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

Maryland Mushroom Co.-Fredrick, MD

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

 

Foraged

Tempura Mushrooms – Chili-Soy Gastrique   12

Garlic Mustard Tortellini – Mushroom Broth   12

Truffled Mushroom Ravioli –Arugula, Pecorino, Balsamic   6

Bonne Bouche –Cherry Blossom-Rhubarb Sorbet,Candied Cherry Blossom   10

 

Snacking & Sharing

 

Marinated Olives   4

Bistro Board – $ 26 (2) /$40 (4)

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

Wasabi Deviled Eggs – Shaved Radish  $1/Per

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

 

From the Creamery

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

Georges Mill Chèvre – Virginia Ramps, Toasted Brioche   10

 

The Art and Craft of Preservation and Charcuterie

Seasonal Pickles   3

Chicken Liver Pate – Red Onion Marmalade, House Toast   8

Ham Croquettes – Dijon Cream  $2/Per

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

 

From the Garden, Pasture, and Water

Variations of Spring   16

Chilled Asparagus Vichyssoise – Extra Virgin Olive Oil, Fresh Herbs   8

 

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

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

 

For Supper

Mushroom Risotto –Asparagus, Pecorino, Lemon Confit, Fresh Herbs   24

Porchetta –Byrd Mills Grits, Arugula, Garlic Mustard Pesto   30

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

Black Angus Ribeye – Creamy Spinach, Yukon Gold Potato Puree, Natural Pan Jus   38

 

 

“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