LUNCH Thursday, November 15th, 2018

Please inform your server of all allergies before ordering.

Menu subject to change due to quantity and availability of ingredients


Barista Features

Warm Apple Cider  4   with bourbon or rum 8 

Pumpkin Spice Latte: Bongo Java Espresso, Steamed Milk and Housemade Pumpkin Spice Syrup 5.5

Butter Me Up: Rum, Apple Cider and Orange Zest Whipped Butter 

Carrot Mary: Pickers Vodka and Housemade Carrot Mary Mix 8

Warm Bougie Mocha: Espresso, Whisper Creek Mocha Liqueur,  Half and Half, Whipped Cream, Caramel 8

Hibiscus Mimosa: Sparkling Wine and Hibiscus Syrup 9

Beermosa: TW Pitchers Grapefruit Radler and Orange Juice 8


Bread and Pastries

Bread Basket:

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

Dozen Bakery Croissant: Plain or Chocolate 4    Marché Almond Croissant 4   Cranberry Orange Scone 3


Lighter Fare

Artisan Cheese Plate: Red Dragon, St. Andre and Drunken Goat with Bumble Berry Jam, Cornichons & Toast 15 Market Salad: Mixed Greens, Apples, Almonds, Goat Cheese & White Balsamic Vinaigrette regular 7/entrée 10 add chicken 4

Soup: White Bean and Wild Rice (vegan)  cup 3.5/bowl 7

Apple Tartine: Apples and Brie with Honey on Sourdough Currant Toast 8

Pumpkin Tartine: Topped with Pumpkin Seeds, Arugula and Goat Cheese on Multigrain Toast 8 add egg 2


Sandwiches (choice of green salad or chips)

Southern Natural Farms Burger: Focaccia Bun, Blue Gouda, Caramelized Onions, Spinach and Sriracha Aioli 12

Grilled Cheese: Soppresata, Bresaola, Onions, Peppers and Provolone on Sourdough Bread 10

Croque Madame: Open Faced on Sourdough Bread with Ham, Gruyere, Fried Egg, Béchamel Sauce 12



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

Sweet Crepes: Chocolate Gingerbread Cake with Crème Anglaise and Powdered Sugar 9

Savory Crepes: Bacon, Potato, Broccolini and Feta with a Roasted Red Pepper Sauce 11

Omelette: Asparagus, Mushrooms and Gruyere served with a Green Salad 11

Baked Sweet Potato: Peppers, Onions, Kale and Fried Eggs 12 (add goat cheese .50)

Tart: Ricotta, Spinach, Bacon and Parmesan with a Mixed Green Salad 10

Seared Cauliflower Steak: Served over a Farro and Kale Salad with Tahini Dressing 12

Smoked Trout Salad: Shaved Fennel, Radishes and Apple with Mixed Greens and Horseradish Dressing 13



Apples 4         Bananas 4       Vanilla Yogurt 3       Scrambled or Fried Egg* 2

Plums & Grapes 4        Toast 2        Cheese Grits 4         Green Salad 4         Housemade Chips 3

Roasted Potatoes 3       Applewood Smoked Bacon 4          BE-Hive Vegan Breakfast Sausage 4

SNF Pork Sausage Patty 5          SNF Pork Sausage Gravy 5             Turkey Breakfast Sausage 4


*consuming raw or undercooked meat, poultry, shellfish or eggs, may increase your risk of food-borne illness. Any dessert brought in the restaurant will have a plating fee of $2 per person Any wine brought in will have a corking fee of $10*

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