Marché

04/26/2023

Cheers to glorious sunshine. ☀️
Yes, the patio will be OPEN, for as long as mother nature allows.
See you for happy hour, 4-6pm.

04/18/2023

Join us before the Symphony on Thursday, for a special menu celebrating Prokofiev's Romeo & Juliet!

03/28/2023

The classic steak tartare - hand chopped raw beef tenderloin & farm fresh egg yolk with traditional accompaniments like capers, cornichons, stoneground mustard & shallots, house potato chips & field greens.

Photo cred to Adria

03/21/2023

Spring at Marché.
Peas, asparagus, nettles, sunshine.

03/04/2023

Can’t decide if our new plates highlight the food or if the food highlights the plates. 🤔

Beet & citrus salad with red onion, labneh and sesame-sunflower brittle.

Crispy fried cauliflower with harissa yogurt.

Both on our gorgeous new plates from 🙌🏻 🔥

02/11/2023

Bête Noire—dark chocolate cake, cocoa crumb, raspberry coulis & vanilla bean ice cream. Valentine special, while they last! ❤️

02/10/2023

We’ll be pouring our special valentine cocktails from now through Feb 14th. All bases are covered as there’s a floral drink made with pisco, lavender-infused vermouth and hibiscus syrup, a savory drink with rum, baby beet syrup and vermouth and a dessert made with vodka, amaro, chambord and creme de cacao. You don’t even need a date to enjoy these showstoppers!

02/09/2023

Whether you’re feeling the love or not, this year’s valentine specials are not to be missed. Available Friday-Tuesday, reservations recommended.

Marché is about celebrating life and the bountiful Pacific Northwest with locally grown food, prepared with care and served in a convivial atmosphere.

01/28/2023

Artisan cheeses are back on the menu, along with ethereal, shareable, must-try desserts from our pastry team at Provisions, led by Pastry Chef Dominic Vagnino and Pastry Sous Natalie Dutton.

Cheese board with pâte de fruits, honeycomb & mixed nuts

Dark chocolate pot de creme with whipped crème fraîche & cocoa nib arlette cookie

Lemon Tart and black sesame breton sablé crust, swiss meringue & lemon mascarpone sorbet

Baba au Rhum, rum-soaked cake, pineapple marmalade, crème chantilly, pineapple sorbet & coconut brittle

01/26/2023

One of the best parts of our recent menu change was watching these two collaborate— our recently minted Chefs de Cuisine, Stevie Provencio and Zac Schneider are a dream team, and we’re so happy to have them leading our kitchen crew and working so hard to make every plate delicious. Merci, Stevie & Zac!

01/20/2023

Menu change days are the best days. Winter citrus crudo, nourishing bourride, crispy cauliflower, bittersweet endive balanced with fourme d’ambert and apple…there’s so much to see and taste (and we haven’t gotten to dessert yet!).

01/13/2023

TGIF!
Might we suggest putting a visit to LeBar for a oaxacan old fashioned on your docket?