Etch NYE (4)

Before heading to all of the downtown festivities, enjoy a delicious four-course prix fixe menu presented by Chef Deb Paquette, Chef de Cuisine Jess Lambert and Pastry Chef Megan Williams. Seating is available from 4:30-10:30pm, so you’ll have plenty of time to enjoy an elegant meal before ringing in the new year Music City style!

Optional wine pairings created by Sommelier/Beverage Manager Rob Guimaraes are available to add to the special dinner, and there will be plenty of bubbly options to commemorate the occasion.

The prix fixe dinner is $95++ per person and will take the place of our regular menu that evening. Wine pairings are an additional $45 per person. Reservations require a credit card to hold; a cancellation fee of $50 per person will be applied in the event of a cancellation within 48 hours of the reservation.

Make your reservation here.



STARTERS

choice of one:

DUCK CONFIT PASTILLA ROLL almond, aleppo pickled pear, cherry beet purée, caramelized onion, fontina

TRUFFLED POTATO BISQUE shaved truffle, pea nasturtium, crisp potato

MUSSELS coconut chili broth, pea shoots, fried yuba, pickled tofu

GOAT CHEESECAKE sesame poppy seed crust, red onion juniper chutney, lemon blackberry gel, beet tuile, sorrel

 

SALAD
choice of one:

FINGERLING POTATO & RADISH lardons, bleu cheese, chives, dill country dressing

ENDIVE & WINTER CITRUS whipped taleggio, candied walnuts, honey vinaigrette

 

ENTRÉE
choice of one:

PAN SEARED SCALLOPS house made papparadelle, saffron cream, almond romesco, roasted fennel, salsa vinagreta, capers, pancetta

GRILLED LAMB CHOPS chickpea tagine, tahini labna, maple roasted carrots, smoked pistachio pesto, grilled okra

PAN SEARED GROUPER farro squash risotto,  preserved lemon parsnip purée, kale, parsnip crisps, herbed feta, pomegranate seeds

GRILLED FILET mustard potato purée, smoked black garlic butter, asparagus, mushrooms, coffee roasted carrots, red wine gastrique

OAXACAN MUSHROOM MILLE-FEUILLE mole, poblano pepita purée, beet pozole, jicama slaw, huitalacoche butter, quesillo

 

DESSERT
choice of one:

ETCH ROCHER chocolate and hazelnut praline cream, crunch center, brownie, milk chocolate, toasted hazelnut, raspberry

MANGO YUZU BAR mango and yuzu mousse, white chocolate whipped cream, shortbread