Spring Cake Decorating Workshop
Thursday, April 16th 5:30pm – 7:30pm
Come celebrate Spring and enjoy a night in our kitchen behind the scenes decorating a petite cake with our talented bakery team.
Learn different “petal” techniques while indulging in a variety of charcuterie, sweet treats and wine throughout the evening.
It’s the perfect way to celebrate the change in seasons
with a friend or loved one!
Don’t miss out on this fun & festive evening,
then box up and take your masterpiece home to share.
PS… Don’t forget to make your Prime Rib Café Dinner Reservation for after Cake Decorating.
To Order Tickets Go to: www.mainandmarket.com
Click On “café order online” – Spring Cake Decorating FOR $60 ticket purchase.
For all other inquiries, details or to book your own private cake workshop,
stop in the café or email hello@mainandmarket.com
Weekday Lunch Specials
Monday March 30th – Friday April 3rd 11:00am – 3:00pm
The Market – 15
thinly sliced black forest ham, brie, sliced apple, arugula and blackberry jam
served on a toasted baguette, accompanied by your choice of side
Shrimp Tostadas – 16
lime cilantro shrimp over two crispy corn tortillas topped with cilantro, guacamole, pico de gallo,
cheddar jack cheese and lime cilantro drizzle, served with a side of lime cilantro rice
weeknight dinner specials.
includes choice of side caesar or garden salad
side of fruit, soup, or café salad may be substituted for – 2.5 upcharge
Meatloaf Monday: Two for – 30
two meatloaf entrees topped with your choice of mozzarella cheese & marinara,
hungarian mushroom soup, mushroom demi-glace -or- our brown sugar rub, garnished
with crispy fried onion straws and accompanied by mashed potatoes & sauteed vegetables
Tuesday: Two for – 36
two entrees from below, caesar or garden salad to start, and a dessert to share
*Tuesday: Two for – 36 Tuesday Dinner*
Beef Bourguignon- slow simmered beef with mushrooms, garlic, red wine, parsley and a rich demi-glace ,
served over mashed potatoes and accompanied by a side of sauteed vegetables
Shrimp Scampi- sauteed jumbo shrimp, fresh garlic, white wine and butter tossed with linguine pasta,
finished with fresh parsley garnish
Fish & Chips- battered white fish fillet served with fries and lemon aioli sauce
Chicken Au Poivre- peppercorn encrusted chicken breast topped with mushroom demi-glace,
served with mashed potatoes and vegetables
Margarita Pesce- baked white fish topped with balsamic tomatoes, basil pesto and balsamic glaze drizzle,
served with wild rice and sautéed vegetables
Penne Portobello Pasta- penne pasta tossed in gorgonzola cream sauce with
sauteed portobello mushrooms, roasted red peppers and spinach | add chicken – 7
Wednesday: ½ Price on ALL Bottled Wine
* Fried Chicken Dinner* – 20
buttermilk brined pieces of chicken fried golden and crispy, served with seasonal sides
Thursday: Prime Rib – 30
tender prime rib cooked to temperature, served with mashed potatoes, mixed vegetables and a side of both au jus and horseradish cream sauce
Easter Weekend Dinner
Friday April 3rd 4:00pm – 8:00pm and Saturday April 4th 3:00pm – 8:00pm
*served with choice of garden or caesar salad, add – 2.5 for café salad or cup of soup*
Land & Sea Short Plate – 25
cowboy butter steak bites, lemon garlic butter grilled shrimp and jumbo lump crab served over mixed greens with cherry tomatoes, red onions, shaved parmesan and red wine vinaigrette
*Pistachio & Pesto Lamb – 30*
pistachio and herb crusted lamb chops finished with mint pesto,
accompanied by a creamy parmesan risotto and blistered cherry tomatoes
*Salmon Wellington – 29*
salmon topped with sundried tomatoes, artichokes, leeks, garlic, white wine and basil
wrapped in puff pastry and cooked until golden brown, finished with mustard dill sauce,
served with herb roasted fingerling potatoes and grilled asparagus
*Boursin Seafood Pasta – 28*
sauteed jumbo shrimp, jumbo lump crab, baby spinach and heirloom cherry tomatoes
tossed with baby malfada pasta in a creamy boursin cheese sauce,
finished with shaved parmesan and fresh parsley
The Café Will be closing at 3:00pm on Easter Sunday so staff can celebrate with family.
See you for Weekday Breakfast Monday – Friday 8:00am – 11:00am
Easter Weekend Brunch
Saturday April 4th and Sunday April 5th 8:00am – 3:00pm
Banana Monkey Bread – 10
homemade banana bread topped with banana foster sauce
Ribeye Omelette – 17
shaved ribeye, wild mushrooms and gruyere cheese omelette
topped with a thyme scallion hollandaise, accompanied by crispy hash browns
Lobster Benedict – 24
white cheddar potato pancakes topped with lobster meat, poached eggs
and a truffle hollandaise, accompanied by crispy hash browns
Summer Crab Stacker – 20
jumbo lump crab meat stacked with avocado, tomato, cucumber, mango and red onions,
drizzled with a citrus vinaigrette and finished with fresh scallions and microgreens
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