Marché Menu March 16 – March 23
All daily features at the Action and Entree stations are $7
Friday, March 16
Action Station: Honey Garlic Chicken Stir Fry served with Baby Bok Choy and Basmati Rice.
Entree Station: Curried Lamb served with Slow Roasted Tomatoes, Baby Bok Choy, and Basmati Rice.
Monday, March 19
Action Station: Carved Leg of Lamb with Mustard Crust served with Grilled Portobello Mushroom, Julienne of Carrot & Turnip, and Rosemary & Sundried Tomato Polenta.
Entree Station: Shallow Poached Salmon served with Grilled Portobello Mushroom, Julienne of Carrot & Turnip, and Rosemary & Sundried Tomato Polenta.
Tuesday, March 20
Action Station: Pork Tacos served with Basmati Rice.
Entree Station: Beef Pepper Steak Stew served with Vegetable Medley, Creamed Leeks, and Herbed Spätzle.
Wednesday, March 21
Action Station: Turkey Enchiladas served with Bean Cassoulet and Basmati Rice.
Entree Station: Citrus Marinated Pork Steak served with Bean Cassoulet, Grilled Summer Squash, and Pomme Berny.
Thursday, March 22
Action Station: Cashew Chicken & Pineapple served with Basmati Rice
Entree Station: Papillote of Halibut served with Zucchini Provencal, Corn on the Cob, and Risotto Cakes
Friday, March 23
Action Station: Beef Stroganoff served with Basmati Rice.
Entree Station: Pork Souvlaki served with Roasted Cauliflower & Garlic, Green Bean Forestiere, and Croquette Potato.
The following stations are available daily with made-to-order items and rotating daily student features.
Made to order Salad | Small $3.00/ Large $6.00
Student Feature Side Salad | $3.00
Daily Soup $3.00 Made to order Pizza | $4.50
Made to order Sandwich | $4.50
Student Feature Sandwich | $4.50
Student Feature Pasta | $6.00
Student Feature Dessert $3.00
*** Please contact our staff if you have any special dietary concerns and we will do our best to accommodate you. Made-to-order options can be tailored to your tastes and many entrees can be plated without meat protein for a quick vegetarian option.
All meals at The Marché Restaurant are prepared and served by our first-year student chefs and pastry chefs with guidance from our acclaimed chef instructors.
Please note: we will be closed March 26 to April 3 for March Break and Easter. Lunch service will resume April 4.
Thank you for supporting our students