DINNER MENU  |  Changes Daily

Updated July 26, 2017

STARTERS & SALADS

Market Ceviche
Local Yellowfin Tuna, Cobia, Cucumber, Plums, Scallions, Serrano Peppers, Dill, Radish, Ginger Honey Marinade, Crispy Boniato Chips…16

 

Grassfed Beef Tartare
Toasted Walnuts, Serrano Peppers, Chive, Currants, Horseradish Crème Fraiche, Garlic Crostini …17

 

Pan Fried Farm Egg & House Summer Sausage  Roasted Smashed Potatoes, Dill, Mustard, Savoy Cabbage, Pickled Red Onion, Lemon Carrot Coulis … 15

 

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

 

Fennel Dusted Grilled Cobia Collar
Farm Greens, Charred Lemon …15

 

Royal Red Shrimp Mac & Cheese
Torchio Pasta, Aged Cheddar Cheese, Caramelized Onions, Chives ...17

 

Grilled Market Naan
Shawarma Beef Sausage, Mango Labneh, Dill, Pickled Cauliflower, Chickpea Puree...16

 

Bulgur Wheat Grain Salad
Roasted Red Pepper Hummus, Zucchini, Toasted Peanuts, Shallot, Saffron, Lemon Oil, Micro Mint …12

 

Local Farm Green Salad

Rainbow Carrots, Celery, Diakon, Basil, Pickled Peach, Candied Walnuts, Strawberry Vinaigrette…13

 

 

 

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

 

Sausage

Sesame Squid Ink

Summer Sausage

Cheddar Serrano Antelope

Green Peppercorn Beef

 

Dry Cured

Lardo
Coppa

Country Ham

Prosciutto

 

Salami

Finocchiona

Soppressata

Barolo

 

Others

Pork Rinds
Duck Ham

 

DAILY CHEESE SELECTION

 

Morbier France
Raw cow’s milk, semi-firm cheese with a vegetable ash center, which has a mild, nutty, & fruity flavor.

 

Persille de Rambouillet Île-de-France
Goat’s milk, smooth, creamy blue cheese with clean lactic notes, white pepper & sweet cream

 

Etorki France
Sheep’s milk, rustic firm cheese with sweet and earthy aroma and notes of caramel

3  FOR  15     |     5  FOR  25     |     7  FOR  32

Choose

HOUSEMADE Charcuterie

Entrées   Tasting / Entree

Grilled Local Cobia  Squid Ink Fregola Pasta, Zucchini, Mushrooms, Basil, Marinated Sweet Onion & Shishito Peppers, Tomatoes, Calabrian Chili Oil   21  /  38

 

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

 

Whole Key West Pink Shrimp Yucca Bacon Mofongo, Baby Arugula, Shaved Fennel & Peach Salad, Cilantro, Avocado Mousse, Maple Chile Glaze 19 / 35

 

Grilled Grassfed Beef Striploin Roasted Duck Fat Fingerling Potatoes, Herb Roasted Cauliflower, Broccolini, Sautéed Kale, Red Wine Demi  24  / 44

 

Rum Buttered Pork Tenderloin Local Banana & Yukon Potato Mash, Grilled Sweet Corn, Sautéed Zucchini, Ocra, Zuchini, Kale, Carrot Slaw, Spiced Jerk Gravy  20  / 35

 

Grilled Bison Striploin Toasted Wild Rice, Roasted Fennel, Grilled Sweet Corn, Herb Tips, Bok Choy, Caramelized Onion Puree, Blueberry Gastrique  26  /  46

 

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

 

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

 

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

Roasted Brocclini

Sauteed Kale

Local Banana & Yukon Mash
Grassfed Beef Meatballs & Tomato Sauce

Sauteed Bok Choy & House Furikake

Crispy Chicken Skins & Cherry Bomb Honey Sauce

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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