Marty’s Market (2301 Smallman Street) is celebrating their three-year anniversary with a big announcement: Dinner’s on!
Starting tonight, dinner will be served at the market’s café from 5:00 to 10:00 p.m., Wednesdays through Saturdays.
As with their lunch men, Marty’s Market’s dinner menu will exclusively serve organically-grown produce, responsibly-raised meats, sustainably-sourced seafood and certified organic dairy and a selection of organic and biodynamic wines.
They’ve made an effort to keep menu prices low, and are offering up dishes that range from $4 for sides and entrees starting at $10.
And now, in all its glory – Marty’s Market dinner menu:
$6 Starters
- Pig Snacks: house pork rinds, Kenyan hot sauce, quail Scotch egg, mustard, pork belly corn dog, Srircha aioli
- Grilled Beef Heart: Peruvian marinade, salsa criolla, spicy feta sauce
- Pate: chicken liver, sauternes jelly, grilled bread
- Mac & Cheese: smoked gouda, marscapone, taleggio, bacon, Israeli couscous, pork rinds
- Beef Tartare: caper aioli, pickled shallots, cornichons, quail egg, grilled bread
- Cheese Board: campo d, house-marinated feta, raw honey, fruit, baguette
- Hush Puppies: pork belly, scallions, honey butter, mustard BBQ
- Pickle Jar: pickled assorted organic vegetables, mustard, herbed yogurt
$5 Pierogies
- Short Rib: smoked short rib, wild mushrooms, chevre, horseradish creama
- Poutine: potato, cheese curds, gravy, sour cream, spring onions
- Chipped Ham BBQ: house ham, ham BBQ sauce, cole slaw, caramelized onions, sour cream
- Gyoza: pork, shrimp, Napa cabbage, miso, sweet soy, sesame
$5 Salads
- Summer Salad: Bibb lettuce, English peas, pea shoots, pickled red onion, fava beans, radish, grilled peach vinaigrette
- Heirloom Tomato: Buratta cheese, marinated heirloom tomato, saba, pistou, grilled bread
- Compressed Watermelon: arugula, fennel, feta, berry vinaigrette
- Chopped: romaine, local corn, black beans, tomatoes, avocado, queso fresco, cilantro-lime vinaigrette
Plates
- City Chicken: pork belly, pork loin, bread crumbs, gravy – $10
- Whole Trout: lemon, herb, pecan brown butter – $14
- Brick Chicken: half-Gerber Farm’s chicken, salsa verde – $11
- Catfish: cornmeal-fried catfish, remoulade, lemon – $11
- Scallops: hand-dived Maine scallops, local corn relish – $16
- Chuck Steak: local pasteurized chuck steak, b one marrow, butter, bordelaise sauce – $13
- Salmon: fried capers, buerre blanc – $10
- Duck Confit: confit leg quarter, grilled peaches, spring onions, duck jus – $12
- Pork Butt Steak: Northwoods Ranch pork butt steak, dried apricot, bourbon-bacon pork jus – $12
- Parppardelle: braised beef, chorizo, Bolognese, pistou – $12
- Burger: dry-aged 8 oz. sirloin burger, bacon jam, tomato, Bibb, aioli – $11
$4 Sides
- Greens: kale, collards, ham hock
- Summer Vegetables: English pea, fava bean, carrot, leek
- Asparagus: boiled egg, Dijon vinaigrette
- Radish: butter-braised, ver jus, herbs
- Swiss Chard: roasted garlic, citrus, fine herbs
- Wild Mushroom: spring onion, fennel frond, garlic, shallot
- Fingerling Potato: watercress, brown butter, sea salt
- Grilled Corn: cotija cheese, chili butter, lime
- Risotto: barley, rosemary, beef stock, Parmesan
- Cole Slaw: cabbage, carrot, onion, Carolina dressing
- French Fries: hand-cut, Srircha aioli, sea salt
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