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