00

Up Next for Chef Tyler Brown is Euphoria in Greenville, SC. September 18 - 20

Euphoria offers a setting where the chefs come to you from multiple cities and a cornucopia of restaurants to dazzle your senses and intrigue your palate. Whether you come for a single event or select from our value packages, we offer a variety of ways to reward your “inner-foodie.”

Brown is cooking at American Grocery on Saturday, September 19 with Tim Graham, Executive Chef of Tru in Chicago and Joe Clarke Chef/Owner of American Grocery.

Click here for tickets.