February Dinner 

 

to share

 

Fennel and Orange Marinated Olives 4

 

Herb Olive Oil with bread 3

 

Artisan Cheese  12 

Chef’s Choice with Apples, Honey and Toasted Italian Grain

  

first course   

 

Chorizo Stuffed Bacon Wrapped Dates with Piquillo Pepper Sauce 9

 

Market Salad 6

Arugula, Pear, Feta, Pecans and White Balsamic Vinaigrette

 

Soup 5

Moroccan Chickpea and Lentil

or
Beef, Mushroom, White Beans and Wild Rice

                                                  

breakfast for dinner

 

Crepes  10

Chicken, Caramelized Onion and Ricotta with Creamed Kale

 

Omelette 10 

Goat Cheese, Sweet Pea and Herb with a Mixed Green Salad

 

Croissant French Toast with Maple Syrup and Powdered Sugar 10  

 

second course 

 

Warm Winter Vegetable Panzanella Salad 11

Roasted Butternut Squash, Red Onions, Brussels Sprouts, Italian Bread, Arugula, Parmesan and Herb Vinaigrette

 

Buternut Squash Lasagna 12

Kale, Ricotta, Parmesan and a green salad

 

Roasted Half Chicken with Mushroom Risotto 18

 

Pan Seared Steelhead Trout 18

Brussels Sprouts, Potato Cauliflower Puree and  Carmelized Onions with Gremolata Breadcrumbs

 

Braised Short Rib with Parmesan Polenta, Roasted Heirloom Carrots and Au Jus 18

 

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