Thursday, October 18th, 2018

Lunch 11am-3pm

Chef de Cuisine Alex Hill

Barista Features   

Warm Apple Cider 4

Spiked Hot Chocolate: House made Hot Chocolate with a shot of Whisper Creek Mocha and Whipped Cream  8

Pumpkin Spice Latte: Bongo Java Espresso, Steamed Milk and Pumpkin Spice Syrup 5.5 

GT’s Kombucha:  Enlightened Gingerade 6

Warm Bougie Mocha: Shot of Espresso, Whisper Creek Mocha Liqueur, Steamed Half & Half, Whipped Cream, Caramel  9

Butter Me Up: Rum, Apple Cider and Orange Zest Whipped Butter 9

Beermosa: TW Pitchers Grapefruit Radler and Orange Juice 8

Thunder Ann American Pale Ale Jackalope Brewing Company, Nashville TN 6  

Hibiscus Mimosa: Sparkling Wine and Hibiscus Syrup 9 

Pineapple Mojito: Rum, Pineapple Simple Syrup, Lime Juice and Mint 9 

Carrot Mary: Pickers Vodka, Housemade Carrot Mary Mix 8

Habanero Margarita: Tequila, Triple Sec, Habanero Syrup, Lemon and Lime 8


Bread and Pastries

Bread Basket

Dozen Bakery Breads, Gianduja and Jam, Big Spoon Roasters Peanut Butter, Whipped Butter and TN Mountain Honey 7


Dozen Bakery Croissant: Choice of Plain or Chocolate 4   Marché Almond Croissant  4    Cinnamon Roll Scone   3        


Lighter Fare

Artisan Cheese Plate: Smoked Gouda, Tomme and St. Andre with Bumble Berry Jam, Cornichons & Toast 15

Market Salad: Mixed Greens, Apples, Almonds, Goat Cheese and White Balsamic Vinaigrette 7 add chicken 4

Soup:  Potato and Lentil with Coconut Cream      cup 3.5/bowl 7

Apple Tartine: Apples and Brie with Honey on Buttermilk Currant Toast  8

Pumpkin Tartine: Topped with Pumpkin Seeds, Arugula and Goat Cheese on Multigrain Toast  8    add egg 2


Sandwiches (choice of green salad or chips)

Southern Natural Farms Burger  on a Focaccia Bun with Arugula, Pickled Beets, Chive Aioli and Irish Cheddar  12

         add bacon or a fried egg 2    

Grilled Cheese: Mushrooms and Gruyere on Italian 10

Croque Madame: Open-faced Sandwich on Italian Bread with  Ham, Gruyere, Fried Egg, Béchamel Sauce  12



Croissant French Toast: Littleman WI Maple Syrup & Powdered Sugar half  5.5/full 11

Sweet Crepes:  Apple and Almond Cheesecake with Crème Anglaise and Powdered Sugar 9

Savory Crepes: Sweet Potato, Kale and Bacon with a Roasted Red Pepper Sauce 11

Omelette:  Onions, Peppers and Cheddar served with a Green Salad 11   add into your omelette- bacon or sausage 2

Seared Cauliflower Steak: Farro, Kale and Tahini Dressing   11      add egg 2

Chicken Sausage and Lentil Salad:  Mixed Greens and Goat Cheese with White Balsamic Vinaigrette  12

Savory Tart: Ricotta, Spinach, Bacon and Parmesan  10

Smoked Trout Salad: Fennel, Apple, Radish and Horseradish Crème Fraiche  13



Apples 4     Bananas 4     Vanilla Yogurt 3      Plums and Grapes 4

Toast 2      Gluten Free Toast 2.5      Cheese Grits 4       Green Salad 4      Housemade Chips 3     

Roasted Potatoes 3 Applewood Smoked Bacon  4       BE-Hive Vegan Breakfast Sausage 4 

SNF Pork Sausage Patty 5       Scrambled or Fried Egg* 2        Turkey Sausage 4  




























design and photos: bob delevante | STUDIO ©2010 marché artisan foods
MARCHé ARTISAN FOODS 1000 Main Street Nashville, TN 37206 615.262.1111