March Dinner 

 

 

to share

 

Fennel and Orange Marinated Olives 4

 

Herb Olive Oil with Bread 3

 

Artisan Cheese  12 

Chef’s Choice with Orange Marmalade with Toasted Baguette

 

first course   

 

Chorizo Stuffed Bacon Wrapped Dates with Piquillo Pepper Sauce 9

 

Market Salad 6

Watercress, Radishes, Almonds and Orange Segments with Mint Vinaigrette

 

Soup 5

Carrot Masala

                                            

breakfast for dinner 

 

Crepes  10

Spiced Cauliflower, Chickpea and Feta with Tomato Sauce

 

Omelette 10 

Smoked Salmon, Capers, Red Onion and Crème Fraiche

 

Croissant French Toast with Maple Syrup and Powdered Sugar 10  

 

second course 

 

Roasted Artichoke and Parmesan Turnover with Marinara Sauce and a Mixed Green Salad 10 

 

Roasted Asparagus and Lentil Salad 12

Garlic Sausage, Hard Boilled Egg, Frisee and Mustard Vinaigrette

 

Half Chicken 16

 Bacon, Peas, and Ricotta Dumplings with a Pan Sauce

 

Poached Salmon 18

with Lemon Fregula Salad, Roasted Beets and Dill Aioli

 

Bistro Steak with French Potato Salad, Haricots Verts and Salsa Verde 18

 

Lamb Burger with Tzatziki, Red Onion, Bibb Lettuce and Feta on a Bun  13

 

 

  

 

 

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