Wednesday, March 25, 2009

Miel Springs Forward with Menu Additions and New Manager

Posted By on Wed, Mar 25, 2009 at 6:00 AM

Chef Jimmy Phillips is adding to Miel's French-flavored menu as seasonal vegetables come available. Last weekend, he introduced the following items:

  • Steak Tartar ground to order with a slow-cooked egg yolk from McDonald's Farm in Hohenwald, Tenn.
  • Parsnip soup with house-made truffle oil
  • Lamb tenderloin with dried fruit quinoa, stewed greens and warm goat cheese
  • Artichoke cornucopia with Himalayan red rice, melange of vegetables and a lemon-curry emulsion

The menu continues to evolve as produce comes available, so check out the website for the most up-to-date roster.

Along with the new springtime fare, the Phillipses have added longtime friend Paul Hamill--who worked with Jimmy in Chicago--as general manager.

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