Executive Chef Jackson Kramer

Jackson Kramer is a native Memphian who began his cooking career shortly after graduating from Christian Brothers High School in 1998. While working at The Grove Grill, he recognized his passion for food and decided to pursue a career in the culinary arts. Jackson relocated to Portland, OR where he graduated from Western Culinary Institute, a Le Cordon Bleu program. In Portland, Kramer worked under Chef Eric Laslow at Laslow’s NW; while there, Jackson assisted the restaurant in earning the Restaurant of the Year Award by the Oregonian newspaper. After graduation, Jackson completed his externship at Criolla’s in Grayton Beach, FL under the tutelage of Chef Johny Earles.

In 2001 Kramer returned to his hometown, working first as a private chef for a prominent Memphis family. However, traveling throughout the northwest had cultivated within Jackson a more specific passion: local, organic, sustainable, and humanly raised foods. In pursuit of this new focus, Jackson moved to Asheville, NC to work at the Richmond Hill Inn, a four-diamond and four-star property. Two years later, he returned to Memphis and took a position with Wally Joe’s where, seizing the invaluable opportunity to work with several extremely talented chefs, Jackson increased his appreciation of authentic, simple cuisine. In 2007, he was offered his first Executive Chef position at the new Interim Restaurant and Bar. Jackson held that position until the end of 2009 when he left for Johnson City, TN to consult on a small family owned restaurant.

He returned as Interim’s Executive Chef in December of 2010; once again, he dedicated himself to maintaining his original commitment to local meats and produce and partnerships with local farmers and businesses. During his time at Interim, Jackson has received a semi-finalist nomination for the James Beard Foundation Rising Star Chef of the Year Award, Best Chef Award from Edible Communities Magazine, as well as features in several articles in various publications highlighting his talent and unique style.

     

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BRUNCH (print menu)
Sunday - 10:30 am - 2:00 pm

Daily Soup
chef’s choice
6

Truffle Parmesan Fries
house-cut fries, grana padano, rosemary, truffle oil
6

Macaroni & Cheese Casserole
Tripp country ham, herb and parmesan crust
9

Caesar Salad  
grana padano, garlic-herb croutons, traditional dressing
7

House Green Salad
local feta, orange-hazelnut dressing
8

Cobb Salad
turkey breast, bacon, egg, avocado, tomatoes, parmesan, green goddess
12

The Interim Breakfast   
two eggs scrambled, applewood smoked bacon, cheese grits, fresh fruit, toast
13

Biscuit ‘Bennies’   
poached eggs, smoked ham, buttermilk biscuit, creole hollandaise
served with petite salad
13

Golden Malted Waffle
served with real maple syrup
9
with fresh fruit and whipped cream
11

Braised Pork Hash
fried farm egg, roasted red potatoes, andouille sausage, arugula,
and smoked paprika jus
17

Interim Burger
neola farm’s beef, white cheddar, applewoodbacon, lettuce, tomato, pickles & roasted garlic aioli on a kaiser bun
14

Croque Madame
smoked ham, fontina cheese, fried farm egg, mornay sauce, brioche
12

Beef Tips
seared beef tenderloin, fried farm egg, grits, spinach, red wine sauce
14

Fried Delta Catish
house-cut fries, spicy slaw, comeback sauce
14

Pan Seared Salmon
Summer vegetable orzo pasta, cucumber relish, salsa verde
17

For the kids 
5
plain mac and cheese
classic PBJ
house-made chicken tenders
       
20% gratuity added for parties of 8 or more.

DESSERT (print menu)


Warm Chocolate Cake                                                                    
chai ganache, toasted pistachios & vanilla gelato
8.5

Frozen Apple Soufflé
caramel sauce, apple chutney, walnuts
8.5

Frangelico Crème Brulee
hazelnut shortbread cookies
7

Seasonal  Bread Pudding
crème anglaise, salty caramel gelato
8.5

Cheese Plate
(chef’s selection of three)
local honey, hazelnuts, figs, toasted brioche
13

We proudly serve Yolo brand gelato and sorbet, please ask your server regarding seasonal flavors.

ILLY - Coffee· Cappuccino· Espresso

DINNER (print menu)
Monday - Saturday 5:30 pm - 10:00 pm
Sunday 5:00 pm - 9:00 pm

SMALL

Beef Tartare
fried quail egg, caper-herb salad, pickled baby vegetables
12

Macaroni & Cheese Casserole
tripp country ham, herb-parmesan crust
9 

Grilled Quail
jowl bacon, pickled shiitakes, leeks, pistachio puree
14

Crispy Oysters
apple, arugula, celery root, sweet and spicy remoulade
14

Pork Belly
red cabbage, fried farm egg, cider-rosemary jus
12

Potato Gnocchi
chanterelles, sage, goat cheese cream, hazelnut oil 
11

Cheese Plate
three artisan cheeses, honey, dried fig compote, nuts, toast
13

Butternut Squash Soup
apple, crème fraiche, bacon
8

Caesar Salad
grana padano, garlic-herb croutons, traditional dressing
7
add white anchovies
2

Arugula Salad
fried artichokes, almonds, asiago, lemon , evoo
8

House Green Salad
goat feta, orange-hazelnut vinaigrette
8

LARGE

Nightly Fish Selection
fingerling potatoes, chanterelles, brussel sprouts, citronette
MKT

Mountain Trout
basil-fennel orzo pasta, cucumber relish, green goddess dressing
25

Scottish Salmon
cauliflower puree, baby carrots, gremolata and parsley oil
24

Seared Scallops
lima bean succotash, country ham, red potatoes, salsa verde
26

Chicken Breast
sweet potato puree, leeks, sauce armagnac
25

Angus Beef Filet
roasted garlic mashed potatoes, shiitakes, crispy onions, red wine sauce
30

Duck Breast
leg confit, butternut squash, caramelized onions, swiss chard, port reduction
27

Rib Eye Steak
bleu cheese gratin, garlic spinach, red wine sauce
32

Interim Burger
white cheddar, applewoodbacon, lettuce, tomato, pickle, garlic aioli
served with house-cut fries
14

Pork Shank
cheddar grits, collard greens, smoked paprika jus
27

Vegetable Plate
chef’s nightly selection of four seasonal vegetables
17

Executive Chef ~ Jackson Kramer

In order to provide you with the freshest ingredients, menus are subject to frequent changedue to seasonal availability from our local artisans and farmers.
20% gratuity added for parties of 8 or more.

LUNCH (print menu)
Monday - Friday 11:00 am - 2:30 pm

SPECIALS CHANGE DAILY…
Soups, Appetizer, Salad, Entrees
Find them on Facebook or contact us for details.

SALADS

Cobb
turkey breast, bacon, egg, avocado, tomatoes, parmesan, green goddess
12

Duck Confit
butter lettuce, grilled pear, goat cheese, apple cider vinaigrette
10

Crab Cake
baby greens, cherry tomatoes, radish, remoulade, citronette
12

Seared Tuna
celery root, fennel, arugula, basil aioli
13

SANDWICHES
served with house-cut fries or petite salad

Interim Burger
white cheddar, bacon, lettuce, tomato, pickle, garlic aioli, Kaiser bun
12

Chicken Salad
caramelized onions, arugula, paprika aioli, basil pesto, ciabatta roll
9

Grilled Mahi Mahi
lettuce, tomato, red onion, remoulade, ciabatta roll
12

MAIN

Shrimp and Grits
gouda grits, garlic spinach, jowl bacon gravy
14

Grilled Beef ‘Bavette’
rosemary-truffle fries, green beans, red wine jus
15

Grilled Salmon
orzo pasta, cucumber-pepper relish, salsa verde
14

Orechiette Pasta
cherry tomatoes, summer squash, arugula, grana padano, pesto cream
10
with grilled chicken or salmon
15

Vegetable Plate choose three sides
10

Sides
4
petite salad
grilled squash
cheese grits
french green beans
garlic spinach
spicy slaw
buttermilk mashed potatoes
field pea succotash
house-cut fries
creamed corn
collard greens
brussel sprouts

Executive Chef ~ Jackson Kramer