MENU small plates bruschetta ∆ tomatos, garlic, onion, herbs, crusty bread | 7 roasted cauliflower ∆ ◊ parmesan, sauce remoulade, parsley, tomato jam| 10 mussels shallots, garlic, verjus, grilled bread | 12 naan chips and dip ∆ spinach dip or hummus served with naan chips| 8 crab cakes horseradish sauce, pickled vegetables, tarragon| 12 deep dish quiche seasonal ingredients, savory custard, flaky crust| 9 ahi tuna plate * ◊ seared rare ahi tuna, wakame salad, wasabi chickpeas| 12 creamy three cheese mac n’ cheese ∆ wild mushrooms/sweet peas or bacon/cheddar| 10 pork tacos crispy pork, flour tortilla, pickled vegetables, avocado, cilantro aioli| 12 soups / salads (served with grilled bread) new england fish chowder bacon, fresh thyme| 7 soup du jour| 6 caesar salad ◊ romaine hearts, white anchovies, croutons, parmesan crisp, caesar dressing| 9 garden salad ∆ ◊ field greens, cucumber, tomato, carrot, red onion, balsamic vinaigrette small| 6 or large| 9 bistro salad ∆ ◊ field greens, pancetta, egg, tomato, red onion, house vinaigrette| 10 spinach salad ∆ ◊ fresh fruit, toasted almond, red onion, goat cheese, bistro vinaigrette| 11 sandwiches turkey avocado ◊ roasted turkey breast, avocado, romaine, tomato, zucchini, mayonnaise, multigrain bread| 10 tplt ◊ roasted turkey breast, pancetta, romaine, tomato, bistro sauce, hearty white bread| 11 plt ◊ pancetta, romaine, tomato, bistro sauce, hearty white bread| 9 cuban ◊ smoked ham, pulled pork, swiss cheese, pickles, mustard, baguette| 12 ahi tuna * ◊ seared rare ahi tuna, romaine, avocado, onion, cilantro aioli, baguette| 12 chicken banh mi ◊ grilled chicken thigh, pork pate, pickled vegetables, cilantro aioli, baguette| 12 hummus wrap ∆ ◊ crispy chickpeas, romaine, tomato, red onion, cucumber buttermilk ranch| 9 chicken salad wrap ◊ craisins, goat cheese, zucchini strings, romaine| 10 chicken caesar wrap ∆ ◊ chicken, romaine hearts, caesar dressing| 9 market 8 oz. burger * ◊ vermont cheddar, romaine, tomato jam, pancetta, bistro sauce, bun| 12 falafel burger ∆ ◊ cucumber, tomato, red onion, cucumber buttermilk ranch, bun| 11 above served with pickle and coleslaw. add to any salad or sandwich: flap steak, grilled chicken, seared tuna or chicken salad| 4 pancetta or bacon| 2 cheese (american, provolone, swiss, goat or vermont cheddar), wild mushrooms, avocado or anchovies| 1 gluten free bread | 2 upgrade to hand cut potato fries, gremolata fries, or petite garden salad| 2 entrees (served after 5pm) steak frites ◊ marinated sirloin flap steak, hand cut fries, bistro sauce| 22 braised pork ◊ crispy pork, white bean ragout, pea shoot salad, sauce gribiche| 16 grilled sesame shrimp ◊ shrimp, soba noodle salad, baby bok choy| 25 roast cornish hen semi- boneless game hen, cauliflower gratin, fresh herb salad, preserved lemon| 19 vegetables and “noodles” ∆ ◊ sautéed seasonal vegetables, lemongrass, ginger, sesame, zucchini “noodles” | 14 grilled beef ribeye ◊ roasted potatos, green beans, wild mushrooms, herb butter| 28 pan roasted salmon * ◊ green beans, rösti potatos, sauce gribiche| 23 chicken picatta egg battered chicken breast, lemoncaper butter sauce, fresh pappardelle pasta| 19 lasagna ∆ ricotta, parmesan crisp beef and tomato basil sauce| 17 or vegetarian| 16 sides available cauliflower gratin ∆| 4 green beans ∆ ◊| 4 hand cut fries ∆ ◊| 4 rösti potatos ∆ ◊| 4 gremolata hand cut fries ∆ ◊| 5 roasted potatos ∆ ◊| 4 grilled bread| 2 coleslaw| 3 pickled vegetables| 3 wakame salad| 4 soba noodle salad|4 zucchini “noodles” | 4 white bean ragout| 6 sample takeout catering items (each serves 8 - 10) sandwich platters (8 or more) 9 per sandwich lasagna beef or vegetarian| 80 chicken pot pie| 80 chicken florentine| 85 mushroom pie| 60 meatloaf| 80 kids menu (served with coleslaw and pickle) grilled cheese ∆ ◊| 6 three cheese creamy mac ‘n cheese ∆| 6 chicken or pork tacos| 7 pbj ∆ ◊| 5 ham and cheese ◊| 7 ∆ vegetarian upon request menu and pricing subject to change ◊ gluten free upon request Please inform us of any food allergies at time of order * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. desserts orange tart ∆ shortbread crust, whipped cream, caramel, candied orange| 6 chocolate mousse ∆ ◊ fresh berries, shortbread cookie, whipped cream| 7 cheesecake ∆ roasted grape, lace tuille, whipped cream| 8 raspberry napoleon ∆ glazed puff pastry, diplomat cream, raspberry| 6 s’mores sundae ∆ brownie, vanilla ice cream, marshmallow, graham, dark chocolate sauce| 10 drinks soda (pepsi, diet pepsi, sierra mist, ginger ale, tonic water, club soda) | 3 hot tea, coffee or iced tea| 2.50 milk| 3 juice (cranberry, orange, grapefruit, tomato, apple) |3 breads available hearty white burger bun gluten free burger bun (additional charge) gluten free bread (additional charge) baguette multigrain bread dressings available cucumber buttermilk ranch caesar house vinaigrette balsamic vinaigrette bistro vinaigrette oil and vinegar (603) 356-4747 MENU Open daily 11 – 9 except Tuesdays Order when you arrive or call in advance to order. Please provide us with 24 – 48 hour notice for larger catering orders. Picnic lunches and dinners are also available for your outings. Please call in advance to order. Menu subject to change based on availability of fresh and local ingredients. Open daily 11 – 9 except Tuesdays Chef's Market Bistro provides casual fine dining utilizing fresh and local ingredients. Located in the heart of North Conway Village, the Bistro offers full bar and table service. In addition our entire menu is available for takeout. We are also able to provide you with some catering items you can bring home for the family. (603) 356-4747 2724 White Mountain Highway North Conway, NH 03860 www.chefsmarketnorthconway.com 2724 White Mountain Highway North Conway, NH 03860 www.chefsmarketnorthconway.com
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