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Spring Lunch Menu
Spring Dinner Menu
Spring Dinner Dessert Menu
With a distinguished take on Southern dishes, Chef Tyler Brown of Capitol Grille uses vegetables from the period garden he grew and harvested and heritage breed beef that graze on a farm close to The Hermitage Hotel to create one of the best examples of sustainable Southern Cuisine in the state of Tennessee. Brown uses resources for his menu that are as close to home as his grandmother’s recipe box.
Featuring rotating cuts of dry-aged, grass fed beef, the menu shifts with the season based on what is the freshest and best available. Since it is partially an a la carte menu, seasonal entrees can be paired with side dishes in the same style. A couple of examples: House Dry Aged Beef Ribeye may be paired with Honey Glazed Heirloom carrots, or Sunburst Farms Trout paired with Brussels Sprouts with bacon and brown sugar, or Truffle Mac and Cheese.