April Dinner 


to share:


Fennel and Orange Marinated Olives 4


Herb Olive Oil with bread 3


Artisan Cheese: Romao (Sheep’s Milk, Spain)

with Orange Marmalade and Silke’s Wheat 12


 first course:   


Watercress Salad with Cucumber, Radish, and Green Goddess Dressing 6


Antipasti with Benton’s Ham, Deviled Eggs, Brioche, and Jardinière 9


Avocado Tartine on Organic Grains Toast with Watercress, Cherry Tomato, and Olive Oil 6 


Soup of the day   5

Tomato Vegetable  with Pesto



 breakfast for dinner: 


Chicken Liver Pate Crepes with Arugula, Walnuts and Balsamic Vinaigrette  10 


Omelette with Smoked Trout, Dill Cream Cheese, and Capers 10 


Croissant French Toast with Maple Syrup and Powdered Sugar 10 



second course: 


Lamb Kefta with  Flatbread, Tzatziki, Arugula, Red Onion, Feta, and Cherry Tomatoes 14  


Pan Fried Flounder with Basmati Rice, Haricots Vert, Almonds, and Brown Butter Sauce 16 


Chicken Scaloppini with Arugula, Fennel, Radish, Parmesan, Capers, and Lemon Caper Vinaigrette 14 


Sirloin Steak with Heirloom Carrots, Fingerling Potatoes, Caramelized Onions, and Maitre d' Butter 18 


Ricotta Gnocchi with Leeks, Roasted Red Peppers, Shiitake Mushrooms, Asparagus, and White Wine Butter Sauce 13 


Artisan Sandwich 12

Benton’s Bacon, Goat Cheese, Wedge Oak Egg, Red Onion, and Frisee  on a Provence Bun with a Green Salad   



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