Rendezvous - Nashville, TN

Served with fresh horseradish and Champagne mignonette.

Served with sherry-mustard seed vinaigrette.

Served with sliced apples, Shelburne farms cheddar, spiced pecans and cider vinaigrette.

From Formaggio kitchen.

Served with roasted eggplant puree and muhammara.

Served with arugula, fennel, preserved lemon and borlotti beans.

Served with Moroccan spices, Meyer lemon relish and black olive vinaigrette.

Served with mustard greens and artichokes barigoule.

Served with pork and beef ragu, shaved pecorino Romano.

Fresh ricotta and Comte with salsa verde and salted almonds.

Spicy lamb sausage, roasted eggplant, sun-dried tomatoes, goats milk feta and maras pepper.

Served with creme fraiche and black truffle.

Haddock, squid and mussels with tomato and fennel.

Served with caponata, saffron risotto, spinach, pine nuts and raisins.

Served with baby Brussels sprouts, butternut squash, apples and fried sage.

3 ways: seared breast, garlic sausage and confit leg.

Served with garlic butter, oyster mushrooms and arugula salad.

Served with Vermont cheddar, smoked bacon, chipotle ketchup and french fries.

Served with Berbere spices, harissa, yogurt, pomegranate and toasted almonds.

Served with chocolate sauce and cinnamon cream.

Served with huckleberry sauce.

Served with orange creme anglaise and candied ginger.

Served with caramel almond ice cream.