The restaurant on The Tennessean, as well as on the other top passenger trains of that era, was known for the freshness and quality of its food, as well as for the level of service provided.  To match the dining experience on the original Tennessean, both the service and the food will always reflect the best in fine dining.  Our goal is to create a cuisine that combines the best of New Orleans and Charleston, SC, cuisines, together with the flavor and freshness of the local products, produce and fruits of our own Mid-South.  Just as the railroads relied upon the use of fresh products that could be picked up along the route, The Tennessean will rely on fresh, not frozen seafood, meats and produce of the highest quality, including aged, prime steaks and wild, as opposed to farmed, seafood. 

Due to the small size of the kitchen area, there will be a limited menu offered, which will change monthly.  The menu will always contain 2 or 3 appetizers, salads and soups, as well as entrée selections of poultry, pasta, seafood and meat (pork, veal, lamb, etc.), together with two steak choices and several dessert options.