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sample lunch menu
(All menus can be customized)
At The Wine Market we use many local seasonal ingredients. The party menus are subject to change for this reason. These menus may be enjoyed in the main dining area or in the cellar. The cellar comfortably holds 32 for a sit down event or a standing mixer. |
Menu A (shared appetizers, sandwich options, light sorbet dessert)
3 course menu $20 per person beverage is charged a la carte
--- First Course ---
Family style shared appetizers : seasonal flatbread pizza
and olive and potato plate
--- Second Course Choice of one ---
rare sesame seared tuna wrap, baby corn, spicy kimchee, carrot,
avocado, soy aioli, wasabi dip, wonton crisps
grilled peppercorn crusted hamburger hook's gorganzola, rosemary mustard,
balsamic marinated red onion, spicy fries
market powerhouse sandwich fried green tomatoes, avocado,
hummus, red peppers, goat cheese, cucumber, flax seed bread, side salad
sliced grilled steak salad mesclun greens, tomato, cucumber, egg,
fire fly goat's cheese, avocado, roasted poblano dressing
--- Dessert Course ---
Seasonal Sorbet Scoop
Menu B (soup or salad, sandwich options, house made dessert)
3 course menu $22 per person beverage is charged a la carte
--- First Course Choice of one ---
field greens salad with seasonal ingredients or seasonal soup
--- Second Course Choice of one --- chicken salad with seasonal accompaniments
fish of the day on caesar with garlic croutons
prime steak and cheese sandwich, truffle mayo, spicy market fries
oyster po boy with spicy siracha aoli, spicy market fries
--- Dessert Course ---
choice of any 3 house made desserts from our chef crafted menu
Menu C (light appetizers, entrée options, house made dessert)
3 course menu $35 per person beverage is charged a la carte
(for parties of less than 15 there is a flat 40 dollar kitchen staffing fee for this
menu due to
the dinner entrée option we must bring in a chef to specifically prepare your meal)
--- First Course Choice of One ---
shrimp and pork dumplings, sweet jalapeno dipping sauce
cornmeal fried oysters, bacon beurre blanc
field greens salad with seasonal ingredients
seasonal soup
--- Second Course Choice of One ---
rare seared ahi tuna over soba noodles with cucumber emulsion, salmon roe, avocado
steak frites, malt vinegar fries, hooks blue cheese
roasted local chicken with parsnip puree and herbed carrots
pan seared seared spiced sea scallops braised speck risotto, sauteed red kuri squash, cranberry mostarda
--- Dessert Course Choice of One ---
choice of any 3 house made desserts from our chef crafted menu
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