• Mary Ann

Join Us For The Grand Opening: The Chef & I on Ninth in Nashville

The wait is nearly over! The Chef & I on Ninth will be opening its doors on Wednesday, January 10. It might be cold outside, but they are heating things up in their show kitchen with new menu features, drink specials, and a ribbon-cutting celebration with the Nashville Area Chamber of Commerce.

Don't miss this exciting week! Reserve your table for lunch, dinner, or weekend brunch.

Ribbon-Cutting Celebration

Wednesday, January 10 at 10:30 AM The Chef & I on Ninth | 611 9th Avenue South Complimentary valet parking available

Join us as we celebrate the official grand opening this Wednesday with the Nashville Area Chamber of Commerce. The celebration will start at 10:30 AM with the formal ribbon-cutting ceremony taking place at 10:45 AM. Join them afterwards for our first lunch service that will include complimentary amuse-bouche.

The Menu: Here's a sneak peek of what they have been working on in the kitchen

Lunch

SOUP / SALADLump Crab and Lobster Bisque 11 A rich lobster stock infused with roasted vegetables and lobster shells strained and finished with white wine and cream with lump crab meat and spices, salted basil oil, grilled bread baton Granny Smith Apple and Arugula Salad 12 A peppery arugula tossed with granny smith apple matchsticks, imported feta cheese, roasted red bell peppers and candied nuts, tossed in a roasted Fresno chile and local honey vinaigrette Northwest Spinach Salad 12 Made with roasted heirloom potatoes, fire roasted pickled banana peppers, local goat cheese, cherry tomatoes and baby spinach, with fresh dill in a white balsamic vinaigrette dressing Roasted Butternut Caprese Salad 14 Pan roasted butternut squash medallions layered over thick cut beefsteak tomatoes, fresh whole milk mozzarella cheese and our house pistachio pesto, with virgin olive oil and balsamic vinegar glaze


EXACTA BOX / PICK TWO

Choose one creation from each box $18 Ground Chile and Cilantro Duck Burger With red wine cranberries, brie cheese, house crunchy spicy pickle, granny apple and focaccia bun American Spiced Shrimp and Grits Kentucky white grits infused with cream and artisan cheeses, topped with spiced American large shrimp and our house bacon and tomato pan sauce with fresh herbs and garlic Marinated Salmon Belly Wild salmon belly marinated in olive oil, brown sugar and soy sauce, pan roasted and served over a creamy horseradish and Yukon gold puree, house pickled vegetables, unagi glaze Marinated Frenched Chicken Breast Seasoned with lemon zest, roasted garlic cloves, prosciutto ham, goat cheese cream and pistachios, virgin olive oil Beef Teres Major Steak Rolled in our house rub and pan roasted to temperature, served over caramelized sweet onions, red wine glaze Seared Ahi Tuna Steak Sushi-grade Ahi tuna rolled in herbs, sesame and spices, seared rare and served with Fresno chile and honey glazed avocado, oyster mushrooms, chives Chef's Vegan/Vegetarian/Gluten Free CreationCaramelized Cauliflower and Local Honey Caramelized in olive oil with herbs, sea salt and chile roasted baby heirloom potatoes tossed in a warm bacon vinaigrette Roasted Heirloom Baby Potatoes Jumbo yellow beets crusted in sea salt and roasted, chilled and tossed in a sweetened bourbon vinaigrette, crumbled feta cheese, basil Sea Salt Roasted Yellow Beets House bacon lardons rendered with shaved Brussels sprouts, seasoned with sea salt, cracked pepper and lemon zest, parmesan cheese Pan Roasted Brussels and Bacon Finished with local honey and candied nuts, hard boiled eggs and chives Lemon Charred Broccoli Broccoli crowns sliced an pan charred in olive oil, seasoned with sea salt and cracked pepper, smoky paprika and apple cider glaze


Dinner

SOUP / SALADLump Crab and Lobster Bisque  12 A rich lobster stock infused with roasted vegetables and lobster shells strained and finished with white wine and cream, folded with lump crab meat and spices, salted basil oil, grilled cheesy bread baton Granny Smith Apple and Arugula Salad  12 Peppery arugula tossed with granny smith apple matchsticks, imported feta cheese, roasted red bell peppers, and candied nuts, tossed in a roasted Fresno chile and local honey vinaigrette Northwest Baby Spinach Salad  12 Served with roasted heirloom potatoes, fire roasted banana peppers, imported feta cheese, cherry tomatoes and baby spinach, with fresh dill in a white balsamic vinaigrette dressing Roasted Butternut Caprese Salad  13 Pan roasted butternut squash medallions layered over thick cut beefsteak tomatoes, fresh whole milk mozzarella cheese and our house pistachio pesto, finished with virgin olive oil and balsamic vinegar glaze.


MAIN COURSES

Jumbo Sea Scallops  30 A trio of fresh large sea scallops, pan roasted crispy and served with a white wine beurre blanc, with wilted spinach, roasted herbed pearl onions, Crispy Duck Breast  32 Farm raised duck breast rendered medium rare with a crispy skin, sliced over a cannellini white bean cassoulet with house spiced sausage Wild Caught Fresh Fish  MKT We only source and secure the freshest fish available, ask about today's inspired creation Berkshire Pork Tenderloin  24 Marinated in ancho chile, coffee grounds and cocoa, pan roasted medium and rested, sliced over caramelized white wine onions, jalapeno tomato jam Beef Teres Major Steak  28 Rolled in our house spice rub, pan roasted and finished to temperature, rested and sliced over horseradish whipped potato, crispy oyster mushrooms, red wine glaze, chives Marinated Frenched Chicken Breast  19 Seasoned with lemon zest, roasted garlic cloves, prosciutto ham, goat cheese cream and pistachios, virgin olive oil

All-Day Dining

Beef Tartare  18 Aged beef teres major steak minced with fresh shallots, herbs, red wine, spices and egg in a light dressing, grilled bread, and egg yolk Roasted Red Bell Pimento Cheese and House Bacon  12 Two artisan cheeses folded with roasted red bell peppers and a spiced aioli, spread on warm toasted grilled crostini, topped with house candied bacon lardons Caramelized Cauliflower with Local Whipped Goat Cheese  13 Pan roasted cauliflower seasoned with fresh herbs and sea salt, served on grilled focaccia crostini, whipped goat cheese, pistachio pesto, candied nuts and local honey Today's Taquito Creation  13 Indulge in today's inspired creation House Smoked Salmon and Prosciutto Ham  18 Our version of a charcuterie with house brined and smoked salmon, sliced prosciutto ham, pistachio pesto, local honey, artisan cheeses and pickled vegetables with warm crostini Marinated Salmon Belly  14 Wild salmon belly marinated in olive oil, brown sugar and soy sauce, pan roasted and served with a creamy horseradish and Yukon gold puree, house pickled vegetables, unagi glaze Caramelized Brussels Sprouts and House Bacon 12 Thinly shredded brussels sautéed crispy with house bacon lardons, sweet onions, lemon zest and chile flakes, cooked crispy and finished with local goat cheese and an apple cider glaze Jumbo Lump Crab Cake 14 All crab meat crab cakes, hand formed with citrus zests, herbs and spices, pan roasted and served on a roasted red bell pepper puree

WEEKEND BRUNCH

American Spiced Shrimp and Grits  23 Kentucky white grits infused with cream and artisan cheeses, topped with spiced American large shrimp and our house bacon and tomato pan sauce with fresh herbs and garlic Marinated Salmon Belly  18 Wild salmon belly marinated in olive oil, brown sugar and soy sauce, pan roasted and served over rolled in our house rub and cooked to temperature, sliced over a Beef Teres Major Steak and Eggs  28 Farm raised rendered crispy skinned duck breast, basted in duck fat and cooked medium rare, sliced over duck fat infused waffles, macerated maple blackberries, sage butter Pan Roasted Crispy Duck and Waffles  29 A creamy horseradish and Yukon gold puree, house pickled vegetables, unagi glaze wild mushroom duxelle and topped with two sunny side eggs, crispy pan roasted oyster mushrooms Smoked Salmon Spinach Salad 15 Served with our house smoked wild salmon, heirloom potatoes, beefsteak tomato, pickled banana peppers, imported feta cheese, fresh dill, white balsamic vinaigrette Granny Apple and Arugula Salad 10 Peppery arugula greens tossed with feta cheese, granny apple matchsticks and candied nuts in a roasted Fresno chile and local honey vinaigrette.Brined and Smoked Salmon Benedict 19 Served on buttered focaccia, caramelized white wine onions, traditional hollandaise sauce, sunny side egg, goat cheese, red onion, caper berries and crispy cheesy potato hash House Cured Bacon and Tomato Benny 18 House cured thick cut bacon, sliced beefsteak tomato, buttered focaccia, roasted pearl onion pan sauce, sunny side egg, crispy cheesy potato hash Roasted Butternut Squash Caprese Benedict  19 Sliced beefsteak tomato, whole milk mozzarella cheese, roasted butternut squash medallions, virgin olive oil, pistachio pesto, sunny egg Jumbo Lump Crab Cake Benny  21 Our large hand-formed lump crab cake, pan roasted over a roasted red bell pepper puree, crispy wonton strips, sunny egg and dressed arugula greens House Ground Sage Pork Sausage Benedict 21 Ground Berkshire pork tips, seasoned with herbs, spices and brown sugar

Dessert

Spiced Chocolate Ganache Tart  8 Shortbread butter crust, Aleppo chile chocolate ganache, raspberry coulis and pistachio dust Peanut Butter and Jam Crème Brulee  8 Tahitian vanilla and peanut butter steeped in a torched sugar crust, blueberry currant jam Caramel Apple Panna Cotta  8 An Italian chilled custard, whiskey caramel sauce, granny smith apple matchsticks and Maldon sea salt Orange Almond Butter Cake  8 Almond infused butter cake with slivered almonds, candied orange peel, local honey drizzle, soft basil cream, toasted almonds House Made Ice Cream Selection  7 Rum soaked fig infused ice cream House Made Sorbet  7 Simple syrup infused with dark chocolate and imported cocoa powder

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