Friday, October 19h, 2018

Brunch 8am-4pm

Chef de Cuisine Alex Hill

No Call Aheads or Reservations

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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, House Made Gianduja and Jam, Big Spoon Roasters Peanut Butter,  Butter and TN Mountain Honey 7

Dozen Bakery Croissant: Plain or Chocolate 4       Marché Almond Croissant      Cinnamon Sugar Brioche 3

Housemade Buttermilk Biscuit with  Jam and Butter  3       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 Fennel with Coconut Cream cup 3.5/bowl 7

Anson Mills Steel Cut Oatmeal: Brown Sugar, Bananas & Cream 3.5/7

Housemade Granola: Bananas & Vanilla Yogurt 3.5/7

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

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

Sandwiches (choice of mixed greens 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 Breakfast Sandwich: Scrambled Eggs, Bacon and Cheddar  12

Entrees

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

Sweet Crepes:  Orange-Apricot  Cheesecake with Crème Anglaise and Powdered Sugar 9

Savory Crepes: Smoked Trout, Potato and Kale with a Horseradish Crème Fraiche 11

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

American Breakfast*: Two Eggs, Choice of  Bacon, Turkey Sausage, Pork Sausage  or Vegan Sausage

     Choice of Cheese Grits or Potatoes 11  add Toast 2  Gluten Free Toast 2.5

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

Savory Tart: Spinach, Bacon , Cottage Cheese and Parmesan  10

Baked Sweet Potato: : Kale, Onions, Peppers and Fried Eggs 12       add Goat Cheese .50     add crumbled bacon 2

Sides

Apple Slices 4     Bananas 4  Plums and Grapes 4  Vanilla Yogurt 3       Scrambled or Fried Egg* 2   

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

Applewood Smoked Bacon 5      BE-Hive Vegan Breakfast Sausage 4      Turkey Breakfast Sausage 4

SNF Pork Sausage Patty 5      

         

        

 

 

 

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