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The Hermitage Hotel serves brunch in its restaurant, Capitol Grille, every Sunday from 11 a.m. until 2 p.m. The menu of seasonally planned dishes is served à la carte for brunch and features ingredients from the restaurant’s nearby farm at Glen Leven. The farm, overseen by Capitol Grille’s executive chef Tyler Brown, raises heirloom vegetables and cattle breeds, giving literal meaning to the phrase “farm-to-table” and offering a unique take on Southern cuisine.
On four holidays — Thanksgiving, Mother’s Day, Easter and Christmas Day —Capitol Grille offers a traditional buffet for which reservations are required. But on regular Sundays, you can come as you are without fussing with a reservation. If you’re lucky enough to enjoy a holiday brunch at this luxury Nashville hotel, expect a feast fit for a king, with carving stations featuring apple cider-glazed ham and a garlic-studded leg of lamb with rosemary jus. Top that off with artisanal cheeses, customized omelets, a dessert display and traditional Southern sides like macaroni-and-cheese with hoop cheddar or soft-poached eggs with buttermilk biscuits. It’s a down-home brunch worthy of a Forbes Travel Guide Five-Star hotel.