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Vegetarian Dinner Menu

Madison’s supports local farmers and uses sustainably-grown ingredients wherever

possible, many of them grown organically in our gardens and greenhouse.

We appreciate the contributions of Carringer Farms, Anson Mills, Sequatchie Cove Creamery,

Sunburst Chef & Farmer, Sunshine Cove, The Chef’s Garden and Sweet Grass Dairy.

Salad

FRESH GARDEN SALAD

Housemade Buttermilk Ranch, Apple Cider Vinaigrette or Clemson Blue Cheese

10

Entrées

ROASTED MUSHROOM PASTA

Housemade Fusilli, Dark Cove Goat Cheese Cream, Garden Herbs

19

DAILY SELECTION OF SEASONAL VEGETABLES

28

Southern Sides

Roasted Brussels Sprouts 6

Roasted Fingerlings 6

Truffled Macaroni and Cheese 7

Creamed Garden Greens 6

Anson Mills Grits 5

Chris Huerta, Executive Chef

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John Bowles, Sous Chef