Looking for a fresh go-to summer menu? Chef Jack MacMurray has you covered, starting with a colorful nine-vegetable confetti salad with pancetta-wrapped shrimp and Old Hickory bistro Italian dressing. Enjoy barbecue coffee-rubbed pork tenderloin with twice-baked sweet potatoes, green beans with bacon and pecans, plus peach-blueberry crisp with organic vanilla ice cream.
Wed, Jun 16, 6:30 pm to 9 pm