Welcome to Le Sel, a neighborhood brasserie located in Midtown Nashville. With a French-inspired menu, we offer simple, fresh, seasonal dishes for lunch and dinner six days a week. We also serve brunch on Saturday and Sunday.

We hope you will choose to join us for a meal and some hospitality.

Menu

Menus are printed daily and are subject to change.

Raw Bar

Oysters

DELAWARE

Delaware Bay, New Jersey

BEAU SOLIEL

New Brunswick, Canada

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, mint.  . . .12.00

FRENCH TOAST chantilly, lemon, blueberries, 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 avocado, mint, preserved lemon. . . 19.00

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

CROQUE MADAME country ham, 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

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 peaches, hazelnuts, english peas, goat cheese, grilled orange vinaigrette.  . . .16.00

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

STEAK AND EGGS  flat iron, slow poached egg, béarnaise, seasonal greens. . .23.00

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

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

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

SALADE

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

STEAK SALAD arugula, onion, radish, chevre, red wine vinaigrette. . .19.00

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

CRAB LOUIE  spring lettuces, avocado, olive, heart of palm, tomato . . . 17.00

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

*add chicken + 6.00

MAIN

CHICKEN SANDWICH dijon, fines herbes, radish, cornichon . . .15.00

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

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

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

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

HALIBUT sauce vert, pickled fennel, petit salad, caramelized lemon. . . . 21.00

FLATIRON STEAK chimichurri, frites, garlic aioli . . . 24.00

Dinner

FIRST

ONION SOUP crouton, emmentaler, thyme. . . 9.00

GOUGERES cheese puff, crème fraiche, horseradish, ham . . . 9.00

HOUSE BURRATA basil, tomato, crouton. . .10.00

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

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

BEETS peaches, chèvre, hazelnuts  . . .13.00

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

SALMON RILLETTES fennel, chive, citrus, crème fraîche . . .14.00

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

MAIN

SALMON summer squash and blossoms, ratatouille sauce. . . 27.00

HALIBUT pistou broth, parisienne gnocchi, fennel. . . . 27.00

PORK CHOPS  peaches, pickled mustard, arugula, chili. . 28.00

 CHICKEN confit & sausage, fennel, radish, english peas, jus. . . .24.00

FLAT IRON STEAK au poivre sauce, pommes frites, garlic aioli . . . 26.00

Dessert

All Desserts -8

CRÈME BRÛLÈE malt, fleur de sel, tangerine lace

LEMON TART curd, chantilly, tarragon

CHOCOLATE mousse, caramel, hazelnut, coco nibs

BLUEBERRY almond praline, olive oil cake, cream

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

 

 Tennessee Brew Works Cutway IPA 14oz. -6

14oz. Nashville, TN 6.0% ABV

Wiseacre French Saison 14oz. -6

Memphis, TN 5.9% ABV

Yazoo Hefewizen 14oz. -6

Nashville, TN 5.0% ABV

 

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

Nashville, TN 5.7% ABV

 

 

Etienne Dupont
Cidre Bouche Brut de Normandie 10oz. -8

Victot-Pontfol, France 5.5%ABV

 

Chimay Tripple 10oz. -10

Bailux, Belgium, 8.0% ABV

BOTTLE & CAN

Oskar Blues Brewery Dale’s Pale Ale -5

Brevard, NC 6.5% 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.

Blackberry Farms Saison (750 mL) -29

Walland, TN 5.7% ABV

divider1

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

Bieler Pere & Fils Cuvée Sabine –10

2015 Varois, France

LE MORETTE Chiaretto Classico-12

2014 Verona, Italy

WHITE

BY THE GLASS
Dom. de la fruitiere Les Vignes Blanches-11

Val de Loire

Bauer Gruner Veltliner -12

2014 Niederosterreich, AT

Sequals Claps Sauvignon Blanc-13

2014 Friuli, Italy

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, California

Lincourt Courtney’s Chardonnay -13

2013 Sta. Rita Hills, California

RED

BY THE GLASS
Jean-Francois Mérieau Pinot Noir -13

2013 Val de Loire, France

Cantine Valpane  Rosso Pietro Barbera -11

2014 Monferrato, Italy

Broc Cellars Sogi  Pinot Noir/Gamay -14

2013 Berkley, California

Domaine Eden Cabernet Sauvignon -19

2012 Santa Cruz, California

Falesco Tellus Cabernet Sauvignon -13

2013 Umbria, Italy

Reservations

Le Sel

Powered By:

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