Small Plates

 

Warm Fennel and Orange Marinated Olives 4

Herb Infused Olive Oil with Housemade Foccacia 3

 

Artisan Cheese Plate 10                                                                

manchego with fig-pear jam and toasted baguette

 

Tartine 7

pears and camembert with wildflower honey on flax toast

 

Soup  3/5 

chorizo, sweet potato and kale


Market Salad 5

pears, candied pecans and goat cheese with cranberry vinaigrette

 

PEI Mussels 11

white wine and herbed butter broth with toasted baguette

 

Grilled Cheese 10

goat cheese, bacon and orange marmalade served with a bed of greens

 

 

 

Breakfast for Dinner

Omelette 10

steak, mushroom and asiago with a mixed green salad

 

Savory Crepes 10

mushroom, chicken and goat cheese with dijon cream sauce

 

Croissant French Toast with Powdered Sugar & Maple Syrup 5/10  

 

 

 

 

Entrées

 

Steak Haché 14

French chop steak with green peppercorn sauce, oven roasted potatoes and mixed greens

 

Croque Monsieur 11

black forest ham, gruyere, dijonnaise on sourdough with béchamel sauce, served with green salad

 

Winter Squash Carbonara 13

butternut squash, bacon, sage and parmesan cream sauce pasta

 

Mushroom Bourguignon 14

crimini, button and shiitake mushrooms roasted with carrots, celery, pearl onions and garlic with farro and oven dried tomatoes

 

Roasted Springer Mountain Half Chicken 16

warm kale salad with broken parmesan-anchovy dressing and foccacia croutons 

 

Monkfish Bourride 18

cabbage, bacon, potatoes, fennel, carrots, white wine and cream sauce with toasted baguette 

 

Sides 4

Sautéed Kale                            Brussel Sprouts with balsamic reduction           

Housemade Potato Chips      Roasted Carrots

  

Roasted Potatoes 4

                                                                 

 

 

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