January Dinner 

to share

 

Fennel and Orange Marinated Olives 4

 

Herb Olive Oil with bread 3

 

Artisan Cheese Platter  12 

Pyrenees, Apples and Local Honey and Grilled Italian Toast

  

first course   

 

Roasted Red Beet Hummus and Tabbouleh with Flatbread 10

 

Market Salad 6

 Arugula, Pear, Gorgonzola, Pecans, White Balsamic Vinaigrette  

 

Soup 5

Chipotle, Butternut Squash, Apple

 

breakfast for dinner

 

Crepe  10

Smoked Trout and Potato with an Arugula, Red Onions and Caper Salad

 

Omelette 10 

Bacon, Peas, Herbed Ricotta and Goat Cheese with a Green Salad

 

Croissant French Toast with Maple Syrup and Powdered Sugar 10  

 

second course 

 

Warm Quinoa and Kale Salad 11

Butternut Squash Ribbons, Raisins, Feta and Herb Vinaigrette

Pasta Carbonara 12

Linguini, Pancetta, Peas and Shaved Parmesan

Duck Leg Confit 18

Sweet Potato Risotto, Kale-Walnut Pesto

Focaccia Crusted Baked Cod 18

Black Eyed Peas, Shiitake Mushrooms, Lemon-Thyme Butter Sauce

Prime Rib with Yorkshire Pudding, Roasted Brussels Sprouts and Horseradish Sour Cream 18 

 

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