Dinner

Market Table Bistro

Origin Specific Cuisine

Thank you for joining us. Before you begin your meal, there are a few things we would like to share with you about our restaurant.

Our menu is created using seasonal and local ingredients. Therefore, it changes often, based on the season, the weather, and our mood. This keeps things fresh and exciting for our team and for you, our guest. Applying both traditional and progressive culinary techniques, the philosophy behind our cuisine is quite simple: Use the best ingredients possible and do only what is needed to enhance their natural flavors. We hope you enjoy your dining experience, and thank you again.

 

Our Farmers, Artisans and Foragers


Catoctin Coffee-Lovettsville, VA

City Harvest-Hagerstown, MD

Dave Carmichael-Lovettsville, VA

David Hubbuch-Lovettsville, VA

Fairbrook Farm-Lovettsville, VA

John Wolford Farm, Lovettsville, VA

George’s Mill Artisan Cheese-Lovettsville

Great Country Farm-Bluemont, VA

Long Stone Farm-Lovettsville, VA

Lucky Two Farm- Lovettsville, VA

Nate Hackett-Lovettsville, VA

Oakland Green Farm-Lincoln, VA

Pineline Poultry Farm-Boonsboro, MD

Squire Oaks Farm-Lovettsville, VA

Sweet Fern Farm-Lovettsville, VA

Tiny Acre Farm-Unison, VA

Trickling Springs-Chambersburg, PA

Two Creeks Farm- Lovettsville, VA

Uncle Bill Dabney-Bloomfield, VA

Uncle Ronnie Craun-Unison, VA

Whiffletree Farm-Warrenton, VA




Please inform your server of any food allergies.

Our food is designed with thoughtful flavor combinations, we kindly request that you refrain from substitutions

 

Foraged

A Focus On Ramps  16

Nettle Pesto – Sweet Potato Gnocchi, Toasted Walnuts, Lemon Confit   7

 

Snacking & Sharing


Marinated Olives 4

Lentil Hummus – House Pita Bread, Lentil-Olive Tapenade, Olivista Olive Oil 10

PEI Mussels – Garlic, Shallots, Chili Flakes, Fresh Herbs, White Wine Butter, Toasted Focaccia   14

Korean Barbeque Deviled Eggs – Ramp Kimchi  $1/Per

 

From The Creamery

Three Artisanal Cheeses – Miticana (Murcia, Spain) Appalachian (VA), Hook’s Blue (WI) 16

Mac and Cheese – Deer Creek Creamery (Sheboygan, WI) 3 Year Double A Reserve, 14 Month Stag, Smoked Ham    10

Composition of Goat Cheese – Vermont Creamery’s Bonne Bouche, Rhubarb-Ginger Sorbet, Focaccia 10

Georges Mill Chevre – Virginia Ramps, Lemon, Toasted Brioche   10

 

The Art and Craft of Preservation and Charcuterie

Seasonal Pickles   3

Pork Popcorn – Chili-Lime Salt   5

Butcher’s Board – Our Selection of House Made Charcuterie Items  18

Pork Buns – Cured & Glazed Pork Belly, Pickled Vegetables, Cilantro, Peanuts   10

 

From the Garden, Pasture, and Water

Chilled Asparagus Soup – Parmesan   7

Spring Greens Salad – Rehydrated Apricots, Fresh Chèvre, Candied Pecans, Herb Vinaigrette   9

Crab Salad – Asparagus, Shallot, Mustard Greens, Lemon, Chive    12

Salad of Bibb Lettuce – Onion, Bacon, Bleu Cheese, Creamy Herb Dressing    9

 

For Supper

Asparagus Risotto – Pine Nuts, Pecorino, Preserved Lemon, Roasted Garlic Oil   24  

Twice-Cooked Pork Carolina Golden Rice, Ramps, Pickled Ginger, Honey-Soy Gastrique  26

Tempura Halibut – Citrus-Quinoa Salad, Petite Local Greens, Mint  26

Black Angus Filet – Yukon Gold Potato Puree, Creamy Spinach, Natural Pan Jus   42

 

 

“The best cooking is that which takes into consideration the products of the season.” –Fernand Point

 

 

Jason Lage: Chef/Proprietor

Rebecca Dudley: General Manager/Proprietor

Jamie Imlah: Chef de Cuisine

Andrew Phifer: Sous Chef

 

 

 

*The Virginia Dept. of Health has asked that we inform you that consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of food borne illness