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