Marche Events

Periodically, we find reasons to celebrate, to explore different cuisines, or to support important causes and organizations. The result is an evolving calendar of special events in the restaurant — from our signature French Regional Dinners, to partner events with wineries, to one-of-a-kind prix-fixe dinners that support local food coalitions and farmers.

Easter Brunch & Supper Sunday, April 20, 2014 We'll be celebrating spring with a classic Easter brunch (think asparagus benedict, hot cross buns, strawberries....) and a prix-fixe supper in the evening: carrot-tarragon puree or spring radish salad, smoked ham with goat cheese-potato gratin & morel ragout, and a special dessert. Join us!

Paris Regional Dinner Wednesday, April 30, 2014 Be transported to the wine bars and bistros of the capital with a menu of timeless city fare and classic French wines, at one of our most popular French Regional Dinners.

PRIX FIXE MENU

AMUSE BOUCHE

Mousse de Foie de Poulet:
chicken liver mousse & toast

FIRST COURSE

Crudités:
a selection of crunchy spring salads: celery root, carrot, cucumber & beet

MAIN COURSE

Steak Frites: grilled skirt steak with chive-chervil butter, mesclun salad and french fried potatoes

• or •

Sole Meunière: crispy fried filet of sole with lemon, butter & parsley, new potatoes & roasted spring vegetables

CHEESE COURSE

Coulommiers: soft-ripened creamy cow’s milk cheese with rhubarb chutney

DESSERT

Gâteau Paris-Brest: puff pastry with espresso cream, chocolate sauce & toasted almonds

40.00 per person • Call for reservations 541.342.3612

The Rhône Valley Wednesday, May 28, 2014 The Rhônes—North and South. In the North, with its astonishingly elegant wines based on Syrah and Viognier, the food and the sensibilities seem to have more in common with the Lyonnais region, or Burgundy. In the South, where rustic grenache is the basis for many red wines, and rosés are more prevalent than whites, you are in Provence. This menu samples food and wine from both Rhônes.

PRIX FIXE MENU

AMUSE BOUCHE

Brochette de Foie de Canard: duck liver brochette with bacon & sage

FIRST COURSE

Tartare de Betteraves Mimosa: beet tartare with herb salad & chopped egg

MAIN COURSE

Poisson de Roche Rôti aux Épinards, Artichauts et Olives Vinaigrette: pan roasted pacific rockfish with spinach & artichokes, olive & caper vinaigrette

• or •

Gigot d’Agneau Rôti au Romarin: wood oven roasted leg of lamb with rosemary, served with a galette of wild greens

CHEESE COURSE

Cabecou Feiulle: soft goat’s milk cheese with black pepper, wrapped in an armagnac-washed chestnut leaf

DESSERT

Crème Renversée au Coulis de Fraises: vanilla custard with strawberry sauce

40.00 per person • Call for reservations 541.342.3612