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

Dave Carmichael-Lovettsville, VA

Dog Star Farm-Lovettsville, VA

Faith Like a Mustard Seed Farm-Lucketts

Fairbrook Farm-Lovettsville, VA

George’s Mill Artisan Cheese-Lovettsville

Holly Phelps & Jason Mussel-Lovettsville

Long Stone Farm-Lovettsville, VA

Mary Torres-Lovettsville, VA

Maryland Mushroom Co.-Frederick, MD

Milk and Honey Farm-Boonsboro, 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

Tameron Acres-Adamstown, MD

Trickling Springs-Chambersburg, PA

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

Virginia Nettles Pestare – Sweet Potato Dumplings, Walnuts, Brown Butter  10

Ramp Soup – Aged Cheddar, Ramp Oil   8

 

Snacking & Sharing

Sea Trout Fritters – Pickled Red Onions, Rye  $2/Per

Barbeque Deviled Eggs – Pickled Red Cabbage  $1/Per

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

 

From The Creamery

George’s Mill Chèvre 10

Three Artisanal Cheeses – Bonne Bouche (Websterville, VT) Appalachian (Galax, VA) Ubriaco del Piave (Italy) 16

Burrata – Petite Greens, Roasted Garlic, Pickled Asparagus, Olivista Olive Oil, Aged Modena Balsamic 11

Grilled Cheese- Snow Camp Goat Lady (Asheville, NC) Holiday Toast, Cranberry, Orange, Pistachio   10

 

The Art and Craft of Preservation and Charcuterie

Seasonal Pickles   3

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

Corned Beef Rueben – Rye, Pickled Cabbage, Gruyere, Spicy Mustard   10

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

 

From the Garden, Pasture, and Water

Longfin Squid – Flavors of Paella 14

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

Reincarnation of Oysters Rockefeller   14

The Humble Potato   16

 

For Supper

Mushrooms & Manoomin – Winter Root Vegetables, Truffle Essence, Tomme 24  

Black Bass – Celery Root, Claytonia, Nettle Emulsion  32

Chicken & Frites Local Greens, Natural Pan Jus   26

Rabbit Lasagna – Mushrooms, Spinach, Lemon Confit, Pecorino   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