The Yellow Porch - Nashville, TN

with Heritage Pork, Baby Bok Choy and a Spicy Ponzu Sauce

sauteed with Wild Mushrooms, Local Preserved Yellow Tomatoes, Garlic and Sage Butter finished with Chive Creme Fraiche and Parmesan

with Genoa Salami, Sopressata, Tennessee Prosciutto, a selection of Cheeses, Hummus, Sun dried Tomato Pesto, and a Greek Olive mix

with Japanese Chile Oil, Remoulade and Shaved Brussels Sprouts with Parmesan Cheese and Black Pepper

with a Spicy Aioli and Chow Chow

sautéed with Garlic and Shallots in a White Wine broth; topped with Italian Parsley and served with grilled Tuscan Bread

with grilled Tuscan Bread and Parmesan Crisp

with Baby Greens, Spiced Walnuts, Goat Cheese and Balsamic Vinaigrette

with Parmesan Cracked Black Pepper Croutons

Horseradish Herb Mashed Potatoes, Haricot Vert, Arugula with Pickled Shallots and Thyme Gastrique

with North African Spiced Green Lentil & Brown Rice Risotto, Wilted Spinach, Tamarind BBQ Jus topped with a Mission Fig Compote

on Roasted Winter Vegetable Hash of Local Potatoes, Beets, Carrots, Cipollini Onions and Brussels Sprouts with Brown Butter Miso Vinaigrette and finished with Yellow Porch Creme Fraiche

Fresh Fish and Shellfish Simmered in a Rich, Spicy Broth with Saffron Rice, Onions, Peppers and Tomatoes -

with a Potato and Mushroom Gratin, Asparagus, browned Spice Butter and a Red Wine Demi

Creole Falls Mill Grits Custard, Sautéed Spinach, Roasted Red Pepper Coulis and a Caraway Spiced Napa Cabbage Salad

Pasta with Garlic and Tomatoes in a Spicy Vodka Cream Sauce with Freshly Grated Parmesan Cheese

with Hash Browned Yukon Gold Potatoes Roasted with Chorizo, Poblano Peppers & Corn served with Haricot Vert, Orange Scented Achiote Cilantro Sauce and a Pineapple Habanero Chutney

Couscous, Warm Roasted Eggplant, Portabella Mushrooms and Artichokes on Baby Spinach finished with Tomatoes, Kalamata Olives, Feta and Balsamic Vinaigrette

with Eggplant, Artichokes, Spinach, Goat Cheese and Kalamata Olive Marinara Sauce

marinated in Fresh Herbs served with Baked Parmesan and Habanero Macaroni, Sauteed Local Green Beans, Blue Ribbon Sorghum Jus and Heirloom Cherry Tomato Relish

with Parmesan Cracked Black Pepper Croutons

with Parmesan cheese, croutons and house-made Caesar dressing

Baby Greens with Spiced Walnuts, Goat Cheese and Balsamic Vinaigrette

Seared Sirloin on Mixed Greens and Hearts of Romaine with Blue Cheese, Tomatoes, Crispy Onions, Herb Ranch, Bacon and Cucumber

Baby Arugula, Tomatoes, Almonds and Apples with Lemon Herb Vinaigrette and Pita

Baby Greens with Chicken, Tomatoes, Kalamata Olives and Herbs sauteed in Balsamic Vinegar topped with Parmesan Cheese

Baby Spinach with Couscous, warm roasted Eggplant, Portabella and Artichokes finished with Tomatoes, Kalamata Olives, Balsamic Vinaigrette and Feta Cheese

Tomatoes, Kalamata Olives, Capers, Artichokes, Spinach, Roasted Garlic, White Wine and Feta

Pasta with Garlic & Tomatoes in a Spicy Vodka Cream Sauce

on Grilled Tuscan Bread with Spinach, Tomatoes, Caramelized Onions and Dijon

with Herb Mayo on Grilled Tuscan Bread

with Corned Beef, Swiss Cheese & Thousand Island Dressing on Marble Rye

aka Turkey Reuben

Cheddar, Tomato, Caramelized Onions, Arugula and Herb Mayo on Marble Rye

Caramelized Onions, Portabella, Herbed Mayo, Dijon, Swiss, Arugula and Pickle

Avocado Spread, Chipotle Mayo, Arugula and Tomato on a Toasted Bun

Bacon, Avocado, Swiss, Tomato, Baby Green and Herb Mayo on Tuscan Bread