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One for the money

kitchen crew's daily soup
Chef's Teaching. Cook Learning
9

A cobb salad of sorts...
Lemon-basil chicken, crispy tortillas,
avocado, queso fresco, crispy bacon,
charred tomatoes, buttermilk-lime
ranch
17 (veg 15)
 

“all kale Caesar!”
Torn Kale Leaves, lemon-dusted
croutons, parmesan, caesar dressing
14
Add: chicken +4 | shrimp +5 | salmon +6
 

chef's house salad (for his wife)
Spring greens, pickled red onions, crispy
bacon, crumbled egg, toasted quinoa,
creamy tarragon dressing
15 (veg 14)
Add: chicken +4 | shrimp +5 | salmon +6

A west coast caprese salad
Heirloom tomatoes, mozzarella, avocado
puree, candied pecans, shaved basil, bourbon
sherry vinegar
15 (veg)
 

A better burger
White cheddar, candied & crispy onions, 
peppercorn-truffle aioli
17

bbq pulled pork sammich'*
Curried bbq sauce, jalapeno-cabbage slaw
16

duck confit & bleu cheese flatbread*
Arugula pesto, basil leaves, fig bechamel,
balsamic reduction
16 (veg 14)

margherita flatbread*
Charred tomatoes, basil-mint pesto, mozzarella,
aged balsamic
14 (veg)

not your typical fries*
Parmesan, liquid gold, garlic, fine herbs,
duo of dips
10

hickory smoked wings
Vindaloo glaze, cucumber yogurt, shaved
vegetables
12

duck confit egg roll
Braised cabbage, serrano chilies,
curried ranchero sauce, citrus crema,
garlic chards
10 (veg 8)


*AVAILABLE DURING HAPPY HOUR

 
 

  LUNCH & DINNER BRUNCH  
BREAKFAST

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


two for the show

"san diego-style" ipa battered fish tacos
Corn tortillas, shaved cabbage, pico de gallo,
secret sauce, charred tomato salsa
12 for two

blackened shrimp tacos
Flour tortillas, shaved cabbage, roasted corn salsa
secret sauce
12 for two

carnitas pork tacos
Corn tortillas, onions & cilantro, salsa verde,
pickled onions
10 for two
 


fried green tomato tacos
Corn tortillas, shaved apples & romaine, goat 
cheese, candied pecans, secret sauce
9 for two (veg)
 
 


four to go (starting at 4pm)

wyoming bison tartare (2.5 oz)
Smoked egg yolk, "everything cracker", pickled 
beech mushrooms, Noble Tonic Vineger
23

"hog 'N' hominy"
Braised pork, creamed cornbread, hominy-poblano 
puree, epazote, pickled cabbage
21

 •

Shrimp 'N' grits
Blackened shrimp, corn & chorizo crème,
"Cracker Jacks"
24

chicken 'n' dumplins
puffed biscuit dough, confit chicken, coconut
curry gravy, onion, carrots 'n' celery, cracklin'
21




for questions, comments, recipes or
private parties, please contact:


Brandon Fortune | Executive Chef
brandon.fortune@loewshotels.com
Instagram: @fortunatechef

Patrick McEntyre | Restaurant Chef
patrick.mcentyre@loewshotels.com

Gary Crump | Director of Outlets
gary.crump@loewshotels.com  


Meat & three to make ready
meat & 2     Meat & 4
Meat & 3    4 veggies


meat

roasted airline chicken 10


pan seared atlantic salmon 12

braised pork shoulder 10



grilled flat-iron steak 15
 


nashville hot fish 10



cowgirl ribeye steak 14 oz 40


VEGGIES

THE BEST COLLARD GREENS 3

CHEESY MAC 'N' CHEESE 4 (VEG)



BLACK-EYED PEA HUMMUS 3



PEA 'N' CARROT SALAD 3 (VEG)



THYME WHIPPED POTATOES 3 (VEG)



CREAMED CORN 3 (VEG)



BBQ BAKED BEANS 3



CREAMED MUSHROOMS 4 (VEG)



FRENCH FRIES 3 (VEG)



BBQ POTATO CHIPS 3 (VEG)



FRUIT & BERRIES 4 (VEG)



JALAPENO-CABBAGE SLAW 3 (VEG)



BUTTERMILK ONION RINGS 4 (VEG)






 


B'FAST: 6:30a to 11a
LUN: 11a to 3p
DIN: 5p to 10p
Brunch served Sunday: 10a to 2p
CONTACT: MASONS-NASHVILLE@LOEWSHOTELS.COM

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