DINNER

SOUP & SALADS

SOUPE DU JOUR — 5 cup / 9 bowl

ROASTED TOMATO BALSAMIC SOUP — 5 cup / 9 bowl

BEET & GOAT CHEESE SALAD — 9
marinated beet, goat cheese, toasted pistachio, mixed greens, mustard vinaigrette {GF}

APPLE BRUSSELS SALAD — 12
shredded brussels sprout, arugula, apple, red onion, dried cherry, pepita, ginger-thyme dressing {vegetarian, GF}

LE TRIO — 12
a selection of three petite salads: celery root remoulade, carrot chickpea salad, spaghetti squash with lemon vinaigrette {GF}

SMALL PLATES

MARINATED OLIVES — 6
citrus, rosemary, olive oil {vegan, GF}

DEVILED EGGS — 6
chimichurri, olive oil, chives {vegetarian, GF}

FRENCH ONION DIP — 8
housemade dip topped with caramelized onions, crostini {available GF}

RILLETTES DE SAUMON — 11

house-smoked salmon, crème fraîche, fresh herbs, olive oil, crostini {available GF}

BAKED CHEVRE — 13
warm capricho de cabra, thyme-infused honey, walnuts, croatian fig jam, crostini {available GF}

ROASTED BRUSSELS SPROUTS — 12
pickled red onion, lemon and honey soy glaze, cilantro crème fraîche  {vegetarian, GF}

LAMB MEATBALLS —15
minced lamb, greek yogurt, apricot-mint chutney, crispy fried garlic

VOL-AU-VENT — 16
puff pastry filled with bay scallops in a white wine mushroom cream sauce, comté cheese

ENTRÉES

SAUMON D’AUTOMNE — 22
pan-seared salmon, blood orange gastrique, crispy onion, fall rice pilaf made with cranberry, almond, butternut squash {available GF}

POULET CORDON BLEU — 20
amish chicken breast, jambon de paris ham, emmental cheese, mustard cream sauce, salad verte

COTELETTE DE PORC — 21
pork loin, polenta, maple pecan butter, cranberry apple chutney, balsamic reduction

STEAK FRITES — 26
6oz bavette cut, pommes frites, green peppercorn cream sauce

SANDWICHES

REUBEN — 14
corned beef, sauerkraut, thousand island, swiss, marble rye

HANNAH — 12
smoked turkey, pesto aioli, confit onion, swiss, boursin, country bread

FROMAGIER — 10
grilled cheese with boursin, gruyère, raclette, country bread {vegetarian}

CRAB CAKE SLIDER — 9
blue crab, horseradish crème, arugula, brioche

SIDES

BREAD & BUTTER — 4
warm french baguette {vegetarian}

HANNAH FRIES — 5
smoked paprika curry, pesto aioli {vegetarian}

SALAD VERTE — 4
mixed greens, pickled cucumber, mustard vinaigrette {GF}

DESSERT

CHOCOLATE HAZELNUT ENTREMET — 6
buttery chocolate crust, milk chocolate hazelnut mousse, feuilletine

GOAT CHEESE CHEESECAKE — 3.75
pistachio crust, goat cheese filling, chantilly cream {GF}

CAKE BY THE SLICE — 5.5
ask your server for current selections

CRÈME GLACÉE & SORBET— 6
rotating flavors of house-made ice cream

913.362.0803

INFO@FRENCHMARKETKC.COM

[WE DO NOT TAKE RESERVATIONS]