Thursday, March 27, 2014

New Spring Menu at Bound'ry

Chef Philip Shyatt Launches New Menu at Bound’ry

Seasonal Vegetables, Wood Fire Roasted Beef and Seafood Provide An Inspiration to Jump In To Spring


 

              Under the direction of executive Chef Philip Shyatt, Bound’ry will be releasing a fresh menu just in time for spring! Beginning on April 15, the new menu will offer a variety of flavors and unique dishes. Chef Shyatt has crafted delicious new additions to revive the menu and showcase flavors from around the globe.

 
              Bound’ry’s new menu items include creations like Wild Mushrooms (sage butter, rice wine, chive, toasted bread), Korean Beef Wraps (marinated beef tenderloin, bibb lettuce, basmati rice, sweet chili) and Crab Cakes (jumbo lump crab, chili remoulade, picked red onion). Entrees include Smoked Duck Breast Flatbread (figs, caramelized onion, Noble Springs Goat Cheese, fig balsamic), Wellington of Ostrich (crimini confit, baby root veggies, phyllo sheets, muttled mustard) and Cedar Plank Tennessee Trout (parmesan & cajun spiced potato crust, roasted corn pudding, tomato rockefeller). With a blend of flavors and options of small plates and full entrĂ©es, there is truly something for everyone to enjoy at Bound’ry.

The atmosphere at Bound'ry is elegant, but relaxed and I've always had great meals there! Check out the new Spring menu and let me know what you think!

911 20th Ave S.
Nashville, TN 37212
You can also find them on Twitter at @BoundryNash


-- Dr. April

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