Foothills Milling - Maryville, TN

Benton's bacon, goat cheese, warm bacon dijon dressing, shaved red onion, fried black-eyed peas, and roasted tomatoes.

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, and focaccia croutons.

Romaine lettuce, oven-roasted tomatoes, caesar dressing, and parmesan.

Mixed greens topped with fresh Washington red delicious apples, dried cranberries, candied pecans, blue cheese crumbles, and our house-made apple vinaigrette.

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.

Centre cut beef tenderloin and cooked to medium. Served with peppercorn brandy sauce, loaded potato cake, and creamed spinach.

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

Horseradish-crusted black grouper. Served with brussels sprouts and fingerling potatoes tossed in Benton's bacon vinaigrette and garnished green onion remoulade.

Berkshire pork meatloaf stuffed with braised short rib. 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 chow, 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.

Apple and cherry smoked rack of ribs with apple butter BBQ sauce. Served with butternut squash home fries, Benton's bacon macaroni and cheese, and collard greens.

Tenderized beef tenderloins sauteed in butter with shallots, garlic, mushroom, and cognac sauce. Served with mashed 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.

Gulf Mahi Mahi is covered with grilled wild-caught shrimp and a honey BBQ aioli, over pimento cheese grits, and Benton's bacon collard greens.

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.

10 oz beef shoulder tender cooked medium rare, sliced over grilled French bread with a rich aus jus gravy. Served with carrots, green beans, and mashed potatoes.

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

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

Classic Louisiana dish with shrimp, sliced andouille sausage, topped with fried frog legs, served over rice.

Beef Bourguignon style shoulder roast with carrots, parsnips, and onions served over mashed potatoes.

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.

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.

Warm cinnamon and nutmeg infused bread pudding with granny smith apples, caramel sauce, candied walnuts, and vanilla bean ice cream.

My style is dark cherry cheesecake with a graham cracker crust and a dark chocolate shell with cherry compote and a chocolate-covered cherry garnish.

Layers of dark chocolate cake, silky chocolate ganache, and homemade chocolate icing.

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

Strawberry and rhubarb brown sugar cobbler topped with cinnamon streusel, served with caramel sauce and vanilla bean ice cream.

Layers of cinnamon spiced gluten free carrot cake, with pecan studded cream cheese frosting.

Foothills chewy molasses spice cookie.

Individual red velvet molten cake with a chocolate ganache center, served with chocolate drizzle, vanilla bean ice cream, whipped cream, and a chocolate meringue cookie.

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

Orecchiette pasta tossed with basil pesto, baby Bella mushrooms, and roasted tomatoes topped with shaved parmesan.

Vegan broccolini, baby portabella mushrooms, sun-dried tomatoes, heirloom carrots, asparagus, and orecchiette pasta tossed in a tomato basil sauce.

Mixed greens topped with butternut squash, dried cranberries, feta cheese, candied walnuts, roasted pumpkin seeds and our house made apple cider vinaigrette (Vegan) Mixed greens topped with butternut squash, dried cranberries, candied walnuts, roasted pumpkin seeds and our house made apple cider vinaigrette.

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

Truffle Gruyere fondue with fingerlings, brussels sprouts, and sourdough toast (GF).

Fried green tomatoes topped with tomato chutney, basil aioli, and goat cheese (GF) gluten-free.

Fresh gulf oysters fried to a golden brown. Served with green onion remoulade, Tabasco, and fresh lemon (GF) gluten-free.

Traditional she-crab soup finished with a splash of sherry.

French fries served with truffle aioli and ketchup.

Foothills' pimento cheese is 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.

Half a dozen, French helix snails stuffed in roasted garlic button mushrooms. Served with lemon and grilled French baguette.