V Modern Nashville

Herb-infused tomato sauce, fior di latte mozzarella, candied cherry tomatoes, parmesan cream & fresh basil.

Crushed meatballs, soppressata sausage & pancetta over rustic tomato sauce with fior di latte mozzarella, chili flakes, red onion, rosemary, thyme & parmesan.

Pepperoni, spicy soppressata sausage & herb-infused tomato sauce with fior di latte mozzarella, chili flakes, red onion, rosemary, thyme & parmesan.

Black truffle tapenade, garlic-roasted portobello, fior di latte mozzarella, parmesan cheese, olive oil, fresh parsley.

White pizza with extra virgin olive oil, fior di latte mozzarella, roasted butternut squash, pancetta, gorgonzola, candied walnuts, parmigiano romano & Modena balsamic glaze.

Spicy soppressata sausage, chili-infused honey, olive oil, fior di latte mozzarella, red onion, chili threads, parmesan, rosemary & thyme.

Garlic bread topped with whipped burrata, heirloom tomatoes, basil oil, tomato powder & arugula.

Warm rosemary focaccia with sea salt, whipped honey butter & Calabrian chili butter.

Grilled rosemary focaccia with herb butter, freshly grated parmesan, and a side of black truffle-cream.

Beef, pork & veal meatballs in a slow-simmered marinara, finished with parmesan cream and oregano.

Creamy burrata with tomato cream, herb-marinated heirloom tomatoes, olives & basil oil.

Scampi in parmesan butter and lobster bisque, with broccolini, chives & basil.

Creamy stracciatella cheese, sun-dried tomato pesto, hot honey, tomato powder & chili threads.

A chef-curated selection of signature antipasti, served on a dramatic triple-tier tower. Includes focaccia tartufata, burrata with roasted tomato cream, and bruschetta classica.

Titos Vodka, Strawberry, Rhubarb, Lemon, Basil

Lunazul blanco tequila, Solerno blood orange liquor, lime juice, grapefruit juice, soda water

Four Roses Whiskey, Peachchello, Lemon, Honey, Kumquat

Ford's Gin, Limoncello, Citrus blend, Ginger, Vanilla, Orange Blossom

Tito's Vodka, Espresso liquor, Salted caramel, Cold brew coffee

Twelve Dirty Martini's hand crafted with High Ground Vodka or Zephyr Black Gin and filthy olive brine garnished with regular or blue cheese stuffed olives.

Twelve Espresso Martini's hand crafted with High Ground vodka or El Mexicano blanco, Evil Bean coffee liqueur, and espresso.

Double shot of Italian espresso poured over stracciatella gelato. Add a shot of liquor: A blend of St Brendan Irish cream, Gozio Amareto and Chocolate bitter.

Soft Sicilian almond cake, citrus zest, honey mascarpone, Amaretto glaze.

Mascarpone cream, Baileys-soaked chocolate cake, cocoa powder.

Table side cannoli service, delivered with sparklers and flair. Filled with Italian cream and finished with choice of pistachio, chocolate espresso, or toffee.

Chef's seasonal selection of creamy gelato. Pistacchio verde or Stracciatella with candied walnuts.

Roasted squash, arugula, candied walnuts, gorgonzola crumble, cranberries, balsamic glaze from Modena.

Crisp little gem lettuce, pancetta crunch, house Caesar dressing, lemon zest, freshly grated parmesan.

Traditional Italian liqueur. Served ice-cold.

Gin, Italian Vermouth & Bitter, Ramazzotti Rosato.

Vodka, espresso, Borghetti coffee liqueur, vanilla bean. Bold and smooth.

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Cavatappi with creamy Alfredo sauce, candied heirloom tomatoes, parmesan crumble, basil & extra-virgin olive oil.

Slow-cooked short rib & roasted portobello mushrooms in a creamy black truffle sauce, topped with fresh parsley.

Herb-ricotta filled pasta rolls simmered in slow-cooked beef & fennel-sausage ragù, layered with parmesan foam and parmesan. Oven-gratinated under a golden crust. Can be made vegetarian in spicy vodka sauce.

Traditional potato gnocchi tossed in house-made basil pesto, candied heirloom tomatoes, toasted seeds & freshly grated pecorino romano.

Slow-cooked beef & fennel-sausage ragù over creste, finished with parmesan cream.

Cavatappi with sautéed scampi in a lobster bisque & shallot cream sauce, sun-dried tomatoes, lemon zest & fresh basil.

Pipette in a vodka–tomato cream with pancetta, topped with stracciatella, cherry peppers, fresh chives & Calabrian chili oil.

10 oz short rib slow-braised in Barolo wine with sweet biquinho peppers & chives, served with oven-roasted rosemary potatoes.

Herb-marinated chicken with potato gnocchi, house marinara, fior di latte mozzarella, parmesan & oregano from Pantelleria.

Roasted Atlantic salmon with sun-dried tomato pesto & hot honey, served with oven-roasted broccolini.

12 oz ribeye topped with house herb butter, served with oven-roasted rosemary potatoes, charred broccolini, roasted lemon & fresh parsley.

Aperol, Prosecco, soda water, orange

Lunazul blanco tequila, Solerno blood orange liquor, lime juice, grapefruit juice, soda water

Pineapple, Agave, Lime juice, Almond, Orange Flower (add Gin, Vodka or Tequila)

Giffard Grapefruit, orange juice, sugar syrup, High Rise blood orange HEMP soda

Tito's Vodka, limoncello, elderflower, fresh basil, lemon juice, soda water

Elderflower liquor, Pinot Grigio, lemon juice, orgeat syrup, soda water

Lunazul Blanco Tequila, Amaretto, Burnt Orange, Lime, Orange Bitters

Evan Williams, Rittenhouse Rye, Solerno Blood orange liquor, Amargo chili liquor, Sugar syrup, Angostura Orange bitter

Ford's Gin, Limoncello, Citrus blend, Ginger, Vanilla, Orange Blossom