The Market by Jennifer's Menu

{Vodka Penne Pasta} (V)\nPenne pasta tossed with a smooth tomato sauce with vodka, Italian herbs and heavy cream, topped with parmesan and basil\n\n{ Market Meatballs} \nBeef, veal and pork meatballs served in crushed Roma tomato sauce topped with ricotta cheese and parmesan \n\n{Roasted Zucchini}\nOven roasted zucchini seasoned with garlic and oregano\n\n\n{Arugula & Fennel Salad} (V, GF)\nArugula, fennel and shaved parmesan served with a lemon vinaigrette \n\n{House made Focaccia} served with garlic-oregano olive oil (V)

{Chicken Fajita Tacos}\n(GF without tortillas)\nAncho pulled Chicken, grilled peppers, onions, Pico de Gallo, Shredded cabbage, and queso fresco with Tortillas \n\n{Butternut Enchiladas}(GF,V)\nButternut Squash, corn tortilla, cheddar cheese, guajillo chili sauce and cilantro\n\n{Spanish Rice} (GF, V)\nSpanish style rice cooked with tomatoes, onion and chilies\n\nRefried Black Beans (GF, V)\nVegetarian refried black beans garnished with cilantro and queso fresco

Assorted roasted vegetable seasoned with olive oil, lemon zest, cracked pepper and flakey salt

Carved Tri-Tip(GF)\nGrilled Tri-tip cooked Medium Rare served with chimichurri \n\nCaesar Salad (V)\nShaved kale, romaine hearts, Manchego cheese and focaccia croutons\nServed with roasted creamy garlic-cracked pepper dressing on the side\n\n\nPesto Pasta Salad(V,)\nElbow macaroni with basil pesto, baby spinach and shaved parmesan\n\nMexican Street Corn(V,GF)\nGrilled corn slathered in especial spread, lime juice and spices, finished off with queso fresco and chopped ciliantro

Crispy parmesan crusted burrata with baby artichoke, butter beans, charred heirloom vine tomato, \ngremolata & fried basil. Served with Noble Bread ciabatta

Chef’s choice of dried cured meats, assorted fine cheeses, house picked vegetables, Hayden flour mills crackers, noble bread, violet mustard, garlic aioli and Gremolata

Lobster & Crab Roll \nButter poached lobster & crab, celery slaw, Dijon-herb aioli on a Noble Bread brioche roll

Arancini \nCreamy risotto balls with mozzarella middles, shaved parmesan Reggiano and micro basil.\nRoasted tomato merlot sauce for dipping (Vg)

Assorted roasted vegetable seasoned with olive oil, lemon zest, cracked pepper and flakey salt

Arugula, haricot vert, broccoli, sweet peas, cucumber, avocado, Parmesan cheese, almonds, and Green Goddess dressing. (GF, Veg)

House made dumplings, roasted pork, wild mushrooms, spinach, basil, and tomato vodka coulis. (available vegetarian)

Pan seared Chula Aussie Ora king salmon in a shitaki mushroom broth, caramelized shallot compound butter \nand dehydrated shitaki dust, on a bed of sticky rice

Seared ahi, soft boiled egg, green beans, roasted peppers, potato, heirloom tomatoes, white balsamic vinaigrette, flaked salt. (available GF)

Organic chicken breast, white wine butter sauce, caper berries, lemon, parsley, served with twice cooked\npotato au gratin and broccolini (GF)

Chef’s choice of dried cured meats, assorted fine cheeses, house picked vegetables, Hayden flour mills crackers, noble bread, violet mustard, garlic aioli and Gremolata

House made Yukon gold potato chips with a balsamic-caramelized onion crème, avocado crème, and lemon-dill

8 oz. grilled prime steak, au poivre, with bearnaise sauce served with eggs your way and Frites.

Pulled roasted chicken, corn tortilla chips, roasted tomatillo salsa, queso fresco, lime creme, cilantro, shaved sweet onion, fried local eggs and go. lb. sriracha salt.

Butternut squash, corn tortillas, queso fresco and fried local eggs, guajillo sauce and cilantro.

Chef’s choice on a brioche roll served with Jennifer’s house made chips.

Seared ahi, soft boiled egg, green beans, roasted peppers, potato, tomato, white balsamic vinaigrette, and flaked salt.

Toasted Noble country bread spread with smashed avocado, two poached cage free eggs, crispy prosciutto, sliced heirloom tomato, and arugula salad.

Noble Bread Brioche dipped in Vanilla bean custard with macerated berries. Maple syrup, whipped crème, and caramel sauce on the side.

Poached eggs & wilted greens on a Noble Bread Royale muffin topped with classic hollandaise, crispy, prosciutto and chives. Served with Mesclun greens, dressed in a champagne vinaigrette.

Arugula, haricot vert, broccoli, sweet peas, cucumber, avocado, Parmesan cheese, almonds, gremolata dressing.

{Chicken Fajita Tacos}\n(GF without tortillas)\nAncho pulled Chicken, grilled peppers, onions, Pico de Gallo, Shredded cabbage, and queso fresco with Tortillas \n\n{Butternut Enchiladas}(GF,V)\nButternut Squash, corn tortilla, cheddar cheese, guajillo chili sauce and cilantro\n\n{Spanish Rice} (GF, V)\nSpanish style rice cooked with tomatoes, onion and chilies\n\nRefried Black Beans (GF, V)\nVegetarian refried black beans garnished with cilantro and queso fresco

{Assorted fine meats} Plus {Assorted artisan cheeses} Includes: violet mustard,shallots +garlic aioli, crostini, and crackers

Carved Tri-Tip(GF)\nGrilled Tri-tip cooked Medium Rare served with chimichurri \n\nCaesar Salad (V)\nShaved kale, romaine hearts, Manchego cheese and focaccia croutons\nServed with roasted creamy garlic-cracked pepper dressing on the side\n\n\nPesto Pasta Salad(V,)\nElbow macaroni with basil pesto, baby spinach and shaved parmesan\n\nMexican Street Corn(V,GF)\nGrilled corn slathered in especial spread, lime juice and spices, finished off with queso fresco and chopped ciliantro

Seared ahi, soft boiled egg, green beans, roasted peppers, potato, heirloom tomatoes, white balsamic vinaigrette, flaked salt. (available GF)

6oz grilled prime steak, au poivre, with béarnaise sauce served with eggs your way and frites