April Dinner 

 

to share:

 

Fennel and Orange Marinated Olives 4

 

Herb Olive Oil with bread 3

 

Artisan Cheese: Romao (Sheep’s Milk, Spain)

with Orange Marmalade and Silke’s Wheat 12

 

 first course:   

 

Watercress Salad with Cucumber, Radish, and Green Goddess Dressing 6

 

Antipasti with Benton’s Ham, Deviled Eggs, Brioche, and Jardinière 9

 

Avocado Tartine on Organic Grains Toast with Watercress, Cherry Tomato, and Olive Oil 6 

 

Soup of the day   5

Tomato Vegetable  with Pesto

 

 

 breakfast for dinner: 

 

Chicken Liver Pate Crepes with Arugula, Walnuts and Balsamic Vinaigrette  10 

 

Omelette with Smoked Trout, Dill Cream Cheese, and Capers 10 

 

Croissant French Toast with Maple Syrup and Powdered Sugar 10 

 

 

second course: 

 

Lamb Kefta with  Flatbread, Tzatziki, Arugula, Red Onion, Feta, and Cherry Tomatoes 14  

 

Pan Fried Flounder with Basmati Rice, Haricots Vert, Almonds, and Brown Butter Sauce 16 

 

Chicken Scaloppini with Arugula, Fennel, Radish, Parmesan, Capers, and Lemon Caper Vinaigrette 14 

 

Sirloin Steak with Heirloom Carrots, Fingerling Potatoes, Caramelized Onions, and Maitre d' Butter 18 

 

Ricotta Gnocchi with Leeks, Roasted Red Peppers, Shiitake Mushrooms, Asparagus, and White Wine Butter Sauce 13 

 

Artisan Sandwich 12

Benton’s Bacon, Goat Cheese, Wedge Oak Egg, Red Onion, and Frisee  on a Provence Bun with a Green Salad   

 

 

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