Charles Koh
Special Days and Times for President’s Day Weekend
Like the French family-owned eateries after which it was modeled, Restaurant Marché closes for two weeks every winter. The return to work, like the return of swallows to Capistrano, marks an annual rebirth, and with renewed vigor comes the release of the Winter Menu 2015, and the annual Valentine’s Day Chef’s tasting menu.
Special Schedule:
Friday February 13 (Service as usual) Full Lunch Service 11:30 to 2:30
Beverage Service Menu (Soups, Salads, Pates) 2:30 to 5:30
Dinner Service (Regular Dinner Menu plus Special Chef’s Tasting Menu) 5:30 to Closing
Saturday, February 14Full Lunch Service 11:30 to 2:30
Beverage Service Menu (Soups, Salads, Pates) 2:30 to 5:30
Chef’s Pre-Fixe Tasting Menu (No Regular Dinner Menu) 5:30 to Closing
Sunday, February 15 Chef’s Pre-Fixe Tasting Menu (No Regular Dinner Menu) 5:30 to Closing
Chef’s Tasting Menu
Price: $95.00 per person (includes glass of champagne)
FIRST
House Smoked Salmon Rillette
Wild Huckleberry Compote
SECOND (Choice of)
Black Perigord Truffles
Forest Mushroom Tart
Domestic White Sturgeon Caviar,
Shigoku Oysters
Pleasant View Farm Foie Gras Torchon
House-made Fig Preserves
THIRD
Salad of Roasted Beets, Farm Cheese & Toasted Walnuts
Lamb’s Lettuce
FOURTH (Choice of)
Wild Alaska King Salmon, Grilled Beluga
Lentils, Fines Herbes Salad, Champagne Vinaigrette;
Pleasant View Farm Duck Breast, Pan-Roasted
Seville Orange, Green Peppercorns and Brandy;
Skagit River Ranch Wagyu Beef Brisket, Braised
Nash Huber’s Carrots, Fingerling Potatoes, Fresh Horseradish Sauce
FIFTH
A Trio of Miniatures:
Flourless Chocolate Lava Cake
Orange Sorbet in an Almond Cookie Cup
And Vanilla Bean Crème Brulée
About Restaurant Marché
Chef Greg Atkinson procures the best local vegetables, foraged mushrooms, wild seafood, and pastured meats from nearby farms, fields and waterways, coaxing these ingredients to flavorful perfection everyday. Wild King Salmon is grilled over an open fire and served with heirloom Beluga Lentils grown in Eastern Washington, Duck and Foie Gras from Pleasant View Farms is pan-roasted, transformed into confit, and Country pâté. Organic, pastured, Skagit River Ranch Wagyu beef is grilled to order or slow-braised with island-grown vegetables. House-made bread with sea-salted cultured butter and crisp frites from local potatoes in rice bran oil, served with house-made ketchup and aioli are justifiably legendary. Follow Restaurant Marché on Facebook. Please call (206) 842-1633 for reservations and visit http://www.restaurantmarchebainbridge.com for more information.
