Spring has Sprung, and so has Oliver Royale's New Spring Menu!

Oh boy, do we have a jam-packed blog for you today!

The release of our Spring menu is all the rage right now. Between our Lobster Ravioli, fresh new cocktails, and new butchery program, we are eager for you to try our new dishes this Spring.

Before we talk about our Spring Menu, though, we want to give you a sneak peak of one our famous bar creations. Our bartender, Colin, dug up one of his favorite go-to cocktail creations this month called ‘Reminiscent.’ It’s easy to make, and you will surely impress your friends with this fresh and tasty drink.

A Fresh New Cocktail Recipe: Reminiscent

Ingredients for Reminiscent:

  • 1oz Bacardi Superior
  • .75oz Lime
  • .75oz Aperol
  • .75oz Lillet Rouge
  • .25 oz Simple Syrup



Add all the ingredients to shaker tin. Fill the tin with ice and shake the tin vigorously until chilled. Strain into a rocks glass with fresh ice. Garnish with a lime spiral and sprite cocktail with rose liqueur. There you have it – a refreshing Spring cocktail perfect for the new season!




New Spring Menu!

Spring has sprung and we are going full speed ahead! The thought process behind our new menu revamp is, as always, seasonal, thoughtful, creative and exciting. Our Spring menu is just that – and more! We have some impressive dishes that transition seamlessly from the kitchen to the bar, all featuring local food, such as the pea tendrils from Ridgetop Farms and our farm eggs from Circle V Farms. Our focus was to take things up a notch and challenge the Knoxville food scene, like adding foie gras to the menu, morel mushrooms, fiddlehead ferns, nettles and venison.

Our new creations are amazing, folks! We created a stuffed pasta with our lobster ravioli and increased our butchery program like duck duo and bone-in ribeye. The Spring menu comes with a new array of plates added to our repertoire as well as a menu redesign campaign in the near future (hint hint!).

All in all, we are going to keep doing what we enjoy most: striving to be progressive, creative and continuing to learn and grow. We know you will love our new dishes and cannot wait to hear which ones are your favorites!

Join us for an exclusive wine dinner with Klinker Brick Winery (KBW) and Winemaker Farrah Felten-Jolley on Wednesday, May 17th. You don’t want to miss this event featuring a thoughtfully prepared menu and the best wines from KBW! Click here to reserve your spot today!


Sondra Richardson