Dinner

Market Table Bistro

Origin Specific Cuisine

-Spring Dinner 2021- DINE-IN ONLY

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 Tree & Berry – Lovettsville, VA

City Harvest – Hagerstown, MD

Fairbrook Farm – Lovettsville, VA

George’s Mill Cheese – Lovettsville, VA

Old Wellburn Farm – Middleburg, VA

Moutoux Orchard – Purcellville, VA

Orr Orchard – Winchester, VA

Squire Oaks Farm – Lovettsville, VA

Sweet Fern Farm – Lovettsville, VA

School Hill Garden – 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

 

 

Snacking & Sharing

 

 Marinated Olives   8

 Cocktail Nuts – Slightly Sweet, Slightly Spicy   4

 Deviled Eggs – Wasabi, Crispy Black Rice, Radish, Sesame   $1/Per

 Mac and Cheese – House Ham   8

 

Preservation

 Ma Craun’s 14 Day Sweet Pickles   4

 Butcher’s Board – A Selection of House Made Charcuterie Items   22

 Artisanal Cheese – Local Honey, House Preserves   20

 Chicken Liver PâtéRed Onion Marmalade, Schmaltz, Toasted Bread   10 

Foraged
Tempura Ramps – Local Honey, Fermented Ginger   10

Nettle Pesto – Ricotta & Parmesan Gnocchi, Chives, Roasted Garlic  16

 

First Course Selections

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

Spring Mushroom Soup – Smoked Oyster Mushroom, Truffle Toast   12

Crispy Canadian Smelt – Lemon Caper Aioli   9

Smoked Brisket Steam Bun – Horseradish, Pickled Fennel Cream  $7/Per

 

Dinner Selections

Spring Mushrooms – Pappardelle Pasta, 7 Month Aged Tomme, Truffle, Arugula   24

Rabbit – Parsley Risotto, Carrots, Sorghum, Pine Nuts, Rabbit Jus   28

Ora King Salmon* – New Potato, Upland Cress, Dill, Crème Fraiche   36

Braised Ox Tail & Smoked Rib – Polenta, Mascarpone, Spring Mushrooms, Mustard Greens, Charred Ramps, Balsamic   32

 

 

In addition to our á la carte dining options, we offer full catering services for both on and off-site parties of any size.                                                                                   If you are interested in having us cater your next event, please inquire with your server and our catering manager will contact you shortly.

 

 

“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

 

 

*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