The Elkmont Exchange menu is designed to combine simple, responsibly-sourced ingredients into dishes that are as approachable as they are tasty … and to pair well with beer.
The many house-cured and house-smoked meats that serve as the backbone of the menu are the passion and primary focus of Chef Jon Newman.
Five sausage balls made of ground pork, jasmine rice, and vegetables are rolled in bread crumbs and fried. Served with beer mustard.
Ten wings tossed in a Soy-Buffalo Sauce topped with sesame seeds, green onions and a lime wedge (side of white BBQ sauce or ranch available upon request).
Served with a side of white BBQ sauce.
The Charcuterie program at Elkmont Exchange is the pride of the kitchen and the passion of our own Chef Jon Newman. Our meats are sourced from Bear Creek Farm in Franklin, TN, and can be seen curing, in house, through the curing room window behind the hosts' stand in our restaurant.
Please ask your server about our daily selection of house cured meats and complementary cheeses, fruits and garnishes (and about which beers to pair!).
Two 4-oz BEAR CREEK FARMS all beef patties served with lettuce, tomato, sweet onion mayo, house-made beer mustard aioli and your choice of American or swiss cheese. Add your choice of side for $3.
House-cured bacon, Sopressata (beef and pork Italian dried salami), tomato, field greens, smoked gouda, tuscan vinaigrette and herb mayo served on a toasted hoagie bun. Add your choice of side for $3.
Chicken fried then tossed in our house buffalo sauce, topped with a gorgonzola pimento cheese and celery-carrot slaw. Add your choice of side for $3.
Our house-smoked beef topped with swiss cheese and homemade horseradish aioli, served warm on a hoagie bun with a side of au jus. Add your choice of side for $3.
House smoked pork loin, shaved ham, swiss cheese, pickle chips, mayo and yellow mustard, served warm on a hoagie bun. Add your choice of side for $3.
House smoked beef topped with provolone cheese and a green tomato chow-chow, served warm on hoagie bun. Add your choice of side for $3.
Smoked salmon, cucumbers, roasted cherry tomatoes and mixed greens tossed in a lemon-thyme vinaigrette.
TWO CHICKS AND A FARM tomatoes with cucumbers, burrata cheese and basil oil
House-smoked pulled pork served with Texas toast, collards and coleslaw
Two 4 oz. beef filets with mashed potatoes and grilled broccoli.
Mixed greens, cucumbers, tomatoes w/ Tuscan vinaigrette.
Ask your server for the daily selection!
Three Boudin Balls, scrambled eggs, roasted potatoes, onion, red pepper, cheese sauce.
4 oz. filet served with two poached eggs over flannel hash.
House-made ham & swiss sandwich. Topped with even more swiss cheese & a poached egg.
Catfish & Shrimp in a creamy tomato gravy. Served over yellow grits with peppers & onions.
Eggs poached in a thick tomato sauce with peppers, onions, and Middle Eastern spices. Served with a baguette.
Fresh baked with herb & goat cheese.
House-made spicy bloody mary mix with pepper infused vodka, topped with Brown Ale. Garnished with house candied bacon, lemon, lime, & marinated olives. Phoenix dust rim.
Your choice of Light Lager or Multi-Grain IPA.
Named for the original logging company in Elkmont. Hefeweizen, Corsair Spiced Rum, pineapple juice, rosemary honey. Garnished with cinnamon/cardamom mix & rosemary
Affectionately named after the characteristic bridge near the Elkmont cabins. Elkmont Table Beer, Triple Sec, St Germaine, Hibiscus tea.Garnished with orangle peel on a sugar rim.
Spicy by nature, available mild by request. Muddled jalapeno & sriracha, Zing Zang bloody mary mix, Picker’s vodka, topped with our Brown Ale. Garnished with a phoenix dust & salt mix rim & lemon/lime.
This tart cocktail is our ode to the synchronous firefliesthat annually appear in the Great Smoky MountainNational Park. Boozy, yet refreshing, the Elkmont Fireflyis sure to help you see stars.
Picker’s Vodka, Solerno Blood Orange Liqueur, Post ModernSpirits Chamomile Liqueur, lemon, thyme, topped with Prosecco
Named after a cabin on the historic Millionaire’s Row in Elkmont, Murphy’s Cabin is perfectly balanced for easy drinking. Slightly sweet with an herbal kick.
Chattanooga Whiskey 1816 Reserve, Highwire Southern Amaro,Jack Rudy Sweet Tea syrup, basil, blueberries
Spicy ginger and citrus with a touch of chocolate -TheElkmont Exchange take on the classic Moscow Mule.
H. Clarke Black & Tan bourbon, lime, fresh-squeezed orange juice,Gosling’s Ginger Beer
Shou Sugi Ban in an ancient Japanese method ofcharring cedar planks in order to preserve them. Thissmoke forward cocktail is our ode to the Shou SugiBan boards that can be found throughout our space.
Del Maguey Vida Mezcal, Ancho Reyes chili liqueur, agave,grapefruit, salted rim
Slightly effervescent with bright citrus, lemon, and delicate fruitnotes. Light bodied and beautifully balanced.
Tangerine, mango, and banana flavors lending to a lingering,tropical fruit finish. Floral and medium bodied.
Gooseberry, passionfruit, melon, & citrus flavors with an hercacious aroma. Light acidity compliments a juicy profile & crisp, clean finish
Crisp pear, melon, citrus, & green apple with light hints of oakand vanilla. Extremely balanced & full bodied.
Ripe red stone fruits, sweet spices, and delicate tea leaves. Lightbodied with bright acidity and a long, understated finish.
Layers of coffee, cherry, & spice with mild oak accents and softtannins. Smooth and easy drinking.
Smooth an approachable blend with notes of blackberries,strawberries, and herbs. Dry and medium-bodied.
Intense notes of plum, dark fruit,pepper, & cassis. Bold on the palatewith a lingering finish.
White peach, almond, and orange blossom. Bright and livelybubbles.
Ripe watermelon and bright strawberry finishing in light citrusnotes. Crisp and light bodied.
Tennessee Dry Cider
Tennessee Vintage (Sweet) Cider