Part 2: Date Night at the Nashville City Club

Posted on Nov 16, 2011

Nov 16, 2011

In part 2 of 3 in our blog series about November’s DateNight, we are celebrating Chef Toby and another fabulous menu from theNashville City Club kitchen!
Chef Tobystarted off the night offering a fabulous selection of Crispy-Fried Brie servedwith a cranberry-walnutchutney, baby lettuces and champagne vinaigrette; Roasted Wild Mushroom Cheesecake with a pecan crust, arugula and smoked crème friache;or a Jumbo Lump Crab Cake with smoked tomato fondue, zucchini-parmesan friesand rosemary-orange oil.
Moving onto the second course, guests had to make a tough choice between a Baby SpinachSalad with roasted butternut squash, apricot, midnight moon, pistachio brittleand Tabasco vinaigrette; Pumpkin Bisque with duck confit, pumpkin seed brittle& blis maple drizzle; or a fun favorite Iceberg Wedge Salad, served withfried green tomatoes, Point Reyes blue cheese, candied Benton’s bacon &tarragon vinaigrette.
For the main course, Chef Toby offered four winningoptions! With choices between Chorizo & Apricot-Stuffed Quail, Cast IronSkillet-Seared Scallops, BBQ’d Tuna & Grilled Filet of Beef Tenderloin, itwas hard to go wrong with your choice of entrée. 

To finishoff the night and satisfy your sweet tooth, there were many great menu optionsincluding Fried Sweet Potato Pie with a marshmallow brulee and ginger alecaramel; Warm Pecan Brownie topped with hot fudge and white chocolate gelato;or an Apple Fritter Bread Pudding with Cider Caramel.
Stay tuned for part 3 of our Date Night blog series comingout later this week! Also, don’t miss our next Date Night – visit our website tofind out more…
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