Du Marche menus:
19 October, 1993
Appetizers
Jerusalem artichoke soup with rosemary
Local Mesclun Salad with Hawthorne Valley aged alpine cheese
Portobello and cremini tarts with roasted garlic and greens
Sweet dumpling squash with local apples and sheeps milk cheese
Long Isalnd sand oysters with local stream watercress buerre blanc
N.Y. State Fois Gras with pear
Flash steamed cornucopia of fall vegetables with shallots and hazelnut vinaigrette
Main Courses
Vegetable stuffed bread with mushroom gravy
Stuffed baby cabbage with grilled vegetables
Roasted farm raised lamp chop with white beans and mashed greens
Pasture raised chicken with roasted garlic and mashed greens
Wood Grilled suckling pig with braised bok choy, baby apples and mashed potato
Sauteed skate fish with red wine and shallots
Bay scallops, sea scallops and monkfish with sea urchin roe butter
20 October, 1993
Appetizers
Roasted parsnip and Jerusalem artichoke soup
Local Mesclun Salad with Hawthorne Valley aged alpine cheese
Portabello and Cremini croustades with roasted garlic and kale cream sauce
Sweet dumpling squash with Greenings apples and sheeps milk cheese
Grapewood grilled oysters with wild watercress buerre blanc
Grilled loin of rabbit salad with arugala and tomato-bacon vinaigrette
Flash steamed cornucopia of fall vegetables with shallots and hazelnut vinaigrette
Main Courses
Home made egg noodle pasta with leeks, parsley, roasted garlic and hazelnut
Stuffed baby cabbage with grilled vegetables
Cassoulet of lamb, pheasant and smoked sausage
Pasture raised chicken with roasted garlic
Wood grilled venison with marrow, vinegar and Fois Gras
Roasted monkfish "Truffled" with garlic and a Maine bay scallop/Canadian mussel sauce
Wild striped bass in cabbage with bacon cream and parsnip and Jerusalem artichoke shavings
Coffe of the day- a blend of San Sabastian, Guatemalan 1700m, La Minita, Cosata Rican and bourbon, Venezuelan...made specially for Du Marche by Coffee Works in L.I. City
All local produces...direct from the people who make them. Mostly Organic.
15 November, 1993
Appetizers
Cream of oyster soup with bacon and spinach
Organic mesclun salad with Spring vegetables and red wine vinaigrette
Gnocci with fresh tomato, basil and goatcheese
Grill of liver sausage with wilted greens and homemade mustard
Grapewood grilled Blue Point oysters with a horseradish beurre blanc
Main Courses
Portabello mushroom napoleon with spinach, basil and goatsmilk cheese
Grilled pasture range chicken with wild mushrooms and herb whipped potatoes
Wood grilled squab with honey cumin glaze, parsley potatoes and sweet garlic
Leg of lamb with Jerusalem artichokes, tomatoes and wild rice
Suckling pig with red onions, potatoes boulangere and red pepper coulis
Roasted monk fish with organic garlic, olives and sun dried tomatoes
Side Orders of herb whipped potatoes or grilled red onions
The most local produce...driect from their sources.
Almost always organic.
Bread baked and butter churned daily here at the restaurant.
Our coffe this week is a blend of Brazilian and French Roast.
Fish today is from Long Island and Maine, all game and dairy are from upstate NY.
19 November, 1993
Appetizers
Soup of winter root vegetables with Sonoma chardonnay
Local mesclun and spinach salad with grilled portabello mushrooms and goat cheese croutons
Grapewood grilled oysters with horse raddish buerre blanc and endive
Goat cheese souffle with frisee and a garlic vinaigrette
Wild mushroom gnocci
Duck confit salad with wilted greens and balsamic vinegar
Main Courses
Stuffed delicato squash with sheepsmilk cheese, chanterelles and endiv
Garlic studded pasture raised chicken with wild mushrooms, roasted brussel sprouts and swet potato chips
Roast leg of lamb with sauteed spinach and olive oil mashed potatoes
Braised and grilled rabbit with 'Brooklyn Lager cabbage' and apples
Marinated venison with a puree of butternut squash, kale and matchstick parsnips
Peppered tuna with a lite cream sauce and sauteed spinach
Cod poached with fresh herbs, champagne and Blue Point oysters
Our coffee today is a blend of umatran, Guatemalan and Brazilian Santos blended for us by Coffee Works in Long Island City
All local produces...direct from the people who make them. Mostly Organic.
12 December, 1993
Appetizers
Winter vegetable soup a la Bocuse
Local Mesclun Salad with goat cheese and walnuts
Pressure cooked root vegetables
Portobello mushroom tarts with roasted garlic and greens
Sweet Dumpling squash with wild apples and sheeps milk
Grapewood grilled oysters with horseradish buerre blanc
N.Y. State Fois Gras with pear
Main Courses
Vegetable stuffed bread with mushroom gravy
Stuffed baby cabbage with grilled vegetables
Farm raised Lamb chop with white beans and vegetable tian
Pasture raised chicken with roasted garlic and mashed greens
Rabbit stew with bacon, smoked sausage and fresh fettucini
Sauteed fluke fish with Merlot wine and steamed vegetables
Fresh Daily Seafood (priced accordingly)