Before there was the big red truck, a little pull-cart creperie in the small town of Savannah, GA is where it all started. From small caterings, block parties, concerts, farm to table dinners, tasting dinners, and Well Fed Earth Day & Food Day Festivals -Crepe A Diem was growing, and it was time for the next step. 

Winning awards calling the Crepe A Diem truck the best of in Nashville, People's Choice and featured on the Cooking Channel, Brittney is ready to get out of the truck and into POP's huge kitchen! Recently selected to be sous chef for the Nashville Scene Iron Fork Competition in April, Britteny Blackshear is giving you a taste FIRST!

~Amuse Bouche~
Beef Tartar
triple l ranch beef tenderloin | minced shallot | cornichons | pilgrims produce farm egg yolk | bloomsbury farm sunflower sprouts | shaved comté cheese | black pepper crepe chip

French Kiss
pinot noir braised triple l ranch tender beef tongue | pickled garlic | shallot confit | house made baguette crostini

~Second Course~
Soup, Salad, & Bread
provencal stew with french flageolet beans | rice’s country ham | local leeks | swiss chard in a Rich Jambon Broth.

Grilled Delvin Farm Kale Salad
walnut citrus vinaigrette | noble springs dairy fresh chévre | pomegranate seeds

fresh house made baguettes | hatcher dairy whipped butter

~Third Course~
Duck Confit Vol-au-Vent
succulent duck confit | roasted root vegetable brunoise | brandied pear | toasted walnuts | in a puff pastry shell | creamy cauliflower celeriac soubis | gruyere cheese

~Fourth Course~
Crepe Suzette Flambé
delicate sweet crepes | orange grand marnier sauce

Can't wait until the end of the month? You can find the Crepe A Diem food truck every Saturday at the Franklin Farmer's Market with a special Brunch menu.

$45