DINNER MENU  |  Changes Daily

Updated September 25, 2017

STARTERS & SALADS

Market Ceviche
Local Swordfish, Red Snapper, Cucumbers, Scallions, Fennel, Pickled Red Onion, Jalapeno, Turmeric Melon Marinade, Crispy Boniato Chips … 16

 

Grassfed Beef Tartare

Shaved Radish, Celery, Parsley, Shallots, Black Pepper, Bagna Cauda Marinade, Garlic Crostini …17

 

Grilled Red Snapper Collar Fennel Pollen, Charred Lemon, Kale, Citronette…15

 

Herb Grilled Chicken Thigh Berber Spiced Sunchokes & Apples, Radicchio, Mustard Carrot Puree, Orange Fennel Agrodolce … 15

 

Local Swordfish & Potato Chive Gnocchi

Apples, Celery, Fennel, Kale, Pickled Red Onion, Fried Capers, Ancho Chili, Parmesan, Herb Tips …16

 

Grilled Market Naan House Cured Ham, Apple, Cucumber, Pickled Jalapeno & Onion, Ginger Sweet Potato Purée…15

 

Pan Fried Farm Egg & Smoked Antelope Sausage

Four Bean Stew, Charred Cabbage, Mushrooms & Green Beans, Spicy Piquillo Coulis, Chimichurri … 15

 

Shaved Granny Smith Apple & Fennel Salad Castelvetrano Olives, Radish, Red Onion, Zucchini, Grana Padano, White Balsamic Vinaigrette …13

 

Local Farm Green Salad

Rainbow Carrots, Grilled Green Beans, Celery, Radish, Corn, Aleppo, Oregano Vinaigrette …13

 

 

 

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

 

Sausage

Smoked Urfa Antelope
Italian Pork
BBQ Beef

Antelope Smoked Urfa

 

Dry Cured

Lardo

Country Ham

Lonza
Fiocco

Coppa

 

Salami

Curry
Poppy Seed
Spicy Fennel

Chocolate Star Anise

 

Others

Pork Rinds

Duck Ham

Duck Rillettes

 

DAILY CHEESE SELECTION

 

Haystack Peak Haystack Mountain, CO.

Goat’s milk, cave aged & ash rind fresh Chevre with earthy & buttery notes

 

Malvarosa Spain

Manchego-like, but far more buttery, incredibly rich and sweet

 

Shropshire Blue Leicestershire, England

Cow’s milk, full sharp flavor with smooth texture & bright orange color

 

3  FOR  15     |     5  FOR  25     |     7  FOR  32

Choose

HOUSEMADE Charcuterie

Entrées   Tasting / Entree

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

 

Pan Seared American Red Snapper Fingerling Potatoes, Dehydrated Olives, Carrot Ribbons, Cucumber, Kale, Red Beet Coulis, Dill Vinaigrette 20 / 37

 

Whole Key West Pink Shrimp Coconut Black Rice, Tamarind Sautéed Cauliflower, Cabbage, Tomatoes, Celery, Sesame, Clementine Sambal 19 / 35

 

Grilled Grassfed 15oz Ribeye Grilled Grassfed 15oz Ribeye Roasted Garlic Yukon Mashed Potatoes, Herb Roasted Cauliflower, Duck Fat Carrots, Kale, Red Wine Demi42

 

Grilled Bone In Pork Chop Brown Butter Jalapeño Cornbread, Broccolini, Shishito Peppers, Zucchini, Tomatoes, Corn, Basil, Pickled Mustard Seeds  35

 

Grilled Antelope Fillet Roasted Sweet Potatoes, Green Beans, Broccolini, Kale, Cucumber Salad, Radish, Cilantro, Pickled Onion, Nut Mole Sauce  26  / 46

 

Slow Roasted Duck Breast Toasted Farro, Duck Fat Confit Carrots, Radicchio, 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 Szechuan Sticky Rice, Ginger Soy Sautéed Mushrooms, Sesame Nori Broccolini, Pickled Cucumber, Radish, Radicchio, Scallions  22

 

 

Roasted Garlic Yukon Mashed Potatoes
Coconut Black Rice
Curried Collard Greens
Broccolini Furikake
Crispy Chicken Skin w/ Cherry Bomb Honey

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, George Franklin, Stephanie Rodrigez, Rasmus Redman, Aaron Croy, Kellin Cruz & Tommy Nocito

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