November Dinner 

to share


Marinated Olives with Fennel and Orange 4


Herb Olive Oil with bread 3


Artisan Cheese: Valdeon (Spain, Cow’s Milk)  12 

with Fig Apple Jam and Grilled Organic Grain Toast 


first course 


Smoked Trout Cakes with Black Pepper Aioli and Lemon Salt 7


Local Greens with Local Apples, Red Beets, Goat Cheese and Apple Cider Vinaigrette 6


Soup 5

Potato Leek


breakfast for dinner


Crepes 10

Chicken, Bacon, Mushroom, Gruyere and Potato with Marinara


Omelette 10 

Bacon, Gruyere and Brussels Sprouts with a Green Salad


Croissant French Toast with Maple Syrup and Powdered Sugar 10  


second course 


Roasted Half Chicken 16

Wild Rice, Carrot, Celery, Onion and Veloute Sauce


Butternut Squash and Farro Salad 10

Fennel, Currants, Arugula, Feta and White Balsamic Vinaigrette


Rigatoni, Shiitake Mushrooms, Cabbage and Pancetta in a Garlic White Wine Sauce 16


Pan-Seared Swordfish with White Bean Purée, Broccolini and Puttanesca Relish 18


Steak Sirloin with Kale, Polenta,  Charred Pepper Steak Sauce, Crispy Shallots 18 


Turkey Burger 12

Cranberry Compote, Goat Cheese and Leaf Lettuce with Green Salad


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