2210 Crestmoor Rd Nashville, TN 37215 (615) 269-5861
Fri-Sat 5:30pm-11:00pm - Mon-Thu 5:30pm-10:00pm
- Sun 5:30pm-9:00pm
White Wines | Red Wines | Sparkling Wines | Wines by the Glass

F. Scott's Menu - Spring 2008
 last update 4/24/08 | Will Uhlhorn ~ Executive Chef 
Charles Robb, Jr. – Sous Chef | Kevin Ramquist – Sous Chef

Every ingredient is not listed in the descriptions below - please ask if you have questions or special dietary needs.


 
 
 
 
 
 
 
 

Appetizers

Soup of the Day    7           Pizza of the Day    12

Carrot Cream Puree Soup with Peas  9

Hamachi Crudo, Toasted Pine Nuts, Ginger Oil, Citronette  15 

Crispy Polenta, Bonnie Blue Farm Chevre, Fig Jam, Roasted Tomatoes  10 

Smoked Quail, Crawfish Cornbread Stuffing, Spicy Maple Glaze with Corn and Benton’s Bacon   15

Sunny Side Up Beef Tenderloin, Warm Egg Yolk, Saba, Pumpkin Seed Oil   16

 



Salads

Baby Greens, Crispy Pancetta, Lemon Balsamic Vinaigrette  7

Baby Spinach Caesar with Hard Boiled Egg, Benton’s Bacon, Crispy Ciabatta    9

Bibb Lettuces, Shrimp Confit, Avocado,

Buttermilk Vinaigrette  13

Baby Arugula, Fresh Herbs, Blue Cheese Vinaigrette, Granny Smith Apples  10



Fish

Pan Seared Scallops, Braised Fennel,

Apple Carrot Emulsion   26

 Grilled Grouper, Black Pepper Pickled Ramps, Niçoise Olives, Fresh Artichokes, Haricots Verts, Sorrel  28 

Pan Seared Halibut, Roasted Tomato Sauce, Baby Carrots, Fava Beans, Herb Salad   32


Meat

Linguine alla Bolognese 22

Duck Breast, Roasted Sweet Potatoes,
Braised Swiss Chard, Rhubarb Chutney,

Pepper Jelly, Caramelized Onion Biscuit   28    

Mint Crusted Lamb Loin, Ricotta Gnocchi,
Spring Peas, Balsamic Reduction   34 

Grilled Beef Tenderloin, Broccoli Rabe, Yukon Gold Mashed Potatoes, Roasted Shallot Green Peppercorn Gastrique   36 

Porcini Dusted Grilled Chicken Breast, Pancetta and Tomato Braised Leg, Parmigiano-Reggiano Soft Polenta  24  

Grilled Hanger Steak, Salsa Verde, Smoked Paprika Aïoli, Vidalia Onion and Yukon Gold Hash browns  26


Vegetarian

Vegetable Lasagna ~ Grilled Asparagus and Eggplant, Roasted Red Peppers, Mascarpone,

Parmigiano-Reggiano Nage   22

Sides

Macaroni & Cheese with Bacon  7      

Grilled Asparagus  7   

Truffle Parmesan Pommes Frites  8

 

Local Farms We Support:

Bramble Hill, Hungry Gnome, Benton's,
Bonnie Blue, Doe Run Farms, Farmer Dave

Vegetarian Items available by Request



Dessert

Homemade Ice Cream or Sorbet    6

Ginger Apple Galette, Vanilla Ice Cream
and Ginger Caramel Sauce 8

Lemon and Bonnie Blue Farm Goat Cheesecake Hazelnut Praline, Meyer Lemon Brown Butter   9

Fresh Coconut Cake with Chocolate Sauce 9


Vanilla Bean Crème Brulée     8


Milk Chocolate Vin Cotto Tort, Raspberry Coulis Crème Anglaise, Braised Cashews    9


Chocolate Espresso Pot de Crème

Cinnamon Crème Fraîche    9

A great way to finish that fantastic bottle of  wine—Cheese!

Cheese Board ~ Assorted Artisanal Cheeses 

Composed Individual Cheese Selections   8

Three Cheeses   15
Six Cheeses   28
~ the best wine to go with a variety of cheeses
is off-dry to sweet white wine…
try something new like the Domaine de Baumard "Clos Sainte Catherine" Coteaux du Layon~

The Chef’s food philosophy
is based on fresh ingredients,
thus occasionally we may substitute
or sell out of certain items

Every ingredient is not listed in the descriptions above, please ask if you have questions or special dietary needs

Twenty Percent May Be Added to Parties of Six or Larger

Please inquire about pre-set and party menus
*for reservations please call: 615-269-5861