Menu - Markethouse

vanilla yogurt + your choice of bananas; strawberries / blueberries topped + whipped cream.

hot buttermilk pancakes topped + sweet butter & served + warm maple syrup.

two grade a cage free eggs; two strips of heritage bacon & a choice of breakfast bread served + our organic signature skillet browns.

healthy serving of season’s best selections + a scoop of cottage cheese.

the season’s best selections; served + cream & brown sugar.

with cream cheese

green garlic; charred radish; english peas; hedgehog mushrooms; ice spinach

romaine lettuce; radicchio; hearts of palm; black olive; cherry tomatoes; cucumber; celery; goat cheese; corn; red onion; sweet sour tarragon‐mustard dressing

smoked gouda béchamel; bacon

our fluffy buttermilk pancakes filled + plump blueberries.

cranberry jam; pumpkin seed oil

warm salad of fingerling potatoes; green beans; asparagus; green acres sweet corn; mesclun greens

house made bbq sauce; slaw & apple butter; red hen bun

slices of our fresh cinnamon rolls dipped in vanilla infused egg batter & grilled to a golden brown served + warm maple syrup.

artichoke; chanterelles; asparagus; fingerling potato; celery root; truffle cream; crispy golden brown puff pastry. please allow fifteen minutes for this preparation.

fluffy scrambled cage free eggs; tangy chorizo sausage; diced tomato; cheddar & monterey jack cheese folded into a jalapeño tortilla & topped + salsa.

house cured applewood bacon; aged white cheddar; herb gratin

flame grilled skirt steak; cooked to order + two cage free eggs prepared any style.

buccatini; lardon; farm fresh egg; sheep parmesan

black truffle‐potato fritter; red wine‐red onion jam; nichols farm four onion roast; red wine jus

vermont woodchuck cider; fennel; gala apple; preserved lemon

black trumpet hedgehog mushrooms; wild rocket; sage; sheep parmesan; brown butter

wild honeycomb‐cayenne mop; candied lemon; asparagus

circus frisee; fennel; asparagus; page orange

endive watercress; shaved fennel; marcona almonds; heirloom apples; roquefort cheese; white balsamic vinaigrette

roasted red pepper‐cucumber‐pine nut relish; herb flatbread

candied lemon

purple sweet potato; goat cheese; arugula; marinated olive salad

with fruit granola