Fall has finally arrived on the farm, and Capitol Grille is bringing the best ingredients of the season straight to your table with a new menu from Executive Chef and farmer, Tyler Brown.
The light, crisp tastes of summer have given way to warm and flavorful new dishes, all inspired by our homegrown ingredients from Double H Farms, the Dickson County farm where we raise most of the beef served in the Capitol Grille, and the Double H Farms Garden at Glen Leven, where we raise most of the vegetables served. Chef Tyler gathers the freshest produce, including beets, figs, radishes and apples, to compliment the hearty, farm-raised meats and fresh fish found on this season’s menu.
These savory meals will have you enjoying the brisk days of autumn through breakfast, lunch and dinner. Take a look at a few of our new recipes and join us at the table for fall 2013:
- Double H Farms Meatloaf Sandwich: Our own take on the classic Southern favorite features Double H Farm beef, grilled onion, farm-fresh arugula and a special sauce from Chef Tyler. Consider pairing this lunchtime dish with our handpicked Farm Salad of beets, apples, pecans and farmer’s cheese, or a with a warm cup of our Sweet Onion Bisque.
- Sunburst Farms Trout: From the rivers of the Appalachian Mountains to your table at the Capitol Grille, this flavorful fish makes for a perfect autumn dinner. Danvers carrots, cipollini onions and pickled celery enhance this entrée’s tangy, fresh taste.
- Duo of Border Springs Lamb: This hearty dinner plate includes two tender cuts of naturally raised lamb, a sea island red pea cassoulet, arugula and pickled fall vegetables from Chef Tyler’s garden.
- Sweet Potato Ravioli: A rich and delicious treat for any autumn evening, our Sweet Potato Ravioli is made from Red Fife flower and paired with pine nuts, cabbage jam and brown butter.
To try some of these seasonal favorites, stop by the Capitol Grille or make your reservation today.