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WWW.MERCHANTSRESTAURANT.COM EST. 1892

4 0 1 B R O A D W A Y . N A S H V I L L E . T E N N E S S E E 3 7 2 0 3

{ Dinner selections }

chan ts
mer
r i n g
cate
YOUR CONTACT SARAH WILSON

PHONE # 615.248.8458

[email protected]
 { DINNER TIME }
49 per guest
SERVED WITH FRESH BR EAD. COFFEE. ICED TEA & COCA COLA PRODUCTS

$

salads pick 1
<plus ta x & gratuity>

S IM PLE G RE EN S A LA D | m i x e d g r e e n s . j u l i e n n e r e d o n i o n . t o m a t o . r a d i s h . c u c u m b e r . l e m o n garlic vinaigrette

C A E SA R SA L A D | r o m a i n e . b u t t e r y c r o u t o n s . g r a t e d p a r m e s a n . c r e a m y p a r m e s a n d r e s s i n g
W E D G E SA L A D | i c e b e r g l e t t u c e . t o m a t o . b a c o n . b l e u c h e e s e c r u m b l e s . r a n c h

entrees pick 2
12 O Z. RI BE YE | r ed wi ne d emi glaze
1 0 O Z . B O N E- IN P O R K C H O P | a p p l e t h y m e b o u r b o n j u s
9 O Z . P AN R O AS TE D C H I C K EN B R EA S T | c h i v e b e u r r e blanc
7 O Z . A TLA N TIC S AL MO N | c h i v e b e u r r e b l a n c
VE GETAR IAN ENTRÉ E AVAI LABLE ON RE QUE ST

sides pick 2_guests will receive both sides

R O A S T ED B R O C C O L I | l e m o n S W E E TGRA S S M A C & C H E ES E
G R IL L E D A S P AR AG U S B U T T E R M I L K P O TAT O PU RE E
G R EE N B E A N S “N O IS E TT E ” D U C K F A T F IN G ER L IN G P O TAT OE S
S O UTH E RN FA RME RS M AR K ET V EG ETA BL E S W E E T P O TAT O HA S H
S Q UA SH C AS S ER O LE A N SO N MI LLS GR ITS
C A R O L I N A G OL D P IL A F W I T H C O C O N U T

desserts pick 1
N E W YO RK C HE E S EC AK E B E R R Y S HO R T C A KE
L E M O N M E R I N G U E P IE
B L A C K F O R ES T T OR T E
K EY LIM E PI E | s e a s o n a l a v a i l a b i l i t y

ADD ADDITIONAL SIDE, SALAD OR DESSERT OPTION FOR $2. PER GUEST
MENU CAN BE SET UP AS A BUFFET WITH SMALL MODIFICATIONS.
 { DINNER TIME }
57 per guest
SERVED WITH FRESH BREAD. COFFEE. ICED TEA & COCA COLA PRODUCTS
$
salads pick 2 <plus ta x & gratuity>

S IMP L E G RE EN S AL AD | m i x e d g r e e n s . j u l i e n n e r e d o n i o n . t o m a t o . r a d i s h . c u c u m b e r . l e m o n garlic vinaigrette

C A ES A R SA LA D | r o m a i n e . b u t t e r y c r o u t o n s . g r a t e d p a r m e s a n . c r e a m y p a r m e s a n d r e s s i n g
W E D G E SA LA D | i c e b e r g l e t t u c e . t o m a t o . b a c o n . b l e u c h e e s e c r u m b l e s . r a n c h
T O M A T O SA LA D | s h a v e d r e d o n i o n . a r u g u l a . f r e s h m o z z a r e l l a . r e d w i n e v i n a i g r e t t e
K A LE S A L A D | c a r r o t s . g o l d e n r a i s i n s . p a r m e s a n . p i n e n u t s . w h i t e b a l s a m i c v i n a i g r e t t e

entrees pick 2
6 O Z. F I L E T | r e d w i n e d e m i g l a z e
1 2 O Z . N EW Y O R K S T R I P | r e d w i n e d e m i g l a z e
14 O Z. RI BE YE | r ed wi ne d emi glaze
1 0 O Z . B O N E- IN P O R K C H O P | a p p l e t h y m e b o u r b o n j u s
9 O Z . P AN R O AS TE D C H I C K EN B R EA S T | c h i v e b e u r r e blanc
7 O Z . A TLA N TIC S AL MO N | c h i v e b e u r r e b l a n c
VE GETAR IAN ENTRÉ E AVAI LABLE ON RE QUE ST

sides pick 2_guests will receive all sides

R O A S T ED B R O C C O L I | l e m o n S W E E TGRA S S M A C & C H E ES E
G R IL L E D A S P AR AG U S B U T T E R M I L K P O TAT O PU RE E
G R EE N B E A N S “N O IS E TTE ” D U C K F A T F IN G ER L IN G P O TAT OE S
S O UTH E RN FA RME RS M AR K ET V EG ETA BL E S W E E T P O TAT O H A SH
S Q UA SH C AS S ER O LE A N SO N MI LLS GR ITS

desserts pick 2
C A R O L I N A G OL D P IL A F W I T H C O C O N U T

N E W YO RK C HE E S EC AK E B E R R Y S HO R T C A KE
L E M O N M E R I N G U E P IE B O U R B O N PE C A N P IE
B L A C K F O R ES T T OR T E
K EY LIM E PI E | s e a s o n a l a v a i l a b i l i t y

ADD ADDITIONAL SIDE, SALAD OR DESSERT OPTION FOR $2. PER GUEST
MENU CAN BE SET UP AS A BUFFET WITH SMALL MODIFICATIONS.
 { DINNER TIME }
65 per guest
SERVE D WITH F RE SH BREAD. COFFE E. ICE D TEA & COCA COL A P RODU CTS
$

salads pick 2 entrees pick 3

<plus ta x & gratuity>

S IM PLE G RE EN S A LA D 6 O Z. FI LE T | r e d w i n e d e m i g l a z e
mixed g reens. j ulienne r ed o nio n. toma to. r adish. cucumber .
lemo n g arl ic vi nai gr et te 1 2 O Z . N E W YO RK S TRI P | r e d w i n e d e m i g l a z e
C A E SA R SA L A D 14 O Z. RI BE YE | r ed wi ne d emi glaze
romaine. butt ery croutons. grat ed p armesan. 1 0 O Z . B O N E- IN P O R K C H O P | a p p l e t h y m e b o u r b o n jus
creamy p armesan dressing
W E D G E SA L A D 9 O Z . P AN R O AS TE D C H I C K EN B R EA S T | c h i v e b uerre blanc
iceberg lettuce. tomato. bac on. bleu cheese crumbles. ranch

dressing
7 O Z . A TLA N TIC S AL MO N | c h i v e b u e r r e b l a n c
7 O Z . F R E S H M A R K ET FIS H
T O M A T O S AL AD
s hav ed r ed o nio n . arug ula. fr esh mo zza rella. r ed w in e VE GETAR IAN ENTRÉ E AVAI LABLE ON RE QUE ST
v i n a i g r e t t e
K AL E S AL AD
car ro ts. go lden ra isins. par mesan. pi ne nuts. white b alsa mic
vi nai grette

sides pick 3_guests receive all sides

R O A S T ED B R O C C O L I | l e m o n S W E E TGRA S S M A C & C H E ES E
G R IL L E D A S P AR AG U S B U T T E R M I L K P O TAT O PU RE E
G R EE N B E A N S “N O IS E TTE ” D U C K F A T F IN G ER L IN G P O TAT OE S
S O UTH E RN FA RME RS M AR K ET V EG ETA BL E S W E E T P O TAT O HA S H
S Q UA SH C A S SE R O L E A N SO N MI LLS GR ITS
C A R O L I N A G OL D P IL A F W I T H C O C O N U T

desserts pick 2
N E W YO RK C HE E S EC AK E B E R R Y S HO R T C A KE
L E M O N M E R I N G U E P IE B O U R B O N PE C A N P IE
B L A C K F O R ES T T OR T E P AS S IO N FRU IT C RÈ ME B R Û L ÉE
K EY LIM E PI E | s e a s o n a l a v a i l a b i l i t y

ADD ADDITIONAL SIDE, SALAD OR DESSERT OPTION FOR $2. PER GUEST
MENU CAN BE SET UP AS A BUFFET WITH SMALL MODIFICATIONS.