Bolsa Mercado appeared throughout the mature site’s navigation as a distinct destination beside the restaurant. The market opened in December 2011 with the goal of bringing Bolsa’s local, organic and sustainable principles to prepared food and events.
Its catering introduction described relationships with farmers and ranchers and named chefs Jeff Harris and Matt Balke as part of the team. From boxed lunches to weddings, the stated goal was to give guests a memorable experience while supporting local agriculture.
Prepared food and boxed lunches
The first sample menu is practical market food. Each boxed lunch paired half a sandwich with a salad and cookie. Sandwiches included turkey with bacon and avocado spread, Texas pimento cheese, prosciutto with arugula and apple butter, chicken salad with roasted grapes, and house-made pastrami with braised cabbage and pickles.
Salads brought together beets and citrus, frisée with apple and walnuts, soba noodles with sesame, and a Greek-style combination of peppers, olives, feta and lemon-parsley dressing. The full catering menu continues into hors d’oeuvres, entrées, desserts and stations.
The larger menu included a raw bar, regional cheese and charcuterie, Texas barbecue, tacos, carving dishes, pasta, risotto and antipasti. That range linked the everyday market counter to celebrations and group meals without abandoning Bolsa’s emphasis on seasonal ingredients.
The market idea
The market and café carried the restaurant’s values into a different daily rhythm. Prepared food, pantry items and a counter made seasonal cooking portable: a loaf, salad or boxed lunch asked less time than dinner while still reflecting the same kitchen.
Local food beyond the restaurant
Bolsa’s stated commitment to local farmers and food sustainability connected Mercado to a wider regional food network. Readers interested in present-day direct-market food can use the federal farmers market directory.
Continue to Brunch for the weekend list or Get To Know Us for the garage story.