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Pastas Pickled Shallot, Dark Soy Vinaigrette,Rette Chili Dust 13 ALL PASTAS MADE IN-HOUSE DAILY

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Pastas Pickled Shallot, Dark Soy Vinaigrette,Rette Chili Dust 13 ALL PASTAS MADE IN-HOUSE DAILY Dinner | Fall 18 To Begin Entrees Mussels & clams Chicken & grits Pho bone broth, house-smoked tasso ham, fennel, Springer mountainntain farms chicken breast, sauce piquante, basil, jalapeÑo, cilantro, cured lemon 16 cornmeal crustedusted okrokra,a, preserved tomatoes 24 Tasting of fall HARVEST Confit short ribb Quinoa & farro, noble springs goat cheese, Miso risotto,, blblackack trumpet mushroommushrooms,s, dashidashi,, smoked local vegetables, confit garlic, kale pesto, collard greens,ns, roasted pearl onion 34 vegetable chips 12 Smoked pork belly Duck confit cassouletsoulet Butternut squash, candied root relish, red onion Assorted heirloomrloom beanbeans,s, gremolatagremolata,, persilladepersillade,, marmalade, mustard vinaigrette 13 fingerling potatoes,otatoes, brussel chips 29 Seared sea scallops North Carolina trout Chestnut risotto, roasted cauliflower cream, Foraged mushrooms, cornmeal crusted okra, anson truffle dust, crispy leeks, radish chips 16 mills grits, swiss chard, radish, tAbaSco gastrique 28 Maryland style crab cakes Pickled carrot, beet strings, fennel, jalapeÑo, Oliver burger* green tomato, sauce gribiche, crispy capers 14 Whole grain mustard infused welsh cheddar, tomato & apple chutney, serrano crisps, boardwalk fries 16 Confit pork rillette add farm egg 2 Daikon & carrot kimchi, miso aioli, soy pudding, cilantro, scallion 13 Confit leg of rabbit Braised endive, benton’s bacon, Yukon gold Duck empanadas potato mousseline, roasted radishes, Hoisin, sorghum, napa cabbage, roasted bok choy, roasted cauliflower, kale 29 gochujang 13 Artisan cheese & charcuterie Alaskan halibut Assortment of locally sourced cured meats, Citrus & DILL couscous, escabèche, preserved tomatoes, artisan cheeses, pickled vegetables, olives, dried fall squash, root vegetable relish 32 fruit, jams & chutneys 28 Petite beef tenderloin* garlic & herb whipped potatoes, roasted foraged mushrooms, crispy kale, demi glace, pickled mustard seeds 34 Confit lamb shank Parmesan polenta, butternut & acorn squash, chestnut, Salads gremolata, confit garlic 31 Baby lettuces Assorted citrus, mountain roserose appleS, red grapes,grapes, KurObuta pork chop candied walnuts, local honey,ney, charred Cornbread, crispy brussel sprouts, preserved tomatoes, orange vinaigrette 12 cured lemon, elkmont n’duja, pork jus 28 Beets & radicchio Asher blue cheese, marconaa almondS, mixed beets, butternut squash, poachedached raisins, serrano ham 14 Kale & frisée Roasted mushrooms, radish, puffedfed rice, crispy farrofarro,, Pastas pickled shallot, dark soy vinaigrette,rette chili dust 13 ALL PASTAS MADE IN-HOUSE DAILY Smoked trout niçoise Bucatini Bolognese Fingerling potatoes, haricot vert, pickled tomatoes, Confit beef short rib, san marzano kalamata olive, soft boiled egg, piquillo pepper, tomatoes, house-made ricotta, basil, citrus & espelette dressing 16 oregano, parmesan 26 Spaghetti carbonara Serrano ham, English peas, confit garlic, young carrots, parsley, cured lemon, SIDES shaved parmesan 24 Kale & wild mushroom ravioli Butternut squash, chestnut, sunchoke, FINGERLING Potatoes Lyonnaise 8 black trumpet mushrooms, leeks, pepitas 24 Crispy brussels with sambal & sorghum 8 Royale ramen* Confit pork belly, baby bok choy, house- Roasted foraged mushrooms & soft farm egg* 10 made kimchi, scallion, soft farm egg, lemongrass shoyu broth 21 House-made kimchi & cucumbers 7 Benton’s bacon cheeSy orzo 9 PRODUCTS ARE THOUGHTFULLY SOURCED & LOCAL WHEN AVAILABLE *CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS 20% GRATUITY ADDED FOR PARTIES OF 6 OR MORE A Little History of the Building Tucked in an 1876 building that has been lovingly renovated (yes, the floors are original), Oliver Royale is perfectly situated amongst the excitement of lively Market Square. Originally built as the Peter Kern Bakery, the building has hosted everything from Kern's Ice Cream Parlor to a dancing hall (again, those floors tell a story!). In 1982, the upper story was converted into blakely house hotel for guests arriving for the World’s Fair. JON GATLIN SONDRA RICHARDSON Born just outside of New Orleans, Chef Jonathan SONDRA proudly joined our team in April 2016 Gatlin’s southern roots go deep. As graduate of with 20 years of restaurant experience. Born in Le Cordon BleuJON Atlanta, GATLIN Chef Gatlin worked New York and raised in West Palm Beach, Florida, under the south’s best to hone his culinary she has just the right amount of spunk to keep skills and develop his style. Using only the Oliver Royale the charming and upbeat place that freshest local ingredients and with the deepest it is today. respect for regional tradition, Chef Gatlin lets creativity run wild in his kitchen. Oliver Royale is enhanced by the experience, creativity, and tradition that he brings to Knoxville, TN. LANNA TALLEY LANNA was bornJARED and raised MARTIN in Knoxville. Her JARED MARTIN family gatherings always focused around food. JARED was born in Athens, Tennessee and his She graduated from Walters state with a degree southern, family roots are evident in his cooking. in baking and pastry. Lanna's love for all things His passion for people, local ingredients, and flour and sugar combined with her creative flair butchery help inspire the seasonal menus at makes Oliver Royale a perfect fit. Oliver Royale. Our Story Here at Oliver Royale, we relish in good taste. We think you do too! As a part of dodowntown Knoxville’s growing chef driven food scene, The Oliver Royale strives to be innovative, creative & trend settisetting in our market and our community. It is our goal to not only provide & supply a wonderful experience & qqualityuality produproductsc to our guests, but to also support our local purveyors without whom our seasonal regional concept could not thrivthrive. Whether you are in the mood for a quick delicious lunch, innovative dinner experience, craft cocktail tasting or a weekend brunch, we are sure to impress & exceed expectations. Ridgetop Farm Wolf Creek Farm Springer Mountain Farm Mountain Meadows Flour Head Bakery Abbey Fields Farm Circle V Poultry Zavel Farms Elkmont Exchange local, natural, sustainable & organic Cruze Farm Huff Farms Lacewing Farm practices whenever possible. A Place of the Heart Three Bears Coffee Seven Springs Farm 5 MARKET SQUAREKnoxville, Tennessee 865-622-6434.
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