The menu has four parts: meat & seafood; raw, chilled & marinated; vegetables & grains; and desserts.

From custom-made tableside carts, The Continental serves prime rib with horseradish cream and natural jus, priced at $5 per ounce.

Pâté en croute is also served tableside with a selection of pâté, port wine gelee, onion compote, and gooseberry catsup.

Presentation was a defining theme of Nouvelle cuisine and fine dining in the Gilded Age. The Continental is also located across from Nashville’s Frist Art Museum and Brock said he was inspired by modern art.

“The idea behind this restaurant is to embrace and be inspired by the original great American hotel restaurants and to invigorate the spirit of those historic dishes in a new way,” Brock said in a statement. “Over the past year during the pandemic, we’ve been craving the restaurant experience that makes us feel excited and taken care of. We want to remind everyone what makes going out to eat so enjoyable and exhilarating. This is fine dining turned fun dining!” 

The restaurant has two bars: one warmer and more intimate, and the other designed to be a more open, lively gathering spot.

Sean Brock (pictured) is joined by Chef de Cuisine Colin Shane, a two-time semifinalist for the James Beard Foundation’s Rising Star Chef award and alum of the three-Michelin-starred SingleThread in California. The beverage program is helmed by Bar Director Jonathan Howard and Wine Director Claudette Silber. The service team is led by Hospitality Director Sarah Hong.