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