Mad Platter Restaurant & Catering

with lemon caper remoulade

topped with mamma rosa sauce

drizzled with white truffle oil

with mixed greens and balsamic vinaigrette

traditional caesar enhanced with sun - dried tomatoes, artichokes, and toasted pine nuts, finished with fresh parmesan cheese and garlic croutons

add grilled chicken breast

add grilled salmon

grilled salmon, walnuts, strawberries and montrachet, topped with creamy citrus dressing

finished with pineapple chutney, crisp lettuce, and tomato

freshly roasted chicken blended with pecans, chutney, celery and hellmannâ??s, accompanied by house made banana bread and fresh seasonal fruit

spinach tortilla filled with grilled chicken, tn basil cheddar cheese, sautéed onions and peppers, served with fresh fruit and corn tomato salsa

marinated portobello mushroom with roasted red pepper and basil pesto aioli

thereâ??s a reason its nashvilleâ??s best

organic brown and wild rice blend

served with lemon caper remoulade

served atop buttered leeks

topped with mamma rosa sauce

with an orange jalapeno glaze served with caribbean black beans and rice

chorizo sausage, artichokes, sun-dried tomatoes, spinach, mushrooms, onions, garlic, olive oil and fresh herbs over linguini topped with montrachet

add grilled chicken breast

over angel hair

chefâ??s specialty!

with lemon caper remoulade

prosciutto wrapped melons, toasted walnuts, roasted amfissa olives and chili oil

over corn pudding, with duck cracklins and drizzled with hot bacon-dried cherry vinaigrette

sautéed in butter and garlic, served with crostini, diced tomato, and fresh parsley

our twist on the traditional---accented with sun-dried tomatoes, house-made croutons and fresh parmesan

baby greens, red onion, walnuts, blue cheese crumbles, and cranberry vinaigrette

tossed in a honey ginger vinaigrette, with orange segments and fennel

braised veal shanks with sun-dried tomato polenta and gremolata

marinated, seared, and slow roasted to order in a dijon rosemary crust

arugula herb pesto, ginger cranberry chutney, and hearts of palm relish

grilled with mushroom demi-glace, mashed potatoes, and horseradish blue cheese butter

pan seared airline duck breast and confit leg, with braised fennel and artichoke hearts

with andouille fennel, spinach in a tomato wine broth and crowned with red pepper rouille

poppyseed jasmine rice, hoisin-date glaze, sautéed spinach, and finished with pineapple salsa

chanterelles and portabella mushrooms on top of lentil cakes, accompanied by roasted peppers, kalamata olives, cashew hummus, cranberry fig compote, aromatic vegetable stock, spinach, and feta cheese. finished with pomegranate molasses