Local Chefs Jennifer Russo and David Duarte have come together to create a unique “space share” at The Market Restaurant + Bar. To celebrate this new concept, join them for a “Culinary Commencement” Dinner on Feb. 24.
Russo and Duarte will share the restaurant space with two distinctly different restaurants on varying nights. Russo’s “The Market Restaurant + Bar” will continue to serve a brunch, lunch and dinner menu, while Duarte’s “Finestre Modern Gastronomy” will serve dinner only Sunday, Monday, Tuesday and the second and fourth Saturday of each month. Duarte’s menu will change seasonally and will be five, seven or nine courses with optional wine pairings. “It’s truly my honor to share the space at The Market with David. He’s a culinary genius and will offer a stellar menu that is sure to wow guests,” said Russo.
Oysters & Pearls
Oyster on half shell with champagne pearl farm fresh crème fresh and fried chiffonade of oyster leaf
Smoked Duck Salad with Sous Vide Quail Egg
Mixed local greens with smoked duck breast topped with sous vide quail egg finished with strawberry vinaigrette
Ruby & Yellow Beets
Ruby beets sous vide with red wine paired and yellow beets sous vide in chardonnay served with goat cheese quark, honeycomb piece, chervil sprigs and extra-virgin olive oil
Mint & Lime Brined Sea Bass Ceviche
Sea bass brined in lime, mint and pinch of ghost pepper with mint leave gremolata, dehydrated lime and house made chippas
Saffron Beef Wagyu Ravioli
Satsuma A5 Japanese Wagyu beef and crimson saffron threads in freshly made ravioli pasta With mushroom brodo and Parmesan foam
Crème Brulee Cake
Waygu fat vanilla cake with Madagascar vanilla crème brulee with Chef’s spun sugar crisp