Market Table Bistro

Origin Specific Cuisine

-Spring Dinner 2021-

 

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 Welbourne 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

 

Spring Radishes – Single Origin Olive Oil, Maldon Salt   4

Cocktail Nuts – Slightly Sweet, Slightly Spicy   4

Deviled Eggs – Dijon Mustard, Fresh Herbs, Country Ham, Olive Oil   $1/Per

Mac and Cheese – Aged Cheddar, Mozzarella, House Smoked Ham    9

 

Preservation

Marinated Olives – Preserved Garlic, Peppadew Peppers, Fresh Herbs   9

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

Artisanal Cheese – Local Honey, House Preserves   20

Chicken Liver Pâté – Red Onion Marmalade, Schmaltz, Toasted Bread   12 

Foraged
Ramp Fritters – Local Honey   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

Salad of Mixed Spring Greens – Goat Cheese, Roasted Mushrooms, Herb Vinaigrette, Toasted Pine Nuts  9

Warm Asparagus Soup – Parmesan Panna Cotta, Szechuan Peppercorn, Preserved Lemon Oil   14

Crispy Chicken Steam Bun – 14 Day Sweet Kimchi Pickles, Thai Chili Aioli, Sesame  $7/Per

 

Dinner Selections

Chickpea Stew – Goat Yogurt, Spring Root Vegetables, Preserved Tomato, Sumac, Pine Nuts, Mint   26

Tempura Monkfish – Crispy Black Rice, Avocado, Roasted Shitake, Chili Oil, Cucumber, Pickled Red Onion   30

Berkshire Pork – Black Eyed Pea, Carolina Gold Rice, Ham Hock Vinaigrette  28

Beef Short Rib Ragout – Spring Mushrooms, Aanson Mill Grits, Green Tomato Relish, Arugula Pesto, Aged Parmesan  36

 

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