Michelle's On Market Square - Vollständiges Menü

Grey Goose vodka, Chambord, with a splash of pineapple juice

Chateaux Bonhoste, FRA

Nativ, ITA

FRA

San Juan, ARG

Mendoza, ARG

Lodi, CA

ESP

Lodi, CA

Casablanca Valley, CHI

Lodi, CA

Piedmont, ITA

Provence, FRA

Reserva, CHI

Maipo Valley, CHI

ITA

Calavares City, CA

Veneto, ITA

Canali, ITA

Moulin, FRA

Seguinot-Bordet, FRA

Macon-Charnay, FRA

Lemon juice, soda, St. Germaine, with your choice of Gin or Vodka

Muddled mint, lime, orange, with orange vodka, and a splash of soda

Milagro tequila, watermelon puree, cointreau, and a serrano infused lime juice

Bourbon, muddled orange, cherry, and lime, a touch of lemon, lime, and simple syrup, finished with a splash of red wine

Vodka Barrit's Bermuda ginger beer

Hendricks gin, simple syrup, lemon juice, and champagne

Freixenet, FRA

Absolut citron, muddled mint lemon, with a splash of soda water and Maine Root blueberry soda

Hayes Ranch, Livermore, CA

Kuentz Bas, FRA

Absolut citron vodka, pomegranate vodka, Cointreau, lime juice

Two eggs, any style with a choice of ham, sausage or bacon, roasted red potatoes and a half portion of French toast.

Three eggs with a choice of : bacon, ham, sausage, turkey, tomato, onion, mushrooms, broccoli, spinach, lobster and cheese. Served with a side salad toasted baguette.

With Tarragon, celery seed, mayo and lemon.

Ask your server for today's selection.

Classic duo of creamy tomato soup and cheddar melt on brioche bread.

Spiced with garlic, cumin, cinnamon, and lemon. Served with Tzatziki sauce.

Pan-seared salmon, apple-wood smoked bacon, vine-ripe tomatoes, and fresh artisan greens with a lemon herb aioli. Served on a croissant.

Two eggs any style with your choice of ham, bacon, sausage, or crispy pork-belly with cheese on a croissant. Side of duck fat roasted potatoes or side salad.

Pulled pork, ham, and crispy pork belly with pickles, mustard, and swiss cheese on a grilled baguette with house-cut herbed seasoned french fries.

Spanish sauteed Jumbo shrimp with mushrooms, leeks, tomato, cannelloni beans and spinach. Served over pancetta studded cheese grits.

A four ounce tenderloin medallions paired with two eggs any style and roasted fingerling potatoes.

Fusilli pasta tossed with sauteed ham, mushrooms and leeks with a five cheese blend and sherry sauce. Topped with a panko/chorizo bread and baked golden brown.

Potabella mushrooms, eggplant, red onion, zucchini and squash roasted with garlic, olive oil, and Balsamic vinegar. Stacked high and served with a warm tomato-pesto. Topped with Manchego cheese.

Local wild mushrooms in white truffle oil in lightly scrambled eggs. Served with toasted baguette and fresh seasonal fruit.

Lightly sauteed in white wine, lemon, garlic, butter and parsley. Tossed with bucatini pasta, spinach and grape tomatoes.

Freshly picked lobster meat tossed with a mix of baby greens, red onion and grape tomatoes in a lemon-tarragon vinaigrette. Topped with a warm wedge of brie slivered almonds.

A pan seared Atlantic salmon filet topped with goat cheese. Served with a mixed green salad tossed with a walnut vinaigrette aioli.

Lunetta, ITA

Moet Chandon, NV, FRA

Orecchiette pasta tossed with manchego, gouda, cheddar, gruyere cheese topped with bread crumbs and cooked golden brown.

A caramelized five onion blend of leeks, scallions, spanish, and red onions on flat bread. garnished with mascarpone cheese.

Russian River Vly, CA

FRA

Mendoza, ARG

FRA

FRA

FRA

Russian River Valley, CA

Minced filet of beef seasoned with red onion, caper, Dijon, Worcestershire, parsely and Manchego cheese. Served with raw egg yolk and warm baguette.

Duck confit sautéed with local wild mushrooms, garlic, and spinach tossed with mascarpone cheese stuffed in a fluffy crepe and topped with duck demi-glace.

A soft poach egg, wild mushroom sherry cream sauce and crispy pancetta served atop a warm baguette.

Traditional Garlic White Wine with garlic, tomatoes, lemon, and butter.

Ask your server for today's selection. Served with seasonal accoutrements.

Two Crepes stuffed with Chef's daily creation.

Lobster, shrimp, scallops, and mussels tossed with fresh bucatini pasta in white wine, lemon, butter and parsely sauce.

Slow braised wild boar with garlic sausage, lamb shanks, leeks, carrots, celery, sage, bay leaf, Burgundy wine, tomatoes, cannelloni beans and juniper berry. Topped with a rustic breading and browned golden with duck fat.

A center cut filet with roasted baby carrots, asparagus and a classic bordelaise sauce.

Chef's nightly offering of house-made fresh pasta.

Scottish Salmon medallions served with spinach borsoin cheese and egg ravioli, wilted greens, and a lemon buerre blanc.

Ask your server for tonight's offering.

Pan seared Dover Sol served with sautéed green beans, house cut french fries, and a lemon parsley butter sauce.

A Savory crepe stuffed with lobster, scallop and shrimp with a wild mushroom-sherry sauce and green onion.

Egg battered brioche bread with turkey, ham, Gruyere cheese and a cranberry compote. Served with pan roasted fingerling potatoes.

Hendrick's Gin, muddled cucumbers, and soda water with a splash of St. G

Fresh scrambled eggs nestled in a bed of smoked salmon with red onion, capers, herbed goat cheese, and scallions atop herb skillet potatoes.

Mixed baby greens tossed in a roasted shallot vinaigrette. Served with roasted red and golden beets, red onions and a warm goat cheese galette.

Baby spinach topped with an orange vinaigarette. Served with marinated red onions, smoked almonds, and orange slices.

Butter poached brioche bread with Vermont maple syrup, fresh fruit and Vermont maple sausage.

Topped with butter, pure maple syrup and a dash of confection. Served with a side of apple smoked bacon and fresh berries.

Bone-in oven roasted chicken, served with mashed potato, sautéed broccoli, and pan jus sauce.

A nightly creation of fresh local fruits, vegetables, greens and cheeses.

An 8-ounce burger cooked to your liking with gruyere cheese and applewood smoked bacon.

Two poached eggs toasted English muffins hollandaise sauce and pan roasted fingerling potatoes. Choice of:

Pan-seared scallops served atop braise bok choy with a carrot ginger puree, lemongrass coconut rice, and crispy orange ginger-glazed pork belly.

8-oz. house ground beef with apple smoked bacon and cheese.