The Chef Recommends

Chef Kolin Vazzoler recommends the following menu items for service in the private rooms. Guests are invited to work with the Chef and Special Events Coordinator Brett Bedillion to create a seasonal menu that best serves their individual requirements. All menus are subject to seasonal availability.

Salads & Starters

Endive and Fuji Apple Salad
Blue Cheese and Toasted Pecans

Hearts of Butter Lettuce Vinaigrette
Dungeness Crab Tartine and Fresh Herbs

Composed Vegetable Salad
A Bouquet of Seasonal Vegetable
Basil Infused Olive Oil, Feta Cheese and Tapenade Crouton

Lightly Curried Bisque of Butternut Squash
Vanilla Bean Crème Fraiche and Toasted Almonds

Shellfish Soup in the Nicoise Style
Croutons and Rouille

Mulligatawny
Lightly Curried Chicken and Basmati Rice Soup
Toasted Almonds, Cilantro and Pappadam

Soupe au Pistou
Hearty Vegetable Soup with Pasta and White Beans
Swirled with Fresh Basil pesto

Asparagus Vinaigrette
Mimosa, Minced Red Onion and Parsley

Pepper Crusted Ahi Tuna Sashimi
Green Salad and Hot Mustard Soy Dipping Sauce

Crispy Crab and Shrimp Stuffed Eggplant
Lobster Essence and Hot Chili Citronette

Grilled Day Boat Scallops
Button Shitake Mushrooms and Carrot Nage

Main Courses

Duck Confit
A Classic French Preparation of Crispy Skinned, Slow Cooked Duck Legs
Served with French Green Lentils and Sauce Marchand du Vin

Sonoma Valley Duck Breast
Pommes Anna, Caramelized Apple, Calvados Sauce

Pan Roasted Pork Tenderloin
Prunes Poached in Armagnac, Sweet Potato Puree
Caramelized Pearl Onions

Herb Roasted Poussin
Butternut Squash Agnolotti
Wilted Bloomsdale Spinach

Roasted Free Range Chicken
Rosti Potato, Sweet and Sour Cabbage
Whole Grain Mustard Sauce

Filet of Beef
Sauce Bordelaise
Cauliflower Puree and Pommes Frites

Herb Roasted Lamb Shank
Roasted Garlic Jus, Brussels Sprouts Cooked Like Spinach
Yukon Gold Mashed Potatoes

Cole Farms Lamb Rib Eye
Sun Dried Tomato Relish, Haricot Verte and Polenta

Roast Rack of Australian Lamb
Jus de Roti, Risotto Cakes and Red pepper Coulis

Pan Roasted Wild Salmon
Smoked Salmon “Lardons”
Wilted Napa Cabbage, Fingerling Potatoes and Champagne Beurre Blanc

Sautéed Sea Bass
Prince Edward Island Mussels
Saffron Sauce with Sweet Peppers, Cilantro and Hot Chili

Sole Normande
Sauté of Sand Sole and Florida Gulf Shrimp
Mushroom Duxelle and Sauce Normande

Dessert

Le Concorde
(Marché’s Signature Chocolate Dessert)

Chocolate Tart
Peppermint Ice Cream

Lee’s Chocolate Cake
Raspberry Swirl Ice Cream

Rocky Road Ice Cream Sandwich
Crème Anglaise

Warm Apple Tart
Cinnamon Ice Cream

Paris Brest
Cream Puff Cake with Almond Praline Custard,
Chantilly and Raspberry Coulis

Buttermilk Panna Cotta
Compote of Red Fruits
Shortbread

Caramel Espresso Pot de Crème
Chocolate Cream Puff

Citrus Fruits Perfumed with Grand Marnier
Pineapple Sorbet

Lemon Tart
Pine Nut Crust, Honey Crème Fraiche and Huckleberries

Chocolate Chunk Bread Pudding
Wild Turkey Sauce

Pistachio Ice Cream Profiterole
Warm Chocolate Sauce

Gingerbread and Christmas Stollen
Eggnog Ice Cream and Cranberry Coulis

A Selection of Artisan Cheeses
Walnut Bread and Garnish