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

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