DINNER MENU  |  Changes Daily

Updated October 20, 2017

STARTERS & SALADS

Market Ceviche  Local Swordfish, Red Snapper, Cucumbers, Cilantro, Fennel, Lemon, Easter Egg Radish, Pickled Red Onion, Turmeric Cantaloupe Marinade, Crispy Boniato Chips … 16

 

Grassfed Beef Tartare Parsley, Black Pepper, Giardiniera Relish, Scarlet Frills Mustard, Garlic Crostini …17

 

Cavatelli Pasta & Florida Rock Shrimp Local Mushrooms, Snow Peas, Cabbage, Mint, Pickled Ginger, Sesame, Dashi Soy Butter…16

 

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

 

Crispy Pork Moroccan Meatballs Saffron Basmati Rice, Toasted Pecans, Sherry Currants, Cilantro, Spicy Tomato Sauce…14

 

Crispy Miso Pork Belly Roasted Baby Butternut Squash, Korean Mellon, Pickled Turnips, Radish Walnut Pesto, Lemon Yogurt ...15

 

Local Burrata & Shaved Granny Smith Apple Salad Baby Arugula, Radish, Red Onion, Fennel, Castelvetrano Olives, White Balsamic Vinaigrette …14

 

Local Farm Green Salad

Rainbow Carrots, Grilled Green Beans, Celery, Radish, Aleppo, Red Wine Yogurt Dressing …13

 

 

 

Entrées   Tasting / Entree

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

 

Sausage

Mustard Dill Pork

 

Dry Cured

Lardo

Lonza

Culatello

 

Salami

Chocolate Star Anise

Szechuan Sesame

Herb & Fennel

 

Others

Pork Rinds

Duck Ham

Antelope Jerky

Smoked Fish Dip

 

DAILY CHEESE SELECTION

 

Kunik Nettle Meadow, NY.
Goat & cow’s milk, triple crème cheese, rich buttery flavor with lemony tanginess and earthy notes

 

Bandaged Cheddar Blue Mont Dairy, WI.
Cow’s milk, wonderfully sharp and fruity with notes of toast and nuts, smooth with a bit of crunch.

 

Asher Blue Sweet Grass Dairy, GA. Raw Cow’s Milk, complex blue with a mild earthy finish

3  FOR  15     |     5  FOR  25     |     7  FOR  32

Choose

HOUSEMADE Charcuterie

 

Grilled Local Swordfish Smoked Pork & Fregola Pasta, Squash,  Okra, Shishito Peppers. Radish, Slow Roasted Cherry Tomatoes, Garlic, Fennel Butter 21 / 38

 

Pan Roasted Florida Genuine Red Snapper Coconut Black Rice, Tamarind, Cauliflower, Cabbage, Tomatoes, Celery, Sesame, Clementine Sambal

 

Whole Key West Pink Shrimp Roasted Fingerling Potatoes, Carrot Ribbons, Cucumber, Kale, Red Beet Coulis, Dehydrated Olives, Dill Vinaigrette  19 / 35

 

Grilled Grassfed Filet Mignon Roasted Garlic Yukon Mashed Potatoes, Local Mushrooms, Broccolini, Confit Cipollini Onions, Kale, Red Wine Demi 25  / 45

 

Grilled Tomahawk Pork Chop Crispy Bacon Mofongo Patty, Chipotle Black Bean Puree, Grilled Green Beans, Cabbage Slaw, Sesame Mint Chimichurri 35

 

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

 

Crispy Skin Duck Leg Confit Butternut Squash Polenta, Grilled Mushrooms, Radicchio, Spicy Pickled Carrots, Fennel, Turnips, Garam Masala Figs  24

 

Pan Roasted Chicken Breast Spiced Bulgur Wheat, Roasted Cauliflower, Squas, Kale, Pickled Onion, Charred Eggplant Pudding, Marinated Tomatoes 18  /  33

 

Market Harvest Grilled Cauliflower ‘Steak’, Fennel Pollen, Moroccan Spiced Black Quinoa, Kale, Shaved Radish, Cherry Tomatoes, Marcona Almonds 22

 

 

Roasted Garlic Yukon Mashed Potatoes
Sautéed Zucchini & Squash
Berbere Roasted Sunchokes & Sherry Currants

Roasted Fingerling Potatoes, Rosemary & Parmesan

Morrocan Spiced Black Quinoa

Crispy Chicken Skins & Honey Habanero 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, George Franklin, Stephanie Rodrigez, Rasmus Redman, Aaron Croy, Kellin Cruz & Tommy Nocito

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