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
Scallion Pancake – Ramp Kimchi $3/Per
Nettle Hushpuppy – Locust Blossom Honey $2/Per
Mushroom Tortellini – Fiddlehead Ferns, Ricotta 10
Snacking & Sharing
Animal Crackers – BBQ Spice, Crema 5
“Buffalo Wing” Deviled Eggs – Celery, Bleu Cheese $1/Per
Joanne’s Radishes – Vermont Creamy Butter, Toasted Focaccia $3/Per
From The Creamery
Pimento Chèvre 10
Three Artisanal Cheeses – Ubriaco del Piave (Veneto, Italy), Appalachian (Galax, VA), Moody Blue (Fitchburg, WI) 16
Mac and Cheese – Deer Creek Creamery (Sheboygan, WI) 3 Year Double A Reserve, 14 Month Stag, Smoked Ham 10
Squash Blossom Grilled Cheese – Bonne Bouche (Vermont Creamery), Brioche, Warm Squash Bisque 8
The Art and Craft of Preservation and Charcuterie
Seasonal Pickles 3
Butcher’s Board – Our Selection of House Made Charcuterie Items 18
Hen Egg “Carbonara” – Confit Bacon, Cured Egg Yolk 12
“Liver and Onions”- Chicken Liver Pâté, Red Onion Marmalade, Toast 8
From the Garden, Pasture, and Water
PEI Mussels – Coconut Milk-Lemongrass Broth, Basil, Chili Flakes, Toasted Focaccia 12
Salad of Bibb Lettuce – Onion, Bacon, Bleu Cheese, Creamy Herb Dressing 9
Burrata – Micro Arugula, Roasted Garlic, Pickled Asparagus, Olivista Olive Oil, Aged Modena Balsamic 11
Tastes & Textures of Spring 14
For Supper
Potato Gnocchi – Mushrooms, Asparagus, Lemon Confit, Pecorino 24
Scallops – Citrus-Mint Quinoa Salad, Beets, Petite Greens 32
Porchetta – Polenta, Arugula, Basil Pesto 26
Rabbit – Manoomin, Carrots, Garlic Scapes, Mustard Greens, Parsley 28
“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