Mad Platter Restaurant & Catering menu

Bananas Foster

Chocolate Elvis

Tiramisu

Créme Brúlée

Sorbet of The Day

Mad Platter Caesar Salad

add grilled chicken breast

Mad Platter Caesar Salad

add grilled salmon

Mad Platter Caesar Salad

traditional caesar enhanced with sun - dried tomatoes, artichokes, and toasted pine nuts, finished with fresh parmesan cheese and garlic croutons

Ancho Lime Chicken Sandwich

finished with pineapple chutney, crisp lettuce, and tomato

Portobello Mushroom Sandwich

marinated portobello mushroom with roasted red pepper and basil pesto aioli

Nashville's Best Reuben

there's a reason its nashville's best

Turkey Reuben

Grilled Chicken Quesadilla

spinach tortilla filled with grilled chicken, tn basil cheddar cheese, sautéed onions and peppers, served with fresh fruit and corn tomato salsa

Our Own Chicken Salad

freshly roasted chicken blended with pecans, chutney, celery and hellmann's, accompanied by house made banana bread and fresh seasonal fruit

Spinach Salad

grilled salmon, walnuts, strawberries and montrachet, topped with creamy citrus dressing

Pasta Mad Platter

add grilled chicken breast

Grilled Herbed Chicken

served atop buttered leeks

Wild Mushroom Ravioli

topped with mamma rosa sauce

Sorghum Glazed Atlantic Salmon

organic brown and wild rice blend

Pasta Mad Platter

chorizo sausage, artichokes, sun-dried tomatoes, spinach, mushrooms, onions, garlic, olive oil and fresh herbs over linguini topped with montrachet

Cumin Grilled Pork Loin

with an orange jalapeno glaze served with caribbean black beans and rice

Beef Tenderloin Tips Stroganoff

over angel hair

Crab Cakes

served with lemon caper remoulade

Low Country Shrimp And Grits

chef's specialty!

Aegean Platter

chanterelles and portabella mushrooms on top of lentil cakes, accompanied by roasted peppers, kalamata olives, cashew hummus, cranberry fig compote, aromatic vegetable stock, spinach, and feta cheese

Grilled Salmon

arugula herb pesto, ginger cranberry chutney, and hearts of palm relish

Porcini Dusted Shrimp

with andouille fennel, spinach in a tomato wine broth and crowned with red pepper rouille

Sesame Seared Tuna

poppyseed jasmine rice, hoisin-date glaze, sautéed spinach, and finished with pineapple salsa

Veal Osso Bucco

braised veal shanks with sun-dried tomato polenta and gremolata

Duck Duo

pan seared airline duck breast and confit leg, with braised fennel and artichoke hearts

Filet of Beef Tenderloin

grilled with mushroom demi-glace, mashed potatoes, and horseradish blue cheese butter

Mad Platter Rack of Lamb

marinated, seared, and slow roasted to order in a dijon rosemary crust

Grilled Asparagus

drizzled with white truffle oil

Crab Cake

with lemon caper remoulade

Wild Mushroom Ravioli

topped with mamma rosa sauce

Heirloom Tomato Salad

with mixed greens and balsamic vinaigrette

Mad Platter Caesar

our twist on the traditional---accented with sun-dried tomatoes, house-made croutons and fresh parmesan

Spinach

tossed in a honey ginger vinaigrette, with orange segments and fennel

Wild Mushroom

baby greens, red onion, walnuts, blue cheese crumbles, and cranberry vinaigrette

Crab Cake

with lemon caper remoulade

Prosciutto Meloni

prosciutto wrapped melons, toasted walnuts, roasted amfissa olives and chili oil

Chef's Cheese Selection

Grilled Quail

over corn pudding, with duck cracklins and drizzled with hot bacon-dried cherry vinaigrette

Escargot Provencal

sautéed in butter and garlic, served with crostini, diced tomato, and fresh parsley