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The Library At The Old Hickory Steakhouse
Yellow pea puree, pot likker kelp, jowl, sea crest.
Garlic, herb butter, belle meade bourbon.
Citrus remoulade, petite vegetables pickled in devil's backbone Ipa.
Pickers vodka cocktail sauce.
Herb gremolata, country toast, cherry butter, sea salt.
Opal basil, goat's milk creme fraiche, toasted almonds.
Served with fresh cream and tarragon oil.
Maytag blue cheese, candied bacon, blistered tomato, green onion, chopped egg, buttermilk dressing.
Housemade farm cheese, vidalia onion, citrus blooms, shallot vinaigrette.
Hearts of romaine, shaved Parmigiano-reggiano, sour dough crisps, white anchovies, garlic dressing.
Belle meade bourbon, stone fruit, squash and blossom.
Charred cauliflower, shaved fennel, citrus vinaigrette.
Tennessee ham, charred corn nage, spring onions, succotash, pepper cress.
Sweet butter mashed potatoes, spring peas, lamb belly, marcona almonds, lavender.
Tennessee goat cheese, crispy lamb belly, marcona almonds, lavender.
Cave-aged cheddar, toasted lemon-herb crumb.
Wine reduction.
Truffle aioli.
Lemon zest, herbs.
Menu for The Library At The Old Hickory Steakhouse provided by Allmenus.com
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