Telephone: 615-560-7733
Email: Nashville@hals.net
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