MidTowne Cafe - Full Menu

Glutenfree. On a bed of domestic mushroom risotto with grilled asparagus and sundried tomato ragout. 

With raspberry coulis and whipped cream

Served with vanilla bean ice cream

Topped with vanilla bean ice cream and white chocolate sauce

Vanilla bean ice cream, fresh berries and chocolate sauce

Chocolate and caramel sauce, vanilla bean ice cream, fresh berries

Served with sweet pea sauce

Glutenfree. Tossed in pepper jelly vinaigrette with cashews, pickled red onions, orange mandarin and red grapes topped with smoked Gouda cheese

Glutenfree. Shrimp tossed with blackened seasoning, bacon, mushrooms, tomatoes, and scallions served on stone ground smoked Gouda cheese grits. 

Served with crispy grilled pita and topped with feta cheese

Crisp leaves of romaine lettuce tossed in our caesar dressing, topped with housemade croutons and Parmesan cheese anchovies

Artichokes and lemons blended in a creamy chicken broth

Sautéed in butter with white wine, lemon juice, and capers, served with fresh herbbuttered angel hair pasta. 

Served with lobster Brie mac and cheese, steamed asparagus and lobster cream sauce. 

Glutenfree. Served with mushroom risotto, grilled asparagus and Cocacola BBQ. 

With truffle butter with your choice of yukon mashed potato, truffle potato hash or roasted red potatoes. 

Layered with benton's Tennessee ham, provolone cheese, Parmesan cheese, and fresh sage, over a bed of yukon mashed potatoes and fried spinach with red wine glaze. 

Served with tomato herb gravy, yukon mashed potatoes and French greens beans. 

Glutenfree. With roasted red potatoes, sautéed spinach and crawfish cream sauce. 

Scaloppini topped with fresh lump crab meat, asparagus and béarnaise sauce with fresh garden vegetable risotto. 

A tasting of the piccata, oscar style and saltimbocca

Served with lemon dill sauce and remoulade. 

oz. breast pounded thin and sautéed in garlic butter with white wine, lemon juice, capers, mushrooms, and demiglaze served with rice pilaf and asparagus. 

Tossed in blueberry vinaigrette with strawberries, candied walnuts and mango topped with TN white cheddar cheese

With toast points, shaved aged goat cheese and truffle mustard

oz. breast layered with benton's Tennessee ham, provolone cheese, Parmesan cheese, and fresh sage, over a bed of yukon mashed potatoes and fried spinach with red wine glaze. 

Served with tomatobasil ketchup