Foothills Milling Company - Maryville, TN

Goat cheese tart with caramelized onions & Benton's bacon; finished with a drizzle of balsamic reduction.

Truffle gruyere fondue with fingerling potatoes, Brussel sprouts, & sourdough toast.

Fried green tomatoes, topped with tomato chutney, basil aioli and goat cheese.

Fresh gulf oysters fried to a golden brown and served with green onion remoulade, tabasco, and fresh lemon.

Traditional She Crab soup finished with a splash of sherry.

French fries served with truffle aioli and ketchup.

Jumbo diver scallops served with crispy sage, brown butter, and candied walnuts.

Foothills' Pimento Cheese made with Vermont white cheddar and smoked gouda served with pork rinds.

Berkshire pork meatballs with Cruze Farm yellow buttermilk curry and warm naan flatbread.

Mississippi Quail served with house made buffalo sauce, shaved celery ranch salad and blue cheese ice cream.

Our take on a traditional crab cake made with wild lobster, crab, shrimp, and Alaskan pollock garnished with house made tartar sauce, fresh parsley, and a lemon wedge.

Mixed greens with crispy fried okra, grape tomatoes, grilled red onion, cheddar cheese, and buttermilk garlic dressing.

Crisp iceberg lettuce, buttermilk garlic dressing, Benton's bacon, red onion, blue cheese, grape tomatoes, focaccia croutons.

Romaine hearts with Caesar dressing, cornbread croutons, and sundried tomatoes.

Honey glazed and roasted, mixed greens, feta, green apples, cranberries, bacon Dijon dressing.

Alabama jumbo shrimp, Benton's bacon, Creole white wine cream sauce and Creole sausage over creamy grits.

Seared duck breast cooked to medium and pecan and apple smoked leg quarter, served with soft polenta, roasted broccolini, and port cherry reduction.

8oz Center cut beef tenderloin, cooked to medium; served with peppercorn brandy sauce, loaded potato cake, and creamed spinach.

Sushi grade salmon roasted on cedar plank and cooked to medium well, with pineapple and soy glaze. Served with mashed potatoes and asparagus.

Berkshire pork meatloaf stuffed with braised short ribs; served with tomato chutney, baked truffle macaroni and cheese and green beans.

Berkshire pork collar, braised for five hours and served with apple butter BBQ sauce, green tomato chowchow, and braised greens over a white cheddar grit cake.

Cornmeal tempura fried lobster tails, served over sesame scallion jasmine rice, with sriracha aioli, sweet Thai chili sauce, baby green beans, and sesame mushrooms.

Medium rare, tenderized beef tenderloins sautéed in butter with a shallots, garlic, mushroom, and cognac sauce, served with mash potatoes and asparagus.

Ribbed lasagna pasta rolled with homemade Berkshire Italian sausage and ground chuck with Romano, mozzarella, and ricotta cheeses. Baked in marinara and topped with mozzarella. Served with garlic bread.

Served with roasted baby carrots and mini pearl onions, mashed potatoes, garnished with braising demi and horseradish gremolata.

Creole seared Texas redfish topped with lump crab with a hint of brown butter, served over cream corn and grilled okra, garnished with green onion remoulade.

Cream based, red wine stroganoff with sliced beef tenderloin and baby bella mushrooms, served over orecchiette pasta.

New Zealand's free range venison filet, sweet tea brined; Then cooked to medium rare, seared, and served with a traditional Cumberland sauce, over mashed potatoes, with butternut squash home fries and a vegetable medley.

8 oz Barrel cut beef filet, cooked to medium. Served with mashed potatoes, asparagus, lump crab meat, and hollandaise sauce.

Berkshire all natural pork tenderloin cooked medium with apple chutney, served with garlic mashed potatoes and a roasted vegetable medley.

A child's portion of chicken tenders and French fries.

A child's portion of our truffle mac and cheese and French fries.

Graham crust filled with creamy Cruze Farms buttermilk custard filling; served with raspberry sauce, whipped cream, and house made graham cracker

Puff pastry horn filled with cannoli cream and garnished with chocolate ganache and crushed pistachios.

Traditional custard infused with butterscotch with a caramelized sugar crust served with an almond flour shortbread cookie.

Layers of cinnamon spice carrot cake, studded with pecans, finished with a spice run infused cream cheese frosting.

Strawberry, blackberry, raspberry, and blackberry with brown sugar cobbler and cinnamon streusel

New York style cheesecake with Oreo swirl, Oreo cookie crust, dark chocolate shell, white chocolate dipped Oreo cookie, whipped cream.

Jack Daniel molton cake, warm dark chocolate center. Served with vanilla bean ice cream, whipped cream, chocolate sauce, and a chocolate meringue cookie.

Foothill's Chewy Molasses Spice Cookie.

Local, organic Thunderhead espresso garnished with a lemon twist.

Espresso and steamed milk garnished with a rock candy sugar stick.

Espresso and frothed milk topped with cinnamon and garnished with a sugar stick.

Vegan Tempura fried asparagus, green beans, and sesame roasted mushrooms; served over sesame scallion jasmine rice, sweet Thai chili sauce, baby green beans.

Orecchiette pasta tossed with Basil Pesto, Baby Bella Mushrooms, and Roasted Tomatoes topped with shaved parmesan (Vegan* without cheese).

Vegan Broccolini, baby portabella mushrooms, sundried tomatoes, heirloom carrots, asparagus, orecchiette pasta tossed in a tomato basil sauce.