Intimate Dinner
As part of this year’s Music City Food & Wine Festival, Deacon’s New South invites guests to enjoy an intimate dinner experience in the heart of downtown Nashville. Created exclusively for the evening, this limited-time menu will showcase the elevated Southern flavors and thoughtful culinary approach that define Deacon’s.
With two seatings available and limited capacity for each, this one-night-only event offers a rare opportunity to experience a special menu crafted just for the festival.
Thursday, April 23
Two Seatings: 6pm and 7:30pm
Limited Availability
Four Course Intimate Dinner
$109/person, wine pairings will also be available for an additional fee
Welcome cocktail
complimentary
SPRING CENTENNIAL
Nelson’s Green Brier, Forthave Green, lemon
For the Table
PARKER HOUSE ROLLS
whipped Old Bay butter, whipped strawberry-sorghum butter
Starter
select one
NASHVILLE HOT DEVILED EGGS
spiced fried oysters, pork belly jam, house-fermented green chili sauce, pickled green strawberries
PORK BELLY BURNT ENDS
bourbon BBQ pork belly, crispy yam & Carolina Gold rice, grilled pineapple-pepper chow chow slaw, Alabama white BBQ
CHILLED SPRING CRAB “CAKE”
jumbo lump crab, charred corn, spring peas, tarragon remoulade, smoked applewood bacon dust, pea tendrils, preserved lemon oil
Salad
select one
TRUFFLE CAESAR
Greener Roots romaine, crushed cornbread croutons, shaved pecorino, white truffle dressing
SPRING STRAWBERRY & BURRATA
Tennessee strawberries, whipped burrata, arugula, pickled green strawberries, chili crisp honey vinaigrette, shaved Benton’s ham, sorghum-sherry gastrique
Entrées
select one
SEARED SCALLOPS & SWEET CORN
U-10 scallops, pea tendril salad, heirloom tomato, pea risotto, chive oil
BERKSHIRE TOMAHAWK PORK CHOP*
bacon jam, grits, okra, green chimichurri, collard broad beans
GNOCCHI & WHITE PORCINI BOLOGNESE
house-made gnocchi, porcini white bolognese, frico dome, herb salad
DRY-AGED RIBEYE OR NY STRIP*
22 oz ribeye or 14 oz USDA Prime NY strip, creamy mashed potatoes, heirloom carrots, truffle butter, + $20
Dessert
select one
FLOURLESS CHOCOLATE CAKE
blueberry compote, praline, Chantilly cream
STRAWBERRY SHORTCAKE
HUMMINGBIRD CAKE
*NOTICE: We want to make sure we do our best to accommodate all of our guests. Before placing your order, please inform us if a person in your party has a food allergy. Our products may contain wheat, egg, dairy, soy or fish allergens. Please be advised consuming raw, cooked to order or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of foodborne illnesses, especially if you have certain medical conditions.
Wine Pairing Menu
3 glasses, selected alongside Hedges Family Estate Winery to compliment the evening, $52/person
First
CMS - Sauvignon Blanc
SECOND
La Haute Cuvée - Cabernet Sauvignon
Third
Descendants Liegeois Dupont - Syrah
Poured in succession throughout dinner
Meet Chef Mark Grimes
Chef Mark Grimes brings more than 30 years of culinary experience to Deacon’s New South, with a career that spans acclaimed restaurant concepts, luxury hotels and nationally recognized brands.
A graduate of the Culinary Institute of America in Hyde Park, New York, Chef Grimes finished at the top of his class and was named Top Student Chef. During his time at the CIA, he spent a year at Claridge’s in London, where he assisted in serving dignitaries and notable guests including U.S. Presidents, British Royalty and Julia Child.
He continued to refine his craft in some of the country’s most respected kitchens, including the Windsor Court Hotel in New Orleans and The American Club in Kohler, Wisconsin, both Five Diamond properties.
Chef Grimes later joined Lettuce Entertain You in Chicago, where he helped shape concepts like Maggiano’s and The Pump Room, developing a passion for creating exceptional food that is both refined and approachable.
Throughout his career, he has contributed to the success of a wide range of organizations, including The Walt Disney Company, ESPN, Sundance Film Centers, Fox Sports Grills and The Marcus Corporation. He has also played a key role in opening more than 100 restaurants nationwide and has been part of five “Hot Concept of the Year” awards from Nation’s Restaurant News.
Today, Chef Grimes serves as Culinary Director for A. Marshall Hospitality, overseeing multiple concepts across Tennessee and bringing his thoughtful approach to Southern cuisine to every menu he touches.
He and his wife, Kimmie, live in Middle Tennessee with their three dogs and enjoy time at home on their 25-acre property.
For more information, please visit musiccityfoodandwinefest.com.