SixtyTwo MarcKet features innovative, farm-fresh cuisine in a crisp, tasteful, farmhouse atmosphere. The cuisine is not limited to any type of cuisine. Chefs use a combination of cooking techniques and flavor profiles to bring the best of the season.
Early Spring Menu
Feb.17 - Apr.19
The menu, which rotates seasonally (every 62 days), is frequently complemented by specials drawing inspiration from what’s in harvest at that moment the very same day.
As we are approaching early spring, we are using fresh spring sprouts, leeks, strawberries, and many other fresh ingredients to prepare you breakfast and lunch.
SixtyTwo MarcKet goes beyond a kitchen; it is a market, featuring housemade items and local farmer products too. Chefs crafted a selection of spices, rubs, and sauces using locally-grown vegetables and herbs. The goal is to make the most of the local products, so everyone can enjoy the best of every preparation of the herbs and spices, whether they experience them in a dish, get them as gifts, or take them to savor at home.
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