Gray & Dudley
À la Carte Menu
Please join us on Wednesday, December 5 as we welcome James Beard Foundation nominee Executive Chef Brittanny Anderson and Executive Pastry Chef Olivia Wilson of Brenner Pass in Richmond, Virginia. We’ll be featuring a á la carte menu, in addition to Gray & Dudley’s regular menu, that pairs Executive Chef Rob Newton’s Southern sensibilities with Anderson’s regional European-inspired cuisine. Dishes will run between $12-$17 each.
> Reservations are highly recommended and can be made by calling us at 615.610.6460.
Rye brioche with foie gras and winter fruit mostarda
Pickled mussels with a buckwheat crepe and celery gribiche
Smoked trout quenelle with horseradish juniper and trout roe
Maitake au poivre with pommes paillason
Beef tongue schnitzel with beer cheese and turnip
Chestnut Mont Blanc with rose apple and Cognac