menus
Brunch
(Saturday & Sunday 11 am-3:30 pm)
oeufs et al
Omelette Omelette with mustard potatoes onions-seasonal filling, side of sausage 12.
Brouillés Scrambled eggs with mustard potatoes, onions and side of sausage 11.
Salt Cod Hash Salt cod, crushed potatoes, caramelized onions, poached eggs, harissa rouille 12.
Shakshuka Eggs Mediterranean style -two eggs baked in tomato, sweet pepper & onion ragout 11.
Mel I Mato Crepes Walnut crepes stuffed with sweet goat & cream cheese with citrus, topped with toasted walnuts and poached lemons 7.
Steel Cut Oatmeal vanilla scented, served with your choice of accompaniments 7.
house-made fruit compote, sweet butter, local honey, brown sugar, half & half or heavy cream
marché specialties.
Soupe de Poissons blended Provençal fish soup, rouille & Comté crostini 8.
Salade Verte butter lettuce, arugula with lemon and Holmquist Farm’s hazelnut oil, brique agour cheese 9.
Smoked Salmon Salad green beans, artichokes in organic canola vinaigrette, butter lettuce, soft cooked egg, Dijon, croutons & house-smoked salmon 14.
Tuna Butter Tartine grilled potato bread, tuna butter, charred greens 6.
Farmer’s Board Morbier cheese, sliced cured meats, Dijon mustard, house-made pickles 15.
Marché Burger Ground chuck & sirloin, Yakima sweet and spicy pepper relish, green salad choice of cantalet or bleu d’auvergene cheese 17.
bread basket
leek & wild mushroom flavored fougasse, a Provençal style bread 8.
giant chocolate chip brioche à tête 5.
caramelized onion, chèvre & rosemary focaccia 3.5
cinnamon-pecan brioche swirl 3.5
citrus brioche à tête 3.5
apricot semolina bread 3.5
à la carte
oysters, raw, mignonette, lemon 3/ea
organic egg, any style 2.
crushed golden potatoes 3.
house-made herb sausage (3oz link) 4.
pommes frites with malt vinegar mayonnaise 5.50
fresh fruit 7.
Happy Hour (l’heure verte)
Every Day 4:30 pm to 6:00 pm and Thursday through Saturday 10:00pm-11:00pm
Cuisine
$3
• pommes frites, malt vinegar mayo
$5
• tuna butter tartine, charred greens
• fried confit duck gizzards, lemon aioli
• confit beef tongue
• pork shank terrine
• duck liver fine pâte
$8
• fried oysters, lemon aioli
• octopus salad, chickpea puree
$10
• farmer’s board- Cantalet cheese, sliced cured meats, crostini, house-made pickles
• linguini- organic leeks, bacon, crème fraiche, poached duck egg, breadcrumbs
• dry roasted mussels & pommes frites- preserved lemon, bacon, confit garlic, shallots
Drinks
• $5 vin de maison house red, white & rosé
•$5 well drinks
• $8 absinthe cocktails ask your server for today’s offerings
• $8 beer & a shot brew free IPA & buffalo trace bourbon
• $4 Veltin’s Pilsner on draft
• $3 tallboy of Olympia
Dinner
(Offered daily, Sunday-Wednesday4:30-10pm)
nibbles
Oysters, raw, mignonette, lemon, 3/ea
Olives & caper berries 5.
Mushrooms à la grecque 5.
Pommes frites, mayonnaise 5.5
Fried confit duck gizzards with lemon aioli 7.
Cheeses, house-made confiture, your choice from today’s selections 4./oz.
Leek & wild mushroom flavored fougasse, a Provençal style bread 8.
Marché pickles, butter, olive oil and grilled bread 9.
petit plats
House-made Charcuterie:
-Rustic Pork Shank Terrine – parsley, shallots, mustard, pickles 8.5
-Confit Beef Tongue – beef tongue slow cooked in duck fat with house-made pickles 8.5
-Pork Liver Terrine 8.5
Green Bean & Artichoke with Foie Gras marinated Yakima green beans and artichoke topped with shaved salt-cured foie gras 14.
Salade Verte butter lettuce, arugula with lemon and Holmquist Farm’s hazelnut oil, brique agour cheese 9.
Charred Yakima Asparagus shallots, parsley, sherry vinegar 8.
Soupe de Poissons blended Provençal style fish soup, rouille & Comté cheese crostini 8.
Sherry Roasted Beets yogurt & pistachio aillade 9.
Pacific Octopus potato, celery, oil cured olive, chickpea pureé 12.
Omelette ‘Cigar’ organic hen eggs, smoked steelhead trout, asparagus, dressed greens 12.
House-made Sausage pork & pistachio sausage, charred asparagus, sherry vinaigrette 9. / 15.
Salt-cured foie gras- add it to any dish, shaved table-side 10.
grand plats
Dry Roasted Mussels preserved lemon, bacon, confit garlic, shallots, served with pommes frites 12. / 19.
Roast Chicken tarragon & sausage stuffed breast, carrot pureé, spring greens 26.
Marché Burger ground chuck, sirloin, pickled pepper marmalade, dressed greens choice of cantalet or bleu d’auvergene cheese 17.
Linguini ramp pistou, toasted pine nuts, parmesan, poached egg 15.
Market Fish prepared according to the chef’s whim M/P
dessert
Pears poached in white wine with figs, apricot, buttermilk ice cream and vanilla rum 7.
Chocolate cognac mousse, chantilly cream, almond shortbread 8.
House-made ice cream du jour 7.
Cookie plate 5.
Apricot semolina cake, rum-soaked wild plums, Chantilly cream 7.