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Call Us in Collierville, Tennessee, at (901) 853-9447 |
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| The Tennessean |
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Appetizers
Lamb Lollipops 12 Oven roasted New Zealand lamb chops with a blue cheese slaw and a Dijon mustard, honey and soy dipping sauce.
Crab Stuffed Portobello 10 Lump Crab and Mushroom stuffed Portobello mushroom with a herb butter sauce. Lobster Tower 10 Lobster salad, topped with avocado and diced roma tomatoes.
Foie Gras 13 Pan seared Grade A Hudson Valley foie gras - Chef's Preparation.
Soups Tomato Bisque 7 Cup 4 Cream based bisque with fresh tomatoes and a chiffonade of fresh basil.
Charleston She-Crab Soup Bowl 8 Cup 5 Cream based crab bisque with crab roe and sherry, topped with lump crab.
Bibb Salad 12 Hydroponic Bibb lettuce with red endive, marinated goat cheese and pine nut dressing.
Caesar Salad 7 Hearts of romaine lettuce tossed with a house made dressing, croutons, and shaved Parmesan regianno cheese.
Mixed Greens salad 7 Spring mix, cucumbers, navel oranges, and spiced almonds tossed with tarragon vinaigrette.
Entrées
Filet of Beef 39 8oz USDA Prime, minimum 21 days aged, center cut filet served with three cheese au gratin potatoes, a veal reduction sauce and garnished with green beans and baby carrots.
Bone-In Ribeye Steak 42 A 15 ounce aged, eye of ribeye with sweet potatoes, shitake and Portobello mushrooms.
Shrimp & Bay Scallop Pasta 24 Fusilli Pasta tossed with shrimp, bay scallops, artichokes, goat cheese in a herb butter and white wine sauce.
Pan Seared Halibut 28 Pan-seared, line caught, Alaskan Halibut with rendered leeks and baby spinach and assorted infused oils.
Roulade of Chicken 25 Pan roasted, bone-in breast of Ashley Farms Chicken stuffed with roasted red bell peppers, spinach, goat cheese and procuitto over Delta Grind smoked gouda grits and a red bell pepper gastrique.
King Salmon 29 Pan-seared wild Alaskan King Salmon topped with a hazelnut orange butter and served with melted napa cabbage, haricut verts and blood oranges.
Conductor's Call Special $ 25.00 Three Course Meal Tuesday - Wednesday - Thursday 5:30 - 6:30 PM
Charleston She-Crab Soup or Mixed Greens salad
5 oz Filet of Beef or Fish of the Day
Tennessean Brownie with a scoop of house-made vanilla ice cream and carmel bourbon sauce.
Executive Chef - David Krog
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