Birthday Dinner Celebration
Sep
16
6:00 PM18:00

Birthday Dinner Celebration

Chef, Andrew Coins and The Miel Kitchen will prepare a Special Dinner that evening

6:00-8:00

 

Mediterranean Inspiried, Family-Style Dinner

Charcuterie 

Summer's Harvest from the Fields

Those Amazing Olives Stuffed with Smoked Eggplant!

Roasted Whole Lamb

Birthday Cake!

Wine being Poured from Magnum

$75/person ++

 

Please call to purchase tickets:

615 298 3663

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Spanish Wine Dinner
Aug
16
6:00 PM18:00

Spanish Wine Dinner

Cocktail Hour in the BARN
 


Passed Tapas:

Anchovy Stuffed Olives

Oyster, spicy cucumber-tumeric broth

Bresaola, natural pickles, cold green tomato sauce

Fried Padron Peppers



Sherry Cocktail Bar:

Toro Albala "Electrico” Fino en Rama

Bodegas F. Yuste, “Aurora” Amontillado

2015 Mont Marçal Brut Reserva


 
Dinner In the Restaurant:

 

Wines:

2016 Martinsancho Old Vine Verdejo

2016 Viña Magna, Seis Meses

2015 Pasanau Ceps Nous



Roasted Guinea Hog, sour orange sauce, coriander

Fried Eggplant, honey, Calabrian chili

Crispy Young Potatoes, chicharrones, smoked tomato aioli

Olive Bread, Manchego, olive oil, salt, paprika

 

Dessert:

Dark Chocolate & Cherry Tart, Marzipan ice cream, smoked sea salt, Marcona almonds

Toro Albala PX Gran Reserva 1987

 

Call 615 298 3663 to Purchase Tickets

$75/person ++

 

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Fermenting & Pickling Class
Aug
12
4:00 PM16:00

Fermenting & Pickling Class

Fermenting & Pickling at Miel
Miel Restaurant & High Garden Tea Present
Fermenting & Pickling
Sunday, August 12th
4-6 PM
$50
Call Miel to Purchase a Ticket 615 298 3663
OR
email seema@mielrestaurant.com
Limited Seating


Enjoy different fermented beverages and snacks as part of the course.
Class Outline:
History of Fermentation and Pickling
Nutritional Benefits
Sanitary Concerns
Lacto-fermenting; crème fraiche & yogurt, coconut kefir
Bread Starter/Miel Bread

Ingredients you can play with at home....

 

The Equipment you need if you want to do this at home.
How to enjoy these flavors in a meal.

Stay for Dinner?
Enjoy menu items at Miel that represent what you learned!

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2018 Summer Harvest Dinner
Jul
29
6:00 PM18:00

2018 Summer Harvest Dinner

Summer Harvest Dinner

A Celebration of the Fields

Sunday, July 29th

 

Featuring One of Our Favorite Wine Importers... Schatzi 

Enjoy Cool Climate Wines with Vegetables from the

Hot Nashville Farms

 

Vegetable Raw Bar in the Barn

The best local harvest of the moment!

Pickles, Smoked Vinegar, Fermented Dressing, Stuffed Olives, Peach Mustard, Tomato Crackers

2016 Dreissigacker, Riesling, Trocken, Germany

Salads

Tomato stuffed mozzarella salad, smoked tomato vinaigrette, herbs, fried Macadamia nuts

Grilled melons, fennel fronds, fermented cucumber

Peaches, arugula, grilled peaches, green tomato chimichurri

2016 Sohm & Kracher, "Lion", Gruner Veltliner, Niederosterreich, Austria

 

Vegetables Cooked Like Meat

Deep-Fried Corn, lime, dried corn powder

Smoked Padron Peppers, burnt garlic oil, nutritional yeast

Young Sweet Onions, cooked for 24 hours in kombu & pine oil

Chanterelles, seared in butter & garlic

BBQ Eggplant, bbq sauce, dried garlic, black sesame

2015 Ruet, Gamay,  Morgan, Beaujolais, FR

 

Bread & Cheese

Ripe Cheese Fondue, 7-grain and gruyere torpedo

Loaves, house-made fermented butter, fleur de sel

2014 Rene Lequin-Colin, Pinot Noir, Santenay, Burgundy, FR

 

Dessert

Lime Cucumber Semi-freddo

Fried Peach Hand Pies, smoked corn glaze

Basil Cake, watermelon mousse, compressed cantaloupe 

N.V. Domaine Ruet, Cremant de Bourgogne

Call to Purchase Tickets

615 298 3663

$75/person ++

 

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Father's Day  BBQ- Beer Fed Beef
Jun
17
5:30 PM17:30

Father's Day BBQ- Beer Fed Beef

Father's Day Menu:

A Special Project with Rancher, Adam Deal with help from Tennessee Brew Works!

From the Beer-Fed Calf:

Beef Ribs

Grilled Ribeye

BBQ Meat Balls

Beef Brisket

 

Also:

Columbia River King Salmon

Baked Beans

Collard Greens

Twice Baked Potato

Mac'n'Cheese- peas

Strawberry Shortcake

 

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Butchering Demonstration of Beer-Fed Calf
Jun
11
6:00 PM18:00

Butchering Demonstration of Beer-Fed Calf

Butchering Demonstration

In Conjunction with our Friends at Bare Bones Butcher

 Monday, June 11th

6-8:30 PM

Miel Restaurant

$100/person

Limitied space

Must Call to reserve:  615 298 3663

Watch and Learn- Miel Chef Andrew Coins and Bare Bones Butcher, Wesley Adams will breakdown the whole calf. 

The calf will have been dry-aged for 4 weeks on the 11th.

Rancher Adam Deal will be present to answer questions.

 

Learn Anatomy, the different cuts & how marbling is achieved.

Dinner included- enjoy the first bits from the calf!

 

 

Miel's 

Beer-Fed Beef

Rancher Adam Deal of High Lonesome Ranch in Shelbyville,Tennessee agreed to this crazy project with us... 

The Beefmaster Calf (breed that orignated in the 1930's; a cross of Hereford, Shorthorn & Brahman) grazed & was fed a proprietary feed for 6 months with others in his herd but for the last 8 weeks enjoyed Tennessee Brew Works Beer!

Gaining at least 30% more weight than his peers, this calf should prove tasty!

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Mother's Day Brunch 2018
May
13
10:00 AM10:00

Mother's Day Brunch 2018

Small Plates:

Rhubarb and Fromage Danish, Candied Pecan (2 Pieces) 10

Blue Crab Fritters, Smoked Shrimp Vinaigrette, Young Lettuces 14

Spring Salad- Pancetta, Pickled Radish, Fresh Herbs, Blue Cheese, Charred Spring Onion Vinaigrette 10

Cheese Selection- Tangerine Marmalade, Honey, Fried Almonds 14  

Frites and Bone Marrow Aioli 8

 

Large Plates:

Baked Eggs and Spicy Tomato Sauce, House made cheese, Fresh Peas, Spinach, Parmesan Stuffed Brioche 22

Spicy Colombia River King Salmon Poke Salad- Avocado, Fried Shallots, Nori, Salmon Roe, Macadamia Nuts, Seasoned Sticky Rice, Togarashi 24

Duck Burger- Dill Pickles, Feta Cheese, Yogurt Aioli, Ciabatta, Frites 20

Monte Cristo Tartine- In-House Honey Ham, Swiss Cheese, Sourdough, Pea Shoots, Strawberry Jam 20

Dessert:

Strawberry Custard Cake, Honeysuckle Whipped Cream, Lemon Balm 6 (served by the slice)

 

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Apr
29
4:00 PM16:00

Crawfish Boil

Live Jazz Trio from the Nashville Jazz Workshop.

Potatoes, corn, housemade sausage... The Classic Crawfish Boil hosted by Miel.

Sunday, April 29th, reservations available from  4-7 PM.

615 298 3663 

$39/person Unlimited Crawfish!

 

Reserve Now!

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Canary Islands Wine Dinner, Thursday, April 5th
Apr
5
6:00 PM18:00

Canary Islands Wine Dinner, Thursday, April 5th

Los Bermejos, Canary Islands

Wine Dinner Thursday, April 5th

Ana de Leon

The Canary Islands & Los Bermejos Winery

Ana will lead us through an educational tasting where we will learn about the unique terrain and taste the truly special and complex wines.


Reception in the BARN 6-7, Dinner at 7.
$89/person

For Tickets Call 615 298 3663.

 

 

1st Course

Espumoso Rosado Brut Nature 2014

Selection of Charcutrie, Cheeses, and Spring Crudité. Served with sourdough bread and crackers

 

2nd and 3rd Courses

Diego Seco 2016

Listan Negro Rosado 2016

Fruits de Mer (Served Family Style)

Marinated Scallops, Grilled Langoustines, Braised Octopus, Smoked Mackerel, Trout Roe, House Made Crackers.

 

4th Course

Listan Negro 2014

Roasted Coppa Ropa Vieja

Black Pudding, Chickpeas, Anchovy, Smoked Olives

 

5th Course 

Malvasia Naturalmente Dulce NV

Marzipan, Black and White Cake, Cherry Marzipan Ice Cream

 

 

 

 

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Apr
1
11:00 AM11:00

Easter Brunch

Easter 2018

11:00-2:30

For Reservations please call 615 298 3663.

 

Small Plates:

Orange and Cardamom Cinnamon Roll, Pecans, Fromage Icing (2 Pieces) 10

Roasted Oysters-Green Garlic cultured Butter, Preserved Lemon, Sourdough (6 Oysters)  18

Spring Salad- Pancetta, Pickled Radish, Fresh Herbs, Blue Cheese, Charred Spring Onion Vinaigrette 10

Cheese Selection- Brandied Apples, Honey, Candied Pecans 14  

Frites and Bone Marrow Aioli 8

 

Large Plates:

Baked Farm Eggs and Ricotta Tart- Morel Mushrooms, Tomato Jam, Arugula 22

Spicy Salmon Poke Salad- Avocado, Fried Shallots, Nori, Salmon Roe, Macadamia Nuts, Seasoned Sticky Rice, Togarashi 24

Dry Aged Beef Burger- Kenny’s Reserve Cheddar, Fermented Cabbage, Red Onion, Serrano Mustard, Frites, Bone Marrow Aioli 20

Monte Cristo Tartine- In-House Honey Ham, Swiss Cheese, Sourdough, Pea Shoots, Red Currant Jam  20

 

Dessert:

Coconut Banana Cream Pie, Chocolate Crust, Lime Meringue 6

 

 

 

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Feb
28
5:30 PM17:30

Meet the Winemakers!

Happy Hour with winemakers, Martin Hugl & Andrea Rinaldi.  Wednesday, February 28th in the BARN at Miel. 5:30-7:30.

Hors d'oeuvres... white asparagus, pastrami... & more :)

$25/person

Call to reserve your spot, 615 298 3663 OR email, seema@mielrestaurant.com

 

 Andrea Rinaldi, Piemonte, Italy Winery, Rinaldi

Andrea Rinaldi, Piemonte, Italy Winery, Rinaldi

 Martin Hugl- Austrian Winery, HUGL

Martin Hugl- Austrian Winery, HUGL

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Feb
14
5:30 PM17:30

Valentine's Day at Miel- An Homage to the Late Chef, Paul Bocuse

"Dietetic Meals are like an Opera without an Orchestra." 

Chef Paul Bocuse

 

Valentines Day 2018                                                                                          

$89 per person ++

 

Amuse Bouche

Duck Gelee, Caviar, Crème Fraiche, Brioche

1st Course

Seared Foie Gras Torchon, Apple and Potato Tart, Black Truffle, Fleur de Sel, Frisee

2nd Course

Potato Crusted Black Bass, Crawfish Veloute, Tarragon Puree, Lemon Oil

3rd Course To Share

Fromage, Goldrush Apple, Miel, Sourdough

4th  Course To Share

Roasted Strawberry Charlotte Russe, Grand Marnier Ganache, Apple Chantilly Cream, Strawberry Glace

 

 

Vegetarian Option

Amuse Bouche

Baked Hearts Of Palm, Crème Friache, Bread Crumbs

1st Course

Candy Roaster Squash Torchon, Apple and Potato Tart, Truffle, Fleur de Sel, Frisee

2nd Course

Seared Cabbage Pot au Fue, Baby Carrots, Heirloom Potatoes, Black Trumpet Mushrooms, Onion and Kombu Broth

3rd Course To Share

Fromage, Goldrush Apple, Miel, Sourdough

4th Course To Share

Roasted Strawberry Charlotte Russe, Grand Marnier Ganache, Apple Chantilly Cream, Strawberry Glace 

 

For reservations call 615 298 3663

All reservations are secured with a credit card or prepayment.  

Cancellations may be made up to 72 hours prior to the dinner date.

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Jan
31
6:00 PM18:00

Balvenie Scotch Tasting

Wednesday January 31st 

The BARN at Miel

 

Balvenie Scotch - Since 1892

An Educational, Seated Tasting.

 

The Line-Up:

Monkey Shoulder Blended

Balvenie 12 Year Double Wood

Balvenie 14Year Caribbean Cask

Balvenie 15 Year Sherry Wood

Balvenie 21 Year Port Wood 

 

Led by Balvenie's Representative Tim Pitts we will enjoy 

hors d'oeuvres, video and gain a full understanding of how 

this exquisite spirit comes to life.  

 

 

6-7:30 PM

$75/person ++

 

Tickets Available for Purchase by calling Miel

615 298 3663

OR

Reserve your space by emailing

seema@mielrestaurant.com

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Dec
31
5:30 PM17:30

New Year's Eve at Miel

 

New Year's Eve at Miel Restaurant

A Special Evening to Ring In 2018

 

Menu:

Charred Eggplant Stuffed Olives/PEI Sweet Petite Oyster & Goldrush Apple/

Soft Boiled Egg, Pacific Sturgeon Roe, Chives

 

King Crab/Candy Roaster Squash/Shrimp Cracker/Ashed Cream/Finger Lime

 

Fermented Potato/Gruyere/Pão de Queijo/Périgord Black Truffle

 

Frozen Chicories/Lime/Cilantro/Candied Lemon/Sorrel

 

A5 Ribeye (Real Japanese Waygu) Cap/Porcini Soup Dumpling/

Spring Onion Verde

 

Chocolate Beet Root Cake/Goldrush Apple/Citrus Mouse/

White Chocolate/Winter Herbs

 

 

Vegetarian Option:

Charred Eggplant Stuffed Olives/Goldrush Apple and Collard Green Dolmas/

Soft Boiled Egg, Smoked Cauliflower Caviar/Chives

 

Ricotta and White Beet en Croute/Candy Roaster Squash/

Malted Rice Cracker/Ashed Cream/Finger Lime

 

Fermented Potato/Gruyere/Pão de Queijo/Périgord Black Truffle

 

Frozen Chicories/Lime/Cilantro/Candied Lemon/ Sorrel

 

Seared Porcini Mushrooms/Porcini Soup Dumpling/Spring Onion Verde

 

Chocolate Beet Root Cake/Goldrush Apple/Citrus Mousse/

White Chocolate/Winter Herbs

 

$120/person

 

 

Plan  2 1/2 - 3 hours to Enjoy this Experience.

Wine pairings (optional) will be listed by December 12th.

Reservations are held with a Credit Card.

72-Hour Cancellation Policy.

 

Reservations available via this site or by phone; 615.298.3663

 

 

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