DINNER MENU  |  Changes Daily

Updated August 22, 2017

STARTERS & SALADS

Market Ceviche
Local Yellowfin Tuna, Swordfish, Red Peppers, Scallions, Serrano Peppers, Dill, Radish, Lemon, Ginger Honey Marinade, Crispy Boniato Chips…16

 

Grassfed Beef Tartare
Shishito Peppers, Cucumber, Radish, Chive, Cracked Pepper, Cilantro Lime Marinade, Garlic Crostini …17

 

Crispy Buttermilk Chicken Thigh
Collard Greens & Chick Pea Coconut Curry, Pickled Veggie Raita, Chives, Jalapeno … 15

 

Grassfed Beef Croquette
Roasted Red Pepper Coulis, Garlic Cilantro Puree, Pickled Cabbage Slaw…13

 

Smoked Antelope Sausage
Charred Cabbage, Aleppo Brown Butter, Fuji Apple, Pecan Crumble, Lemon Carrot Coulis … 15

 

House Smoked Red Wattle Ham
Apples, Mushrooms, Pickled Celery, Carrots, Croutons, Herb Tips, Celeriac Puree, Mustard Gastrique … 15

 

Florida Mango Salad
Baby Bok Choy, Almonds, Pickled Celery, Radish, Cilantro, Coconut Lime Dressing …13

 

Local Farm Green Salad

Carrots, Squash, Celery, Radish, Shaved Fennel, Basil, Candied Pecans, Strawberry Vinaigrette…13

 

 

 

Served with chutneys and picklings. 
Make your own platter from the below choices of  meats and cheeses.

 

Sausage

BBQ Beef

Dill Mustard Beef

Paprika Cheddar Antelope

Ancho Blue Cheese Beef

 

Dry Cured

Lardo
Coppa

Country Ham

Lonza
Fiocco

 

Salami

Finocchiona

Curry

Aleppo

Pink Peppercorn
Poppy Seed
Shawarma

 

Others

Pork Rinds

Duck Ham

 

DAILY CHEESE SELECTION

 

Hudson Flower Old Chatham Co. Sheep’s milk, herb smoked soft ripened cheese with a smooth and tangy paste and robust piney aroma.

 

Pleasant Ridge Reserve Upland Cheese, WI Raw cow’s milk, aged alpine style cheese with hints of toasted nuts & caramel

 

Bay Blue Point Reyes, CA
Cow’s milk, sweet, mellow earthy notes in the front and light salted caramel finish

3  FOR  15     |     5  FOR  25     |     7  FOR  32

Choose

HOUSEMADE Charcuterie

Entrées   Tasting / Entree

Grilled Local Swordfish Parmesan Beluga Lentils, Zucchini, Grilled Mushrooms, Basil, Marinated Onion & Shishito Peppers, Calabrian Chili Oil  21 / 38

 

Togarashi Seared Rare Yellowfin Tuna Ginger Scallion Bamboo Rice, Roasted Broccolini, Sautéed Bok Choy, Soy Reduction, Miso Pineapple Coulis  20 / 37

 

Whole Key West Pink Shrimp Soba Noodles, Mushrooms, Sautéed Broccolini & Cabbage, Sesame, Cilantro, Chilies, Radish, Celery, Ginger Ponzu 19 / 35

 

Grilled Grassfed Beef Striploin  Roasted Garlic Yukon Mashed Potatoes, Roasted Cauliflower, Sautéed Broccolini & Kale, Red Wine Demi  24 / 44

 

Roasted Pork Tenderloin Brown Butter Jalapeño Cornbread, Okra, Shishito Peppers, Zucchini, Tomatoes, Sweet Corn, Basil, Pickled Mustard Seeds  20 / 35

 

Grilled Bison Striploin Roasted Sweet Potatoes, Okra, Green Beans, Kale, Cucumber Salad, Shaved Radish, Cilantro, Pickled Onion, Nut Mole Sauce   26 / 46

 

Slow Roasted Duck Breast Toasted Farro, Duck Fat Confit Carrots, Kale, Toasted Hazelnuts, Burnt Coconut, Charred Pineapple, Fennel Coulis  22  /  39

 

Pan Roasted Chicken Breast Pan Roasted Chicken Breast Aged Cheddar Polenta, Roasted Cauliflower Bagna Cauda, Kale, Grilled Corn, Olive Tapenade, Lemon Thyme Jus  18  /  33

 

Market Harvest Chipotle Bean Puree, Spicy Pecan Vegan “Chorizo”, Black Bean Salsa, Pickles, Cilantro Basmati Rice Wrapped In Collard Greens  22

Spicy Okra, Almonds, Tomatoes & Pickled Onion
Roasted Cauliflower Bagna Cauda
Roasted Garlic Yukon Mashed Potatoes
Crispy Chicken Skins & Cherry Bomb Honey Sauce

Curried Collard Greens

Sides &

Snacks  $7.00

 

At Market 17 the menu changes based on what is the freshest available to us. Every dish, dressing, sauce, or dessert is made from scratch and made to order. We strive to be accommodating to all dietary needs, please ask your server about gluten free, vegan or vegetarian dishes.
 
Parties of 5 or larger will include a 20% service charge.
 
Consuming raw or under-cooked meat, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Executive Chef: Lauren DeShields    
Sous Chef: Nicole Romeo
JR Sous Chef: Scott Vandal
Kitchen Crew: Marisol Santiago, Tai Dempster, Coty Brown, Christopher Harriott, George Franklin, Stephanie Rodrigez, Raegan Stafford, Rasmus Redman, Aaron Croy & Jack Scott
 

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