Tuesday, September 18th, 2018

Lunch 11am-3pm

Chef de Cuisine Alex Hill

Barista Features

Natalie’s Lemonade 4     add Pickers Vodka +4

Gingerade: Goslings Ginger Beer topped with Natalie’s Lemonade 3  add Pickers Vodka +5

Carrot Mary:  House Made Carrot Mary Mix and Pickers Vodka 8

Beermosa:TW Pitchers’ Grapefruit Radler and Orange Juice  6

Blackberry Mimosa: Blackberry Syrup and Sparkling Wine 8

Nashville Sweet Tea: Belle Meade Bourbon, Simple Syrup, Lemon,  Peach Ginger Iced Tea 9

Bougie Mocha: Shot of Espresso, Whisper Creek Mocha Liqueur, Cream, Whipped Cream, Caramel  8

 

Bread and Pastries

Bread Basket Dozen Bakery Breads, House Made Gianduja and Jam, Big Spoon Roasters Peanut Butter, Whipped Butter and TN Mountain Honey 7

Dozen Bakery Croissant: Choice of Plain or Chocolate 4   Marché Almond Croissant  4    Chocolate Chip Scone  3        

 

Lighter Fare

Artisan Cheese Plate: Tomme, Pepper Jack and Irish Cheddar with Bumble Berry Jam, Cornichons & Toast 15

Market Salad: Mixed Greens, Watermelon, Minted Feta, Red Onion, Cucumber & Apple Cider Vinaigrette 7 add chicken 4

Soup: Sweet Potato  cup 3.5/bowl 7

Plum Tartine: Plums, Whipped Goat Cheese and Honey on Buttermilk Currant Toast 8

Avocado Tartine: Cucumber, Radish, Red Onion & Watercress on Multigrain Toast 8   add a fried egg 2

 

Sandwiches (choice of green salad or chips)

Southern Natural Farms Burger Cottage Cheese Dill Roll with Bibb Lettuce, Pickles, Tomato, Special Sauce  12

         add bacon, avocado or a fried egg 2     add mozzarella, cheddar or Swiss .5

BLT: Applewood Smoked Bacon, Lettuce, Tomato, Aioli, Toasted Italian 11 add avocado 2

Grilled Cheese: Pimento Cheese and Tomato on Italian 10

 

Entrees

Croissant French Toast: Littleman WI Maple Syrup & Powdered Sugar half  5.5/full 11

Sweet Crepes:  Almond, Chocolate, Cinnamon Cheesecake with Crème Anglaise & Powdered Sugar 9

Savory Crepes: Smoked Trout, Green Onion, and Potato with Horseradish Cream 11

Omelette: Potato, Spinach and Swiss 11  add into your omelette: bacon, sausage or avocado 2

Savory Tart: Tomato, Basil, Mozzarella, Ricotta with a green salad  9

Chef’s Salad: Turkey, Ham, Swiss, Mozzarella, HB Egg , Tomatoes and Buttermilk Dressing  13

Steak Salad:  Watercress, Corn, Red Onion, Red Pepper, Cherry Tomato , Housemade Buttermilk Dressing 14

New Brunswick Icy Blue Mussels: Garlic, Shallots, Screaming Cock Beer, Olive Oil, with Tuscan Toast Points 14

 

Sides

Watermelon & Cantaloupe 4     Bananas 4     Vanilla Yogurt 3     Corn Salad (buttermilk dressing) 4 

Toast 2      Gluten Free Toast 2.5      Cheese Grits 4        Avocado  4       Green Salad 4      Housemade Chips 3     

Roasted Potatoes 3 Applewood Smoked Bacon  4       BE-Hive Vegan Breakfast Sausage (sold out)    

SNF Pork Sausage Patty 5   Turkey Breakfast Sausage 4    Scrambled or Fried Egg* 2     

 

 

    

 

    

 

 

 

 

 

design and photos: bob delevante | STUDIO ©2010 marché artisan foods
MARCHé ARTISAN FOODS 1000 Main Street Nashville, TN 37206 615.262.1111