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 aboutour 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

Chestnut Soup – Bacon, Apple, Sage, Scents of Rosemary    10

Mushroom Ravioli –Arugula, Truffle, Parmesan  6

 

Snacking & Sharing

 

Marinated Olives   4

Bistro Board – $ 24 (2) /$38 (4)

Ham Croquettes – Dijon Cream  $2/Per

Barbeque Deviled Eggs – Pork Cracklin’  $1/Per

 

From The Creamery

Three Artisanal Cheeses – Cabra LaMancha (MD), 14 Month Stag (WI), Calvary Camp Ash (VA)  16

Mac and Cheese –Deer Creek Creamery’s 3 Year Double A Reserve, Hook’s 3 Year Cheddar, Smoked Ham    10

Soup & Sandwich –Vermont Creamery’s Bonne Bouche Grilled Cheese, Spiced Apple Butter, Butternut Squash Bisque   12

Georges Mill Chèvre – Pimento Peppers, Toasted Brioche   10

 

The Art and Craft of Preservation and Charcuterie

Seasonal Pickles   3

Barbeque Pigs Foot Sandwich   10

Chicken Liver Pate – Red Onion Marmalade, House Toast  8

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

 

From the Garden, Pasture, and Water

Variations of Autumn   14

Butternut Squash Bisque – Spiced Apples, Vanilla Oil   8

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

Fall Greens Salad – Fresh Chèvre, Beets, Candied Pecans, Herb Vinaigrette   9

 

For Supper

Crispy Autumn Risotto –Pecorino, Figs, 25-Year-Old Balsamic, Micro Sorrell   24  

Mangalitsa Pork Chop Cider Braised Cabbage, Roasted Apples, Arugula, Apple Butter   30

Chesapeake Blue Catfish – Hoppin’ John, Pickled Red Onions, Smoked Ham Gravy   26

Filet of Black Angus Beef – Creamy Spinach, Yukon Gold Potato Puree, Natural Pan Jus   40

 

 

“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