top of page
hals3pic5.png

Hal's Nashville Dinner Menu

Hal's Nashville Dinner Menu

APPETIZERS

Lobster Le'Beaux

Fresh Maine lobster tail chopped, dusted in seasoned flour, then fried. Topped with a lemon beurre blanc sauce and Jumbo Lump Crabmeat.

Carpaccio

Paper-thin sliced raw filet mignon, garnished with Dijonaise sauce, Parmigiana-Reggiano cheese, chopped onion, and olive oil.

Fried Calamari

Sliced calamari lightly battered, flash-fried, and served with a marinara sauce.

Escargot

Baked and served out of the shell in a garlic butter sauce.

Mussels in White Wine Sauce

Steamed and served in the shell in a white wine, garlic, butter, and cream sauce.

Shrimp Remoulade

Seasoned poached, chilled shrimp on a bed of iceberg lettuce topped with a Creole white remoulade sauce.

Shrimp Cocktail

Served on the rim of a chilled glass filled with cocktail sauce.

Crab Cocktail

Fresh Colossal crabmeat served in a chilled glass with a side of cocktail sauce.

Combo Remoulade

Jumbo Shrimp served on a bed of iceberg lettuce, topped with Colossal crabmeat, a white remoulade sauce and a touch of cocktail sauce.

SALADS & SOUPS

House Salad

Bibb and Iceberg lettuce, served with tomato, avocado, and your choice of dressing.

Caesar Salad

Romaine lettuce topped with homemade croutons and tossed in our tangy Caesar dressing.

Beefsteak Tomato and Onion Salad

Chopped tomatoes and Vidalia onions tossed in Hal's Vinaigrette.

Crab Salad

Bibb lettuce, chopped onions, green olives, and Colossal crabmeat tossed in Hal's Vinaigrette.

Hal's Chopped Salad

Chopped mixed greens, carrots, celery, onions, tomatoes, asparagus, crumbled blue cheese tossed in Hal's Vinaigrette.

Wedge Salad

Quarter of a head of lettuce served with tomato, topped with blue cheese crumbles, bacon, and choice of dressing.

Veal Salad (Entrée Salad)

Crispy-fried veal scaloppini served over a bed of mixed lettuce tossed in Hal's Vinaigrette and topped with fresh Parmigiana-Reggiano.

Louisiana Gumbo

Seafood and Andouille sausage gumbo.

Lobster Bisque

True lobster bisque finished with Sherry and lobster meat.

SEAFOOD

Trout Meuniere or Almandine

Speckled trout lightly battered and fried. Served with a brown butter sauce, with or without almonds.

Trout with Colossal Crabmeat

Speckled trout lightly battered and fried, topped with sautéed jumbo lump crabmeat.

Snapper Franchaise

Fresh Gulf Red Snapper prepared in a light egg batter, sautéed, and finished with a lemon beurre blanc.

Snapper with Artichokes and Mushrooms

Fresh Gulf Red Snapper, poached in white wine, butter, artichokes, and mushrooms.

Scottish Salmon Filet

Grilled, lightly brushed with a butter sauce.

Swordfish Steak

Preparation Options: Grilled, Classic Piccata, or Au Poivre.

Chilean Seabass

8 oz Chilean seabass pan seared, served over a bed of sauteed spinach, and topped with a lobster sauce and shoestring potatoes.

16 oz Lobster Tail

Preparation options: grilled, fried, broiled, steamed, or blackened.

STEAKS

Filet Mignon 12 oz.

Center-cut filet mignon grilled and finished with a butter sauce.

Blackened Filet Medallions

Filet medallions, rubbed with our blackening seasoning, pan seared and served with fried onion rings.

Filet Mignon Au Poivre 12 oz.

Pressed in peppercorns, pan seared and served with a Cognac sauce.

Hal's Ribeye

Prime bone-in lean cut, eye of the Ribeye, finished with a butter sauce.

NY Strip 16 oz.

Prime New York Strip.

Bone-In Filet 16 oz.

Center-cut Bone-In Filet grilled and finished with a butter sauce.

Filet Oscar

Three 4 oz. Filet Medallions sauteed and served with Colossal crabmeat, asparagus, and a side of hollandaise.

Surf and Turf

Two 4 oz. Filet Medallions sauteed and finished in the oven. Served with an 8 oz. Lobster Tail. Cook to your preferred preparation.

VEAL, LAMB, AND POULTRY

Veal Marsala

Sautéed in a Marsala wine and topped with fresh mushrooms.

Veal Piccata

Sautéed and finished with a lemon butter sauce.

Osso Bucco

Braised veal shank in an Italian red wine sauce, served with angel hair pasta.

Roasted Chicken

Oven roasted in its own juices, served over mashed potatoes and gravy.

Hal's Duckling a l'Orange

Crispy Long Island duckling served with a light orange sauce and wild rice.

Rack of Lamb

Roasted New Zealand Rack of Lamb rubbed with rosemary, served with a red wine and mint jelly reduction.

PASTAS

Pasta Asciutta

Angel hair pasta tossed with extra virgin olive oil, Parmigiana-Reggiano, and homemade marinara sauce.

Fettuccine Alfredo

Fettuccine served in a Parmigiana-Reggiano cream sauce

SIDES

Asparagus

Sauteed Mushrooms

Onion Rings

Sauteed Onions

Mashed Potatoes

Sauteed Spinach

Creamed Spinach

Brabant Potatoes

Lobster Macaroni and Cheese

White Truffle Macaroni and Cheese

Brussels Sprouts

bottom of page