Happy Fourth of July to You and Yours from All of Us at Le Petit Marché!

It’s going to be a great week leading up to this festive weekend.  We will be open all day on Saturday the Fourth serving breakfast til noon and then lunch.  Breakfast on Saturday and Sunday will feature Cherry Pancakes and on Saturday we will have Pork Sliders & Grilled Veggie Sliders all day til close. Sunday we will be closing at 1pm to get to the parade!

Read on for details on our next Wine Dinner and July Save the Dates!

William will be at both the Crystal Lake and Cary Farmers Markets. His Fourth of July Special will be Red White and Blue Fruit Braids.  He will also have brat and burger buns. He spent Monday picking cherries for this week’s cherry pies and pancakes.  If you would like a whole pie please let me know as they tend to sell out.

We will be serving an all American lunch this week–Ham on Rye Sandwiches, Tomato Soup, and Nichols Farm New Potato Salad along with our regular lunch menu.

Thursday‘s  Pasta Dinner will be our House-made Lemon Pasta with Pesto & Shrimp, served with salad and bread

Friday is our Cod Dinner served either grilled or deep fried with our own fries or sautéed veggies.

To celebrate the Fourth, in addition to our Saturday Night Flatbreads, we will be serving our own Pulled Pork Sliders and Grilled Veggie Sliders.

All dinners are $12.00.

JULY Save the Dates!

is devoted to Robert Panozzo’s nature photography. Meet the Artist from 6-8 on Saturday, 7/25.
Get Lit(ERARY) July 9th, 7pm
get lit
WSRep celebrates America with O Henry, Mark Twain, Frederick Douglas and more. Join us for dinner after 5; readings start at 7.
Celebrating Bastille Day, Saturday, 7/11 & Sunday, 7/12
All French wines will be on sale these two days and we will be featuring special French dishes as well.

Shiraz & Chocolate Wine Dinner, WEDNESDAY, July 15, 7pm
presented by Sam Clarke, Owner & CEO of Thorn-Clarke Winery. The family settled in the valley in the 1870s  Sam is a member of the sixth generation to be
involved in Australia’s Barossa wine industry.  These wines are

made from grapes grown in family owned vineyards with the utmost care taken from the vineyards to the bottle.
The evening begins with a glass of Milton Park Chardonnay
Australian Meat Pie and Carr Valley Cocoa Cardona
Shotfire Shiraz
Main Course
Pork Tenderloin with Mole
William Randall Shiraz
Strawberry, Fennel & Arugula Salad with Cocoa Nibs
Milton Park Shiraz
Chocolate Sponge Roll with Fresh Raspberries
Terra Barossa Shiraz
followed by Julie Ann’s Raspberry Chambord CustardPlease call for reservations; there is only very limited seating remaining.
The price for Dinner & Wines is $70  per person.  Dinner only is $40.  Please let us know if you have any dietary restrictions.  The wines will be for sale at 20% off shelf price.

Thursday, 7/16, It’s THIRD THURSDAY!

We will have Mary Ann Glatz from Mary Kay giving free hand treatments as well as other specials.
A percentage of all her sales will go to Alzheimer’s research
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We are once again offering memberships to our Wine & Cheese Club.

Each month Keogh Hepp of Heritage Wines and I put together a box that contains a bottle of wine, a piece of cheese, a loaf of bread and a surprise! The value of the box is always over $30.  The contents are exclusive to the Club members–we don’t offer the wine or cheese for sale in the shop. 

If you would like to see what we’ve offered since January, check out the button above.  The cost is $30 per month when you join for 3 months or $27 per month when you join for 6 months.  Give us a call or stop in if you would like to join.  The next box will be ready after July 3rd and can be picked up at your convenience.  

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Get Lit, Menus, Wine Dinner

Menus for the Week

Springtime Mushroom & Veggie  Soup
Ready To Go Sandwich-Roasted Eggplant, Tomato & Peppers with  a Touch of Skordalia (Greek Garlic Spread) on Whole Grain
Thursday Pasta- To celebrate our Father’s Day Get Literary, a hearty, old-fashioned Lasagna with Italian Sausage, Red Sauce and lots of Ricotta and Mozz.
Friday-Cod either fried or grilled with veggies or fries.
Saturday- Wine Dinner so no Flatbreads.  Please see complete menu below.

Get Lit(erary) Thursday, 6/11

presented by WSRep

Lasagna Dinner after 5, Readings at 7

Our readers will be Rick Copper, Phil Denofrio,
Ivan Ewert, Dawn Gerth, Karen Schmiel,
& Melissa Thomfohrda,.

In honor of Father’s Day, we will be reading Sonnet 37 by Shakespeare, “The Tribal Rite of the Strombergs” by Simon Rich, “An Old Man Dreams” by Oliver Wendall Holmes, and to finish the first half, “A Father’s Confession” by Guy de Maupassant.  The second half starts with “Father William” by Lewis Carroll, and then as it’s June, we will finish with  “The Lottery.”


Saturday June 13 at 7pm

It’s Dairy Month so we are celebrating with a special “cheesy” meal! As usual, Keogh has chosen the wines and will be presenting them.

Greeting Wine-Rainstorm Pinot Gris 2013

Starter: Chickpea Pancake with Feta, Smoked Salmon, Avocado and Ginger Rhubarb Reduction

served with Pacific Rim Dry Riesling Seleniun Vineyard 2013

Main Course: Roasted Chicken Breast Stuffed with Capriole’s Old Kentucky Tomme Served over Warm Nichols Farm Potato & Fennel Salad with Rainstorm Pinot Noir 2012

Intermezzo Cookie Cup Shots and Vodka
Chocolate-Covered Cherries

Dessert: Nichols Farm Strawberries and Triple Creme Brie Baked in Puff Pastry with Chocolate Sauce served with Pacific Rim Yakima Valley Gewurtztraminer Twin Vineyard 2013

Let us know if you have any dietary restrictions as we can usually accommodate them!

The price for Dinner and all Wines is $65. The dinner alone is $40. Please call for reservations as seating is quite limited.


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JUNE 4 Menus, Get Lit and the Wine Dinner

I’m a bit late with the letter this week, sorry!
Guess What? The Farmers Markets start this weekend.  Crystal Lake is Saturday at 8am and Cary is Sunday at 9am!  William will be at both with lots of bread and goodies.  In Crystal Lake we will have the pretzels there by 1030 followed by Focaccias by 11.  And check out Crystal Lake’s  new Facebook Page!

On to menus and Save the Datest!

This week’s Soup– a tasty Spinach and Sorrel Soup with a bit of cream. It’s gluten free and vegetarian.  Add a Turkey Apple Sandwich or one of our other sandwich offerings for a delicious and healthy lunch.  By the way, our new Gluten Free Wrap has been quite popular and I have found an even better “tortilla” to use.  Rounding out the Lunch Menu is this week’s salad- Red and Gold Potato Salad with Dijon Vinaigrette.

DINNER after 5; $12 per person
THURSDAY PASTA is homemade Spinach Noodles with Puttanesca Sauce–a rich spicy sauce of tomatoes, olive and capers and more, served with a green salad and our fresh bread.  And, we do have gluten-free pasta available.
FRIDAY’S COD DINNER grilled or fried with fries or sautéed fresh vegetables.
EVERY NIGHT PETIT PLATES Check the website for these tasty treats

MEET THE ARTIST!  Jurgita Mekyte has filled the Art Wall with her wonderful paintings.  Please stop in to meet and talk to her this Saturday, June 6th, from 7-9. Enjoy some flatbread and Nichols Farm Popcorn while your here.  If you can’t make it, her art will be on the wall all month.



Thursday, June 11, 7pm.  We will be celebrating Fathers (mostly) this month. We have a wide assortment of readings-from a Shakespearean sonnet to a a famous SciFi short story to a modern farce.  Pasta Dinner starts at 5pm readings at 7pm.


Saturday June 13 at 7pm, reservations
It’s Dairy Month  so we are celebrating with a special “cheesy” meal! As usual, Keogh has chosen the wines and will be presenting them.
Greeting Wine-Rainstorm Pinot Gris 2013

Starter: Chickpea Pancake with Feta, Smoked Salmon, Avocado and Black Olive Oil
served with Pacific Rim Dry Riesling Seleniun Vineyard 2013
Main Course: Roasted Chicken Breast Stuffed with Aged Goat Cheese Served over Warm Nichols Farm Potato & Fennel Salad with Rainstorm Pinot Noir 2012
Intermezzo Keogh’s Surprise
Dessert: Nichols Farm Strawberries and Triple Creme Brie Baked in Puff Pastry with Chocolate Sauce served with Pacific Rim  Yakima Valley Gewurtztraminer Twin Vineyard 2013

Let us know if you have any dietary restrictions as we can usually accommodate them!
The price for Dinner and all Wines is $65.  The dinner alone is $40. Please call for reservations as seating is quite limited.

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2015_3rd Thurs_May 21 FACEBOOK copy

We’ll be serving Lemon Cake this week!

The featured pie-Banana Cream!  Last week’s Cherry Pies went fast, so if you want a Banana Pie all for yourself, give us a call!

Remember, it’s Memorial Day Weekend.

Order rolls, salads, desserts now for pick up this weekend.



Salmon Bisque from exquisite Scottish Salmon.

Italian-Style Egg Salad Sandwiches–basil, olives, olive oil.

Thai Salad with lots of fresh vegetables and Almond Lime Dressing.  It will be great in a gluten-free wrap, too!

Plus all our regular offerings.


THURSDAY:PASTA with rich Marinara Sauce, Salad, Bread special price- $10

English Style or Grilled with Fries  or Fresh, Sautéed Veggies.

Your choice of toppings: Peppers, tomatoes, onions, mushrooms, artichoke hearts, olives, Italian sausage, pepperoni, bacon, red sauce, white sauce, olive oil, mozzarella, goat cheese . . . . ?)


Join us on Thursday for Wine Tastings, Music and Pasta!

It’s May so we are back doing THIRD THURSDAYS for the summer.  This Thursday we will be serving Spaghetti with our delicious Marinara Sauce, Bread and Salad for a special price of $10.  Add a glass of our specially priced wine and you will have a delicious break from shopping! We begin serving at 5pm so do some shopping, have a bite to eat and then drop in at WSRep Improv for some laughs!

SATURDAY–Meet the Artists from 7-9 pm.  Stop in to talk to Nancy Graham,  Patricia Eagle and Leanne Emery about their craft of jewelry making.   Find out what drives their creative passion and enjoy the arts on a much more intimate level. Hope you can join us for a lovely evening of merriment!  We will be serving Flatbreads and snacks and of course wine for a special price.
Newsletter - Dance Drop Shadow Image
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5/15/15/ Highlights



First Course
Chef Eric’s Trio of Canapés:
Prosciutto and Melon,
Sausage-Stuffed Mushrooms,
Blue Cheese Mousse
Served with
Domaine Sainte Eugenie Corbieres Rosé

Main Course
Faroe Islands Wild Caught Salmon with Cucumber Sauce
Served with sides of Nichols Farm Spinach and Rice Pilaf
Chateau Grande Cassagne Rosé

Nichols Farm Greens with Cheese
with Domaine de Saint Antoine Rosé

Spring Trifle
Crémant d’Alsace

The cost is $65 per person and is all-inclusive except for tax and tip.  All wines will be offered for sale at 20% off shelf price.  Please call for reservations.

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What a fun way to start the week!  This month’s artists are finishing up the wall–and wait til you see it!  This month the art wall is adorned with the works of three Jewelry Artists: Pat Eagle, Nancy Graham and Leanne Emory.  And, it’s just in time for Mother’s Day!  I know you will be as pleased as I am when you get to enjoy their art!

Other highlights this week:  My fresh Asparagus with Pasta after 5 on Thursday; for dessert this week- Coconut Cake and Rhubarb Pie (Thanks for the rhubarb, Millers and Nichols)!  Cake will be ready for slicing on Thursday and we’ll have pie for dessert on Friday & Saturday.

SAVE THE DATE-GET LIT(ERARY) celebrates MAY on Thursday, May 14th. Dinner at 5pm and performance by WSRep at 7pm.

INTRODUCING 2015 ROSÉS Wine Dinner on May 16th at 7pm
Assorted Canapés to begin, followed by wild-caught Faroe Islands Salmon with Nichols Farm Spinach and Rice Pilaf.  Dessert is a composed Trifle.  Todd from Fine Vines has four amazing wines paired to the courses.  $62.00 per person.
Reservations only.


Pick up a bottle of Undone Pinot Noir or Undone Dry Riesling and save 25% off the shelf price!

This Undone Pinot Noir is very smooth, with berry and plum notes on the palate. It was fermented and aged in stainless steel tanks, so it has no oak influence – the pure flavors of Pinot Noir show through. A perfect match with salmon, red meat, and pasta.

  The Undone estate is located in Germany’s Rheinhessen region which is the largest wine region by area. It has gently rolling hills and is situated in the climatically favored large elbow formed by the Rhein river as it flows from Worms to its sweeping bend around Mainz then back north at Bingen.

  Undone Dry Riesling has crisp citrus notes, such as grapefruit and gooseberry. The wine is vibrant and finishes very clean. It is reminiscent of Sauvignon Blanc. This Dry Riesling will pair well with seafood, sushi and shellfish, as well as salads and white meats.

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Mother’s Day Brunch is coming!  We will  be serving Crêpes–Spinach and Mushroom with Eggs as well as Berries and Cream– in addition to our Sunday Breakfast menu. Prefer a buffet? Check out Montarra Grill’s Mother’s Day Brunch; they will once again be serving our desserts!

Have you been to Cary Ale House?  We stopped in last night.  They’ve been keeping us busy ordering Slider Rolls for one of their most popular entrées.  Great food; Great beer.

This is the last week to peruse and purchase Susan Sieber’s beautiful silks.  Remember Mother’s Day!

This Week’s Menu

All-Day Breakfast Sandwich and Continental Breakfast everyday.
See our Saturday and Sunday Breakfast Menus at petitmarche.biz.
This week’s SOUP is a springtime potato and bean soup topped off with some of the fresh SORREL that has emerged in my garden.  It’s light, filling, and cleansing–perfect for the season.
I’ve just finished a Roasted Cauliflower SALAD flavored with roasted red onions & celery as well as capers and red wine vinegar.  I added cannelini bean, parsley, and some Italian extra virgin olive oil, too
The ready to go SANDWICH for the week is Chicken Breast with Lemon Aioli, Lettuce, and Tomato.
DINNERS after 5:
Hoping for Fiddleheads for Thursday’s PASTA.  We’ll see–this warm weather may pop them up.  They will be sautéed with some olive oil, garlic chives, spring peas, cherry tomatoes, and splashes of white wine & cream with a grating of Parmesan cheese for good measure.
Friday is COD, fried or grilled and fresh veggies or fresh-cut French Fries.
Saturday is FLATBREAD Night.
Weekly Desserts
I’ll be making a Chocolate Cake tomorrow–should be ready to serve by the slice by the afternoon.
We’ll have Berry Tarts for the weekend.

Coming up in May

The Art Wall will be filled with the work of talented jewelry artists

Triskele Moon’s Mother’s Day Jewelry Show.
Saturday May 2

A Streetcar Named Desire runs thru Sunday, May 10

Mother’s Day Brunch Sunday, May 10, 930-2

get lit
Get Literary is Thursday, 5/14

May’s Rosé WIne Dinner is Saturday 5/16

WSRep’s Improv Night is Thursday, 5/21
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Let’s Celebrate New Orleans!

Just for fun we are celebrating New Orleans this week, culminating in the opening of “Streetcar Named Desire” on Friday night at Raue Center.  You only need to look at the cast to know that this will be an amazing production of this classic American play.  Click here for more info on performances and tickets.

Next Monday,  4/27, is Phil’s next Poetry Night at Raue. It begins at 8pm and is free–but there is limited seating!

We appreciate your business, enjoy the week!

Chicken Gumbo or Creamy Cauliflower Soup, Muffaletta Sandwich w/wo meats; “New Orleans” Salad plus our regular menu including our NEW GLUTEN FREE WRAP!  You will have your choice of fillings for the wrap so stop in and try!

AFTER FIVE all meals $12
THURSDAY – Almost Chef Eric will be making Pasta e Fagioli-fettuccine with a rich bean & tomato sauce garnished with pancetta. Served with bread and salad
FRIDAY – THIS WEEK ONLY– Fried Oysters with Remoulade served with Fries and Slaw or  Haddock, Grilled or English Style, served with your choice of our own hand cut fries or sautéed fresh vegetables.
SATURDAY – Again, OYSTERS with FRIES or Flatbreads

SATURDAY- Breakfast 9:30-Noon with Beignets, Chocolate Croissants and our Saturday Breakfast Menu.  Also all our FRESH BREADS including Greek Olive Bread and Sourdough Rye.
SUNDAY – Breakfast 9:30 – 2; Lunch – Soup and Sandwich from12-3.

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Capriole’s O’Banon

1st Place, American Cheese Society, 2014

“An old cheese with a new name, the O’Banon was one of the first cheeses we made in 1988, when no one would buy a goat cheese that did not have a French name. While banon has been made for centuries in the Haute Provence, Steve Jenkins made ours popular when he wrote in his Cheese Primer that Capriole’s “is much, much better than any I’ve tasted in France.” Ours is larger and fresher than the French to give a lighter, palate cleansing edge to heavier cheeses on a cheese board. Traditionally, the chestnut leaves used to wrap the cheese were soaked in eau de vie. We use Woodford Reserve Bourbon. The tannins in the leaves and the bourbon combine to give this creamy, dense cheese just a nuance of a kick! At 2 months old it’s better than at 2 weeks. Visually, it’s certainly more beautiful than the French one. The new name? It’s inspired by long time friend, Frank O’Bannon, the governor of Indiana who died unexpectedly a few years ago. The O’Banon is vacuum packaged when the leaves are slightly wet. It can be removed from it’s packaging and allowed to ripen under the leaves. 2001, 2004, 2007, and 2008 ACS Award Winner.”


Fruity champagnes and California Viogniers

We have a few pieces in the Cheese Case–it is delicious!

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