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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.

weekday reservations
available monday-friday

weekend reservations
parties of 5 or less: walk-in only
parties of 6-9: reservations available
parties of 8+: group bookings available

group bookings
are pre fixe reservations for parties of 8 to 20 people. to book, please email
group bookings are available: 
monday-friday: 8am-3pm
saturday-sunday: 9:00am-12:30pm, or from 2:30pm-4:30pm

for day-of reservations, please call us at 212-226-0700

the menu


pastry assortment - baked goods for two - 10

sunny-side up egg* with roasted fingerling potatoes, brussels sprouts & onions topped with crispy prosciutto,
olive-caper gremolata & parmesan – 12 (optional with chicken +5)

butternut squash waffles with homemade espresso mascarpone, sliced bananas, candied pecans & maple syrup – 12

maman's whole-wheat tartine with salted whipped butter, spiced fig apple jam, hemp seeds, lavender flowers & fresh figs - 10

greek yogurt parfait* with house made gluten-free almond butter granola, seasonal fruit compote & greek yogurt – 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

potato, sunchoke & leek soup finished rosemary oil & served with a grilled cheddar & leek sandwich - 11

pesto zucchini salad* with basil pesto, avocado, corn nuts, pistachio & parmesan – 14
(optional with fried egg +2 or chicken +5)

beet salad* with radicchio, pickled beets & shaved beets served over whipped ricotta &
topped with pomegranate, pumpkin seeds & olive oil drizzle - 13

tri-color quinoa salad with black lentils, red onion, roasted grapes & mixed greens tossed in sherry vinegar &
topped with grilled haloumi, pine nuts & parsley - 13 (optional with fried egg +2 or chicken +5)

kale caesar salad* tossed in our homemade caesar dressing with shaved red onion & topped with a pickled egg,
polenta croutons & parmesan - 13 (optional with chicken +5)

waffle-iron hashbrowns* with smoked salmon, avocado, pickled eggs, cucumber, dill & mixed greens - 16


smashed avocado tartinette with heirloom tomatoes, cilantro, lime, pumpkin seeds & chilli peppers – 10
(optional with fried egg +2 or smoked salmon +5)

honey roasted delicata squash sandwich with taleggio, arugula & hazelnut spread - 12
(optional with chicken +5)

basil aioli chicken sandwich with roasted tomatoes, roasted red pepper & arugula served on a ciabatta – 13
(optional with avocado +3)

roasted pumpkin on focaccia with smoked provolone & topped with chili flakes, arugula & rosemary oil - 12
(optional with egg +2 or chicken +5)



homemade pear galette topped with candied pecans – 7
(optional with ice cream +3)

apple chai date cake topped with vanilla ice cream & homemade butterscotch - 7

maman ice cream cookie sandwich – 8

a little extra

fried egg – 2
smoked salmon – 5
sliced avocado – 3
toast with butter - 4
hashbrown waffle* - 5

* gluten free

chef - tawni benick