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RESTAURANT

BEER on draught 20 oz pours

Black Abbey "The Forty Four" Porter 8

Jackalope "thunder ann" Apa 8

BUD LIGHT 8

Stella Artois 8

bELL'S "tWO hEARTED" aLE 8

Blue Moon 8

4 oz bEER fLIGHT
Any 4 Draught Beers 6


LARGE PLATES
 
Artic char
black-eye pea hummus | kale two ways | smoked ham hock
winter succotash | preserved meyer lemon  20  small | 30 large
 
Chef’s weekly fish
sunchoke purée | wild mushrooms | mussels | bacon lardons
phoenix rising sauce  35
 
“cowgirl” ribeye steak—14-oz.
horseradish potato purée | black garlic | buttermilk fried onions
smoked yolk béarnaise  38
 
A really good chicken dish...
grilled swiss chard | thyme whipped potatoes | seasonal jam
creamed mushrooms | roasted chicken jus  27
 
Vegetable bounty
some raw | some sautéed | some roasted  20  [vegetarian}
phoenix rising sauce  35  

 

COCKTAILS EATS & BEER
WINE & AFTER DINNER

Some items may differ in the current menu.
Contact us if you have a question about item availability.


Kitchen crew’s daily soup
chef’s teaching | cooks learning  9
 
Pear, apple & friends
valdeon bleu | smoked almonds | honeycomb | petit lettuces
red wine vinaigrette  12 [vegetarian]
 
“all kale Caesar!”
lemon-scented croutons | grilled lemon | shaved parmesan
caesar dressing  14 add: chicken +4 | shrimp +5 | salmon +6
 
Beets & cold-smoked trout
apples | peppered walnuts | chive potato cake | horseradish
valdeon bleu | blood orange vinaigrette  18  [vegetarian 14]
 
Wyoming bison tartar
smoked egg yolk | “everything cracker” | pickled mushrooms
noble tonic vinegar  21
 
Duck confit egg roll
braised cabbage | serrano chilies | curried ranchero sauce
citrus crema | garlic chards  10 [vegetarian 8]
 
Tennessee “meat & Three”
local tennessee prosciutto | three cheeses | seasonal garnishes  22

Tikka masala-style pork “fajitas”
cucumber yogurt | fajita veggies | grilled naan  20 [vegetarian 14]
 
Shrimp & grits
blackened shrimp | corn & chorizo crème | “cracker jacks”  22
 
Chicken ‘n’ dumplins
puffed biscuit dough | confit chicken | coconut curry gravy
onions, carrots ‘n’ celery | cracklin’  21
 
“hog ‘n’ hominy”
braised pork | creamed cornbread | hominy-poblano purée
epazote | pickled cabbage | chicharrones  21
 
A better burger
white cheddar | candied onions | peppercorn-truffle aioli
crispy onions  16
 
Pear, prosciutto & bleu cheese flatbread
arugula pesto | basil leaves | noble tonic vinegar  16
[vegetarian 14]
 
mArgherita flatbread
confit tomatoes | basil-mint pesto | mozzarella | aged balsamic  14
[vegetarian] add: chicken +4 | shrimp +5 
 


HAPPY HOUR

From 5 to 7 pm
Every day. All draught beers $5.  20 oz pours!


BEERS bottled

Budweiser - 5
Bud Light - 5
Coors Light - 5
Miller Lite - 5
Michelob Ultra - 5
Sam Adams Boston Lager - 6
Heineken - 6
Guinness - 6
Corona Extra - 6
Corona Light - 6
Modelo Especial - 6

 


OTHER

Crispin Cider - 6
Mantra Saffron IPA - 6
Tennessee Brew Works Extra Easy Ale - 6
Yazoo Dos Perros - 6
Yazoo Pale Ale - 6


Sweet endings 9
 
Bittersweet chocolate mousse cake
malted vanilla ice cream | cocoa meringue | chocolate custard
 
Buttermilk chess
blackberry sherbet | pistachio-lime streusel | meringue
 
Coconut panna cotta
passion fruit | meringue kisses | raspberry gastrique
dark chocolate crème
 
Blackberry pear pie crepes
skim milk ricotta | pistachio granola
 
Pie of the month
always changing | always delicious
 
MON THRU THUR: 11a TO 12a
FRI AND SAT: 11a TO 1a
SUN: 10a TO 12a
CONTACT: MASONS-NASHVILLE@LOEWSHOTELS.COM

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