in addition to maman's adjacent café & event space, marché maman is home to a full bar & kitchen where we will offer our own homemade food for breakfast, lunch and brunch in addition to a dynamic culinary experience through kitchen takeovers. from cookbook launches to well-known guest chef takeovers, we will offer carefully curated menus on rotation.
now taking reservations of any size - please fill out the form to reserve.
for day-of reservations, please call us at 212-226-0700
sunny-side up egg with roasted local asparagus & prosciutto* – 12
buttermilk pecan waffles with peaches, blackberries, maple syrup & yogurt drizzle* – 12
seasonal fruit salad with toasted red quinoa & fresh mint – 8
greek yogurt parfait with strawberry rhubarb compote & homemade gluten-free maple pecan granola* – 8
breakfast sandwich with homemade bourbon bacon jam, fresh avocado, fried egg & oven-roasted tomatoes – 12 (optional with chicken +3)
daily quiche special with mixed greens – 12
pesto zucchini salad with basil pesto, avocado, cherry, pistachio & parmesan – 14
heirloom tomatoes caprese salad with feta & herb vinaigrette* – 14
cucumber, pear, mint & yogurt gazpacho served with goat cheese tartinette – 13
mediterranean quinoa salad with roasted summer vegetables with grilled haloumi & lemon harissa *– 14
(optional with fried egg +2 orroasted chicken +5)
papa poule’s chicken caesar with romaine hearts, parmesan, avocado, “perfect” egg & red onions – 15
waffle-iron hashbrown with smoked salmon, avocado, cucumber, dill & “perfect egg” – 16
all sandwiches are served with a petite salade
focaccia with sundried tomato-walnut tapenade, goat cheese, roasted zucchini, roasted eggplant & arugula* – 13
smashed avocado tartinette with heirloom tomatoes, cilantro, lime, pumpkin seeds & chilli peppers – 10
(optional with fried egg +2 or smoked salmon +5)
rosemary ham panini with pears & white cheddar* – 13
basil aioli chicken sandwich with roasted tomatoes, roasted red pepper & arugula served on a ciabatta – 13 (optional with avocado +3)
maman’s lavender hot chocolate fondant cake “à la mode” – 10
maman ice cream cookie sandwich – 8
roasted pineapple with mint crème fraiche & toasted pistachio – 8
a little extra
fried egg – 2
smoked salmon – 5
sliced avocado – 3
toast with butter - 4
hashbrown waffle (gf) - 5
chef - josh snyder
*dishes by guest chef - anna watson carl
anna watson carl is a nyc-based food writer and private chef, and the creator of the yellow table blog. she has worked in the test kitchens of martha stewart everyday food, real simple, & bon appetit, and writes for a variety of magazines, including food & wine, wsj magazine, saveur, travel + leisure, & anthology.
about the cookbook:
the yellow table: a celebration of everyday gatherings, anna's first book, features over 110 simple, shareable recipes, gorgeous food photography, & affordable wine pairings - plus fantastic tips & menu ideas for hosting your own gatherings. whether you're an experienced cook or a total novice, this book will inspire you to throw on an apron & start cooking!
"i believe that cooking is the greatest way to a healthy lifestyle...that flavorful food can be had on a budget...that the dinner table is the heart of the home...that conversation must not become a lost art...that there is no celebration too small for bubbly...that a home-cooked meal feeds more than just the body...that there's nothing like a dinner party to propel tomorrow's ideas, tonight's relationships, and maybe even inspire a little bit of music."