Saturday Morning Farm to Plate Breakfast 8 am - Noon

EGG DISHES - West Coast Veg - $10Local Free Range Eggs over medium, fontina cheese, fallbrook avocado, sauteed organic wintergreens, grilled tomato all layered open face on grilled brioche bread from Sadie Rose Bread Co.



Lunch & Dinner Menu (Tues - Sat) 10 am - 3 pm

Southern California Winter Root Vegetable Salad with Duck Confit - $12.95
Organic local salad greens, organic arugula, roasted sweet potato, parsnip & yam. 
Tossed with shredded apple duck confit & cotija Cheese.  Tossed in Temecula Olive Oil & Fig Vinaigrette... 
(featuring local farms: Moonrise, Sage Mtn, Ranchez de Sanchez & New Roots)

Winter Duo... - $5.95
Half Sandwich & Cup of Soup


Dinner (Tue - Fri), available for pick up starting at 4 pm -  eat in - or grab to go 4 pm - 7 pm
$14 Month of January Special... Entree, Organic Salad & Choice of Two Sides

Enjoy Nouveau American “farm to plate” cuisine in a casual, friendly atmosphere. Executive Chef, Leah Delyte, recently received “Southern California Top Chef”award and California’s “Best Restaurant for Fresh Local Vegetables 2012.” 


E.A.T. MARKETPLACE
27535 Jefferson Avenue
Temecula, Ca 92590

(951) 694-3663
www.eatmarketplace.com

Executive Chef Leah Delyte’s grandfather owned and operated an Italian bistro in Manhattan, and was a very well known chef in the 1940’s. Her father taught her to butcher at six years old and how to core meats. “It’s in the blood,” Delyte says. Leah traveled throughout Europe in the mid 1990’s, cooing in Belgium, France and Gstaad, Switzerland. Her favorite dish she learned to make while abroad was Beef Tartare, and anything with black truffles. She prefers no more than five ingredients in a dish. Letting the true flavor of foods speak for themselves. She uses fresh, local produce from small family ranches that produce sustainable meats. “Tehse are the products and ingredients I love to cook with because the flavors are all so bold and true,” says Delyte. “I love nothing more than bringing people to the table and inspiring them to slow down and savor the moment.”