After celebrating another Thanksgiving brunch and dinner at the Capitol Grille, we reflect on all the things we have to be thankful for this year.
First, we are thankful to have served a capacity crowd at our Thanksgiving brunch and dinner. We cooked and served 36 turkeys and more than 1,600 macaroons. Our executive chef Tyler Brown and chef de cuisine Richard Neal prepared traditional Thanksgiving dishes with a southern twist, such as roasted sweet potatoes with pecan crumble, sock sausage and cornbread stuffing, smashed Yukon gold potatoes with buttermilk, southern style green beans, and more. It was a celebration to remember.
We consider every guest a member of our Capitol Grille family and we are thankful to be a part of your Music City experience. Join us this holiday season as we celebrate family, friends and delicious food around the Capitol Grille table.
Stop by The Hermitage Hotel for a view of our Christmas decorations. We promise they’ll put you in the holiday spirit. Stick around awhile and cozy up with dinner and a drink at the Oak Bar. And stay tuned—our Christmas brunch and dinner menus will be posted soon.
Thanks for a great year. We’ll see you at the table.