5040 Sanderlin Avenue • Memphis, Tennessee 38117 • 901-818-0821 •  •  |
General Manager Lisa Franklin A native Memphian, Lisa Franklin started in the restaurant business at a young age working for The Sciara family at Cafe Max. Starting as a hostess, she worked her way up to fine dining management at age 20. At 21, she was hired by Chip Apperson and Chef Jeff Duhnam at The Grove Grill, a popular, upscale East Memphis restaurant, where she managed for nearly a decade. Now as the General Manager of Interim Restaurant since 2008, she strives to ensure a complete and unique dining experience for all of her guests. |
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. |
BRUNCH (print menu) SALADS Lentil Salad Fried Chicken Caesar Crab Cake EGGS The Interim Breakfast Biscuit Bennies Braised Pork Hash SANDWICHES Blackened Delta Catish Po’Boy Cured Ham Melt |
DESSERT 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. |
DINNER (print menu) STARTERS Steak Tartare pickled chard stems, sauce gribiche, toast Chicken Liver Pate brandy jelly, fried sage, sourdough Mac & Cheese Casserole country ham, herb-parmesan crust Beet Terrine goat cheese, walnuts, arugula, spring onions, balsamic reduction Kampachi Crudo cured jowl, avocado, chili oil, spicy sprouts Crispy Oysters marinated fennel, spicy whole grain mustard aioli, capers Cheese Board three selections paired with condiments SOUP & SALADS Caesar Salad grana padano, garlic-herb croutons, traditional dressing Arugula Salad strawberries, bleu cheese, pistachios, sherry vinaigrette House Salad fried artichokes, radish, feta, hazelnut, oranges MAIN Hanger Steak chimichuri sauce, collard greens, garlic confit, house fries Butter Poached Shrimp sunchokes, sugar snaps, saffron, preserved lemon Veal Porterhouse sweetbreads, brussels, smoked pearl onions, fingerlings, port Pork Tenderloin potato-leek gratin, shiitake mushrooms, country ham vinaigrette Interim Burger white cheddar, applewood bacon, lettuce, tomato, pickle, aioli Rack of Lamb grilled asparagus, fingerlings, beet puree, fennel, olives Duck Breast turnips, rhubarb, baby bok choy, ginger caramel Vegetable Plate chef’s nightly selection of four seasonal vegetables Sous Chef |Andy Knight 20% gratuity added for parties of 8 or more |
LUNCH (print menu) SALADS Crawfish Cake Poached Shrimp Cobb 13 Interim Burger Smoked Redfish Chicken Confit Salad Quinoa Burger MAIN Beef “Bavette" Blackened Catfish Pork Tenderloin Vegetarian Plate Executive Chef | Jackson Kramer *bread available upon request |
Accolades Chef Josh Belenchia overhauls Interim's menu four times a year. ... Chef Josh Belenchia and staff do a complete overhaul of the menu four times a ... (read more) “When Kramer left for East Tennessee, sous chef Josh Belenchia took his place. Interim chef Josh Belenchia prepares the most expensive "designer" burger in town, priced at $15. The burger uses beef from Neola Farms. (read more) Josh Belenchia is sous chef at Interim Restaurant & Bar. Belenchia says his first cooking influence was his mother who would cook almost every night... (read more) He goes for a more laid back style and hopes to make his customers feel as comfortable as possible when they are in the restaurant…… Cooking precision is No. 1 on Belenchia’s to do list. (read more) |
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About Us Interim Restaurant & Bar opened on January 23, 2007 at 5040 Sanderlin Avenue. A highly visual state of the art kitchen is fused with the dining rooms to enhance the relationship between the Chef and his audience of patrons. The constant flow of activity and artistic food presentation are an integral part of the dining experience. Your palate will be piqued as the savory aromas from the Chef's culinary preparations spill out into the dining room. Interim's climate controlled wine room is also a focal point behind a glass wall bordering the dining room on one side. Visit us soon for dinner or have a cocktail in Interim's spectacular bar. Interim Restaurant & Bar ... come taste what's new! Executive Chef Jackson Kramer (bio)
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| 5040 Sanderlin Avenue • Memphis, Tennessee 38117 • 901-818-0821 • • |