Skull's Rainbow Room
222 Printers Alley , Nashville, TN, 37201
(615) 810-9631
No Menus Found
Skull’s Rainbow Room is a casual yet elegant tribute to David “Skull” Schulman and the former fine dining establishments of Nashville’s Historic Printers Alley. Our critically acclaimed menu created by Executive Chef, Gannon M. Leary, showcases his continental twist on American classics. Premium handcrafted cocktails and an eclectic beer and wine list complement our award winning cuisine. We pay homage to the entertainment of yesteryear with burlesque and live music nightly. Schulman opened the Rainbow Room in the lower level of the landmark Southern Turf Building in 1948. During Skull’s five-decade tenure, the legendary venue transformed multiple times; jazz, burlesque, country, strip-tease, and rock ‘n’ roll all claim chapters in its history. Etta James, Elvis Presley, Patsy Cline, Johnny Cash, Paul McCartney, Bob Dylan, Waylon Jennings, Joni Mitchell, Jerry Lee Lewis, and comedian Andy Griffith have all graced our original checker-board stage. Today’s entertainers, including Brett Eldrege, Dierks Bentley, and Tim McGraw continue the legacy. Sadly, in January of 1998, David “Skull” Schulman was murdered during a robbery in his beloved club. People from all walks of life mourned his passing. The iconic Rainbow Room closed shortly thereafter, staying shuttered for almost 17 years. After an extensive three year renovation, we are proud and honored to once again open the doors of David Schulman’s World Famous Skull’s Rainbow Room. Enjoy. “The Alley will always be here, I expect... and I’ll stay here with it.” -David “Skull” Schulman HEAVEN LEE Malfy Gin, Italicus, Lemon, Grapefruit, Basil SOUTHERN TURF Buffalo Trace Bourbon, Turbinado, Sassafrass & Sorghum, Orange THE SKULL NO. 3 Cielo, Strawberry, Passionfruit, Lime, Mustard RHINESTONE LEASH Plantation Pineapple Rum, Averna, Lime ME & PAUL Cream Sherry, Porcini Mushroom, Cream Soda, Rosemary RED HEADED STRANGER Gordon's Gin, Bell Pepper, Sweet Vermouth, Aperol RAMBLIN' MAN Rock & Rye, Dill, Dolin Dry, Lemon, Absinthe, Angostura ROUGH & ROWDY DAYS Wahaka Mezcal, Pineapple, Root Beer, Voo-doo Rim AIN'T NO GRAVE Old Forrester Bourbon, Porcini Mushroom, Angostura, Lemon ORANGE BLOSSOM SPECIAL Whistle Pig, Gran Marnier, Velvet Falernum, Orange Bitters FOR THE GOOD TIMES Appleton Rum, Plum, Mai Tai, Angostura, Rock Candy SHE'S GONE, GONE, GONE Cathead Honeysuckle Vodka, Lime, Basil, Green Chartreuse DARLIN' COMPANION Monkey Shoulder, Violette, Chamomile, Lavender, Laphroig, Lemon SEVEN SPANISH ANGELS Casamigos, Hibiscus, Peychauds, Corsair Red Wines BY THE GLASS Seasonal Cocktails Sparkling PROSECCO Neirano, Brut • Veneto, Italy 10/40 MALBEC Gouguenheim, Rosé Brut • Mendoza, Argentina 11/44 Rose BLEND Clean Slate, Rosé Pinot Noir • Nahe, Germany 11/44 White CHARDONNAY King Rabbit • Pays-d’oc, France 11/44 CHARDONNAY Mer Soliel Reserve • Santa Lucia Highlands, California 12/47 RIESLING Heinz Eiffel • Mosel, Germany 10/40 SAUVIGNON BLANC Anonymous • Casablanca Valley, Chile 10/40 PINOT GRIGIO Lechthaler • Trentino , Italy 12/46 Red SYRAH Corvidae, “Lenore” • Colombia Valley, Washington 10/40 MALBEC Mil Piedras • Uco Valley, Argentina 12/47 PINOT NOIR Black Stallion • Los Carneros, California 12/47 PINOT NOIR Owen Roe, “Share Cropper” • Willamette Valley, Oregon 14/54 MERLOT Ornella Molon • Veneto, Italy 12/47 CABERNET SAUVIGNON Treana • Paso Robles, California 12/47 CABERNET SAUVIGNON Medalla Real Gran Reserva • Valle Del Maipo, Chile 15/58 , RAINBOW ROOM Heroes Vodka, Ginger, Pineapple, Orange, Cava LOBSTER BISQUE Made with live Maine Lobster, cream and finished with cognac 12 HOUSE SALAD Young field greens tossed in a dijon balsamic vinaigrette with shaved onion, English cucumber, tomato and croutons 11 WEDGE SALAD Classic iceberg wedge with house made bleu cheese dressing, tomato, onion and crumbled bacon 11 CAESAR SALAD ** Classic Caesar with anchovy, lemon, garlic and coddled egg 12 CHARCUTERIE An assortment of cured meats and accompaniments 17 CHEESE PLATE Assorted imported and domestic cheeses 16 TUNA TARTARE ** Sushi grade, #1 tuna with herbs, aromatics and créme fraîche served with house made potato chips 18 CARPACCIO WITH Shaved raw beef tenderloin, arugula, bread box, coddled egg, ARUGULA ** Manchego cheese and truffle oil 18 ESCARGOT Broiled mushroom caps stuffed with Helix snails, Sherry herb butter and Parmesan cheese 19 FOIE GRAS * Hudson Valley Grade A with sweet corn honey Champagne vinegar 20 VEAL SWEET BREADS Poached then fried in potato flour, haricots verts, potato galette 16 CRAWFISH RISOTTO Louisiana crawfish tails, Arborio rice, Gorgonzola cheese 16 EGGPLANT Fried with Panko, topped with crawfish, shrimp and spinach cream 17 DUCK EMPANADA Duck confit, cremini mushroom, crumbled bleu cheese and caramelized onion empanadas finished with a poblano cream and manchego cheese 18 CRAB CAKES * Pan sautéed jumbo lump crab cakes finished with a remoulade sauce 19 Starters * All are served cooked to order ** The consumption of raw or undercooked meats, shellfish, poultry, seafood and eggs may increase the risk of foodborne illness PRIME RIB * Slow roasted with au jus, horseradish cream 34 PORK CHOP * Grilled 14oz. pork chop with rosemary, bacon and garlic honey glaze 33 NEW ZEALAND RACK OF LAMB * Grilled 16oz. rack of lamb marinated in pomegranate juice, olive oil, garlic, rosemary, Demi-glace 37 FILET MIGNON * Grilled 8oz. Angus Beef 38 DIVER SCALLOPS * Pan-seared U-10 diver scallops with a reduced vermouth cream 31 BOEUF EN CROÛTE Ribeye braised in red wine, shallots and mushroom, wrapped in Brie cheese and puff pastry 29 CHEF'S FEATURED FISH * (Please ask your server about tonight's creation) 33 MAPLE LEAF FARMS DUCK BREAST * Pan-seared and finished with a wild berry Demi-glace 30 E ntrees , EXECUTIVE CHEF GANNON M. LEARY
Claim This Menu
