Caesar Salad (V) $12

Shaved kale, shaved romaine hearts, manchego, focaccia   dust, crispy capers, roasted creamy garlic dressing, lemon, and cracked black pepper


Wedge Salad (GF) $12

Little gem lettuce, pancetta, heirloom tomatoes, English cucumbers, shaved shallots, parsley leaves, chives, Point Reyes Blue cheese and a garlic red wine vinaigrette


Burrata $15

Mozzarella cream, charred ciabatta, salsa Verde, lemon zest, fried basil, salt flakes, cracked black pepper


Crab Cakes $15

Crispy lump crab cakes served with a tri colored carrot salad and finished with a ponzu vinaigrette


Pozole Verde $11

 Pork, white hominy, poblano peppers, cabbage, radish, onion, cilantro slaw, lime wedge, tortillas


Soup Du Jour (V, Gf) $11

Chef’s choice delicious and healthy. Changes weekly


Ask your server about our Nosh boards!



Market Burger * $15

1/2 lb. Proprietary angus blend ground beef, house pickle, lettuce, charred onions, tomato, white cheddar, house steak sauce, and Jennifer’s house made chips


Local Harvest (V) $19

Farmers market vegetables and organic Hayden Flour Mills farro served with a sweet basil pesto and aged balsamic


Yellow Fin Niçoise (available GF) $18

Seared ahi, soft boiled egg, green beans, roasted peppers, potato, tomato, red wine vinaigrette, flaked salt


Shrimp & Polenta $22

Butter poached shrimp and creamy polenta served with wilted greens and charred heirloom tomatoes


Salmon $25

Grilled teriyaki glazed salmon, cilantro lime rice, spicy green beans and house pickled cumbers


Ricotta Gnocchi (V) $19

House made dumplings, Roasted Pork, Southwest mushrooms, spinach, and tomato vodka coulis

(Also Available vegetarian)

The Market Bolognese $24

Beef, veal, pork, mirepoix, pancetta, crushed tomato, red wine, Southwest Mushrooms, garlic crème, rigatoni, 00parmigiana Reggiano cheese, ricotta and fresh basil


Chicken Piccata $22

Organic chicken breast, white wine butter sauce, caper berries, lemon, parsley, served with mashed potatoes

 and broccolini


Steak and Frites $26

8oz Strip steak, red wine demi-glace, frites and a fresh arugula salad finished with a lemon olive oil vinaigrette