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


City Harvest-Hagerstown, MD

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

Lydia’s Fields– Lovettsville, VA

Maryland Mushroom Co.-Fredrick, MD

Moutoux Orchard – Purcellville, VA

Nate Hackett-Lovettsville, VA

Pineline Poultry Farm-Boonsboro, MD

Squire Oaks Farm-Lovettsville, VA

Sweet Fern Farm-Lovettsville, VA

Tiny Acre/School Hill Garden-Unison, VA

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



Ratatouille Ravioli –Garden Flowers, Garlic Mustard, Pecorino, Balsamic   6

Lovettsville Berries & Goat Cheese – Georges Mill “Catoctin”, Toasted Brioche  12


Snacking & Sharing


Marinated Olives   4

Bistro Board – $ 26 (2) /$40 (4)

Ham Croquettes – Dijon Cream  $2/Per

Barbeque Deviled Eggs – Pork Cracklin  $1/Per

Fried Chincoteague Oyster – Champagne Aioli, Mignonette, Chive  $ 3/Per


From the Creamery

Georges Mill Pimento Chèvre –Toasted Brioche   10

Three Artisanal Cheeses – Cabra LaMancha (MD), 14 Month Stag (WI), Carr Valley Gouda (WI)   16

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


The Art and Craft of Preservation and Charcuterie

Seasonal Pickles   3

Chicken Liver Pâté – Red Onion Marmalade, House Toast   8

Local Melon & Lardo – Balsamic Caviar, Mint Blossums, Melon Vinaigrette   12

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


From the Garden, Pasture, and Water

Tastes & Textures of Summer   16

Tomato Gazpacho –Extra Virgin Olive Oil, Balsamic   8

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

Summer Greens Salad – Fresh Chèvre, Raspberries, Candied Pecans, Herb Vinaigrette   9

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


For Supper

Tomato Risotto –Basil, Pecorino, Lemon Confit, Fresh Herbs   24

Crispy Quail –Braised Collard Greens, Cornbread, House Hot Sauce   28

Georges Bank Scallops – Creamed Corn, Barley, Crispy Kale, Balsamic   32

Braised Pork Ragù – Potato Gnocchi, Roasted Tomatoes, Arugula, Pecorino  26


“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