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

Black Cat Apiary-Lovettsville, VA

Blue Ridge Berry Farm-Lovettsville, VA

Catoctin Coffee-Lovettsville, VA

City Harvest-Hagerstown, MD

Dog Star Farm-Lovettsville, VA

Fairbrook Farm-Lovettsville, VA

John Wolford Farm, Lovettsville, VA

George’s Mill Artisan Cheese-Lovettsville

Long Stone Farm-Lovettsville, VA

Lucky Two Farm- Lovettsville, VA

Maryland Mushroom Co.-Frederick, MD

Nate Hackett-Lovettsville, VA

Oakland Green Farm-Lincoln, VA

Pineline Poultry Farm-Boonsboro, MD

Squire Oaks Farm-Lovettsville, VA

Sweet Fern Farm-Lovettsville, 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



Flavors of Seasons Past – A Chronological Journey Through Our Best Bounties of 2017   16

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


Snacking & Sharing

Lobster Arancini   6

Marinated Olives 4

Pork Popcorn – Chili-Lime Salt   5

Barbeque Deviled Eggs – Pickled Red Onion, Crispy Chicken Skin  $1/Per


From The Creamery

Three Artisanal Cheeses – Miticana (Murcia, Spain) Shenandoah Peaks Cheddar (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, Preserved Rhubarb, Rhubarb-Ginger Sorbet, Focaccia 10


The Art and Craft of Preservation and Charcuterie

Seasonal Pickles   3

Pickled Shrimp – Carrots, Dill, Arugula, Shrimp Chips, Spicy Sea Bubbles 12

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

“Liver and Onions”- Chicken Liver Pâté, Red Onion Marmalade, Toast   8


From the Garden, Pasture, and Water

Oysters Rockefeller – Chincoteague Salt Oysters   $3/Per

Butternut Squash Bisque – Spiced Apples, Vanilla Oil   8

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

Foie Gras Torchon – Strawberry-Champagne Gelee, Micro Greens, Toasted Brioche   18


For Supper

Ravioli – Cauliflower, Crispy Kale, Pine Nuts, Pecorino, Brown Butter   24  

Pork Jowl Carbonara Bucati Rigati Pasta, Fresh Cracked Pepper, Poached Hen Egg, Parmesan  24

Chesapeake Blue Catfish – Carolina Gold Rice, Black Eyed Peas, Pickled Red Onions  24

Chicken Pot Pie – Winter Mushrooms, Celery, Celery Root, Carrots, Petite Salad of Field Greens   24



“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