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DINNER MENU  |  Changes Daily

Updated January 22, 2018

STARTERS & SALADS

Market Ceviche  Local Swordfish, Tuna, Red Bell Pepper, Fennel, Watermelon Radish,

Pineapple, Cilantro, White Soy, Spicy Chili Lime Marinade, Crispy Boniato Chips … 16

 

Local Bigeye Tuna Poke

Sushi Rice, Cucumber, Pickled Ginger, Jalapeno Peppers, Green Onion, Sesame Seeds, Soy Marinade…16

 

Grassfed Beef Tartare Celery, Kohlrabi, Baharat Spice, Castelvetrano Olive & Marcona Almond Tapenade, Garlic Crostini…17

 

Pan Fried Farm Egg Chick Peas & Bacon Cassolette, Turnips, Pickled Celery, Kale, House Hot Sauce, Ciabatta …15

 

Grilled Soy Chicken Thigh & Squash “Noodles”

Pho Broth, Moi Choi, Shaved Radish, Snap Peas, Pickled Serrano Pepper & Ginger, Mint, Basil, Sesame …16

 

Thai Spiced Meatballs

Grilled Broccolini & Green Beans, Cucumbers, Nuoc Cham, Toasted Hazelnuts, Cilantro, Spicy Red Curry… 15

 

Housemade Parpadelle Pasta & Rock Shrimp

Roasted Tomatoes, Fennel, Greens, Crispy Garlic, Calabrian Chilis, Preserved Lemon Butter Sauce...16

 

Roasted Beet & Stracciatella Salad

Strawberries, Candied Pecans, Red Onion, Micro Basil, Mint Oil, Green Apple Foam, Coffee Gastrique …14

 

Local Farm Green Salad Rainbow Carrots, Celery, Apples, Cucumber, Radish, Aleppo, Champagne Vinaigrette …13

 

Entrées   Tasting / Entree

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

 

Sausage

Rosemary Orange Elk

Spicy Thai Chicken

Ginger Scallion Pork

 

Dry Cured

Lardo

Prosciutto

Coppa

 

Salami

Coffee

Berbere

Garlic Turmeric

 

Others

Chicken Ham

Antelope Jerky

Duck Ham

 

DAILY CHEESE SELECTION

 

Humboldt Fog Cypress Creek, CA
Goat’s milk, fudgy texture and subtle tangy flavor, herbal overtones and a vegetable ash center

 

5 Year Aged Farmers Gouda Netherlands
Cow’s Milk, extra aged gouda, intense sweet & salty butterscotch, noticeably sharp with assertive crunch

 

Fourme d’Ambert France

Cow’s Milk, milder than Roquefort blue, with velvety mouthfeel full of sweet cream and an earthy, mushroomy roundness

 

3  FOR  15   |   5  FOR  25   |   7  FOR  32

Choose

HOUSEMADE Charcuterie

 

Grilled Local Swordfish Moroccan Spiced Bulgur Wheat, Grilled Green Beans, Squash, Bok Choy, Sherry Figs, Cashews, Tomato Coconut Curry  21 / 38

 

Togarashi Rare Seared Bigeye Tuna  Coconut Black Rice, Tamarind, Cauliflower, Cabbage, Tomatoes, Celery, Sesame, Clementine Sambal  20 / 37

 

Piri Piri Wild Caught Shrimp Aged Cheddar Grits, Sautéed Broccolini, Okra, Greens, Pickled Red Onion, Bacon Gastrique, Marinated Tomatoes 19  / 35

 

Grilled Grassfed Filet Mignon Roasted Garlic Mashed Potatoes, Rainbow Carrots, Kohlrabi, Sautéed Greens, & Corn, Red Wine Demi   25 / 45

 

Pan Roasted Pork Tenderloin Fried Sesame Sticky Rice, Broccolini, Bok Coy, Sweet Peppers, Celery, Radish, Citrus Aioli, Mushroom Chimichurri  20 / 35

 

Grilled Coffee Rubbed Antelope Loin Roasted Root Vegetable, Baby Peppers, Marinated Mushrooms, Sautéed Kale, Onion Jam, Smoked Harissa 26 / 46

 

Slow Roasted Duck Breast Spiced Farro, Crispy Brussel Sprouts, Turnips, Mushrooms, Carrot Puree, Macadamia Nuts, Cherry Mustard Gastrique  22 / 39

 

Pan Roasted Chicken Breast Creamy Peruvian Style Potatoes, Cauliflower, Red Bell Pepper, Cucumber, Herb Tips, Dehydrated Tapenade 18 / 33

 

Market Harvest Mushroom Wild Rice, Sherry Eggplant, Caraway Grilled Green Beans, Baby Peppers & Corn, Smoked Mushrooms, Persian Fennel  22

• Roasted Garlic Yukon Mashed Potatoes

• Sautéed Zucchini & Bourbon Pickled Peppers

• Fried Shishito Peppers & Moi Choi, Sesame Seeds, Ponzu

• Spicy Okra, Bell Peppers, Cucumber & Ricotta

• Roasted Cauliflower Bagna Cauda

 

 

 

 

 

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: Nicole Romeo
Sous Chef: Scott Vandal
Jr Sous Chef: Coty Brown
Kitchen Crew: Marisol Santiago, Tai Dempster, Aaron Croy, Stephanie Rodriguez, Diego Uribe Melo, Brian Rapko, Billy Cody, Sophie Shcherbakova, Stephanie Pino & Chris Harriott
 
 

 

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