House of Cards

Restaurant, Lower Level, 119 3rd Ave S, Nashville, TN

VeganScore 50 · 1 vegan main dish

Menu

Mains

• Zucchini Pasta — Tossed with slow-confit tomatoes and silky leek soubise. Finished with crispy fried mushrooms and a sprinkle of crunchy quinoa Vegan
• 8oz Filet Mignon
• 24oz Bone-In Ribeye
• A-5 Japanese Wagyu Filet — 48/oz (2oz. min)
• 16oz NY Strip
• 10oz Australian Wagyu Filet
• 12oz Australian Strip Steak
• 32oz Prime Ribeye Tomahawk
• 20oz American Wagyu Prime Rib — Served with au jus, creamy horseradish, and housemade steak sauce
• Tomahawk Pork Chop — 16oz bone-in chop, perfectly seared and finished with a rich blackberry peppercorn agrodolce. Paired with duck fat-braised carrots, crispy garlic, and fresh pea shoots
• Elk Tenderloin — Coconut milk-marinated elk tenderloin, expertly seared and served over a velvety purple potato purée. Finished with chimichurri and crisp fried leeks
• Chilean Sea Bass — Finished with a rich beurre blanc and charred pineapple salsa. Accompanied by tender asparagus tossed in garlic and lemon oil
• Veal Chop — 14oz bone-in veal chop, pan-seared and finished with a rich Marsala wine sauce. Served with a creamy celery root purée, crispy fried Maitake mushrooms, and fresh pea shoots
• American Rack of Lamb — Dukkah- and burnt honey-crusted rack of lamb, served with a silky leek soubise and fresh pea shoots
• Vegan Surf & Turf — Marinated portabella caps and oyster mushrooms, served with roasted tomatoes, pearl onions, and haricot verts. Finished with a rich vegan demi-glace.

Starters

• Octopus — Hot Tamale-glazed Spanish octopus, green apple-frisée slaw, and fresh blackberry with an orchid flourish
• Bacon — Tender, slow-cooked bacon with whipped habanero cheddar, Marcona almond dust, and a warm rum-maple glaze
• Panzanella Salad — Toasted sourdough bread, butternut squash, crisp apples, kale, arugula, curried pecans, aged white cheddar, and dried cranberries, tossed in a rich aged balsamic vinaigrette
• Caesar — Grilled romaine, creamy Caesar dressing, Parmesan crisp, and croutons
• HOC Wedge — Crisp iceberg lettuce with house-made blue cheese dressing, blue cheese crumbles, crumbled egg, red onion, bacon bits, and cherry tomatoes
• Foie Gras — Toasted sourdough squares, blackberry reduction, apricot purée, pomegranate caviar, fresh apricot slices, and a hint of dill
• Beef Tartare — Finely chopped filet mignon with black garlic, caperberries, watercress, radishes, grated fresh horseradish, gherkins, and shallots, served with toasted rye bread
• Burrata — Creamy burrata cheese with maple-roasted Mission figs, fig syrup, fresh mâche greens, pistachio dust, and toasted crostini
• Scallops — Seared U-10 diver scallops served with coconut curry, mango salsa, chile-lime garbanzo beans, and a crisp red pepper galette
• Crab Cakes — Maryland-style crab cakes with lemon-poppyseed frisée, red pepper butter, and Cape Cod dust
• Royal Osetra Caviar — Served with finely diced shallots, chopped eggs, crème fraîche, and blinis
• Seafood Tower — A lavish three-tier selection of raw oysters, poached lobster, Yellowfin tuna, shrimp, braised octopus, and colossal crab meat. Served with cocktail sauce, bourbon ponzu, mignonette, Tabasco, and lemon wedges.

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