Orders are now open
for Wednesday & Saturday, September 15th & 18th
Pre-order your veggies
Shop for everything else in person
While fresh veggie bags will remain available by pre-order only, almost everything else you’ve become accustomed to shopping for through our online Farm Direct Pickup store is now available for purchase in-person at Coquine Market
We’ve combined a retail shop with market goods like; milk, eggs, butter, beer, wine, and pantry goods, with the take-away coffee and pastry counter offerings we’ve been referring to as the cookie window. In addition to market extras, you’ll be able to enjoy coffee, tea, pastries, house made breads, and much, much, more.
We look forward to serving as your neighborhood market!
Coquine Market will be Closed Sunday, September 12
We apologize for any inconvenience or disappointment that may result.
Current Menus
It’s been a while since we’ve shared a menu online. Here’s a peek at what we’re serving this week:
Brunch
Friday & Saturday, September 10 & 11
(no Sunday Brunch this week) 10am to 2pm No reservations needed. Order in the market, enjoy brunch on the patio
Red corn cornbread (gf)
made with bacon drippings and schmaltz,
served warm, with honey-thyme butter
Niçoise tartine on sourdough
Olive oil poached Oregon Albacore, hard-boiled egg,
confit cherry tomatoes, green beans, oil cured olives, and shaved radish
Sweet Italian sausage on a house made hoagie
griddled onions and sweet peppers,
and fennel-pollen-rosemary aïoli
Red beans and rice (gf)
with smoked ham hock and fermented Basque pepper
Sweets The Coquine Cookie
Strawberry popsicle Peach & Lemon Verbena popsicle Triple Chocolate pudding pop
Special Patio Dining Event
Family Style Chicken Dinner
Friday & Saturday, September 10 & 11 Limited reservations now available via Tock
Half Bird: Serves 1-2 diners $105
Whole Bird: Serves 3-4 diners $210
Snacks
Fried artichokes with almond aioli, crispy lemons, anchovies, and parsley
Salads
Cumin roasted carrots with spicy yoghurt,
toasted pepitas, shaved radishes, and red mizuna
&
Roasted filet beans and Dragon’s Tongue beans
with little gems, parsley walnut pesto, and parmesan
Chicken
Roasted chicken, rubbed with cayenne and oregano,
with tomato rice, roasted sweet and spicy peppers,
Sungold tomatoes, pickled onions, and cilantro
Choice of
Fleur du Maquis
A sheep’s milk cheese from Corsica, France,
with peaches, barley-thyme flaky pastry, and bitter almond
or Lemon Verbena Pavlova
with Charentais melon sorbet, honey mousse, and benne seed