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
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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
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 2020 • Executive 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.
