Unparalleled hospitality and approachable dining at Whitebird in Chattanooga


At Whitebird we strive to honor the history and familiar cooking methods of our region, while incorporating a modern interpretation. We partner with regional producers and artisans from the Tennessee River Valley to invoke a sense of place, while allowing us to ensure that your dining experience includes ingredients at the peak of their freshness and flavor

Dinner

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Hot Crab Dip | 15

jumbo blue crab, smoked cheddar, Hoff sauce, fresh sourdough

 

Buttermilk Biscuits | 12

housemade jams and marmalades, smoked sorghum butter

 

Crispy Baby Gem | 12

fennel, bulgur, blood orange, mint, olive oil, lemon

 

Eggplant | 9

molasses, pomegranate, olive oil, grilled pita

 

Mac & Cheese | 10

smoked cheddar, pecorino romano, chives

 

Venison | 9

rosemary, labneh, green tomato chow chow

Yellowfin Tuna Ceviche* | 14

smashed avocado, jalapeño, cilantro, lime juice

 

Brussel Sprouts | 9

preserved habaneros, pomegranate, citrus

 

Roasted Beets | 12

red beet curry, honey ricotta, hazelnuts, yogurt, lemon

 

Roasted Chicken | 21

Joyce Farms half chicken, garlic confit, preserved lemon, thyme

 

Smoked Pork | 17

Land to Table Farm pulled pork, pickled cabbage, toasted buckwheat, strawberry habanero marmalade

 

16oz KC Strip | 51

Simpson’s Farm 45-day dry aged prime beef

Plates

Beef Filet* | 39

caramelized root vegetables, local mushrooms, veal velouté sauce

 

Halibut | 33

butternut squash bisque, lentils, red beans, bacon vinaigrette

 

Spanish Octopus | 31

roasted fingerling potatoes, chorizo, chili, lime, scallion- herb yogurt

 

Lamb Sausage | 26

Two Brooks Farm spiced rice, braised tomatoes, charred shishito gremolata

Rabbit Stew | 19

rosemary cornbread dumplings, tarragon

 

Short Rib Gnocchi | 21

smoked pulled beef, braised greens, pickled radish, crunchy grains, chili

 

Mushroom Rigatoni | 21

local mushrooms, pickled chilies, tarragon, duck egg, lemon balm

Treats

Fudge Cake | 10

marshmallow, salted chocolate sauce, cocoa nibs

 

Chocolate Chip Cookie & Vanilla Bean Ice Cream | 6
Blackberry Cobbler | 10

ginger, buttermilk ice cream, bacon brittle

Drink

House Cocktail

Whitebird Mule | 12

cathead honeysuckle vodka, honey-ginger syrup, fresh lime, ginger beer

 

Martini Service | 15

plymouth gin, vermouths, lemon twist, side of house-marinated olives

 

Smoke Old Fashioned | 18

woodford ‘edwin collection’ single barrel rye, maple, peach wood, bitters. served on a large cube

Velluto | 14

altos reposado, baking spices, red wine liqueur, fresh lime, peychaud’s bitters

 

“Mai Tai” | 14

aged rums, coconut-chai orgeat, orange liqueur, fresh orange & lemon, angostura bitters

 

Red Manhattan | 14

dickel ‘edwin collection’ single barrel whiskey amaro, port. toasted star anise

House Wine By The Glass

Bubbles | 10

marquis de la tour | blanc de blancs | france, n/v

 

Rosé Bubbles | 12

mezza corona, brut | italy, n/v

 

Pinot Grigio | 9

santa margherita | italy, 2019

 

Sauvignon Blanc | 12

jax y3 | napa valley | california, 2018

 

Chardonnay | 14

head high | sonoma | california, 2019

Moscato| 12

vietti | piedmont, italy, 2019

 

Malbec | 12

testamento | mendoza | argentina, 2016

 

Pinot Noir | 14

golden west | royal slope | washington, 2018

 

Merlot | 12

boomtown | columbia valley | washington, 2015

 

Cabernet Sauvignon | 12

maison noir | ‘in sheeps clothing’, washington, 2018

Wine Emotion By The Glass

Roussanne | 22

domenica amato | bennett valley, sonoma, 2016

 

Chardonnay | 20

the eyrie vineyards | dundee hills, willamette valley, oregon, 2018

 

Chardonnay | 22

shafer | red shoulder ranch, napa valley, california, 2018

 

Gamay | 12

domaines chermette | beaujolais, france, 2018

Pinot Noir | 18

soter ‘north valley vineyards’ reserve | willamette valley, oregon, 2017

 

Merlot Blend | 14

chateau belugue | fronsac, bordeaux, france, 2015

 

Cabernet Sauvignon | 18

brea | paso robles, california, 2018

 

Cabernet Blend | 35

chateau carbonnieux | pessac-leognan, bordeaux, france, 2015


Fall 2020Executive Chef: Khaled Albanna – Sous Chef: Patrick Fitzgerald • Beverage Director: Jared Padovani • Sommelier: Joi Mason

Some items can be made gluten free, vegetarian, or vegan, upon request.

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs, may increase your risk of food-borne illness.

20% Gratuity may be added to parties of 8 or more.