Little Hats Market

Restaurant, 1120 4th Ave N #101, Nashville, TN

VeganScore 10

Menu

Mains

• Mortadella Muffuletta — Mortadella with pistachios, smoked provolone, smoked salami, spicy giardiniera, chopped olive salad, and sesame focaccia.
• Meatball — Roasted daily meatballs with San Marzano marinara sauce, pesto, mozzarella, parmesan, parsley, and Italian sub roll. Served hot.
• Vegan Eggplant Caponata — Roasted eggplant caponata with pesto rosso aioli, vegan mozzarella, salsa verde, and Pugliese loaf. Served hot.
• Spicy Italian
• Rosemary Ham and Truffle — Imported rosemary ham with smoked gouda, rocket and lettuce, truffle aioli, house pickles, and focaccia.
• Turkey and Cheese — Roasted turkey breast with provolone, garlic and herb mayo, house mustard, lettuce, tomatoes, and focaccia.
• Chicago Style Beef — Thin sliced beef with au jus, garlic aioli, spicy giardiniera, and Italian sub roll. Can be dipped. Served hot.
• Roasted Chicken Salad Sandwich — Roasted chicken salad with Italian herbs, tomatoes, shredded lettuce, picante provolone, and focaccia roll.
• Chicken Parmesan — House breaded chicken with house marinara, shredded mozzarella, salsa verde, parmesan, parsley, and Italian sub roll. Served hot.
• Sausage Peppers and Onions — Roasted Italian sausage with sautéed peppers and onions, pesto rosso, mozzarella, salsa verde, and Italian sub roll. Served hot.
• Prosciutto and Mozzarella — Thinly sliced prosciutto with fresh mozzarella, rocket, balsamic glaze, black pepper, EVOO, and Pugliese loaf.
• Eggplant Parmesan — Crispy breaded eggplant cutlets with house marinara sauce, mozzarella, parmesan, chopped parsley, and Italian sub roll. Served hot.
• The Traditional
• Caprese — Sliced heirloom tomatoes with fresh mozzarella, EVOO, balsamic vinegar glaze, fresh basil, and Pugliese loaf.
• Pici and Meatballs — Thick spaghetti with marinara, meatballs, grated parmesan, mozzarella, basil, and parsley.
• Bolognese and Rigatoni — Rigatoni pasta with bolognese sauce, shaved parmesan, Italian seasonings, basil, and parsley.
• Cacio e Pepe — Fresh linguini with light creamy cheese sauce, grated parmesan, salt, freshly cracked pepper, and parsley.
• Chicken Pesto Pasta — Rosemary chicken stuffed tortellini with mushrooms, sundried tomatoes, and pesto cream sauce.

Starters

• Little Hats Soup — Italian cheese tortellini with crimini mushrooms, salsa verde, grated parmesan, EVOO, and chicken brodo.
• Italian Wedding Soup — Meatballs with vegetable brodo, spinach, arugula, and parmesan.
• Meatball Plate — Four roasted pork meatballs with San Marzano marinara sauce, parmesan, parsley, and toasted bread topped with salsa verde.
• Arancini — Fried risotto balls with 3 cheese risotto stuffed with mozzarella, marinara, garlic herb aioli, and parmesan.
• Crispy Ravioli — Breaded lemon ricotta ravioli with grated parmesan, marinara, calabrian aioli, basil, and parsley.
• Chopped Calabrian Salad
• Antipasto Salad — Romaine hearts with banana peppers, cucumbers, sweet peppers, Castelvetrano olives, salami, and parmesan.
• Strawberry Goat Cheese Salad
• Caesar Salad — Romaine hearts with homemade croutons, Caesar dressing, and shaved parmesan.

Desserts

• Traditional Cannoli — Three filled to order with ricotta cream and chocolate chips.
• Traditional Tiramisu
• Ricotta Cheesecake — Graham cracker crust.
• Zeppole — Five Italian fried dough balls fried to order with salted caramel drizzle and powdered sugar.

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