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