May, Mushrooms, Mom and More!

• Champignon Dinner
• Mother's Day Brunch
• Within 100 Miles Dinner
• Prix Fixe under $50 May Menus
• Corkage Free Tuesday!
• Steak Frite Friday's
• Find Us on Facebook
• Marché is proud to announce the appointment of Guillaume Bienaimé to Executive Chef

Champignon Dinner Friday the 15th of May In celebration of the spring mushroom season, we are pleased to announce our second Champignon Dinner. Our good friend Todd Spanier, who is a forager, a food lover and an overall 'bon vivant' will be at Marché for this event. Todd has promised to deliver a bountiful supply of porcini, golden chanterelles and morel mushrooms. Although we have a written menu, we will be going to Todd's King of Mushroom Warehouse on Wednesday morning and the menu may change according to our discoveries. The menu will be priced at seventy-five dollars a person, including a personal visit from the mushroom king himself. CHAMPIGNON DINNER Chanterelles Pine Needle & Brioche ***** Salmon Carpaccio Pickled Mushrooms, Genovese Basil & Ratatouille ***** Ricotta Stuffed Morels English Pea Soup, Prosciutto & Spring Onion ***** Breast of Guinea Hen Asparagus, Porcini & Ramps ***** Cinnamon Muscovado Cake Candy Cap Ice Cream & Heirloom Apples Seventy-Five Dollars per Person We will continue the menu Saturday the 16th but without the benefit of a visit from Todd. * All menus subject to market availability and creative impulses

Mother's Day Brunch Sunday the 10th of May This year we will be presenting a Mother’s Day Brunch. We are looking forward to an exquisite brunch menu that will showcase May’s abundance. In order to celebrate with us, we urge you to reserve as soon as possible. Mother's Day Brunch Menu Seared Ahi Tuna Niçoise Salad Haricots Verts, Saffron Potatoes, Hard Boiled Egg & Basil Oil 21 French Toast Fresh Fruit & Devon Cream 14 Duck Confit Hash Two Eggs Any Style 18 Wild Alaskan King Salmon Asparagus Hollandaise 29 Dungeness Crab Cake Sandwich Tarragon Aioli & Spring Greens 19 Spring Vegetable Frittata Herb Ricotta & Spring Greens 14 SIDES House Made Pork Sausage 6 Country Potatoes 4 House Made Pancetta 6 Spring Vegetables 5 Assortment of Scones, Chocolate Brioche, Raisin, Wheat & White Toast Balsamic Strawberry Jam, Meyer Lemon Curd & Jalapeño Honey 14 KIDS French Toast 8 Grilled Cheese 8 Cheddar Cheese Scrambled Eggs & Potatoes 10 DESSERT Strawberry Shortcake 8 Chocolate Crème Brulée 8 Fresh Fruit Sorbet 8 Kid Sundae 6 Artisan Cheese Plate 21 * All menus subject to market availability and creative impulses To make a reservation, please call 650-324-9092

Within 100 Miles Dinner Friday June 5th and Saturday June 6th As part of our effort to source an increasing amount of our ingredients from local farms and pastures, Marché is proud to announce the within 100 miles dinner on the weekend of June 5th. We will be featuring halibut from Half Moon Bay, spring lamb from Rio Vista and cheese from Adante Dairy in Sonoma. Guillaume will be obtaining the halibut from the docks of Princeton harbor, visiting farmer Emigh and his flock of sheep and foraging the hills of the peninsula for wild herbs to pair with Soyoung Scanlan's cheese. We will even be featuring meyer lemons from a Marché guest's back yard, truly bringing the peninsula's terroir to the table. WITHIN 100 MILES DINNER MENU Sashimi of Local Halibut Marshall and Claudia's Preserved Meyer Lemons Wild Sorrel Granite ******** Serendipity Farms Yukon Gold Gnocchi Red Cos Lettuce, Glaum Ranch Slow Cooked Egg ******** Rio Vista Saddle of Lamb Happy Quail Farm Piperade, Baia Nicchia Farm Basil ******** Andante Dairy Cheese Wild Herbs and Greens ******** Fried Chicken Farms Lemon Verbena Panna Cotta Roasted Plums Seventy Five Dollars per Person *Within 100 mile Wine Pairing Available * All menus subject to market availability and creative impulses

Prix Fixe under $50 May Menus The star of our stimulus package is available every evening! The newest addition to our range of offerings: a three-course prix-fixe menu for $39-$49, Tuesday through Saturday evenings. Every week, Chef Guillaume and his team present new, seasonal creations sourced from Bay Area markets. Week of May 5th Almond Gazpacho Verjus Grapes ******* Veal Picatta Delta Asparagus ******* Profiteroles Lemon Verbena Ice Cream White Chocolate Week of May 12th Asparagus & Artichoke Salad Raw Fennel & Parmesan ******* Pekin Duck Breast Peaches & Mendocino Bay Leaf ******* Raspberry Tart Basil Ice Cream Week of May 19th Carrot Salad Cumin & Fava Beans "Hummus" ******* Massachusetts Diver Scallops New Potatoes & Sauce Antiboise ******* Mexican Chocolate Tart Coconut Ice Cream Week of May 26th Early Girl Gazpacho Avocado & Red Pepper Sorbet ******* Colorado Leg of Lamb Black Garlic & Ratatouille ******* Sauternes Sabayon Roasted Peaches & Strawberry Sorbet Week of June 2nd Home Made Yogurt Cucumber Peppers & Olives ******* American Waygu Flat Iron Sauce Vierge ******* Blackberry Cobbler Rose Geranium Ice Cream * All menus subject to market availability and creative impulses

Corkage Free Tuesday! Every Tuesday For our next stimulus proposal Marché is continuing with Corkage Free Tuesdays, when guests are welcome to bring in their own wine free of any corkage fee. Our sommelier John Sanders will be happy to assist guests in ordering menu items that best complement the wines. So bring a bottle, share with friends and celebrate spring! ***California State Liqour Law requires we limit this offer to one bottle per guest. To make a reservation, please call 650-324-9092.

Steak Frite Friday's Every Friday in May Come in on Friday evenings to get your Steak Frite fix. Always served with a side of béarnaise. Marché regular Micheal Golub poses the question "Could this be the world's best steak frites?"

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Marché is proud to announce the appointment of Guillaume Bienaimé to Executive Chef Marché is proud to announce the appointment of Guillaume Bienaimé to Executive Chef. Chef Guillaume is a Palo Alto native and began his career at Marché apprenticing while obtaining his Associate of Arts degree in Culinary Arts and his Bachelor of Arts degree in Foodservice Management at Johnson & Wales University in Providence. While in school, he also apprenticed at such notable restaurants as La Mediteranée in Paris and The French Laundry in Yountville. When he returned home in 2005, Chef Guillaume rejoined Marché as the Banquet Sous Chef and rose quickly in the ranks. You may already know Chef Guillaume as he’s spent a lot of time in the dining room over the years, getting to know our guests and you’ll no doubt continue to see him as he settles into his new role. If you get the chance, stop in to say “hello!” Under Chef Guillaume, our menu will continue to offer contemporary French cuisine with a strong focus on featuring the exquisite seasonal produce and other ingredients grown in the region.