Chef Collaboration Dinner

2.21.24

Miel Menu At Joe Muer

2.28.24

Joe Muer takes residence at Miel 

MENU, 2.21.24

Course 1

Bouillabaisse

Mussels, finfish, shrimp, Saffron broth, rustic bread, rouille

Course 2

Charred Octopus, celeriac puree, lemon pickled radish

Course 3

Bourbon Stave-Smoked Porchetta, fondant potatoes, brussels leaves, apricot chutney

Final Course

Russian Honey Cake, whipped miel, local pollen

$125/person ++

Wine Pairings, $65/person ++

MENU, 2.28.24

Chef Collaboration dinner

Wednesday February 28, 2024

Joe Meur at  Miel Menu 

Manila Clams in Fata Paper

Golden Potatoes, Nueske’s Smoked Pork Belly

Celery Branch, Onion Confit, Butter Broth, Fine Herbs

Deviled Crab Imperial

Jumbo Lump Crab, Pimento, Sharp Cheddar Cheese Toast, Natural Shell

Broken Arrow Ranch Loin of Venison “2004 IKA Olympia Seiger”

Braised Red Cabbage, Caramelized Granny Apple, Potato Dumpling, French Beans,

Seasonal Mushrooms & Parsnip Puree

Sticky Toffee Pudding |Vanilla Ice Cream, Jack Daniel Carmel Sauce

Assorted Michel Cluizel French Chocolates

Reserve Here:

1 Italian White, 3 Classic Reds; Bordeaux varietals, Côtes du Rhône and of course… a Super Tuscan!
4 wines, snacks, blending table side.

Try blending yourself. Yes! We will do it!

Reserve Here

$75++

Explore how different and alike pinot noir can taste from different wine growing regions around the world.

France, Germany, New Zealand, Australia, Oregon, California.

Enjoy snacks, taste the wine and, learn which wines you like the most. Think ahead to what to serve while entertaining this fall!

6-7:30

Covered Patio at Miel...firepit burning weather permitting.

$65++

Classically paired... experience 3 different vintages from different crus and 3 seafood dishes. Lobster, Scallops & a Fin Fish. A light dinner and a fun class that introduces Chablis in the best possible way!

$120++

Purchase Tickets Here

A Feast from the Fields.

Our 8th Annual Celebration of Summer Vegetables.

Purchase Tickets Here

THE DINNER

Harvest 2023

August 16th

Miel Garden radishes

Dip, crudite, roasted

Henosis Mushroom tasting

Consume

Bacon

Crabcake

Moussaka

Carrot

Harissa roast

Glazed hassleback

Juice

Corn

Corn chowder

Elotes

Hot water Bread

Melon

Gazpacho

Tomato

Dessert….

Menu, $85/person ++

Wine Pairing, $45/person ++ (3 wines and a dessert cocktail)

Join Winery Owner Tom Pennachetti for Happy Hour on the Patio. He will pour 4 of his award winning Niagara Peninsula wines. A special happy hour menu will be offered to pair with the wine.

$25/ticket for the wine.

Food can be ordered a la carte.

Purchase Tickets Here

Embrace the flavors, textures and scents of this completely vegan winter menu. Enjoy Vegan wine and….maybe take home a few tricks for your kitchen.

THE MENU:

Tapenade crostini

Delicata raw salad

Cauliflower Chowder, farm vegetables, pink peppercorn

Jerk turnips & radishes, black eyed peas

Gnocchi, sage, tahini

Coconut “Oreo”, hazelnut frosting

$75/person++

Purchase Tickets Here

2 Seatings- 5:30-7:30 & 7:45-9:30

Head to Tail American Wagyu Beef Dinner featuring Black Hawk Farms.

Miel Team & Chef Andrew Whitney from Black Hawk Farms are excited to offer this tasting experience!

Carpaccio, extra virgin, crunchy salt

Beef cheek ragout, polenta Genovese

Shabu shabu- thin sliced, chili crisp, noodles, broth

Spinalis, tacos/sopes(?), salsa verde

Jamaican jerk ox tail, callaloo greens

Many surprises throughout the dinner… arrive hungry!

$130/person++

Wine pairings will be offered.

Purchase Tickets Here

5 courses, $95

1st course

Lobster Bisque

crème fraiche, tarragon

2nd Course

Scallop Crudo

preserved lemon, EVOO, pink peppercorn

3rd Course

Warm Winter Salad

winter greens, beet confit, radish, “everything” pepetias

4th Course

Royal Red Shrimp, Vialone risotto, Reggiano, glace homard

OR

3-day Porcetta, Autumn greens, rosemary jus

5th

Double Chocolate éclair

lavender crème patisserie

Additions

Foie Gras torchon-$25

Galvenstein apple vinegar, pears

Truffle course $30

Henosis tartlet, truffle salt, aroma, fresh shavings

Miel welcomes back Jeremiah Blake as guest bartender under the new Patio Tent! THE GOLDEN HOUR, Jeremiah’s traveling cocktail concept will feature seasonal cocktails & classics for you to enjoy by our fire pit or to take home.

5:00-10:00 Wednesday the 25th!

Be safe in the covered, open-air, socially distanced & heated patio space at Miel.

Featured Drinks:

Grand Old Fashioned, Bourbon, Holiday spiced brown sugar & Bitters

Ecstasy of Gold, Scotch, Salted Honey & Montenegro Amaro

Sister Sara, Vodka, Nutmeg-St. Germain, Almond, Citrus & Ginger Beer

Dancing Johnny, Tequila, Apertif, Apple, Spice, Citrus & Rosemary

Chamomile Negron, Gin, Apertif, Vermouth, Chocolate chamomile & Salt

They Call Me Trinity, Bourbon, Sirene Amaro, Chartreuse & Absinthe mist

Available in-house OR as a to-go double.

Rick Rubel is in Town from ADVINTAGE.. both an Imprter and a Local Distributor. He is an Advanced Sommelier and super fun.

Rick will be pouring 3 wines they import for happy hour

2018 Maison Foucher Chinon, "Le Verre en Vignon", Loire Valley, FR

2019 Jean-Marc Brocard Chablis, "St Claire", Burgundy, FR

NV Laherte-Freres, "Ultradition", Brut, Champagne, FR

3 wines... $10

On the New Covered Patio.. open air, heated ... and on the regular patio with its new tent!

Special Happy Hour Food Menu to Pair with the Wine will be available.

October 25th Oregon Tasting

This educational (but of course fun!) event will be taught by Tom Gannon, Advanced Sommelier, whose column you may have read in the Tennessean. Tom knows these wineries, knows how to vacation and taste in Oregon and is an overall wealth of knowledge.

Miel will pair appetizers to the wines. A Sunday Supper for Take-Home is available as well- watch for its release the Wednesday prior.

6 Wines:

2019 Penner Ash Viognier, OR

2016 Gran Moraine Chardonnay, Yamhill-Carlton, OR

2018 Penner Ash Pinot Noir, Willamette Valley, OR

2015 Zena Crown, “Slope”, Pinot Noir Eola-Amilty Hills, OR

2015 Zena Crown, “Conifer”, Pinot Noir, Eola-Amity Hills, OR

2015 Zena Crown, “Summit”, Pinot Noir, Eola-Amity Hills, OR 

Sunday, October 25th

3-4:30 PM

$75/person

https://www.exploretock.com/miel/event/199396/oregon-wine-experience

Learn about the many regions in California, what makes them unique and why the flavor profiles can vary considerably.

We will taste 6 wines:

2019 Stonestreet Alexander Mountain Sonoma Sauvignon Blanc

2018 Maggy Hawk Skycrest Vineyard Anderson Valley Chardonnay

2017 Maggy Hawk “Stormin’” Anderson Valley Pinot Noir

2016 La Jota Howell Mountain Merlot

2015 Galerie Plenair Napa Valley Cabernet (Valley Floor)

2016 Mt Brave Mt Veeder Cabernet

This educational (but of course fun!) event will be taught by Tom Gannon, Advanced Sommelier, whose column you may have read in the Tennessean. Tom knows these wineries, knows how to vacation and taste in California and is an overall wealth of knowledge.

Miel will pair appetizers to the wines. A Sunday Supper for Take-Home is available as well- watch for its release the Wednesday prior.

$60++

Purchase your seat at:

https://www.exploretock.com/miel/event/185326/california-wine-experience

When the winemaker comes to us…..

Mauro, the winemaker from Borgo san Daniele in Friuli will be with us on Wednesday, March 4th.

Wednesday, March 4th from 6-8, Mauro will host a dinner at Miel in the BARN.

Enjoy 5 of his wines from Friuli, IT and a dinner prepared by Miel showing that these wines pair with more than Schnitzel and cheese!

Friulano

Pinot Grigio

Arbis Blanc

Arbis Ros

Malvasia

As We Gather~

Shrimp, lime, citrus, marigold

Family Style~

Grilled octopus, cabbage pancake, Worcestershire, radish

Mussel kimchi, mushrooms, seaweed, egg yolk, puffed rice

Lulya kebobs, fried cabbage, pomegranate vinegar, onions, herbs

Dessert~

Meyer lemon ricotta, phyllo, smoked honey

$89++

Thursday February 27th 5-7 PM… in the BARN at Miel

Taste wines from the notable portfolio of THE PIEDMONT GUY… represented by Cameron Abbott.

Cameron will be on site to educate and enjoy the classic, delicious wine he brings to us at Miel.

5 wines and snacks- think Dolcetto, Barbera, Nebbiolo… and maybe even some Arnies… yes, a white wine from the Piedmont that is refreshing and super food friendly.

$30/person ++

Purchase your ticket at RESY.com

MATCH- the idea is to enjoy wine & food that pair perfectly, elevating the flavor experience. Learn why certain foods are traditionally enjoyed with the special wines we will be serving from the Northern Rhone. Miel’s Cellar will be opened for this dinner!

The dinner will be held in the BARN. Gather around the fire pit as you arrive. Enjoy Andrew’s delicious Cassoulet and so much more served family style at the long table. Learn, converse and feast!

$100++

Purchase a ticket at:

RESY.com

5 Wines from the Miel Cellar TBD…

MENU:

Ripe Cheeses, Jam & Wheat Bread

Cassoulet- BBQ Pork, Duck Sausage, Veal Kidneys

Grilled Mushrooms, Winter Truffles, Cultured Butter

Warm Lentil Salad

Citrus Butter Cookies

Apple, Caramel, and Almond Truffles

$65/person ++

CALL TO RESERVE YOUR SPOT. 615 298 3663

IN THE BARN, ON THE PATIO &

IN THE RESTAURANT

MIEL’S 3RD ANNUAL

SUMMER HARVEST DINNER

This all Vegetarian Dinner Celebrates the Best of What is Coming out of the Fields RIGHT NOW!

We begin in the Barn & on the patio with appetizers and cocktails then move into the restaurant for a family style dinner served in many waives.

Be prepared to experience complex flavors and a very special vegetarian dinner.

THE MENU

TO START

In the BARN & On The Patio. 5-5:45

Eggplant Stuffed Olives

Squash with Dill Vinegar, parmesan, Herbs

Watermelon, Strawberry Vinegar, Vicchio

Squash Blossom, Toum, Fermented Scallion

DINNER

Salted Plums, Sticky Rice, Green Tea, Purple Basil Salt

Preserved Fig Bread, Smokey Honey, Fermented Fig Butter

Corn Agnolotti, Chili Pepper, Basil, Smoked Butter Emulsion

Pepperade with Smoked Ricotta

Ratatouille Gratin

Tomato, Cucamelon, Pickled Okra,

Burnt Cucumber, Calabrain Chili, Olive

DESSERT

Roasted Peach Ice-Cream Sandwich with Cherry Jam

Sourdough Donut with Strawberry Glaze

Preserved Plum and Pistachio Mousse