April Dinner 

 

 

to share 

  

Fennel and Orange Marinated Olives 4 

  

Herb Olive Oil with Bread 3 

  

Artisan Cheese Plate 13  

Valdeon Blue with Fig Apple Jam and Toasted Weat 

 

first course    

  

Flatbread with Ramps  Greens, Country Ham, Ramp Oil and Parmasan 10 

  

Market Salad 6 

Watercress, Radishes, Almonds and Orange Segments with Mint Vinaigrette 

  

Soup 5 

Pea and Herb

or

Chicken Lemon Couscous

 

 

breakfast for dinner  

 

Crepes  10

Italian Sausage, Ricotta and Parmesan with Tomato Cream Sauce

 

Omelette 10

Brie and Herb with Green Salad

 

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

Sopressata, Hard Boiled Egg, Frisee and Mustard Vinaigrette

 

Half Chicken 16

 Bacon, Peas, and Ricotta Dumplings with a Pan Sauce

 

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 and a Green Salad 13

 

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