Thistle and Rye

Restaurant, 1620 West End Ave, Nashville, TN

VeganScore 30

Menu

Mains

• Korean Fried Chicken — Koji ranch.
• T&R Burger — New school american, pickle, shredded lettuce, onion, green tomato aioli, martin's seeded.
• Duck Confit Carnitas — Salsa verde cruda, macha aioli, crispy shallot, cilantro, blue corn tortilla.
• Tandoori Cauliflower — Whipped paneer, fermented hot honey, pepita crunch, golden raisin, mint chutney.
• Miso & Maple Pork Ribs — Crispy garlic, toasted sesame, pickled serrano.

Breakfast

• Duck Confit Hash — Crispy potato, onion, poblano, macha hollandaise, salsa verde, fried egg.
• Eggs Benny Bao — Pork belly, poached eggs, kimchi hollandaise.
• Breakfast Burrito — Birria braised short rib, scrambled eggs, potato, oaxaca, aji amarillo, onion, poblano peppers, avocado.
• Galbi & Eggs — Marinated short rib, two eggs, BEC fried rice.

Starters

• Crispy Rice Salad — Avocado, cucumber, fermented chili, creamy sesame, herb mix. Vegan
• Duck Fat Fries — Peruvian spice, pecorino, aji amarillo aioli.
• Buttermilk Caesar — Romaine chicory blend, chow chow, parmesan, cornbread crumble.
• Pork Belly Bao — Cucumber, crispy shallot.
• Ahi Tuna Tartare — Avocado, salsa macha, passion fruit, cassava chips.
• "Burnt" Shokupan — Benton's aged country ham, cooper sharp, truffle dijonnaise.
• Caramelized Crab Wontons — Hoisin, sweet fermented chili sauce.
• Smoked Salmon Caesar — Pickled shallot, crispy caper, jammy egg, everything bagel crouton.

Desserts

• Tiramisu — Seasonal flavors.

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