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  







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