Hobnob Corner

Hobnob Corner

Tavola Calda$$$$
Nashville
Salva
Condividi
Hobnob Corner
7.3/10
65
recensioni
Foto28 Foto
MenuMenu
Winter Offerings 3Wine Menu 5After Five Menu 2Full Menu 7
Some New Wines
Red Car Chardonnay
55.00
Made in Burgundian style - Crisp mineral
Turley "Cedarman" Zinfandel, Howell Mountain
60.00
Old vines - organic. With a touch of petite sirah
Vinum Cellars Napa Valley Cabernet
55.00
We have one of 250 cases made of this carefully crafted wine
Entrees
South West Style Chili
6.95
This is a simple recipe of diced sirloin is simmered with onions and tomatoes in beef stock and seasoned without compromise
Bistro Tender with Chimichurri
19.95
Tender cut of beef, cut from the chuck, is marinated with spices and seared to doneness. The beef is sliced into medallions and served alongside roasted celery root, carrots, brussel sprouts, with parsnip puree. Finally it is sauced with a chimichurri. Available After Five O'Clock PM Only
Atlantic Salmon Glazed with Maple Vinaigrette
17.95
The fish is rubbed with spices, broiled and glazed with a lemon, mustard, olive oil, and maple syrup vinaigrette
Hobnob Desserts
Chocolate Lava Cake
5.95
If you crave chocolate, this should do the trick
Peanut Butter Pie
5.95
A creamy peanut butter filling in a baked sandwich cookie crust with a layer of fine chocolate on top
Wine By the Glass
By the glass, we pour about one-fourth of a bottle
Moscato
9.00
Unoaked Chardonnay
9.00
Riesling
9.00
Cabernet
9.00
Merlot
9.00
Dolce
9.00
Sparkling
9.00
Oaked Chardonnay
9.00
Rosé
9.00
Pinot Noir
9.00
Malbec
9.00
Wine By the Bottle
White
Mas Cava Brut, Spain
27.00
Mumm's Champagne Cordon Rouge, France
65.00
Santa Barbara Chardonnay, Santa Barbara County
27.50
Red Car Chardonnay, Sonoma Coast
55.00
Earth Pinot Gris, Oregon
27.00
Domaine Specht Gewurztraminer, Alsace
35.00
Sancerre Calcaire, France
37.50
Veiga Da Princesa Albarino
33.00
Prosper Maufoux Cremant De Bourgogne, France
35.00
Vignerons De Monts Bourgogne Chardonnay, France
27.00
Saintsbury Chardonnay, Carneros
41.00
Niersteiner Riesling, Germany
29.50
Centorri Moscato Di Pavia, Italy
27.00
Three Brooms Sauvignon Blanc, New Zealand
32.50
Pratsch Gruner Veltliner, Austria
33.00
Rose Or Blush
Cicada's Song, Cotes D'aix-En-Provence
27.00
Reds
Daou Cabernet, Paso Robles
45.00
Charles Krug Cabernet, Yountville, Napa Valley
39.00
Michael David "Freakshow" Cabernet, Lodi
32.50
Shingleback Shiraz, Mclaren Valley
38.00
Textbook Merlot, Napa Valley
36.00
Erath Pinot Noir, Oregon
31.00
Carlos Serres Reserva, Rioja
35.00
Ridge "Lytton Springs" Zinfandel
55.00
Turley "Cedarman" Zinfandel, Howell Mountain
60.00
Tamarack Cellars Cabernet Sauvignon, Columbia Valley
52.00
Dante Cabernet, California
27.00
Vigneto Dolce, Italy
27.00
Amancaya Malbec Reserve, Argentina
30.00
Dante Merlot, California
27.00
Dante Pinot Noir, California
27.00
Barra Petite Sirah, Mendocino
36.00
Hobo Zinfandel, Dry Creek Valley
35.00
Vinum "the Scrapper" Cabernet Franc, El Dorado County
45.00
Featured Items
Bistro Tender with Chimichurri
Center Cut Loin Pork Chop with Braised Red Cabbage
Mediterranean Fish Stew
Bucatini with Lacinato Kale Pesto
Stuffed Breast of Chicken Masala
Low Country Shrimp On Grits with Tasso Gravy and Sausage
Specials
Beef Bulgogi
19.95
In Chef Eric's version of this nuclear Korean dish he marinates beef shoulder slices in tamari soy, brown sugar, onion, and spices made warmer with the addition of an Asian chili sauce. The beef is flash fried and turned out over rice. A vegetable slaw tossed with a kim-chi vinaigrette helps soothe the fires
Center Cut Loin Pork Chop with Braised Red Cabbage
18.95
A White Marble Farm chop is pan roasted in cast iron with a bit of salt and pepper, then waddles out to keep company with braised red cabbage and roasted cauliflower. A mustard cream sauce surrounds it all
Stuffed Breast of Chicken Masala
15.95
Our cook Brad Going stuffs a free range chicken breast with red pepper, spinach and mushroom and roasts to doneness. The chicken sets on a nest of sweet curry risotto enriched with yogurt, cream and chick peas. A tomato and wine based sauce seasoned with Brad's version of garam masala spice completes this fragrant dish
Maple Cream Pie
5.95
A pie rich with Indiana maple syrup, eggs, and cream in celebration of the spring maple harvest
Bucatini with Lacinato Kale Pesto
14.95
Chef blanches lacinato kale and purées it with toasted almonds, Parmesan cheese, plenty of garlic, a hint of lemon zest and extra-virgin olive oil. He tosses this with bucatini - a hollow spaghetti like pasta - to work a variation on a classic Italian aria
Mediterranean Fish Stew
18.95
Tomato, white wine and a seafood stock are reduced to a sauce. A touch of pancetta, smoked paprika, saffron, and preserved lemon to lend a touch of the exotic to the sauce. Chef stews pieces of fish, shrimp and mussels in the sauce and garnishes with butter beans and fennel slivers
Bistro Tender with Chimichurri
19.95
A tender cut of beef, taken from the chuck, is marinated with spices and seared to doneness. The beef is sliced into medallions and served alongside seasonal vegetables and finished with chimichurri sauce
Low Country Shrimp On Grits with Tasso Gravy and Sausage
19.95
Chef spent time in Charleston where he became inspired by this southern classic. Shrimp are sautéed with house-made Italian sausage. Pan is glazed with a stock. Tasso (a spicy Cajun ham) gravy is stirred in. Contents are poured out on a stone-ground organic pimiento yellow grits and garnished with green onion. Perfect winter food
Breakfast
Served Monday Thru Friday 8:30am-11am. Saturday and Sunday 8am-11am
Western Omelet
8.25
Three eggs with green pepper, ham and cheddar
Special Omelet
8.25
Available everyday
Biscuits & Gravy
6.25
Pancakes, Sausage, Bacon Or Ham
7.95
Loggers Hash
8.25
Potatoes, onions, green peppers cooked together with smoked sausage topped with egg and toast
Oatmeal
3.95
Served with brown sugar and raisins on top
Hill Country Breakfast
8.25
Two eggs cooked to order; your choice of sausage, bacon or ham and a side of biscuits & gravy and toast
Two Large Eggs, Sausage, Bacon Or Ham
7.25
Served with toast
Buttermilk Pancakes
4.95
French Toast
5.95
Huevos Rancheros
8.25
Two eggs scrambled, broiled with cheddar cheese on flour tortilla chips with picante sauce on top
Beverages
Coffee
Herbal Teas
Orange Juice
V-8 Juice
Hot Tea
Milk
Tomato Juice
Grapefruit Juice
Daily Specials
Pot Roast Sandwich
12.50
Tender chunks of braised Angus chuck roast, grilled onions and melted Swiss cheese layered on a toasted French roll. A cool and creamy house made horseradish sauce adds just the right touch
Hobnob Soups & Salads
Hobnob Soup of the Day
4.50
Always made here from fresh ingredients
Hobnob Onion Soup
5.50
Made with lots of Spanish onions sautéed slowly in butter. Steeped in chicken consommé. Topped with a slice of whole wheat bread and cheeses browned under the broiler
Spinach Salad
8.95
Lots of fresh spinach with parmesan, bacon, sliced egg, red onions, mushrooms and croutons. Given our house dressing. Depending upon the availability of good fresh spinach
Chicken Salad
8.95
Chicken breast is combined with apples, celery, chutney, mayonnaise, seasoned with curry
Pepper Steak Soup
5.50
Steak trimmings are cooked in a rich brown sauce flavored with mushrooms, onions and bell peppers. Topped with a dollop of sour cream
Black Bean Soup
4.50
Thick, hearty and flavorful. Served on rice. Topped with a dollop of picante sauce
Green Salad
8.50
A toss of mesclun with other greens, meat, cheese, and other garnishes
Hobnob Sandwiches
Add a simple dinner salad for $3.95 with Hobnob Sandwiches
Open Faced Vegetarian
9.95
Fresh avocado, tomato, alfalfa sprouts and mushrooms are placed on whole wheat bread with mayonnaise, covered with cheddar cheese melted under the broiler. Subject to availability of ripe avocados
Open Faced Turkey
9.95
Sliced breast of turkey on whole wheat toast with lettuce, bacon, tomato, topped with mozzarella melted under broiler
Rube Martin
9.95
Corned beef layered with fresh sauerkraut and imported aged Emmental cheese. Grilled on our onion-dill bread. Choice of fresh vegetables or steak fries
Grilled Cheese
7.50
American cheese on whole wheat, onion dill, or white bread. Choice of fresh vegetables or steak fries
Tuna Melt
9.95
Tuna salad, tomato, mushrooms, alfalfa sprouts on toasted whole wheat bread, covered with cheese melted under the broiler
Smoked Sausage
8.95
Quarter pound of smoked Polish sausage on our bakery bun, garnished with green pepper, onion, tomato. Choice of vegetables or steak fries
Cheeseburger
8.95
One third pound lean ground beef with cheese, garnished with lettuce, tomato and onion. Choice of fresh vegetables or steak fries
Breaded Tenderloin
9.95
All meat with light breading served on our own bakery bun. Choice of vegetables or steak fries
Open Faced Steak Sandwich
15.95
An eight ounce Certified Angus sirloin steak marinated and grilled with mushrooms and onions is placed on top of a buttered and grilled slab of our own Cabin White bread. Choice of vegetables or steak fries
Hobnob Specialties
Add a simple dinner salad for $3.95 with Hobnob Specialties
Pot Roast
17.95
Beef long simmered until tender. Served with its own juices and braised vegetables
Spinach Lasagna
12.95
Lasagna noodle layered with cream cheese, marinara, spinach and mozzarella. Served with vegetables. All vegetarian
Chicken Mandarin
13.95
Sliced chicken breast stir-fried with snow peas, oranges and almonds. A savory sauce of soy, orange juice and tomato lends snap! Served w/vegetables
Chicken Picante
12.95
Breaded chicken breast fried then topped with our own picante sauce, melted cheese and a dollop of sour cream. Served with vegetables
Spaghetti
11.95
Rich tomato sauce loaded with Italian sausage and simmered with herbs to mellow flavors. Served with garlic bread
Quiche
9.95
Good things in crust filled with a creamy custard. An old friend made right!
Liver and Onions
13.95
Two slices of beef liver lightly dredged. Sauteed in butter with lots of onions and liberal splashes of red wine. Served with vegetables. For those of you who never get this dish at home!
New York Strip Steak
26.95
Center cut, 12 ounce Certified Angus Beef rubbed with black pepper and olive oil and pan seared to order
Desserts
New York Style Cheesecake
5.95
Rich, creamy filling in a crumb crust
Bread Pudding
5.95
Bread cooked in creamy custard with nutmeg and happy raisins
Chocolate Sundae
5.95
Vanilla layered with chocolate syrup and topped with real whipped cream, chopped nuts and a maraschino cherry
Coffee Toffee Pie
5.95
A delicious coffee and chocolate flavored filling in a special crust
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Hobnob Corner
17 W Main St (E Main St)
Nashville, IN 47448
Stati Uniti
Come arrivare
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We are friendly, approachable and pride ourselves on making you feel comfortable and cozy in our family run business featuring the culinary stylings of Chef Eric Reid Cole
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Chiuso fino alle 11.00domani (Mostra altri)
  • lun
    • 8.30–15.00
  • mer–gio
    • 11.00–18.00
  • ven
    • 11.00–20.30
  • sab
    • 8.30–20.30
  • dom
    • 8.30–19.00
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(812) 988-4114
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