We had a remarkably satisfying restaurant week dinner at Market. We tried all three appetizers: i tuna ceviche, a lovely arugula salad with manchego cheese and radishes, and a delicious butternut squash soup with outstanding mushrooms and herbs. The mains included slow-cooked salmon in a sweet and sour carrot broth, with salsify, and a yummy parmesan encrusted organic chicken, also with salsify (the third was a soy-glazed short ribs which we didn't try). Deserts included a creme fraiche cheesecake with tangerine sorbet and a warm chocolate cake with vanilla ice cream. Both were excellent. There was a small but viable restaurant week wine list, at 33.11 a bottle, and service was excellent, and there was nothing stingy about the meal or the service. We're definitely going back to roam around the rest of the menu. That's what restaurant week can do so well: try someplace new and discover you want to go back even at the higher cost of the regular menu.