Seemed like they tried too hard to be special. Not a very diverse menu. Food tasted fine but seemed a bit pretentious. Great for a foodie.
OpenTable Diner Jun 10, 2017
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I was pleasantly surprised here period local unique dishes done right. the staff was lovely
Timbo McEver Jun 09, 2017
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Locally-sourced, The Treehouse Restaurant is a Chef-Driven dinner restaurant located at the trendy 5-Points neighborhood in East Nashville. We focus on the best quality, organic ingredients from local farms in our dishes. We don’t just say that, we do that. Our menu features omnivore, vegan, vegetarian, pescatarian, and gluten-free options with outstanding flavor and an extraordinary presentation.
In addition to our exceptional food, The Treehouse Restaurant also boasts a full cocktail bar and back patio seating. An excellent wine selection, local beers on tap and a special late menu served until 1 am. Making us one of the best bars in Nashville!
Nothing screams summer quite like grilling up some delicious BBQ meats. Whether you’re a master of the grill or just starting out, this guide to popular BBQ meats and their preparations will get your mouth watering in anticipation!
Let’s start with one of America’s most beloved proteins: burgers. When it comes to burgers, there are endless possibilities for variety and flavor combinations. You can go classic with beef patties seasoned simply with salt, pepper, and garlic powder; or take things up a notch with a gourmet burger topped off with cheese, bacon and caramelized onions. No matter what type of burger you choose to make, serve it alongside some freshly-grilled buns for an unforgettable summer meal.
Beef ribs are another crowd-pleaser for any BBQ gathering. With their deliciously tender texture, beef ribs can easily be prepared on the grill with a simple marinade and some tangy bbq sauce. Rub them with your favorite spices before cooking or just brush the ribs with some oil and salt, let them cook slowly over indirect heat, then brush them with more sauce towards the end to caramelize. You’ll have fall-off-the-bone deliciousness in no time!
Chicken is also a popular choice when it comes to grilling up proteins at a BBQ. Whether you decide to use chicken thighs, breasts or wings is totally up to you - just don’t forget to marinate them in advance. Go traditional with a basic oil and vinegar mix, or try something new like a honey-mustard or teriyaki sauce. Put the chicken on the grill, flipping frequently until it’s cooked through and golden brown, then serve it up with all your favorite sides for an unforgettable feast!
These are just a few of the most popular BBQ meats you can cook up this summer – but don’t be afraid to experiment with other types of proteins too. Get creative and come up with some unique flavor combinations that everyone will love. And if you need help getting started, don’t worry - there are plenty of recipes out there to inspire you! Happy grilling!
With all the delicious summer BBQs to look forward to, you’re sure to be the grill master of any gathering. Get that grill ready and put these popular BBQ meats on the menu – they won't disappoint! Bon appetit!
BUTTERKIN SQUASH SALAD 12
PEACH VINEGAR, SERANO CHILI, CRUMBLED FETA,BLACK MINT MAYO, CRISP RYE BERRIES
(V, GF*, VG*)
BRAISED MUSHROOM PIEROGI 13
HERBS, BLACK PEPPER, CREME FRAICHE
(V)
BEAR CREEK FARM BEEF TARTARE* 15
HARISSA PASTE, SOUR APPLE & SUNFLOWER RELISH,RED SHISO, RYE CRACKERS
(GF*)
‘NDUJA (SPICY SICILIAN SALUMI) ON TOAST 14
BURRATA CHEESE, GRANNY SMITH APPLE, BASIL
GRILLED THAI PORK SAUSAGE 16
CRISP RICE SALAD, GREEN CURRY, RED ONION, SCALLION, CILANTRO, PEANUT
(GF)
RICOTTA GNUDI (ITALIAN DUMPLINGS) 16
UNI EMULSION, GRILLED LEEKS,NASTURTIUM
(P, V*)
POACHED WILD GA ROCK SHRIMP 16
CELERY ROOT PUREE, SAUERKRAUT EMULSION,CELERY SALAD, BLACK PEPPER
(P, V*)
WHEY BRAISED PORK BELLY 17
CHARRED NAPA CABBAGE, FERMENTED TURNIP EMULSIO, PECAN, BUTTERMILK & DILL RELISH
(GF, VG*)
LINGUINI & BLUE CRAB SAUCE 24
TOMATO POMODORO, BLONDE SOFFRITTO, RED CHILI, PARSLEY, LEMON ZEST
(P)
BEAR CREEK FARM FLANK STEAK* 24
ROBUCHON POTATOES, XO MUSHROOM JUS, CRISP ONIONS, DANDELION
(GF, V*)
CHAR GRILLED SPANISH OCTOPUS 26
GRILLED SWEET POTATO, TRUFFLE, SHE-CRAB SAUCE, BABY SORREL
(P, GF, VG*)
V = Vegetarian P=Pescatarian VG = Vegan GF = Gluten Free V* VG*=Can be made V or VG
(PLEASE ALLOW 1 HOUR COOK TIME FOR THE THESE ITEMS)
QUARTER SPRINGS FARM WHOLE ROASTED CHICKEN 60
GRILLED BROCCOLI, ALMONDS, LEMON, URFA CHILI OIL & A SALAD OF SHAVED RADISH, FENNEL, BEETS, JALAPENO
(GF)
BONE-IN BEAR CREEK FARM DRY AGED RIBEYE MKT
CHARRED BRUSSELS SPROUTS & PARSNIP, FERMENTED PECAN, DILL,STEWED POBLANO PEPPERS WITH SHERRY VINEGAR & CHERVIL
SALTED PEANUT CREME ANGLAISE
(V, GF)
SOUR CHERRY & CHOCOLATE CHUNK ICE CREAM SANDWICH 12
GINGERBREAD TUILLE, BLOOD ORANGE CURD,PUMPKIN SEEDS
(V)
TOASTED RICE PUDDING 12
CARAMEL APPLE BUTTER, ALMOND BRITTLE,SUMAC ICE CREAM
(V, GF)
HEAD CHEF – Jason Zygmont
Zack Seckman
Max Biggio
Oliver Motok
PASTRY – Matthew Clement
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have a medical condition. If you have a food allergy, please speak with a manager before ordering. Nearly all of our vegetarian options can be made vegan. Ask you server for details. Note: we do not permit menu substitutions but, are happy to accommodate MOST dietary restrictions that you call to our attention. A 20% gratuity may be added to parties of 5 or more
RED WINE BRAISED MUSHROOM PIEROGIES 13
BLACK PEPPER, CREME FRAICHE, HERBS
(V)
BEAR CREEK FARM DRY AGED BEEF TARTARE* 15
ROASTED QUINCE, GRILLED & MARINATED BRUSSELS SPROUTS, CHESTNUT, PECORINO ROMANO
(GF*)
LIGHTLY GRILLED ROOTS 13
PARSNIP, CARROT, BLACKBERRY JAM, BUTTERMILK FERMENTED PECANS, CURED EGG YOLK, DILL
(V, GF)
SPANISH FRIED EGG* 13
BUTTERED GRITS, STEWED PABLANO PEPPERS, PUMPKIN SEEDS, HERB SALAD
(V, GF)
TONKOTSU RAMEN 14
HOUSE NOODLES, PORK BELLY, SOY PICKLED MUSHROOMS,SHAVED RADISH, SCALLION, SOFT BOILED EGG
TREEHOUSE FRIED CHICKEN 3
ONE DRUMSTICK PER ORDER, DILLED CREME FRAICHE (FANCY ASS RANCH)
CHOCOLATE SOUFFLE 14
SALTED PEANUT CREME ANGLAISE
(V, GF)
-Chef Jason Zygmont-
*Consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have a medical condition. If you have a food allergy, please speak with a manager before ordering. Note: we do not permit menu substitutions but, are happy to accommodate MOST dietary restrictions that you call to our attention. A 20% gratuity may be added to parties of 5 or more. the Vine looks forward to having you and your family out to dinner tonight in Nashville!