Brunch Options

Breads & Pastries

cheese danish


local croissants

seasonal fruit muffin

griddled banana bread

guava and cream cheese pastelito

roasted mushroom tart with whipped feta

 
Lighter Fare
croissant french toast

artisan cheese plate

seasonal fruit tartine

housemade granola with vanilla yogurt

cured salmon with dill creme freish & fried capers

 
Entrees

sweet potato chorizo hash / over easy egg

teres major eggs benedict / arugula / pouched egg / champagnes hollandaise

grilled pork belly croque madame / wood fired bread / grilled red onion /
gruyere &  mustard seed mornay

seasonal vegetable frittata (can be vegetarian or non)

sweet potato & ricotta crepe / house romesco / crushed pecans / side salad

smashed fingerling potato / grilled asparagus & blistered tomato /

fresh radish / cashew cream
Menus can be customized depending on tastes, event, season, dietary needs and/or restrictions.


Please contact us for further information.



​​​​Nashville Caterers & Personal

Chefs, Alicia DeArmond & Phillip Aaron


TWO GOATS

Fall Menu Options

Hors d’oeuvres

seasonal charcutrie board

Bear Creek Farm dry aged rib eye carpaccio / sourdough toast points / manchego /rosemary oil / maldon salt

beet cured salmon / dill creme frieche / grilled sourdough / pickled beets / fried capers

broiled oysters / compound lemon garlic butter / parmigiano reggiano   / parsley

skillet okra / lemon apple pearls / confit garlic / oven dried cherry tomatoes

melitsanosalata / roasted eggplant & red pepper spread / local vegetables


Soup & Salad
roasted acorn squash soup / cilantro oil

 red wine poached pear / red gem lettuce / brie / honey balsamic vinaigrette

Heart romain wedge / butter thyme bread crumbs  / parmigiano reggiano / house caesar dressing

arugula / fresh apple / dried cranberry / spiced walnuts / sherry tarragon dressing


Entrees
vegetarian gnocchi / roasted crimini & oyster mushroom leek puree / swiss chard / mustard greens

house made tagliatelle pasta / butter poached lobster tail / purple kale / pea puree / toasted caraway seed

confit duck / apple cidar gastrique / sweet potato puree / crispy brussels

Bear Creek Farms New York strip / gremolata / smashed fingerling potato / asparagus


Dessert
espresso tres leches

pumpkin custard tart shell / torched cinnamon

butterscotch creme brulee
Summer Menu Options

Hors d’oeuvres

seasonal charcuterie board

foie gras / raspberry reduction / red wine molasses

market ceviche / hibiscus basil / plantain chips

roasted beets / mascarpone with lemon zest / English peas / cilantro oil

pork belly wrap / cardamom cured pork belly / bibb / kogi aioli / ginger apple kimchi / crunchy sprouts

 
Soup & Salad
Andalusian gazpacho cold soup 

grilled peach salad / bibb / toasted sunflower seeds / goat cheese / herb white balsamic

street corn salad / arugula / charred corn / red onion / cherry tomato / cotija / cayenne / lime /cilantro

 heirloom tomato salad / Nashville greens / fresh avocado /
watermelon radish / avocado dressing

 
Entrees
Seared scallop / blackberry chili reduction / creamy risotto / sauteed squash ribbons

tomato & olive braised chicken quarter / gougeres

braised short rib / fondont potato / roasted heirloom carrots

Vegetarian house made pasta / seasonal vegetables /
lemon garlic white wine & cashew sauce


Dessert
 strawberry mint curd profriteroles / chocolate ganache

rubarb custard tart / caramelized apples / torched lemon meringue

fried plantain bread budding / rum sauce
Winter Menu Options

Hors d’oeuvres

seasonal charcuterie board


warm blistered tomato caprese / caramelized pearls / endive / fresh basil

rabbit liver pate / toast points / pickled red onion / micro greens

roasted squash tart / fresh ricotta / brown butter pecans

pork tenderloin lemon grass skewers / tamarind soy glaze / sesame

 
Soup & Salad
rabbit bouillon stew / roasted winter vegetables

warm confit duck salad / lentils / arugula / sauteed leek / feta

kale and roasted pumpkin salad / pine nuts / cranberry / pepita vinaigrette

local lettuce blend salad / warm brie / fig / red wine vinaigrette


Entrees
smoked pork shoulder / molasses and orange glaze / ginger spiced carrots / boniato puree


braised short rib / pumpkin risotto / balsamic onion / mustard greens

tagliatelle muscles pasta / beurre blanc / white asparagus / fresh tarragon / crispy pancetta

mushroom and leek stock farrow / ricotta salata / roasted brussel / king mushroom

 

Dessert
blood orange and cranberry short cake / ginger meringue

under cooked brownie / brown butter caramel / sea salt

caramelized apple tart


s’more in a jar