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Dinner
Home | Reservations | About the Hotel | Amenities | 1808 Grille | Location | Nashville Attractions
Dinner
Small plates
“BLT” sandwich 6.5
braised pork belly, shaved lettuce, garlic chaloula aioli
Lamb Meatballs 6
aromatic spiced lamb meatballs, tzatziki zucchini “spaghetti”
Flat Bread Blanco Bianco 7.5
velvety white sauce, asiago, ricotta, mozzarella, parmesan, tomato and sage
Sweet and spicy Shrimp and Scallop 8
crispy won ton
Salt and Malt vinegar chips 3.5
White bean hummus ~ pine nut herb pesto 5.5
naan bread
Midnight moon goat cheese and salami Milano
anchovy stuffed olives, medjool dates, smoked paprika cashews 8
Fried “Brandade” tater tots 6.5
cod and potato cake, old school remoulade
Mid course
Puff pastry pie & artisanal greens 8.5
maytag blue cheese, caramelized onion, port infused fig jam
Butternut squash soup 4.5
coriander cream
Pazole 4.5
hominy and pork “stew”, cilantro, sour cream, lime, tortilla
PEI mussels 8
white wine, garlic, shallot, butter, fine herbs, aioli bruschetta
Apple, walnut & arugula 7.5
celeriac julienne, beet carpaccio, lemon chervil dressing
Large plates
Mountain trout 18.5
leek, white sweet potato and pancetta hash, dijon beet emulsion
Lamb T- bone, curry rubbed 27
caperberry, seared cauliflower, olive and eggplant ragout
Potato truffle ravioli 19.5
fennel, broccolini, chunky lobster tarragon cream sauce
Arctic Char 20
hoisin ginger brushed, Farmer Dave’s micro mustard greens
NY Strip 28
garlic cremini confit, parsnip crisp
Braised Short Rib 23
horseradish drizzle, onion crisp
Balsamic braised boneless chicken thighs 17
citrus, shaved fennel and herb salad
Pappardelle forestiere style 15.5
wild mushroom sauté, blistered cherry tomato, roasted endive, cannellini beans, spinach and pine nuts
add slow roasted pulled duck 3.5
Apple cider marinated tofu “steak” (vegan) 15.5
zucchini, rutabaga, fire roasted red pepper, harisa spiced pepitas,
flaky brick paper
$ 18.08 seafood feature of the day
On the side - don’t skip em you’ll be missing out 5
Pumpkin risotto
Roasted root vegetable- turnips, parsnips, rutabaga, carrot and rosemary
Korean style bok choy salad (served chilled)
Sautéed spinach & escarole, cracked hazelnuts, red wine shallots, golden raisins
Spaghetti squash, sage and bacon
Roasted wedge sweet potato
1808 is proud to feature