RESTAURANT MARCHÉ RE-OPENS AFTER ANNUAL WINTER BREAK

Special Days and Times for President’s Day Weekend

For Immediate Release


SEATTLE – January 28,2015 – Like the French family-owned eateries after which it was modeled, Restaurant Marché closes for two weeks every winter. The return to work, like the return of swallows to Capistrano, marks an annual rebirth, and with renewed vigor comes the release of the Winter Menu 2015, and the annual Valentine’s Day Chef’s tasting menu.

A romantic 35-minute ferry ride across Puget Sound transports diners from Seattle to the heart of Winslow on Bainbridge Island, where Marché serves local fare prepared using French techniques. The cozy dining room is always filled with fresh flowers; crafted cocktails and a compelling wine list afford diners a chance to settle into relaxed comfort, as they surrender to the culinary artistry of one of the Pacific Northwest’s culinary icons.

Special Schedule:
Friday February 13 (Service as usual)
Full Lunch Service 11:30 to 2:30
Beverage Service Menu (Soups, Salads, Pates) 2:30 to 5:30
Dinner Service (Regular Dinner Menu plus Special Chef’s Tasting Menu) 5:30 to Closing

Saturday, February 14
Full Lunch Service 11:30 to 2:30
Beverage Service Menu (Soups, Salads, Pates) 2:30 to 5:30
Chef’s Pre-Fixe Tasting Menu (No Regular Dinner Menu) 5:30 to Closing

Sunday, February 15
Chef’s Pre-Fixe Tasting Menu (No Regular Dinner Menu) 5:30 to Closing

Chef’s Tasting Menu
Valentine’s Day, 2015:
Price: $95.00 per person (includes glass of champagne)

FIRST
House Smoked Salmon Rillette
Wild Huckleberry Compote

SECOND (Choice of)
Black Perigord Truffles
Forest Mushroom Tart
Domestic White Sturgeon Caviar,
Shigoku Oysters 
Pleasant View Farm Foie Gras Torchon
House-made Fig Preserves

THIRD
Salad of Roasted Beets, Farm Cheese & Toasted Walnuts
Lamb’s Lettuce

FOURTH (Choice of)
Wild Alaska King Salmon, Grilled Beluga Lentils, Fines Herbes Salad, Champagne Vinaigrette;

Pleasant View Farm Duck Breast, Pan-Roasted Seville Orange, Green Peppercorns and Brandy;

Skagit River Ranch Wagyu Beef Brisket, Braised Nash Huber’s Carrots, Fingerling Potatoes, Fresh Horseradish Sauce

 

FIFTH

A Trio of Miniatures:
Flourless Chocolate Lava Cake
Orange Sorbet in an Almond Cookie Cup
And Vanilla Bean Crème Brulée

For more information, contact Greg Atkinson at greg@restaurantmarchebainbridge.com or Tamara Wilson at tamaraw@tamarawilson.com.

About Restaurant Marché

Chef Greg Atkinson procures the best local vegetables, foraged mushrooms, wild seafood, and pastured meats from nearby farms, fields and waterways, coaxing these ingredients to flavorful perfection everyday. Wild King Salmon is grilled over an open fire and served with heirloom Beluga Lentils grown in Eastern Washington, Duck and Foie Gras from Pleasant View Farms is pan-roasted, transformed into confit, and Country pâté. Organic, pastured, Skagit River Ranch Wagyu beef is grilled to order or slow-braised with island-grown vegetables. House-made bread with sea-salted cultured butter and crisp frites from local potatoes in rice bran oil, served with house-made ketchup and aioli are justifiably legendary.

Follow Restaurant Marché on Facebook.

Please call (206) 842-1633 for reservations and visit http://www.restaurantmarchebainbridge.com for more information.

 


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