Market Restaurant Now Open

This busy news day brings another story – Market Restaurant at 200 SW Market Street in the old Carafe space, is now open for lunch and dinner. Here is the press release and a menu:

 MARKET NOW SERVING SEASONAL DELIGHTS DAILY

 

Market is now open and in full swing, serving lunch and dinner Monday through Friday and dinner Saturday and Sunday.  Happy hour at Market is offered weekdays from 2:30 to 5:30, with an array of bar bites and drink specials.

Market’s menu builds upon fine European technique while sourcing from the Northwest’s wealth of ingredients.  Current plates highlight local summer harvest: sweet summer peaches, farm tomatoes, crisp corn and fresh mint.  Executive Chef Troy Furuta adds a unique edge to dishes that sample from around the world.

Across from the Keller Auditorium, Market makes the perfect pre-theatre destination as well as  a chic place to bring a date and the ideal workday lunch spot.  Come sample Market’s contemporary world cuisine and soak in the sun on the summer patio at 200 SW Market Street.

Reservations can be made on our website, www.market-pdx.com, or by calling (503) 248-0004. Complimentary valet parking is available every day after 5 p.m. and free parking validation is offered every day before 5 p.m.  Find us on Facebook and Twitter.

STARTERS

farm greens, toasted almonds, mint, carrot, cucumber, balsamic vinaigrette 7.

frisee salad, bacon, scallion, poached egg, house cured salmon,
brioche toast, champagne vinaigrette 10.

radicchio and white bean salad, toasted pepitas, toasted breadcrumbs,

honey dijon vinaigrette 7.

peaches, house made ricotta, shaved prosciutto, basil,
grilled ciabatta, burnt honey gastrique 8.

fried cheese curd and shiitake mushrooms,

dusted with smoked sea salt, basil, smoked pepper aioli 10.

tuna/albacore salad, pesto, persian cucumber, tomato, mint,

hawaiian hearts of palm, bread crumb 14.

ENTREES

butter poached prawn, sauteed gnocchi, zucchini, shaved parmesan, chervil 19.

halibut, house squid ink pasta, salted persian cucumbers,

mint, red pepper, brown butter sauce 26.

pan roasted salmon seasoned with prickly ash, sea salt, basil,

hearts of palm, persian cucumbers, charleston gold rice 25.

grilled young chicken, warm panzanella salad, picholine olives, celery leaves,

persian cucumbers, feta, pesto 24.

house made fettuccine, rabbit, broccoli rabe, dijon cream, pecorino romano 19.

bucatini, ground bacon, balinese long peppercorn, basil, pecorino romano 17.

pork rack, tomatillo, corn, red onion, farm tomato, tarragon 22.

hanger steak, fingerling potato, red onion, anaheim chili, black bean sauce 26.

ADDITIONS

waffle fries, pecorino romano and buttermilk vinaigrette 6.

buttered charleston gold rice 5.

sauteed mushrooms, herbs 6.

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