Marche Aux Fleurs - Vollständiges Menü

Red Beet Hummus, Sautéed Baby Kale, Duqqa, Currants Persillade Sauce

Smoked Bacon, Red Onions, Point Reyes Bleu Cheese, with a Creamy Vinaigrette

Applewood Smoked Bacon, Red Green Little Gems, Red Onions, Blue Cheese, Creamy White Balsamic Vinaigrette

Sautéed Chanterelle, Shiitake Crimini Mushrooms in a White Truffle Oil Cream Sauce

Baby Bellas Stuffed with Fontina Cheese, Italian Sweet Sausage Breadcrumbs

With Crème Fraiche

Vanilla, Chocolate Cayenne, Equator Coffee

Vanilla Ice Cream with a Shot of Espresso

With Vanilla Ice Cream, Whip Cream Chocolate Sauce

With a Berry Compote

Sautéed with Calabrian Chilis Orange Peels

French Green Lentils Sautéed Kale with Persimmons, Pomegranates, Onions, Pistachio Nuts Dried Figs

Parmesan Cheese, White Anchovies, House-Made Croutons

Red Golden Beets, Blood Oranges, Feta Cheese, Mustard Greens, Toasted Almonds, Orange Vinaigrette

38 North Leg, Thigh Tender, apple-cabbage slaw, Cornbread. *ONLY AVAILABLE ON TUESDAYS

Sautéed Prawns, Cherry Tomatoes Chorizo Sausage with Parmesan Reggiano Cheese

Spanish Anchovies on Toasted House-Made Bread with Pickled Onions Spicy Calabrian chili oil

Togarashi Pepper, Sea Salt (spicy)

Served on a Bed of Beet Hummus Sautéed Kale with a Garnish of Currants, Duqqa Persillade

Roasted Wing Breast Served with Sautéed Seasonal Vegetables Kennebec Potato Purée with a Pan Jus

Grass-Fed Beef Burger Served on a Brioche Bun with Caramelized Onions, Bacon, Cheddar Cheese, Bread Butter Pickles and lettuce. Served with House-Made Kennebec Fries.

Grass-Fed Beef Burger Served on a Brioche Bun with Caramelized Onions, Bacon, Cheddar Cheese, Bread Butter Pickles, Lettuce

Bordenave's Sliced Sourdough, Arugula, Basil, Pistachio Nuts Honey

Sautéed with Yakiniku Sauce Micro Greens

Bacon Wrapped Figs Stuffed with Point Reyes Blue Cheese Garnished with a Balsamic Reduction

Pan-Seared with Lemons, Capers, White Wine with Sautéed Spinach Potato Purée

Sweet Italian Pork Sausage, Radicchio, White Beans, Chili Flakes, Pecorino Romano Cheese Bread Crumbs

Bordenave's Sourdough with Arugula, Basil, Crushed Candied Pistachios Honey

Pan-Seared with Brown Butter and Garlic, Over Bulgar Seasonal Greens with Kalamata Olives Currants

Fried Butterball Potatoes, Sautéed Crimini Mushrooms Broccolini with Chimichurri sauce

Sautéed Seasonal Vegetables, Kennebec Potato Puree Pan Jus

Stuffed with Point Reyes Blue Cheese over Baby Kale with a Balsamic Reduction

Sweet Italian Sausage, White Beans, Radicchio, Pecorino Romano Cheese, Breadcrumbs Chili Flakes

Crispy Potatoes, Sautéed Broccolini Cremini Mushrooms Garnished with a Chimichurri Sauce

Braised Pork Sugo in a Fra Diavolo Sauce with Shaved Pecorino Romano Cheese

Sautéed with Lemons, Capers, White Wine Butter with Sautéed Spinach Potato Purée

Sautéed Garnished with Togarashi Spice Blend Sea Salt