Restaurant Reviews

The Honeysuckle Local & Social Fall Menu Preview 2016

The Honeysuckle Local & Social Fall Menu Preview 2016

Honeysuckle in Franklin, TN is thrilled to roll-out their new menu that lets the flavors of the fall season shine. Chef Skylar Bush makes an impression with new creations and familiar classics alike. For their fall menu, the team is bringing in seasonal, local and consciously sourced ingredients to create whimsical yet approachable southern food that everyone can enjoy.  There are so many great vegetables at Honeysuckle—vegetables and meat! Perfect for those who are paleo or health conscious. I can honestly say this is one of those times when I was far too excited about vegetables! Some of the new fall dishes include:

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BEAR CREEK FARMS BRAISED PORK BELLY heirloom tomato preserves, Noble Springs goat cheese and Beaverdam Creek Farm grits, corn and arugula salad

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DUCK BRUSSELS duck confit, brussel sprouts, maple mustard glaze, goat cheese, poached farm egg

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DUCK AND BRUSSELS duck confit, brussel sprouts, maple mustard glaze, goat cheese, poached farm egg

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ROASTED CAULIFLOWER sous vide and charred, garlic oil, balsamic reduction, chive oil, red chimichurri, leek ash, toasted almond and feta

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BEET SALAD arugula, beets, whipped goat feta, leek ash, basil. aleppo, tarragon dressing

 

It’s fall, and that means lots of spiced cocktails! As per usual, we enjoyed a cocktail break between sides and entrees to digest and converse.

 

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ROASTED SPRINGER MOUNTAIN FARM CHICKEN feta butternut squash, biscuit bread pudding, sawmill vinaigrette, cranberry mostarda, rosemary

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BONE-IN RIBEYE BLACK HAWK FARMS locally raised beef, hormone free, antibiotic fee, organically fed, NON-GMO feed coffee and cambozola, red chimichurri, Southern au poive

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BONE-IN RIBEYE BLACK HAWK FARMS locally raised beef, hormone free, antibiotic fee, organically fed, NON-GMO feed 

      

Bush is ardent about using fresh ingredients sourced from local farms and purveyors and crafting them in a highly original, yet forthright, manner. The result is unequivocal quality and exceptionally enticing dishes. So, while the seasons are shifting, I would recommend donning a light sweater and diving through the front doors of Honeysuckle at your earliest opportunity.

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Congratulations Executive Chef Skylar Bush, the new fall menu is spectacular!

http://www.thehoneysuckle.com

https://www.facebook.com/thehoneysuckletn/

https://www.instagram.com/thehoneysuckletn/

https://twitter.com/the_honeysuckle

1770 Galleria Blvd Suite A Franklin, TN 37067

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