VEA Supper Club
Menu - 02.16.2013 Guest Chef: Matt Bolus Pork Rinds Tandoori | Yogurt | Coconut Â Bear Creek Farm Beef Heart Tartare | Mustard | Pappadum Â Spanish Mackarel Tea Smoked | Pistachio Butter | Celery | Preserved Lemon Â Bells Bend Farms Pork Bone In Loin | Butternut Squash | Kokum Â Beignets Sweet Potato | Cardamom Meringue | Bacon Caramel | Almond Cocktail pairings for each course prepared by Ryan Moses of Drink Music City.Â *Menu subject to change.Â
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900 Rosa L Parks Blvd.
Nashville, TN 37208