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

STARTERS
Soup of the Day
chef’s choice
6

Mac & Cheese Casserole
country ham, herb-parmesan crust
9

Chicken Liver Pate
brandy butter, fried sage, sourdough
10

Loaded Fries
melted cheese, bacon, green onions, herbs
served with roasted garlic aioli
8

SALADS
Cobb Salad
turkey breast, bacon, egg, avocado, tomatoes, parmesan, green goddess
13

Arugula and Peach Salad
grilled peaches, cured ham, goat cheese, walnut vinaigrette
10

Chicken Confit Salad
baby greens, grapes, pistachios, blackberry vinaigrette
12

Fried Oyster Caesar
gulf oysters, romaine, croutons, parmesan, traditional dressing
14

Smoked Salmon Croquette
baby greens, cherry tomatoes, radish, charred corn, citronette
14

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

Eggs Benedict
poached eggs, cured ham, english muffins, creole hollandaise
served with petite salad
13

Steak and Eggs
grilled ‘bavette’, two fried eggs, brabant potatoes, demi
16

Interim Burger
white cheddar, bacon, lettuce, tomato, pickles, roasted garlic aioli, kaiser bun
served with fries or petite salad
14

Fried Egg BLT
fried farm egg, applewood bacon, romaine, local tomato, garlic aioli
served with fries or petite salad
11

French Toast
blueberries, bananas, walnuts, maple syrup
10

Shrimp and Grits
gulf shrimp, cheese grits, andouille sausage, collard greens, spicy broth
15

Executive Chef | Jason Dallas
Chef | Shari Haley

DESSERT

E’Lane Bobo Williams
Executive Pastry Chef

E’Lane’s interest in cooking spawned at an early age in her family kitchen in the Mississippi Delta. After E’Lane graduated from the University of Mississippi in Oxford, she decided to pursue her passion for cooking and enrolled at Le Cordon Bleu in Paris, France, where she received her Superior Patisserie Diplome.

In 2011, E’Lane began working under the direct tutelage of Dwayne Ingranham, the executive pastry chef of City Grocery, a James Beard awarded restaurant in Oxford, Mississippi.

In 2012 E’Lane moved to Memphis, and attained her first executive pastry position at Interim restaurant. Our focus on fresh, local ingredients falls in line with E’Lane’s values towards the importance of farm to table dining.  The two philosophies combine to create pastry selections that are constantly evolving to bring a delectable finish to any meal. 

E’Lane is also available to prepare specialty items such as birthday cakes, holiday pies, macarons, etc.  Please contact the restaurant at 901-818-0821 with any inquiries.

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

STARTERS
Smoked Trout
crème fraîche, capers, dill, roe, baguette
13

PEI Mussels
house-made sausage, roasted peppers,fennel pollen, pilsner
13

Fried Sweetbreads
white truffle, hen of the woods, leeks
14

‘Potted’ Pork
green cabbage, bleu cheese, mustard, cider
11

Mac & Cheese Casserole
three cheeses, country ham, herb-parmesan crust
9

Crispy Oysters
parsley, celery root
14

Cheese Board
three selections paired with condiments
14

SOUP & SALADS
Celery Root Soup
parsley, lemon, grana padano
8

Caesar Salad
grana padano, garlic-herb croutons, traditional dressing
8
(add: white anchovies 2, hard boiled quail eggs 3)

Baby Greens
radish, goat feta, orange-hazelnut dressing
8

MAIN
Fish of the Day
winter vegetables, arugula, fennel, caper-citrus butter
MKT

Scallops
green beans, sweet potatoes, quinoa, tarragon, maple-bacon vinaigrette
28

Blackened Catfish
andouille, crawfish, fingerlings, brussels, citronette
22

Pork Chop
cheddar potato galette, spinach, pearl onions, smoked paprika
28

Chicken Breast
ricotta gnocchi, sage, winter mushrooms, almond romesco
25

Beef Tenderloin
spaghetti squash, goat cheese, mashed potatoes,bone marrow demi
35

Duck Breast
sweet potatoes, apples, leeks, brandy
27

Interim Burger
white cheddar, applewood bacon, lettuce, tomato, pickle, aioli
14
(add: fried farm egg 3, caramelized onions 2, sautéed mushrooms 2)

Beef Brisket
green cabbage, cauliflower, pecans, smoked beer
22

Lamb Shank
collard greens, rutabagas, lamb jus
29

Vegetable Plate
chef’s choice of four seasonal vegetables
20

Executive Chef | Jason Dallas
Sous Chef |Andy Knight

“We proudly support local farmers and artisans!”

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.

STARTERS
Soup of the Day
chef’s choice

Mac & Cheese
three cheeses, country ham, breadcrumb crust
9

Smoked Trout
Dip capers, crème fraiche, dill, baguette
10

Crispy Oysters
cabbage slaw, buttermilk dressing
12

SALADS
Grilled Apple
arugula, candied walnuts, goat cheese, maple-bacon vinaigrette
10

Oyster Caesar
romaine, crispy gulf oysters, grana padano, traditional dressing
14

Chicken Confit
baby greens, charred cherry tomatoes, butternut squash, radish,
orange-ale vinaigrette
12

Blackened Shrimp
romaine, roasted peppers, celery root, avocado, crispy tortillas,
cilantro-pumpkin seed dressing
14

Smoked Club
baby greens, turkey breast, bacon, ham, tomatoes, parmesan, buttermilk dressing
13

SANDWICHES
served with house-cut fries or side salad

Interim Burger
white cheddar, applewood bacon, lettuce, tomato, pickle, aioli
12

Cuban Sandwich
smoked ham, roasted pork, swiss, pickle, beer mustard
MKT
                                                                                                          
Fried Chicken Sandwich
roasted tomatoes, pickled red onion, celery root slaw, spicy honey mustard
11

Black Bean Burger
white cheddar, lettuce, salsa fresco, garlic aioli
10

MAIN
Fish of the Day
chef’s choice
MKT

Blackened Catfish
lentils, spinach, andouille pan sauce
14

Beef Brisket
ricotta gnocchi, shiitakes, romesco
15

Pork Loin  
brussels, fingerlings, fried beets, sauce tonnato
16

Stuffed Quail
house sausage, smoked puttanesca, chickpeas, broccoli rabe
15

Steak ‘Bavette’  
roasted autumn vegetables, spaghetti squash, demi
16

Vegetable Plate
chef’s choice
14

Executive Chef | Jason Dallas
Chef | Ysaac Ramirez

*bread available upon request
20% gratuity added for parties of 8 or more