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Here’s what we’re serving up this week at Dinner Belle Nashville.
Mexican Chocolate Chia Pudding
Spring Minestrone with Basil Pesto
Spring Italian Salad Jar with Chicken
Spring Quinoa Risotto with Salmon
Shepherd's Pie with Beef
Spring Italian Salad Jar
Spring Quinoa Risotto
Shepherd's Pie with Mushrooms & Lentils
We blend the chia seeds with cocoa powder and warm spices to make a nutrient-dense breakfast, snack, or dessert layered with vanilla cashew cream and cacao nibs. Fun fact: one jar has 70% of your dairy requirement of fiber!
-Gluten Free
-Vegan
A spring minestrone loaded with potatoes, tomatoes, spring vegetables, greens and quinoa instead of the traditional noodles. Topped with dairy free basil pesto.
Just re-heat and enjoy a satisfying lunch packed with nutrients!
-Gluten Free
-Vegan
Basil Pesto: lemon juice, Cashews, Nutritional Yeast, Organic Extra Virgin Olive Oil and/or Organic High Oleic Sunflower Oil, Garlic, Basil, pink Himalayan salt, black pepper, spinach
You'll love this bright, fresh salad with all of the flavors of the season. We start with basil oil made from Bloomsbury Farms basil and layer it with white beans, roasted green beans, asparagus, endive, fennel, arugula, lettuce, lemon and local, pastured chicken.
-Gluten Free
The signs of spring are all around us and this light yet nourishing meal will excite your palate with its flavors. Our spring quinoa risotto features: asparagus, broccoli and locally sourced pea shoots served with delicately roasted salmon, protein packed quinoa, a comforting chicken broth and a side of sweet and tangy balsamic reduction.
-Gluten Free
Quinoa: quinoa
Balsamic Reduction: Balsamic Vinegar
Roasted Salmon: Salmon, Agave Nectar, mustard, black pepper, pink Himalayan salt
Homemade Chicken Broth for Risotto: chicken stock (chicken, carrots, celery, onion, salt, pepper), onion, lemon
Slow-cooked Porter Road ground beef with carrots and peas, topped with local mashed potatoes. The flavors are elevated with a touch of red wine.
Just reheat and serve!
Comes with a side salad that just needs to be tossed.
-Gluten Free
Side Salad: Seasonal salad greens, cabbage, Carrots, Balsamic Vinaigrette (balsamic vinegar, high oleic sunflower oil and/or olive oil, agave nectar, dijon mustard, garlic, pink himalayan salt, black pepper)
You'll love this bright, fresh salad with all of the flavors of the season. We start with basil oil made from Bloomsbury Farms basil and layer it with roasted green beans, asparagus, endive, fennel, arugula, local lettuces, lemon and white beans.
-Gluten Free
The signs of spring are all around us and this light yet nourishing meal will excite your palate with its flavors. Our Spring Quinoa Risotto features: asparagus, broccoli, local pea shoots and local greens served with protein packed quinoa, a comforting vegetable broth and a side of sweet and tangy balsamic reduction.
-Gluten Free
-Vegan
Spring Vegetables: Broccoli, asparagus, Pea Shoots
Quinoa: quinoa
Balsamic Reduction: Balsamic Vinegar
Savor slowly braised lentils with carrots and peas, topped with mashed local potatoes. The flavors are elevated with a touch of red wine. We love lentils as a vegetarian option because they are sustainable and packed with protein.
Just reheat and serve!
Comes with a side salad that just needs to be tossed.
-Gluten Free
Shepherd's Pie with Mushrooms & Lentils: Potatoes, cream, Grass Fed Butter, Pink Himalayan Salt, black pepper, organic high oleic sunflower oil, Onion, Carrots, Garlic, tomato paste, worcestershire sauce (vegan, gluten free), Thyme, Peas, Potato Starch, celery, Mushrooms, Lentils, red wine, vegetable stock (mushroom, water, carrot, celery, onion, salt, pepper)