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


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