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

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 Wolfford 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

 

Foraged

Scallion Pancake – Ramp Kimchi   $3/Per

Mushroom & Goat Cheese Ravioli – Chanterelles, Brown Butter 7

Foraged Berries & Foie 18

 

Snacking & Sharing

Lobster Arancini  $1/Per

“Mexican” Deviled Eggs – Mole Negro, Pickled Red Onion, Chicharrón  $1/Per

PEI Mussels – Coconut Milk-Lemongrass Broth, Basil, Chili Flakes, Toasted Focaccia   12

 

From The Creamery

Pimento Chèvre 10

Three Artisanal Cheeses – Ubriaco del Piave (Veneto, Italy), Mountaineer (Galax, VA), Moody Blue (Fitchburg, WI) 16

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

Grilled Cheese – Morbier (French Cow), Rye, Orange, Garden Flowers  8

 

The Art and Craft of Preservation and Charcuterie

Seasonal Pickles   3

Summer Melon & Prosciutto – Mint, Aged Merlot Vinegar 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

King Ora Salmon Crudo – Cucumber, Dill, Flavors of “Everything Bagel”   12

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

Burrata – Tomatoes, Basil, Olivista Olive Oil, 25-Year Modena Balsamic 12

Tastes & Textures of Summer   16

 

For Supper

Tomato Risotto – Basil Pesto, Petite Greens, Parmesan 24  

Chesapeake Blue Catfish – Anson Mill Grits, Local Greens, Pickled Pepper Relish  26

Filet of Black Angus Beef Creamy Spinach, Yukon Gold Mashed Potatoes, Natural Pan Jus  40

Poultry of the Woods Pot Pie – Mushrooms, Fresh Herbs, Petite Greens Salad  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