DINNER MENU  |  Changes Daily

Updated November 22, 2017

STARTERS & SALADS

Market Ceviche Local Tuna, Swordfish, Red Bell Pepper, Fennel, Easter Egg Radish, Pineapple, Cilantro, White Soy, Spicy Chili Lime Marinade, Crispy Boniato Chips … 16

 

Grassfed Beef Tartare Snap Peas, Apples, Jalapenos, Kohlrabi, Chives, Micro Mint, Ponzu Sauce, Garlic Crostini…17

 

Cavatelli Pasta & Rock Shrimp

Local Mushrooms, Snap Peas, Cabbage, Mint, Pickled Ginger, Sesame, Dashi Soy Butter…16

 

Korean Pork Arancini Warm Brussel Sprout Slaw, Cucumber, Pineapple, Pickled Carrots, Cashews, Sesame, Chili Aioli …15

 

Grilled Marinated Chicken Thigh Curry Chickpeas, Bhatura, Butternut Squash, Eggplant, Raita, Micro Cilantro … 15

 

Crispy Pork Belly Caraway Cornbread, Fennel, Goat Cheese, Arugula, Cherry Mustard Gastrique, Curry Squash Puree ...15

 

Piri Piri Key West Pink Shrimp & Grits

Pickled Red Onions, Marinated Tomatoes, Bacon Mushroom Gastrique …16

 

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

 

Local Farm Green Salad Rainbow Carrots, Grilled Sweet Corn, Celery, Cucumber, 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

Chicken Piccata

Smoked Paprika Beef

Cherry Bomb Pork

 

Dry Cured

Lardo

Lonza
Coppa

 

Salami

Sopressa

Finocchiona

 

Others

Pork Belly

Duck Ham

Smoked Fish Dip

Duck Rillettes

Antelope Jerky

Duck Jerky

 

DAILY CHEESE SELECTION

 

Green Hill Sweet Grass Dairy, GA.
Cow’s milk, soft-ripened, double-cream, buttery flavor, silky texture, camembert style

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

 

Cambozola Germany.
Cow’s Milk, Brie-style blue cheese with creamy, buttery texture

 

3  FOR  15   |   5  FOR  25   |   7  FOR  32

Choose

HOUSEMADE Charcuterie

 

Grilled Local Swordfish Grilled Local Swordfish Smoked Pork & Fregola Pasta, Sautéed Squash, Okra, Shishito Peppers, Radish, Tomatoes, Garlic, Fennel Butter21 / 38

 

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

 

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

 

Pan Roasted Pork Tenderloin Crispy Bacon Mofongo Patty, Chipotle Black Bean Puree, Brussel Sprouts, Cabbage Slaw, Sesame Mint Chimichurri 20 / 35

 

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

 

Slow Roasted Duck Breast Creamy Aged Cheddar Polenta, Mushrooms, Radicchio, Glazed Turnips, Spicy Pickled Carrots, Fennel, Garam Masala Figs 22 / 39

 

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

 

Market Harvest  Grilled Romanesco ‘Steak’, Fennel Pollen, Sorrel, Moroccan Spiced Red Quinoa, Bok Choy, Radish, Tomatoes, Almonds 22

• Roasted Garlic Yukon Mashed Potatoes
• Spicy Okra, Bell Pepper, Tomato, Cucumber & Ricotta

• Sautéed Baby Bok Choy & Furikake

• Peruvian Style Fingerling Potatoes & Olive Tapenade

• 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
Kitchen Crew: Marisol Santiago, Tai Dempster, Coty Brown, George Franklin, Rasmus Redman, Aaron Croy, , Diego Uribe Melo, Raegan Stafford, Brian Rapko & Billy Cody

 

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