Roasted Garlic Mashed Yukon Potatoes

Sautéed Flower Sprouts

Crispy Mozzarella Balls & Marinara

Aged Cheddar Fregola Pasta
Sautéed Snap Peas

Grilled Okra

 

 

 

 

 

 

 

 

 

 

 

Sides &

Snacks  $6.50

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
 

 

DINNER MENU  |  Changes Daily

Updated April 27, 2017

STARTERS & SALADS

Market Ceviche

Wild Florida Shrimp, Snapper, Swordfish, Red Bell Pepper, Daikon, Red Onion, Jalapeño, Cilantro, Lime Marinade, Crispy Boniato Chips…16

 

Grassfed Beef Tartare 
Cucumber, Pickled Celery, Crispy Garlic, Green Peppercorn, Béarnaise Aioli, Potato Chips…17

 

Grilled Housemade Naan & Vegetable Shakshuka
Pan Fried Farm Egg, Tomato, Zuchinni, Eggplant, Pickled Cauliflower, Micro Cilantro …15

 

Rabbit Confit & Housemade Pappardelle
Sautéed Leeks, Grilled Broccolini, Chervil, Carrot Butter & Carrot Walnut Pesto...17

 

House Smoked Ham & Sautéed Spring Vegetables
Flower Spouts, Snap Peas, Local Mushrooms, Patty Pan Squash, Radish, Bacon Gastrique...15

 

Heritage Red Wattle Pork Sisig
Sesame Sticky Rice, Pickles, Chilies, Cilantro, Ponzu ...14

 

Crispy Mozzarella & Heirloom Tomato Salad Kale, Bloomed Basil, Charred Shallot & Red Wine Vinaigrette...14

 

Local Farm Greens Salad

Marcona Almonds, Blood Orange, Carrots, Cucumbers, Radish, Ricotta, Cilantro Lime Vinaigrette…13

 

 

 

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

 

Dry Cured

Lardo

Fiocco

Country Ham (+$3)

 

Sausage

Charred Jalapeno & Corn

Ratatouille Beef

Pink Peppercorn

Coconut Lime Chicken

 

Salami

Barolo

Saucisson Sec

Finocchiona

Loukanka

 

Others

Meatballs

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.

 

Ewe’s Blue Old Chatham Sheepherding Co. NY.
Sheep’s Milk, Roquefort style semi form cheese, creamy, full & lingering flavors, pleasing acidity and sweetness in the finish.

 

Clothbound Cheddar Fiscalini, Modesto, CA Cow’s milk, 18-month aged, straw-colored cheese with firm, crumbly texture and nutty, slightly smoky, earthy notes

 

 

 

 

 

 

 

Entrées   Tasting / Entree

3  FOR  15     |     5  FOR  25     |     7  FOR  32

Choose

HOUSEMADE

Charcuterie

Grilled Florida Swordfish Creamy Basil Risotto, Grana Padano, Grilled Red Bell Peppers, Grilled Mushrooms, Okra, Kale, Basil Pine Nut Pesto, Saba 21 / 38

 

Pan Seared Local Red Snapper Fregola Pasta, Heirloom Tomatoes, Napa Cabbage, Olives, Bell Pepper, Heirloom Beans, Garlic Aioli, Giardiniera Relish  20 / 37

 

Whole Key West Pink Shrimp Coconut Basmati Rice, Sautéed Yellow Squash & Carrot Ribbons, Cilantro, Pickled Red Onion, Tomato Curry 19 / 35

 

Grilled Grassfed Beef Striploin  Roasted Garlic Mashed Yukon Potatoes, Roasted Cauliflower, Zucchini & Yellow Squash, Kale, Red Wine Demi 24 / 44

 

Sweet Tea Brined Pork Tenderloin  Aged Cheddar Polenta Fries, Broccoli, Okra, Bacon, Spicy Pickled Kohlrabi, Cauliflower Puree, Brown Sugar Jus   20 / 35

 

Grilled Antelope Loin Toasted Farro, Local Mushrooms, Roasted Broccolini, Charred Radicchio, Butternut Squash Coulis, Chimichurri   26 / 46

 

Slow Roasted Duck Breast Beluga Lentils, Shaved Brussels Sprouts, Red Beets, Roasted Cauliflower, Navel Orange, Radish, Duck Jus  22 / 39

 

Pan Roasted Chicken Breast  Caramelized Sweet Potatoes, Parmesan, Aleppo, Cilantro, Kale, Chipotle Black Bean Puree, Marinated Tomatoes  18 / 33

 

Market Harvest Cauliflower & Almond Patty, Toasted Wild Rice, Brussel Sprouts, Rainbow Carrots, Olives, Hazelnut Romesco, Eggplant Caponata  22

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