230 Franklin Road, Franklin, TN 37064 (Map)  |  615.599.4995  |  Hours
MAKE A RESERVATION

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Summer may be on the way but School of Oysters is back in session! The Southern Steak & Oyster’s Master Shucker Gary Pinson is heading down to sister restaurant Saffire on Thursday, April 28th at 6:30 p.m. Curious about Gary’s lesson plan? Here’s just a little of what he plans to cover – the difference between warm water and cold water oysters, taste profiles, importance of pairings, how to shuck, nutritional value, how to spot a bad oyster, and more. Don’t forget your notebook and #2 pencil, you’ll want to be taking notes! To purchase tickets, go to: http://bit.ly/SaffireOysterClass

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Join us for Valentine’s Day at Saffire! We will be featuring a special prix fixe menu by Chef de Cuisine, Jason La Iacona and Executive Chef Matt Farley.  For reservations, please visit our reservations page or call  615.599.4995

Amuse-Bouche

Chef’s Selection of Oysters with classic accompaniments

Appetizers

Baby Kale Salad

pepitas, peppered hazelnuts, aged cheddar and buttermilk goddess dressing

Apple & Parsnip Soup

with curry roasted peanuts

Pork Belly

smoked cauliflower purée and kalamata olive relish

Peruvian Corvina Ceviche

with sweet potato and lemon confit

Entrées

Seared Scallop-Saffron Risotto

taleggio cheese and tomato confit

Wood-Fired Filet Mignon

glazed carrots, potato croquette and green peppercorn demi-glace

Fresh Pasta “Pouch”

wild mushroom ricotta, broccoli and fontina-cognac sauce

Desserts

Chocolate Whoopie Pie

with brown butter filling, macerated cherries, toffee and ganache

Toasted Coconut and Pineapple Tart

with coconut whipped cream

 

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It’s that time again. Nashville Original’s winter Restaurant Week launches Monday, January 18. Join us for dinner at Saffire to enjoy a special prix-fixe menu created by Chef de Cuisine Jason Lalacona featuring appetizer, entrée, and dessert selections.

Nashville Original’s established Restaurant Week to encourage folks to branch out and support local, independent restaurants. Nearly sixty restaurants are members of Nashville Originals — a coalition of Nashville’s independent restaurants in Davidson and Williamson counties — and most participate in restaurant week by offering prix-fixe menus at discounted prices and other specials.

Make your reservations now to enjoy a special night at Saffire, located in the historic Factory at Franklin.

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 *Please note that Saffire is closed on Mondays and will be offering our Restaurant Week menu for dinner on Tuesday, January 18 through Sunday, January 24*

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Join us for a special New Year’s Eve Prix Fixe menu at Saffire. We’re looking forward to celebrating with you! Tables can be reserved here

Appetizers

Butternut Squash Bisque

Crisp Winter Spiced Pancetta, Brown Butter and Sage

Seared Sea Scallops Crostini

Black Olive-Red Pepper Relish and Lemon Aioli

Watercress and Arugula Salad

Roasted Baby Beets, Grapefruit and Cabot Clothbound Cheddar

Entrees

Wood Fired Filet Mignon

Roasted Shallot-Mashed Potatoes, Grilled Broccolini, Oyster Mushrooms and Stilton Cream

Pan Roasted Red Snapper

Green French Lentils, Chanterelles, Carrot Broth and Black Pepper-Dijon Butter

Smoked Half Chicken

Tarragon-Red Pepper Polenta, Roasted Cauliflower, Brussel Sprouts and Alabama White Sauce

Crisp Sweet Potato Gnocchi

Black Eyed Peas, Tuscan Kale, Roasted Tomatoes and Noble Springs Goat Cheese Cream

Dessert

Doughnut Bread Pudding

Bourbon Caramel Sauce and Whisper Creek Whipped Cream

Chocolate Mousse Crepes

Chocolate Sauce, Toasted Hazelnuts and White Chocolate Whipped Cream

Balsamic Swirled Mascarpone

Cookies and Berries

Please note: The prix fixe is a $65 set menu for New Year’s Eve and regular menu items will not be available. 

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Consisting of at least seven seafood dishes, the Feast of the Seven Fishes – also known as, La Vigilia or The Vigil – is a massive feast celebrated on Christmas Eve. Historically speaking, the Feast of the Seven Fishes is an ode to abstinence, a Roman Catholic tradition whereby meat, milk, or animal fat can not be consumed on Saturdays, eve’s of specific holy holidays, and during Lent.

Popular among many Italian American families today, the feast’s origins can be traced back to  Southern Italy, where warm coastal waters provide a sustainable food source year round.

Chef de Cuisine, Jason La Iacona, will take us on a journey down the Sicilian coast line to enjoy a traditional Feast of the Seven Fishes. Tickets are on sale now and can be purchased here through our Eventbrite page!

Course One – A Tasting of Florida Shrimp

Herb-Butter Braised Rock Shrimp

Sweet White Shrimp Tostada with Salsa Verde

Royal Red Shrimp with Marie Rose Aioli

Course Two – Smoked & Cured Treats

Hickory Smoked Mackerel with Vinegar Glaze

Molasses Smoked Salmon Crostini with Maple Cream Cheese

Salt Cod Fritters with Lemon Aioli

Course Three – Salad

Grilled Octopus with California Olive Oil, Stewed Sweet Peppers and Arugula

Course Four – Pasta

A Ragout of Olives, Capers, Anchovy and Mussels tossed in Tagliatelle

Course Five – Roast of Reel Caught

the Season’s Best Sustainable Fish, Roasted and served with Broccolini

and Lemon-Tasso Beurre Blanc

Course Six – Cioppino

A Stew of Clams, White Fish and Scallops in a Southern-inspired Tomato Broth,

garnished with Asparagus and Torn Bread

Course Seven – Tiramisu

Espresso-soaked with Sweetened Mascarpone and Cocoa

 Drink Pairings

Lamberti Prosecco, D.O.C. Veneto, Italy

Bouchard Pere & Fils Chardonnay, Bourgogne, France

Barone Fini Pinot Grigio, Valdadige, Italy

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As a wave of health consciousness sweeps the country by storm, sustainable farm practices are a trending topic of discussion. With all these new buzzwords – farm to table, grass fed, all natural, certified organic, free range – there can be a lot of misinformation that floats around.

More and more people are concerned with what they are eating and how it was raised. This trend has forced restaurants to help educate their consumers on which practices they support. The result has lead to a culmination of distributors, chefs, restaurants, and consumers alike celebrating these practices at collaborative tasting events.

When we think of these farms, we like to imagine a small family owned farm sunk into the rolling hills of the Tennessee valley. This fairy tale image comes to life at Bear Creek Farm.

Located on the outskirts of Leipers Fork, The Cherry Family began raising all-natural Angus beef and heritage hogs with rise in consumer demand. All beef and pork products are free range, grass-fed, and hormone and antibiotic free. Their meat is consistently graded prime or high choice – an honor that is received by only a small percentage of beef nationwide.

Their commitment as a sustainable forward thinking farm and their focus on quality over quantity is a refreshing take on pork and beef production. We are thrilled to be partnering with Bear Creek Farms for a Tasting Dinner on Thursday, October 29, 2015 at 6:30PM.

For ticket information, head over to our Eventbrite page. We look forward to seeing you!

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Saffire has long been a Franklin, TN staple for many. However, we’ve started to change a few things up, and people are starting to notice.

Over the last year, we have put together a new team to bring Saffire back into the fold, and that is exactly what we did. With our renovated kitchen space and head chef, Jason La Iacona’s fresh new menu, we were able to reclaim our title as one of the Best Restaurant’s in Williamson County.

3rd Place – Best Restaurant Williamson County

Huge thanks to The Nashville Scene, and everyone who voted. We couldn’t have done this without y’all.

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Join us on Thursday, October 29th for a tasting dinner featuring one of our favorite Tennessee Farms, Bear Creek. This 5 course meal will be paired with a selection of choice cut meats and fresh farm raised vegetables.

For ticket purchases to this event, please visit our eventbrite page.

 

Course One

An Assortment of Cured and Smoked Meats from Bear Creek Farm

served with strong mustard, pickled veg and roasted grapes

Paired with Juvé y Camps Brut Reserva, Cava

 

Course Two

Sweet Corn Bisque

with local cheese

Paired with Stags’ Leap Winery Chardonnay, Napa Valley

 

Course Three

Three Day Nurtured Porchetta

pork loin wrapped with pork belly and fresh herbs, smoked and loved for three days, served with vinegar beans

Paired with A to Z Pinot Noir, Oregon

 

Course Four

Slow Roasted Prime Rib

yukon puree and simply wilted greens

Paired with Petite Petit Petite Sirah, Lodi

 

Course Five

Doughnut Bread Pudding

with Leanne’s choice bourbon sauce

Paired with Rutherford Ranch, Napa Valley

 

We look forward to dining with you again this month!

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Join us on Thursday, August 27th for a Farmer’s Dinner. The five course menu will feature vegatarian dishes prepared with produce from local farms and cocktail pairings. Seating is limited, reserve your spot today.

For tickets, visit our Eventbrite page.

course one

 heirloom tomatoes | italian basil | burrata cheese | aged balsamic

course two

 creamed sweet corn | dried chilis | charred summer squash

 course three

 smoked cauliflower | roasted garden peppers | coconut-chili beurre blanc

 course four

 melted leeks | carnaroli rice | black truffles | toma cheese | crispy leek bottoms

course five

 creamed bananas and cocoa paleo ice cream | seasonal fruit

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We are so excited to be offering a special menu as a part of Nashville Originals Restaurant Week  starting Tuesday, August 25th-Sunday, August 29th. We invite you to join us for dinner! *The Restaurant Week Menu will only be served at during our dinner hours and our regular menu will also be offered. Saffire_Restaurant-Week-2015