4/29-5/3

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

icon BREAKFAST:
All-Day Breakfast Sandwich and Continental Breakfast everyday.
See our Saturday and Sunday Breakfast Menus at petitmarche.biz.
LUNCH:
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
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!

LE PETIT MARCHÉ WEEKLY MENU!
LUNCH
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

BREAKFAST
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.”

Pairings

Fruity champagnes and California Viogniers

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

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It’s Ladies Night in DTCL!

WE HAVE A GREAT EVENING PLANNED FOR YOU AND YOUR FRIENDS!
TASTE  OF LPM
ENJOY SAMPLES OF OUR NEW “PETIT PLATES” OR JOIN US FOR A FRESH PASTA DINNER
WINE TASTING AND SALE
TASTE OUR UNDONE PINOT NOIR AND UNDONE DRY RIESLING
BUY ONE, GET ONE AT 50% OFF
SILK SCARF SALE
ENJOY OUR ARTIST OF THE MONTH’S (SUSAN SIEBER) BEAUTIFUL
SILK SCARVES–OFFERED AT $5 OFF REGULAR PRICE
WINE GLASSES ON SALE
MELANIE WESA WILL SHARE HER BEAUTIFUL PAINTED WINE GLASSES. EACH GLASS IS INDIVIDUALLY CRAFTED TO TURN A REGULAR WINE GLASS INTO A WORK OF ART THAT YOU CAN HOLD IN YOUR HAND

BEGIN THE EVENING AT RAUE CENTER TO PICK UP A MAP AND LISTING OF SHOP SPECIALS

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April in Paris

I hope you had a wonderful Easter and are enjoying this classic Midwest Spring weather.  We had a busy week preparing all our Easter pastries.  But we got it finished and everything was a hit!

We have some wonderful new cheeses arriving–Raw Milk Goudas, Raw Milk Tallegio, Capriole O’Banon and more!

Susan Sieber and Mike Williamson switched out the Art Wall.  Susan’s beautiful silk paintings in the form of scarves and gift bags are now gracing the Wall.

There are lots of links, so be sure to click them for more info.

William is busy shaping Slider Rolls for the new Cary Alehouse and Brewing Company 208 W Main St., Cary (old Cary Public House location).  We’ve met with the chefs and are so happy to be a small part of this new establishment .  According to Paul they have an absolutely brilliant selection of draft beers (and soon will add their own brews to the list). Opening any day!
If you need a coffee and scone fix but we aren’t open, check out Grounds Coffee Bar at 83 Railroad St, right next to Reclaimed. .  They are carrying both our Triple Chocolate Scones and our Cranberry Scones.

LUNCH:
French Onion Soup
Prepared Sandwich–Tuscan Tuna Salad on French Roll
Potato Salad
Plus our Daily Offerings
DINNERS:
Thursday Pasta-Spring Vegetable Lasagna
Friday-Haddock, Grilled or English Style
Saturday–Wine Dinner
Reservations only.

CSA
nichols

There’s still time to sign up for Nichols Farm CSA (community sustained agriculture) Box.
Pick up is here at LPM on Wednesdays.  Click on the link for more info and to order.

LADIES NIGHT OUT
ladies night
4/16, Starting at 5pm
Come out and join the fun! A great way to spend a night with your girlfriends!
Fantastic sales and promotions throughout the downtown retail area. Pick up a map at the Raue Center at 5 p.m. listing all the promos for the evening.
After a night of shopping, join us for a nightcap at 9 p.m. at Crystal Lake Brewing. Prizes, food, and entertainment provided by WS Rep Improv.

Get Lit(erary)

This Thursday, Readings Begin at 7

Dinner is served from 5pm

It’s April in Paris at this month’s event. Members of WS Rep will be reading two hilarious short stories-one by Balzac and the other by Guy de Maupassant.  There is also some poetry from Sarah Teasdale, Allan Seeger and Langston Hughes as well as a comic piece by Théophile Gautier.

Dinner is Spring Vegetable Lasagna.  The vegetables include fennel, spinach and asparagus, mushrooms and radicchio.  They are layered with an herbed cream sauce, goat cheese risotto & mozzarella, all held together by lasagna noodles!  I know it will be delicious!  As always, it is served with a green salad and bread for $12.

Wine Dinner, Saturday 4/11, 7pm

Food by Kendall Graduate, Keogh Hepp
Wine presented by afficionado, Christopher Trent

red-wine-pouring.jpg Cheese Course 

Tulip Tree’s Foxglove, Belle Etoile Triple Creme Brie
Capriole OBanon Goat Cheese

Pairing: Domaine Cherrier Sancerre

Salad Course

Shaved fennel, frisee, red onion, green beans, hard boiled egg, and a warm bacon vinaigrette

Pairing: Alexander Valley Vineyard Sangiovese Rose

Main Course

Marinated Flank Steak with Frites tossed in parmesan, truffle oil, and parsley

Pairing: Chateau Ducasse Rouge

 Dessert Course

Dawn’s Spring Trifle   Pairing: Chateau Laribotte Sauterne

The dinner has limited seating and reservations are required.  The cost is $60 per person which covers everything except tax and tip.

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March 17,2015

THIS WEEK’S SOUP is Pea and Spinach with Dill.
The SALAD is Broccoli and Red Cabbage with Almonds and Flax Seeds.
The SANDWICH is Turkey with Avocado Aioli.
DINNERS:
THURSDAY WE WILL CLOSE AT 5PM FOR A PRIVATE DINNER.
FRIDAY is Haddock Night. Enjoy it deep-fried in beer batter or grilled with lemon and herbs.
It is served with your choice of sautéed fresh vegetables or French fries.
SATURDAY is Flatbread Night.  Choose all your favorite toppings.  Also available on Gluten- Free Crust.

WINE AND CHEESE OF THE MONTH CLUB

A great opportunity to experience unique, artisan wines and cheeses selected specially for you. Keogh Hepp of Heritage Wines will be choosing the wines to pair perfectly with the special cheeses Dawn selects.

Each month’s offering will be worth at least $32 & consist of

a bottle of wine, a chunk of cheese, a loaf of bread

& a special surprise.

. The club is available in three, six, and nine-month configurations. Again, the value of each month will always exceed $32.00.

Pricing: three months is $90 ($30), six months is $165 ($27.50 , nine months is $225 ($25)

To see what was in the boxes for first three months. click here.
The next session begins the first week of April.

GIVE US A CALL TO SIGN UP NOW

OTHER HAPPENINGS AT LPM

This month’s artist is Michael Williamson.  Stop in to see his delightful photographs now until the end of the month.  He will be here on March 28 if you would like to stop in and meet him.
APRIL 2015
We will be open for Easter Brunch on Sunday, April 5.
Get Lit(erary) is on April 9th.  Join us for April in Paris!
WINE DINNERS
April 11th join us for Keogh’s Dinner.  She will be cooking for us this time!
April 25th we will introduce our 2015 selection of Rosés accompanied by a springtime menu.
More details to come on these dinners.

COMING UP at RAUE CENTER!

Thursday, March 19 WSREP IMPROV Doors open at 8, performance starts at 8:30.  Tickets are $10 at the door.  If you haven’t experienced this group–get there early Thursday cause those of us who have don’t want to miss it!
Monday, March 23 POETRY NIGHT led by our own Phil Denofrio. This is a new program so stop in to be on the ground floor of it’s development. And, of course to enjoy some poetry!

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It’s ST PATRICK’S WEEK Here at LPM.

 That means Corned Beef for lunch; Irish writers for Get Lit(erary) on Thursday and Irish Stew Dinner on Saturday.

This week’s lunch specials–Corned Beef Sandwiches, Irish Potato, Carrot & Cabbage Stew

St Patrick’s Irish Stew Dinner available Saturday after 5pm. We will make a traditional lamb stew, thick with potatoes, carrots and parsnips.  It will be served with  Brown Bread on the side.  The cost is $12.  If your still hungry, add a Guinness Cupcake or Irish Coffee for dessert!

Our helper,EriK O’Reilly is baking his Guinness Cupcakes topped with luscious Irish Cream Frosting for the weekend.  We already have orders so if you want a treat for the office or the family give us a call.

We will have Soda Bread (Brown & White)  and  Barm Brack (my favorite) on Saturday–again, please order yours ahead to be sure to get some.

And.it’s PI DAY Saturday!  We will have our own fresh-baked pies to enjoy by the slice right here in the shop. Or, take a pie home with you.  Want a particular kind>  Give us a call–we’ll have it waiting for you.

SLAINTE!

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March 3, 2015

A NEW FACE:  We are priviliged to have Erik O’Reilly joining us for 12 weeks as he finishes his studies at Le Cordon Bleu in Chicago.  He has been helping in the kitchen for two weeks now.  What a great addition!

A SPECIAL MONTH: We are celebrating our 10th anniversary this month!  It is really overwhelming as we figure out ways to celebrate and plan some redecorating. Stay tuned for updates!

Thanks to all of you who have gone above and beyond in your support of the shop.
Thanks to all who have forgiven our missteps and mistakes.
Thanks for the hugs, kisses, backrubs, kind words, open ears and open minds.
Thanks to all who have helped in the kitchen and in the front.
Thanks to all our guest chefs.
Thanks to the families who have let us watch their children grow.
Thanks to the artists who have graced the shop with their work.
Thanks to all of you who have made this shop what it is today. Thanks to my old friends that I dont see nearly enough but who still are always there for me. And, finally, thanks to my family for their help and support-especially Paul, Mark,William and Dad (who really wishes I could be in Madison more!

There–I tried! But no words are enough.

WINE DINNER 3/7/15 7PM

 All recipes are taken from les dîners de Gala by Salvidor Dali

Wines presented by Keogh Hepp of Heritage Wines

As you arrive – Klinker Brick Rose aromas of strawberries and cream with a hint of honeydew melon. On the palate, bright flavors of strawberry, citrus and lemon zest.

1st Course–Oasis Leek Pie a reduction of leeks with bacon and cheese baked in a curry-flavored pastry served with- La-Vis Pinot Grigio: deep golden-yellow color, rich, warm and inviting aroma of ripe fruits and honey with a strong sensation of minerality on the palate.

Main Course–Sweet and Sour Beef Round served with Roasted Turnips, Carrots, Potatoes and Gravy served with Yalumba “Patchwork” Shiraz–warm aromatics of dark cherry, dried herbs, licorice and dark chocolate. The wine is marked by clear dark fruits that carry a lovely richness and intensity.

Intermezzo –Classic Martini with 86 Company Ford’s Gin and Vya Vermouth

Dessert- Breast of Venus–Maxim’s take on Baked Alaska garnished and served with Combier Creme de Fruits Rouge–A blend of blackcurrants, strawberries, raspberries, bilberries and blueberries from the Loire Valley , the result of which is a tart, subtly sweet, earthy liqueur bursting with fruit flavors.

By reservation only. $60 per person includes dinner and all beverages including tea and coffee. Wines will be available for purchase at 20% off shelf price.

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Creative Arts Painting Party

984272_10153179413057962_5356616933886583011_n10246832_10153179547417962_2405568038492928729_n11013476_10153179546977962_5945834254491837416_nA wonderful group of women celebrated Caitlin’s and Meredith’s birthday Saturday night with a Painting Party led by Susan Sieber of Creative Arts (creativeartsinc.org).

Susan provided everything from paints & paintbrushes to canvases and easels as well as really amazing instructions.  The resulting paintings were really good and the creativity of each participant shone through in the finished paintings.

Judging by the laughter and smiles–a good time was had by all.  Sound like fun?  Contact Creative Arts and ask for details!

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Laissez les bons temps rouler!

We will be opening at 11am on Tuesday with lots of PACZKIS and GUMBO!  Stop in and enjoy a bowl of Chicken and Andouille Sausage Gumbo over Rice with a Beer Biscuit followed by a Paczki- a whipped cream and fruit filled pastry. Sooo scrumptious!  We will also have Beignets and a King Cake or two.  Hope to see you tomorrow!
For those wanting to continue the celebrations– it’s Big Bad Voodoo Daddy at Raue Center Wednesday at 7pm!  Tickets start at $28.And, one more thing!  Located right around the corner from Raue Center in the mall, check out Enlightened Balance  and their new schedule of events!  (Just click on the link)
Lunar New Year-2/19/15

Celebrate with us on Thursday. Its the Year of the Goat/Sheep so we will start with Goat Cheese on Toast followed by Rice Noodles and Peanut Sauce with Sesame Chicken Meatballs and Asian Slaw. Dinner service begins at 5pm and the cost is $12.
This Week’s Lunch
William is making his famous Curried Carrot Soup as I type this.
I had him make extra Italian Sourdough on Saturday so I could use it for my own version of Muffuletta Sandwiches that I will start when I finish typing.  They will be vegetarian with cheeses, grilled veggies, olives, artichoke hearts, giardiniera and more! I know–not traditional, no meat and no sesame seeds, but I think it will be good nonetheless.
There will be Lemon Garbanzo Bean Salad, too.
Game Night and More
It’s the Third Friday this week so stop in for GAMES!  Not sure what will be in store for us this week, but I will be talking to Game Meisters to see what’s up for Friday.We will have Haddock, as usual, Grilled or Fried with Fries or Veggies beginning at 5pm.Saturday, we are back on Flatbreads and Small Plates.Special Breakfast notes–again by popular demand–we will have Sausage Rolls and Chocolate Croissants instead of Chocolate Brioche (at least for awhile)!  Available both Saturday and Sunday.

Thanks to all who celebrated with us Saturday Night, so many new faces!  It seemed like a good time was had by all! Thanks to William for shucking all those oysters! Due to popular demand I will be making the biscuits featured in the dinner again tomorrow and also reprising the Gumbo and Rice– serving from 11 til 6.

The next Wine Dinner is Saturday, March 7th at 7pm and will feature  recipes from Les diners de Gala, a cookbook by Salvidor Dali.  We will be limiting seating to 24 people so make reservations early! The menu will include a seafood mousse, beef roast and an amazing dessert with wine pairings by Keogh of Heritage Wines.  If you have any dietary restrictions, just give us a call to see if we can accommodate you.  And, not a wine fan?  No problem!  There’s a reduced price for you.

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