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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
Menu for Mad Platter Restaurant & Catering provided by Allmenus.com
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