Le Sel, which means salt in French, is essential to human life – both for existence and for sustenance. We invite you to come and partake in life at Le Sel.

Nestled in the base of The Adelicia condominium building in Midtown Nashville, Le Sel is a bustling multi-level restaurant and bar offering New French cuisine, a raw bar, and a robust cocktail and wine list. Le Sel honors and challenges traditional French fare in its lunch, brunch, dinner and bar menus.

The main dining floor of Le Sel is light and bright, with a playful vibe and a casual atmosphere. Descend downstairs to The Bar at Le Sel and find a more stately space in which to enjoy oysters, cocktails and good company.

Menu

Menus are printed daily and are subject to change.

Raw Bar

Oysters

BLUE POINT

Blue Point, New York

KUMAMOTO

Humbolt Bay, California

Each -3.50 / Half Dozen -19 / Bakers Dozen -35

Brunch

FIRST

CROISSANT plain or chocolate. . . 3.50

BEIGNETS hibiscus sugar, powdered sugar, crème fraiche . . .  6.00

CREPE fromage blanc, peach truck peaches, champagne gastrique.  . . .12.00

FRENCH TOAST chantilly, lemon, strawberries, local honey  . . . 11.00

ONION SOUP crouton, emmentaler, thyme. . .9.00

SPRING LETTUCES fines herbs, citrus dijon vinaigrette. . .8.00

EGGS

Supplied by Willow & Wedge Oak Farms

MUSHROOM OMELETTE spring onion, chèvre. . . 14.00

JAMBON OMLETTE house cured ham, emmentaler. . . 12.00

CRAB OMELETTE sweet peas, mint, preserved lemon. . . 19.00

EGGS BENEDICT house cured salmon, brioche, hollandaise. . .16.00

CROQUE MADAME jambon de paris, gruyere, egg, mornay . . .15.00

EGGS ANY WAY crispy bacon, roasted tomatoes, brioche . . .13.00

served with seasonal greens

PLATES

CROSSAINT SANDWICH wedge oak egg, tomato confiture, bacon, cheddar  . . .15.00

LOBSTER ROLL fennel aioli, avocado, bibb, sesame brioche. . .24.00

CHICKEN CAESAR baby romaine, roasted chicken, bread tuile, black pepper dressing . . . 16.00

LE BURGER sharp cheddar, b & b pickles, tomato, dijon . . . 14.00

SALMON strawberry, hazelnuts, english peas, goat cheese, grilled orange vinaigrette.  . . .16.00

FRENCH DIP horseradish crème, caramelized onions, au jus. . .16.00

FLAT IRON STEAK slow poached egg, béarnaise, hashbrowns, seasonal greens . . .24.00

BEAR CREEK SAUSAGE . . . 6.00

HASHBROWNS . . . 4.00

FRUIT . . . 4.00

BRIOCHE . . . 4

SEASONAL GREENS . . . 4

BRUNCH COCKTAILS

BLOODY MARY vodka, house made bloody mary mix . . .13

BELLINI peach, passionfruit, or cassis . . .13

MIMOSAS orange, grapefruit, or pineapple . . . 13

SEELBACH bourbon, sparkling wine, orange, aromatic bitters . . . 12

Lunch

FIRST

ONION SOUP crouton, emmentaler, thyme. . . 9.00

HOUSE BURRATA basil, tomato, herbs, crouton. . .10.00

WARM ASPARAGUS egg, ramp, mustard vinaigrette . . . .11.00

CHICKEN LIVER PATE berries, pickled onion, mustard. . . 12.00

STEAK TARTARE cured egg, horseradish, capers, pain frit. . . 15.00

SALADE

CHICKEN CAESAR baby romaine, bread tuile, black pepper dressing. . .15.00

STEAK SALAD arugula, onion, asparagus, radish, roquefort, red wine vinaigrette. . .19.00

SALMON strawberry, hazelnuts, english peas, goat cheese, grilled orange vinaigrette. . . 16.00

CRAB LOUIE bibb, avocado, olive, picholines, heart of palm, tomato. . . 17.00

SPRING LETTUCES fines herbes, citrus dijon vinaigrette . . .8.00

*add chicken + 6.00

MAIN

CHICKEN SANDWICH emmentaler, preserved lemon aioli, arugula, basquaise chutney. . .15.00

LE BURGER sharp cheddar, b & b pickles, tomato, dijon . . . 14.00

CROQUE MADAME ham, cheese, sunny side egg, mornay sauce. . . . 12.00

LOBSTER ROLL fennel aioli, avocado, bibb, sesame brioche. . . 24.00

FRENCH DIP horseradish crème, caramelized onions, au jus. . . 16.00

BLACK COD sauce vert, pickled fennel, petit salad, caramelized lemon. . . . 21.00

MOULES FRITES garlic,  fines herbes, baguette. . .17.00

FLATIRON STEAK chimmichuri, frites, garlic aioli. . . . 23.00

Dinner

FIRST

ONION SOUP crouton, emmentaler, thyme. . . 9.00

HOUSE BURRATA basil, tomato, crouton. . .10.00

STEAK TARTARE  parsley, cornichon, shallot, cured egg yolk . . .15.00

BEETS roquefort, pickled ramps, hazelnuts, strawberry . . .13.00

CHICKEN LIVER PATE blackberry, pickled shallot, mustard seeds . . .9.00

SPRING LETTUCES  fines herbes, citrus dijon vinaigrette. . .8.00

BABY ROMAINE anchovy, bread tuile, reggiano, black pepper dressing. . .8.00

WARM ASPARAGUS egg, pistachio, ramp vinaigrette. . .11.00

SMOKED SALMON CHOWDER saffron, charred spring onion, celery root, peas, tarragon. . .14.00

MAIN

HALIBUT sauce vert, spring lettuces, pickled fennel. . . 25.00

SALMON peas, fennel puree, radish, grilled orange vinaigrette. . . 24.00

SWORDFISH smoked eggplant, tomato, broccolini, black olive oil. . . 26.00

MUSSELS garlic, fines herbes, frites. . . 19.00

 CHICKEN tortellini, goat cheese, asparagus, spring onion, black garlic jus. . . .23.00

FLAT IRON STEAK chimichurri, pommes frites, garlic aioli. . . 24.00

NEW YORK STRIP kale, mushrooms, shallots, béarnaise . . . 32.00

Dessert

All Desserts -8

CRÈME BRÛLÈE malt, fleur de sel, tangerine lace

LEMON TART curd, chantilly, crisp meringue

CHOCOLATE terrine, hazelnut, espresso crumb

STRAWBERRY citrus, olive oil cake, fromage blanc

Drinks

FEATURED COCKTAILS

Cocktails  -13

Sherry Cobbler

Amontillado and Cream Sherry, Curacao, Cranberry

Mercédés

Vodka or Gin, Lemon, Spiced Pear, Grapefruit, Elderflower

Saint Chamond

Vodka or Gin, Pear Brandy, Lemon, Hibiscus, Sparkling Wine

Byrrh de Garde

Bourbon, Byrrh, Lemon, Pomegranate, Soda Water

A Thousand Follies

Apple Brandy, Lime, Cranberry, Hibiscus, Clove

The Mad Priest

Green Chartreuse, Passionfruit, Allspice, Lime, Pineapple

Le Sazerac

Rye Whiskey, Cognac, Sugar, Absinthe, Bitters

Bertuccio

Reposado Tequila, Mezcal, Sweet Vermouth, Cynar, Maraschino

Haydée

Gin, Apple Brandy, Sweet Vermouth, Cynar

Hundred Days

Rye, Sweet Vermouth, Ramazzotti, Benedictine, Bitters

DRAFT BEER

Bell’s Two Hearted Pale Ale 14oz. -6

Kalamazzoo, MI 5.0% ABV

North Coast Brewing Scrimshaw Pilsner 14oz.-6

Fort Bragg, CA 4.4% ABV

 Blackberry Farm Spring Saison 12oz. -10

Walland, TN 6% ABV

 Black Abbey Brewing Chapter House Belgian Red Ale 14oz. -6

Nashville, TN 5.7% ABV

Unibroue Maudite Belgian Strong Dark Ale 8oz. -10

Chambly, Canada 8.0% ABV

Monks Café Flemish Sour Ale 12oz. -10

Ertvelde, Belgium 5.5% ABV

Etienne Dupont
Cidre Bouche Brut de Normandie 8oz. -8

Victot-Pontfol, France 5.5%ABV

BOTTLE & CAN

Oskar Blues Brewery Dale’s Pale Ale -5

Brevard, NC 6.5% ABV

Wiseacre Brewing Co. Ananda IPA -5

Memphis, TN 6.1% ABV

Caldera Brewing Co. Ashland Amber -5

Ashland, OR 5.4% ABV

Huyghe Brewery Delirium Red (11oz.) -12

Melle, Belgium 8.0% ABV

Unibroue La Fin du Monde Tripel (11.5oz) -8

Chambly, Canada 9.0% ABV – Good People Brewing Co.

The Duck Rabbit Milk Stout -5

Farmville, NC 5.7% ABV

Blackberry Farms Saison (750 mL) -29

Walland, TN 5.7% ABV

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BUBBLES

BY THE GLASS
Simmonet-Febvre -14

Crémant de Bourgogne NV Chablis

Louis De Grenelle Corail Brut Rosé-16

NV Saumur

Chateau Henriot Souverain Brut -25

NV Champagne

ROSÉ

BY THE GLASS
The Withers Rosé-14

2015 El Dorado, California

WHITE

BY THE GLASS
Michel Delhommeau Cuvee Harmonie -12

2014 Muscadet Sevre-et-Maine

Bodegas Garci Grande Lina jes Verdejo -12

2014 Reuda, Spain

Chateau La Rame Sauvignon Blanc Sec -13

2014 Bordeaux

Domaine Richou Chauvigné Anjou Blanc-14

2014 Anjou

Domaine Leflaive Les Setilles Bourgogne -17

2013 Burgundy

Au Bon Climat Pinot Gris/Pinot Blanc -14

2014 Santa Barbara, CA

RED

BY THE GLASS
Matteo Corregio- Anthos Brachetto -14

2014 Piemonte

Pittnauer –Pilli Blaufränkisch/Zweigelt -12

2013 Burgenland, Austria

Jean-Francois Mérieau Pinot Noir -13

2013 Val de Loire

Tenuta Iuzzolini Cirò Rosso Gaglioppo-12

2014 Calabria

Bell  Canterbury Vineyard Syrah -16

2013 Sierra Foothills, CA

Domaine Eden Cabernet Sauvignon -19

2012 Santa Cruz, California

Reservations

Le Sel

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Or call for reservations:
615-490-8550
Hours of Operation:

Lunch: Tuesday – Friday; 11:00a.m. – 3:00p.m.
Midday: Tuesday – Sunday; 3:00p.m. – 5:00p.m.
Dinner: Tuesday – Thursday, Sunday 5:00p.m. – 10:00p.m., Friday & Saturday 5:00p.m. – 11:00p.m.
Brunch: Saturday & Sunday, 10:00a.m. – 3:00p.m.
Bar: Tuesday, Wednesday, Sunday; until 11:00p.m./ Thursday – Saturday; until 1:00a.m.
Monday: Closed