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 8
chef’s choice

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

House-Smoked Salmon Carpaccio 14
cream cheese, capers, pickeled red onion, toast points

Loaded Fries 10
melted cheese, bacon, green onions, herbs served with roasted garlic aioli

SALADS
Cobb 13
baby greens, turkey breast, cucumber egg, tomatoes, bleu cheese,
buttermilk dressing

Crab & Melon 16
arugula, heirloom tomato, crab salad purse, melon

Strawberry Walnut 12
arugula, Bonnie Blue gatfeta, balsamic vinaigrette

Caesar 10
romaine, grana padano, traditional dressing,
add oysters 4
add grilled chicken 4

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

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

Steak and Eggs 14
beef tips, two fried eggs, brabant potatoes, demi

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

French Toast 12
mascerated blueberries, banana, walnut, served with maple syrup

Shrimp and Grits 15
gulf shrimp, grit cake, andouille sausage, spinach, spicy broth

Croque Madame 13
sourdough, grilled chicken, ham, mornay sauce, spinach puree, fried egg

Executive Chef | Jason Dallas
Sous Chef | Yssac Ramirez

DESSERT

Franck Oysel
Executive Pastry Chef

Born and raised in France, Franck has been working in classic French patisseries with Master Chefs since he was 15 years old. While he was not cooking, Franck often found himself demonstrating and teaching about various pastry methods to young culinary students as well as to people in the community. From his years of training and experience, Franck has not only gained a remarkable ability, expansive knowledge, true understanding of French pastry techniques, but he has also cultivated a rich passion for both sharing the exquisiteness o f the culinary arts as well as producing refined and balanced products.

In 2006, Franck became as the Executive chef de Patisserie with a Master Chocolatier at one of the popular patisseries in the Jura region of France, Aux Plaisirs Sucres (Poligny, France).

In April 2014, Franck made a life changing decision to move to America in order to marry the love of his life, an American who taught English in France and volunteers at the patisserie in Poligny the year before. 

Since October, Franck has been working as Executive Pastry Chef at Interim. Franck and Interim both highly emphasize the importance of producing high quality dishes that aesthetically appeal to all the senses, exhit a true attention to detail and preserve the flavor of the ingredients.

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

STARTERS
Smoked Salmon Dip
horseradish creme fraiche, dill, toast points 12.5

Bonnie Blue Rabbit Terrine
riesling poached pear, arugula,cornbread croutons,champagne vinaigrette 15

Curried Mussels
coconut milk, cilantro,grilled crostinis 15

Mac & Cheese Casserole
three cheeses, country ham, herb-parmesan crust 9.5

Crispy Oysters
shaved asparagus, raddish, baby carrot 14

Cheese Board
three selections paired with condiments 15

SOUP & SALADS
Soup of the Day 8

Caesar Salad
grana padano, garlic-herb croutons,traditional dressing 8.5

Baby Greens
red beets, goat cheese,sherry vinaigrette 8.5

Pear & Walnut
arugula, bleu cheese, candied walnuts,chardonnay vinaigrette 11

MAIN
Fish of the Day
Chef’s daily preparation MKT

Salmon
summer squash, fresh thyme, beet rosti, kale,bay laurel beurre blanc 29.5

Chicken Breast
spinach, haricot verts, potato gratin,white wine mushroom sauce 26.5

Short Rib Pasta
house-made fettuccine, carrots, snow peas,parmesean cheese sauce 26

Beef Tenderloin
watercrest & bone marrow crust,baby carrots, mushrooms, mashed potatoes,
red wine-tarragon glace 35

Duck Breast
sweet potato puree, summer squash,red beets, snow peas,blackberry lacquer 29

Beef Short Ribs
summer squash, pearl onion,fennel mascarpone polenta,syrah sauce 27.5

Vegetable Plate
Chef’s choice of four seasonal vegetables 20

Executive Chef | Jason Dallas
Sous Chef | Sepand Mazahery

“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

INTERIM LUNCH SPECIAL - 13
SOUP/SALAD/SANDWICH/DESSERT
FARMER’S LUNCH SPECIAL - 15
MONDAY: CLAYBROOK FARM MEATLOAF
TUESDAY: BBQ GULF SHRIMP & GRITS
WEDNESDAY: SHORT RIB TACOS
THURSDAY: EARL LAKE FRIED CATFISH
FRIDAY: SWEET TEA CHICKEN

STARTERS
Soup of the Day
chef ’s choice 6

Mac and Cheese
Tripp country ham, three cheese blend, breadcrumb crust 9

Smoked Salmon Dip
creme fraiche, dill, toast points 12

Crispy Gulf Oysters
True Vine red cabbage slaw, whole grain mustard sauce 12

SALADS
Blackened Gulf Shrimp
romaine, roasted peppers, avocado, crispy tortillas, cilantro vinaigrette 14.5

Caesar
romaine, grana padano, traditional dressing 8
add chicken 5 fried oysters 5

Grilled Chicken Asparagu s
arugula, feta cheese, kalamata olives, pesto, citrus vinaigrette 13.5

Cobb
house-roast turkey, cucumber, egg, tomato, applewood bacon, bleu cheese,
buttermilk dressing 13

SANDWICHES
(All sandwiches served with house-cut fries or side salad)
The Interim Burger
Claybrook Farm beef, white cheddar, bacon, lettuce, roasted tomato, pickle,
garlic aioli 14

Cub an Sandw ich
Strichland Farm smoked ham, roasted pork, swiss, pickle, traditional mustard 11

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

Fried Chicken Sandwich
lettuce, picked red onion, roasted

MAIN
Fish of the Day
chef ’s choice MKT

Blackened Catfish
Earl Lake catfish, lentils, spinach, andouille pan sauce 14

Grilled Chicken
green beans, potato gallete, mushroom cream sauce 16

VEGETARIAN PLATE
chef ’s choice 14.5

Petite Beef Filet
mashed potatoes, baby carrots, mushroom mix, demi 18.5

Executive Chef | Jason Dallas
Sous Chef | Ysaac Ramirez

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