Back in the day, some double digit years ago, when The Man and I first met, we went to the Mad Platter for our 3rd date and it was winter. I remember a couple things about what we got back then. There was a daily special appetizer that was rabbit stuffed morels (3 giant ones on the plate), and a side for the entrees was sea bean stalks. Back then, it was the "fashion" to have really unusual ingredients cooked by using molecular gastronomy to create a plate. I am so glad that fad is over, and now the fashion is farm-to-table. Anyway, back then, I had only had rabbit twice before, and why not, we gave the app a shot, and was my 3rd time and last time eating rabbit. The rabbit was dry and stringy, and zapped all the moisture out of my mouth as I tried to eat one of the stuffed morels. With no moisture in my mouth, it made it hard to swallow, so I just sat their chewing and chewing enduring until I could get it down. I am guessing The Man didn't like it either (and he has not ordered rabbit since then either) and insisted that I eat the 3rd rabbit stuffed morel. Being raised as to never waste food, I endured the last rabbit stuffed morel. I think I don't like rabbit because every time I have eaten rabbit, it is dry and stringy. I think we lied when the waitstaff asked us if we liked it, and we said yes. I don't lie like that anymore. If waitstaff really wants my opinion, I am telling them. If it a dish is fine in my opinion, I am going to let them know things are fine. If I am gagging through the 1st bite, and they ask, I am going to let them know. Oh, and the sea beans, outside of a coastal Asian preparation with classic coastal Asian flavors, sea beans shall never be on my plate again. The texture and flavor, in my opinion is not good just boiled and put on a plate.
That was then and this is now. The menu is now is more down to Earth, and accessible. None of the ingredients were from local farms within 100 miles of Nashville during this visit, but since it is winter and not growing season, I give them a pass for my desire to be a locavore. The waitstaff said that in the summer, they do try to source locally.
The current concept and dinner menu is divided into courses, so you can mix and match as you desire, and is quite versatile. If all you want is an entree plate, that is doable, but if you want soup and salad before your entree, you can do that, or if you want to make a 5-course meal, you can do that. One gal at the table created her dinner out of two appetizers and a salad. Some decided to get an entree only which is plenty of food for dinner. Others of us made our meal in French style of a 5-course meal. How the 5-course meal works is to choose a entree, and for only $20 more, add a soup, salad, appetizer and dessert. I opted for the rack of lamb (rare, that is how I roll) and I opted for the turkey and rice soup, a spinach bacon salad topped with a fried egg, wild mushroom ravioli with a truffled cream sauce, and for dessert a creme brulee.
Overall, my meal at Mad Platter was outstanding, with a couple of the dishes I got I will remember, in a good way, for days, weeks and years to come.