Menu Items

Cold

Jonah Crab English pea \| red miso \| pea tendrils \| shishito peppers	18
Shaved Turnip fennel \| purple top \| herb \| feta	8
Charcuterie Flyte coppa \| prosciutto \| beef heart pastrami \| pancetta \| mustard \| olive	18
Roasted Beets macerated strawberries \| greenbriar shoots \| sheep's milk cheese	10

Hot

Tagliatelle ramps \| nettles \| garlic scapes \| parmesan	14
Spicy Pig Ears warm yeast waffle \| buttermilk custard \| hot sauce \| maple	14
Salad Lyonnaise lardon \| warm egg \| cornbread \| maple	10
Scallop carrot \| parsnip \| pancetta \| togarashi	16

From the Farm

Proteins and vegetables are procured from farms within a fifty mile radius of Flyte so that we can maintain relationships with our farmers and understand their practices.

Dry Aged Coulotte warm radish \| crispy farro \| flowering cress	34
Sping Vegetables pecan rice \| ramps \| onion \| turnip \| morel \| charred spring onion	30
Duck Breast gigante beans \| parsnip \| fennel	32
Chicken Breast toasted barley \| bok choy \| charred maitake	32
45 ounce Bone-in Ribeye frittes \| Vermont cultured butter	85
Pork Loin spicy carrot \| chicharones \| pork caramel	32

From the Water

Sourced from fishermen who use sustainable methods so that future generations may enjoy the bounty of our waterways

Dessert

From Kentucky With Love bourbon barrel smoked chocolate cremeux \| bergamot \| amaro \| blood orange \| cocoa nib	10
An Apple In The Woods fried buttermilk-apple biscuits \| wild huckleberry \| birch \| black walnut \| muscovodo sugar	10
(Kind of Like) Carrot Cake warm carrot financier cake \| cream cheese \| pineapple \| dates \| whiskey	10
Spring Has Sprung slow roasted strawberries & sorbet \| rhubarb \| greek yogurt \| rye \| elderflower	10

Flyte's menu is fresh, seasonal, locally sourced and beautifully prepared and plated. Chef Lackey works with dozens of Tennessee farms to procure the freshest and most flavorful ingredients.

Flyte eschews the traditional soup-salad-entree menu organization so that your course selections and combinations can be uniquely creative. The "Cold" and "Hot" sections feature smaller portions similar to appetizers, soups and salads. The "From the Farm" and "From the Water" sections feature larger portions.

We commit to our vegetarian customers by offering several vegetarian options.

In addition, Chef Lackey can customize certain menu items for specific dietary restrictions and taste preferences. Please provide as much information as possible about your needs when booking your reservation for the best experience.

Jonah Crab English pea \| red miso \| pea tendrils \| shishito peppers	18
Shaved Turnip fennel \| purple top \| herb \| feta	8
Charcuterie Flyte coppa \| prosciutto \| beef heart pastrami \| pancetta \| mustard \| olive	18
Roasted Beets macerated strawberries \| greenbriar shoots \| sheep's milk cheese	10

Halibut Sea Island red peas \| Red Russian Kale \| cornbread	40
Steelhead Trout domyoji-ko \| daikon \| fava shoots \| congee broth \| black trumpet	32

DINNER

Cold

Jonah Crab

Shaved Turnip

Charcuterie Flyte

Roasted Beets

Hot

Tagliatelle

Spicy Pig Ears

Salad Lyonnaise

Scallop

From the Farm

Dry Aged Coulotte

Sping Vegetables

Duck Breast

Chicken Breast

45 ounce Bone-in Ribeye

Pork Loin

From the Water

Halibut

Steelhead Trout

Dessert

From Kentucky With Love

An Apple In The Woods

(Kind of Like) Carrot Cake

Spring Has Sprung