The first certified green restaurant in Nashville, Tāyst impresses diners with its dedication to sustainability and local sourcing, but it’s chef Jeremy Barlow’s skillful, modern cooking that keeps them coming back. Join us tonight for a, well, taste of the playful American cuisine and intriguing wine pairings for which Barlow is known. Click here to make a reservation.
Hors d’Oeuvre
Quinoa Hush Puppies with Mead and Wildflower Honey
Hot Chicken with White Bread and Slaw
Sarsaparilla and Pork Bread Pudding with Tarragon and Barbecue Crème Fraîche
BLTs > Olive Oil Shortbread with Basil, Spinach, and Tomato Gelées, Bacon Dirt, and Vanilla Glass
Cherry Tomatoes with Pistachio Cheese
Pairing: Tennessee Hard Lemonade with Jack Daniel’s Tennessee Honey Liquor
Dinner
Trout Mignon with Collard Greens and Potlikker
Pairing: Benziger Signaterra West Rows Chardonnay 2009
Pork with Sorghum, Pickled Beans, Melon, and Blueberries
Pairing: Martinelli Winery Pinot Noir 2007
Summer Vegetable Fricassee with Blackberry Gastrique and Basil
Pairing: Black Dog Cellars Haney Family Estate Zinfandel 2007
Lamb Terrine and Chops with Corn Coulis, Tomato Confit, and Black-Eyed Peas
Pairing: Honig Vineyard Cabernet Sauvignon 2007
Peaches and Bourbon > Smoked Peaches with Peach Ice Cream, Bourbon Caramel, Pecans, Mint, and Caramel Cookie
Pairing: Black Maple Hills Kentucky Straight Bourbon
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