SMOKE& BONE

Thick-cut brisket, smoked cheddar, pickled jalapeños and house sauce on toasted brioche. A monster.

Slow-pulled pork shoulder, vinegar slaw, dill pickles and smoky mustard on a toasted bun.

House jalapeño cheddar sausage on a toasted hoagie with yellow mustard, onions and sauerkraut.

Sliced smoked turkey breast, avocado, bacon, lettuce, tomato and chipotle mayo on sourdough.

Cavatappi pasta, three-cheese sauce with smoked gouda, topped with jalapeño breadcrumbs.

Southern slow-cooked collard greens with smoked ham hock, apple cider vinegar and red pepper.

Skillet-baked jalapeño cornbread with honey butter. Crispy edge, moist centre. Baked every hour.

Shredded cabbage, carrots and red onion in apple cider vinegar dressing. Tangy and crisp.

Pinto beans slow-cooked with brisket trimmings, molasses, brown sugar and smoked bacon.

Yellow potatoes smoked before boiling, with house mustard dressing, celery and green onion.

Four Tennessee whiskeys: Jack Daniel's Old No. 7, George Dickel, Cascade Hollow, Uncle Nearest 1856.

Rotating taps from Nashville breweries: Yazoo, Tennessee Brew Works, Blackstone. Ask your server.

House black tea cold-smoked over pecan wood, sweetened with raw sugar. A Smoke & Bone original.

Buffalo Trace, hickory-smoked simple syrup, Angostura bitters, orange peel. Table-smoked under glass.