Enjoy Our Favorite Fall Dishes From New Menu

Fall is one of our absolute favorite seasons at Oliver Royale. Not only are there tons of season-specific produce to choose from in terms of ingredients, but we also love putting together warm, cozy dishes that are perfect to take the chill out of the air.

Have you been by to try out something from our fall menu yet? If not, here are three of our favorite dishes this season:

Confit Duck Leg

There’s nothing quite like duck when the weather turns a little colder. In our signature Confit Duck Leg dish, the duck emerges meltingly tender, with a rich, slightly salty flavor, and just a hint of sweetness. The complex flavorings come from a combination of daikon, lotus root, boiled peanut, carrot, bok choy, tamarind, and cilantro.

Enjoy it with…

The depth of flavor from the Confit Duck Leg can only be matched with a drink equally as flavorful. Try the dish with an Alpina: house-infused ginger bourbon, Nux Alpina liqueur, Allspice Dram, and lemon, with candied walnuts as garnish.

Lamb Shank

Nothing says fall season quite like a good curry, and that’s exactly what you’ll get in this dish. Curry powder is a seasoning that captures all the most important flavors that go well with lamb. It’s a spice mix that was originally created to make Indian spices more appealing to Europeans. Curry powder has evolved over the years to become an excellent pop of flavor to a dish like this one, and you’ll love the unique flavor it evokes.

Enjoy it with…

The Rule of Rum: This cocktail, made with Zacapa 23 rum, Amaro Abano, velvet falernum, bitters, and a flamed orange, is rich and robust, just like the lamb.

Norwegian Steelhead

You might not have heard of Steelhead before, but don’t let that stop you. It’s a beautiful, mild, salmon-like fish that produces a hint of nut flavoring. In this dish, we cook it to perfection, with a crispy outside, while juicy and delicate enough on the inside to fall apart.

Enjoy it with…

Our custom cocktail, called the Safe Word, produces botanical flavors perfect for highlighting the delicacy of the steelhead. We mix barrel-aged gin, Dolin Blanc, Peychaud’s Aperitivo, and an absinthe rinse to create a bright, boozy delight.

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As usual, a commitment to local food is a key ingredient throughout the whole fall menu. To develop the items you’ll find on the menu this season, we teamed up with several local farms, including Cruze Dairy, Wolf Creek Farms, Mountain Meadows Farm, and Abbey Fields Farm. Our Executive Chef, Jon Gatlin, also visits the Market Square farmer’s market, right in our neighborhood, every Saturday to pick up extra ingredients from local producers. Knoxville is such a hub for amazing, fresh ingredients -- and it shows in our latest menu. Come join us and try out a dish (or several)!