Red Pony Restaurant

Valentine's Day Menu

2010-02-05T12:52:00.000-08:00

Valentine’s Day Menu

$100/couple plus tax and gratuity

Includes a complimentary glass of champagne

Call to make your reservation 615-595-7669

Course One

Lobster Soup with hints of lemongrass and basil

Arugula tossed in a sherry vinaigrette + honeyed almonds +

St. Andre + champagne grapes

Oysters Romanoff Fried oyster topped with crème fraiche + caviar

Scallops crusted with sesame served over warm rice noodles

Fruit & Cheese Duo Medjool dates + Figs + Roaring 40’s + Bonnie Blue Cherve

Course Two

Vanilla Poached Rock Shrimp herbs de provence mixed potato hash

Bistro Filet wild mushroom risotto + tomato fondue

Pesto Crusted Salmon grilled + lobster mashed potatoes +

asparagus + saffron cream

Molasses Marinated Pork Chop bacon wrapped

blue cheese stuffed, pear + roasted garlic polenta

Cous Cous Primavera onions + carrots + peas + tomatoes +

cream sauce + shaved parmesan

Course Three

Creme Brulee

Butter Pecan Bread Pudding

fleur de sel caramel

Chocolate Trio

boca negra + twice dipped strawberry + white chocolate panna cotta

Love is in the air...

2010-01-12T07:29:00.000-08:00

Sing it, John Paul.

This Valentine's Day, Red Pony is offering a romantic dinner special for you and your loved one. Enjoy three courses with champagne, for only $100 per couple, plus tax and 20% gratuity.

Menu to come soon.

Call 615-595-7669 for reservations.

New Menu!

2010-01-05T12:25:00.000-08:00

New Season, New Menu! Stay warm Nashville--stop by and see us and try our new selections.

Appetizers
Grilled Lamb Chops
Pate’ & Escargot
Fried Oyster Crepe
Dynamite Tuna Napoleon
Hand Made Guacamole
Saganaki
Beef Tenderloin Pizza
Tempura Sushi Roll Shrimp
Mediterranean Sampler

Salads
Seasonal Soup
Grilled Pear & Roasted Beet
Spinach
Greek Salad
Caesar “Pony Style”

Entrees
Seared Scallops (Cauliflower-Parmesan Gratin + Asparagus + Toasted Hazelnut-Sun Dried Tomato Pesto)

Baked Pasta “Rosa” (Conchiglie Pasta + Tomato-Fennel Cream + Spinach + Parmesan & Mozzarella Cheese)

Rustic Lamb Stew (Slow Cooked Lamb “Italian Style” with Root Vegetables & Tomatoes + Parmesan Polenta)

Springer Mountain Chicken Breast (Roasted Garlic Delmonico Potatoes + Greens + Rosemary Jus)

Red Pony “BLT” (Sautéed Lobster, Bacon, Tomato over Truffled Yukon Gold Ravioli + Corn Cream)

Blackened Bass & Crab Cake (Seared Black Bass + Lump Crab Cake + Sautéed Spinach + Sherry Brown Butter)

Shrimp & Grits (Apple Smoked Bacon + Green Onions + Mushrooms + Wine over Garlic Cheese Grits)

Pork Tenderloin (Spaetzle Dumplings in Herbed Brown Butter + Roasted Sweet Potato & Braised Cabbage)

Wood Grilled Beef Tenderloin (Blue Cheese-Sweet Corn Risotto + Grilled Asparagus + Lemon Butter)

Hickory Fired Cowboy Ribeye (Bone in Ribeye + Roasted Potatoes + Chile Butter + Melted Onions & Mushrooms)

Sides
Blue Cheese
Sweet Corn Risotto
Grilled Asparagus
Garlic-Cheese Grits
Roasted Potatoes
Braised Greens
Parmesan Polenta
Roasted Cauliflower Gratin
Sautéed Spinach

Season's Greetings!

2009-12-22T08:23:00.000-08:00

Happy Holidays from the staff at Red Pony!

New Year's Eve Dinner at Red Pony

2009-12-14T08:15:00.000-08:00

Spend New Year's Eve with Red Pony! $80.00 per person + 20% gratuity & tax for dinner and champagne toast!

More details to follow!

Holiday Gifts at Red Pony!

2009-12-08T11:25:00.000-08:00

Tastes good, looks good...look no further for a great holiday gift!

The one with Lady A on the cover...

2009-12-04T11:05:00.000-08:00

Yay! We're in the Dec/Jan issue of Nashville Lifestyles!

Check it out here.

Red Pony's Featured in Today's Tennessean

2009-12-02T09:22:00.000-08:00

Check out this article and join us for Desserts & Skirts tomorrow, Dec. 3.

http://www.tennessean.com/article/20091202/FEATURES02/912020361/1081/FEATURES03/FRONT+BURNER++Trends++gadgets++products

Jason McConnell and Guac Starter in Scene and Post

2009-12-01T08:30:00.000-08:00

Red Pony's Executive Chef Jason McConnell was featured in Nashville Scene and Nashville Post articles concerning Jason's Guac Starter. Red Pony is mentioned, too!

For the full Nashville Scene article, click here.

Desserts and Skirts info

2009-11-30T07:36:00.000-08:00

Red Pony has your Thursday, December 3, plans ready. At 6:00 p.m., Executive Chef Jason McConnell will pair three cocktails (tawny porto, vanilla bean martini and white chocolate martini) and three desserts (white chocolate-cranberry bread pudding, chocolate demise and vanilla bean crème brulee) for a night of decadent delights. The $15 tickets include tax and gratuity, and you'll also receive 15 percent off all food purchases at Red Pony or SOL through Dec. 17. Call 595-7669 to reserve your spot.

More Guac-y Goodness!

2009-11-23T08:05:00.001-08:00

Jason's Guac Starter has launched a new Web site! Click here to go there.

Desserts and Skirts!

2009-11-17T08:33:00.000-08:00

On Thursday, December 3, from 6:00 p.m. -7:00 p.m., gather all your girlfriends and head to Red Pony for an exclusive backstage pass to the wine and desserts from Red Pony's Chef Jason McConnell. For only $15 per person (including tax and gratuity,) enjoy three delicious wines and three decadent desserts. You'll also receive a bounce back card-- stop back in Red Pony or SOL within the next two weeks and receive 15% off you're bill (food purchases only.)

Current menu at Jay Jay's!

2009-11-16T10:18:00.001-08:00

Keep your eyes peeled for Jay Jay's Good Food Truck around Nashville!

...or follow JayJaysTruck on Twitter to know where the truck will be.

Either way, here is the current menu for Jay Jay's Good Food Truck:

BBQ Pork Tacos with sauce & slaw $5
Gyro Wrap with lettuce, tomato & tatziki sauce $5
Mini Burgers $5
Loaded Fries with chili & cheese $5
Frito Chili Pie with cheese & sour cream $5
Churros $4
Side fries $2
Red Bull $3
Drinks: Coke-Diet Coke-Water-Mandarin Jarritos-Grapefruit Jarritos $1

We Love Slow Food

2009-11-05T12:52:00.000-08:00

On Wednesday, November 11, 2009, Executive Chef Jason McConnell hosts a five-course specialty dinner to benefit Slow Food Nashville, an eco-gastronomic organization that works to counteract the disappearance of local food traditions. Slow Food seeks to rekindle people’s interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world.

Chef McConnell, along with culinary teammates Chef Carl Schultheis and Chef Dwight Mauk, developed the menu to feature a seasonal harvest supporting local farmers including Hillview Farms, Old Spencer Mills, Hatcher Family Dairy, Mamushi Nature Farms, Real Food Farms, Bonnie Blue Farms, and Morning Glory Orchards. The evening’s pairings include brews from Nashville’s sought-after Yazoo Brewing Company, wine pairings from Arrington Vineyards, located just 12 miles southeast of downtown Franklin, and spirits from Corsair Artisan, one of a growing number of microdistilleries representing the spiritual heirs of the small batch bourbons of the 1990s. The dinner will begin at 6:30 p.m. and will cost $70.00 per person plus tax and gratuity. Red Pony will donate a portion of the proceeds to Slow Food Nashville in an effort to support and celebrate Middle Tennessee’s farmers and purveyors. Please call 615-595-7669 for reservations.

THE EVENING’S MENU

Appetizers

Hillview Farms Beef Skewers with Creamy Yogurt Sauce

Chocolate Mole Tostadita

Seasonal Yazoo Beer

____

First Course

Farm Sampler - Goat Cheese & Beets Salad / Fresh Boudin Cake / Chicken Liver Pate

Arrington Vineyards Gewurztraminer

____

Second Course

Sautéed Fresh Water Prawns with Jason’s Bacon & Cheese Grits

Herbal Essence – Sparkling Cocktail featuring Corsair Artisan Gin

____

Third Course

Birria – Slow Cooked Mexican Stew with Goat and Vegetables

Arrington Vineyards Red Fox Red

____

Fourth Course

Apple Tart Tatin with Goat Cheese Ice Cream

‘Nash-Vanilla’ – Dessert Martini featuring Corsair Artisan Vanilla Vodka

Red Pony's Event Coordinator Helps You Prep for Parties This Season

2009-11-05T10:08:00.000-08:00

Holidays are wonderful, but it's no secret that holiday season is also full of stress. Kari Mauk, Special Events Coordinator for Red Pony and SOL, offers some helpful information to those planning parties this holiday season. Whether you're hosting an intimate dinner with friends or a corporate cocktail affair, these tips are smart for any affair:

1. Prep ahead - Pick foods that can be prepared ahead of time so that everything doesn't have to be cooked right before guests arrive. Some things can be done days or weeks in advance and kept in the freezer or refrigerator.

2. Relax - Enjoy your party! If you are enjoying the party, your guests are more likely to relax and enjoy as well.

3. Spread things out - Put the food and drinks in separate locations. This will help the flow of guests and keep everyone from being stagnant.

Jason's Guac Starter is also a great appetizer for any party. It only requires adding two avocados, stirring and serving. And it tastes great, too! Jason's Guac Starter is available for purchase at Red Pony, SOL and the Green Hills Whole Foods.

Red Pony would like to reward you!

2009-11-02T08:13:00.000-08:00

Red Pony and SOL are pleased to announce their Loyalty Card Program! Stop by and check out the new lunch and dinner menus at both restaurants and receive points for every dollar you spend. $1 spent = 1 point earned. For every 250 points combined from both Red Pony and SOL, you'll receive a $25 gift certificate redeemable at either restaurant. Drop in on Mondays to receive double points!

See you soon!

Jason's Guac Starter...

2009-10-29T10:18:00.000-07:00

...is now available for purchase at the Whole Foods in Green Hills, bringing a favorite appetizer of Red Pony and SOL right to your house. The guac starter makes great appetizers easy, and is perfect to debut at your Halloween party. In addition to Whole Foods, you can also buy the guac starter at both Red Pony and SOL.

Happy eating!

To follow Jason's Guac Starter on Twitter, click here.

To follow Red Pony on Twitter, click here.

For all you Tweeps out there

2009-10-22T12:17:00.000-07:00

Whether you're thinking about joining Twitter, just joined, or were on Twitter before it was cool, you should be following us! We just changed our Twitter name to @RedPonyFranklin. Just another way to keep in touch with you and post news and information about events and promotions.

Thanks Tweeple!

Check out Jay Jay's Good Food Truck Featured on Fastcasual.com

2009-10-09T08:06:00.000-07:00

http://www.fastcasual.com/article.php?id=16040&na=1

Not Your Average Thursday Night

2009-10-06T11:43:00.000-07:00

Take a break from your weekly routine, and help some kids while doing so! Thursday, October 8, Chef Jason McConnell of Red Pony will be jumpstarting the festivities of November's Wine Down Main Street and you are invited! Chef McConnell will be preparing a five-course meal paired with wines from the Caymus Collection.

The dinner is at Hallmark Volkswagen, located at 620 Bakers Bridge, at 6:00 p.m. Proceeds from the event benefit the Boys & Girls Club of Franklin.

To purchase tickets or get more information on Wine Down Main Street, click here.

We've Just Released Our New Fall Menu

2009-09-25T11:36:00.000-07:00

Appetizers
Grilled Lamb Chops Four Grilled Lamb Chops + Italian Salsa Verde 12

Brie & Butternut Squash Tamale Pineapple Pico + Cinnamon Crema 8

Dynamite Tuna Napoleon Spicy Tuna + Sushi Rice + Seaweed Salad + Tempura Flakes 9

Roasted Oysters Casino Half Dozen Gulf Oysters topped with Garlic, Cheese, Pancetta, & Herbs 10

Hand Made Guacamole Crispy Jicama + Fresh Corn Tortilla Chips 9

Saganaki Sizzling Cheese Flamed with Anisette, Lemon, Green Onions + Warm Pita Bread 8.5

Beef Tenderloin Pizza Charred Beef + Mozzarella & Blue cheese+ Oven-dried Tomato + Caramelized Onion 12

Tempura Sushi Roll Shrimp Cream Cheese, Ginger Soy + Miso Honey Sauce 12

Mediterranean Sampler Hummus + Marinated Olives & Feta + Eggplant Caponata + Warm Pita Bread 10

Salads
Seasonal Soup - priced daily

Ruby Red & Avocado Mixed Lettuces + Red Onion + Crunchy Corn + Morita Dressing 6.5

Spinach Toasted Walnut Dressing + Crumbled Blue Cheese + Belgian Endive + Roasted Grapes 6

Smoked Salmon Chopped Lettuces + Flaked Salmon + Hard Boiled Egg + Red Onion + Lemon-Caper Dressing 6

Caesar “Pony Style” Hearts of Romaine Lettuce + Tiny Croutons + Shaved Parmesan 5.5

Entrees
Crisp Mississippi Catfish Green Beans + Creole Cream with Gulf Shrimp & City Ham 18

Braised Leg of Lamb Slow Cooked Lamb with Vegetables & Red Wine + Taleggio Polenta + Italian Salsa Verde 19

Blackened Bass & Crab Cake Seared Black Bass + Lump Crab Cake + Sautéed Spinach + Sherry Brown Butter 25

Roasted Chicken Herb Infused + Broccoli Mac & Cheese + Rosemary Jus 17

Red Pony “BLT” Sautéed Bacon, Lobster, Tomato over Truffled Yukon Gold Ravioli + Corn Cream 27

Pork Tenderloin Spaetzle Dumplings in Herbed Brown Butter + Roasted Sweet Potato & Brussel Sprout Leaves 21

Wood Grilled Beef Tenderloin Blue Cheese-Sweet Corn Risotto + Grilled Asparagus + Lemon Butter 26

Hickory Fired Cowboy Ribeye Bone in Ribeye + Roasted Potatoes + Chile Butter + Melted Onions & Mushrooms 36

Shrimp & Grits Apple Bacon + Green Onion + Mushrooms + Wine over Garlic Cheese Grits 21

Sides - $4 ea

~Blue Cheese-Sweet Corn Risotto

~Grilled Asparagus

~ Garlic-Cheese Grits

~ Roasted Potatoes

~Green Beans

~ Taleggio Polenta

~ Broccoli Mac & Cheese

~ Sautéed Spinach

Not Yogi Bear's Picnic Basket

2009-09-15T10:53:00.000-07:00

Red Pony and Arrington Vineyards are partnering on an exclusive deal to allow everyone gourmet food while enjoying the great outdoors. Take in the scenic view of Tennessee’s beautiful countryside at Arrington Vineyards, located just 12 miles southeast of downtown Franklin, while you picnic on a delicious meal crafted by the chefs of Red Pony. Baskets include selections such as the Mediterranean Picnic, Simple Hillside Snacks, Southern Picnic, and more. To take advantage of this great offer, click here to view the complete menu and to place your order 48 hours in advance. All picnics are available for 2 to 12 people and are packed in a cooler with tablecloth, utensils, napkins, plates, and wine glasses. The cooler will be waiting for you at arrival to the Vineyard. At the end of your visit follow the provided instructions and return your cooler to the tasting room staff.

If you have a larger party, ask about Red Pony’s full service catering options with an individually customized menu for private events booked with Arrington Vineyards in the Cellar Patio or Wine Courtyard.

Chef Carl Schultheis will Cook at Flavors of Nashville

2009-09-02T09:12:00.000-07:00

On September 14, Chef Carl Schultheis will cook at the Flavors of Nashville annual fund raising event that brings approximately 15 of the area’s top chefs together for an evening of epicurean excellence to raise funds for liver disease awareness, education, and research.

Click here for more information and tickets.