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 aboutour 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


Catoctin Coffee-Lovettsville, VA

City Harvest-Hagerstown, MD

Dave Carmichael-Lovettsville, VA

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

Nate Hackett-Lovettsville, VA

Oakland Green Farm-Lincoln, VA

Pineline Poultry Farm-Boonsboro, MD

Squire Oaks Farm-Lovettsville, VA

Sweet Fern Farm-Lovettsville, VA

Tiny Acre Farm-Unison, VA

Trickling Springs-Chambersburg, PA

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



Berries & Foie Gras  18

Ramp Pancake – Kimchi, Sesame   4

Mushroom Ravioli –Nasturtium, Truffle, Parmesan   6


Snacking & Sharing


Marinated Olives  4

Lentil Hummus – House Pita Bread, Lentil-Olive Tapenade, Olivista Olive Oil   10

PEI Mussels – Lemongrass-Coconut Milk Broth, Toasted Focaccia    14

Wasabi Deviled Eggs –Watermelon Radish   $1/Per


From The Creamery

Three Artisanal Cheeses – Cabra LaMancha (MD), 14 Month Stag (WI), Hook’s Little Boy Blue (WI) 16

Mac and Cheese –Deer Creek Creamery’s 3 Year Double A Reserve, Hook’s 3 Year Cheddar, Smoked Ham    10

Squash Blossom Grilled Cheese – Vermont Creamery’s Bonne Bouche, Squash Catsup   10

Georges Mill ChèvrePimento Peppers, Toasted Brioche   10


The Art and Craft of Preservation and Charcuterie

Seasonal Pickles   3

Chicken Liver Pate – Red Onion Marmalade, House Toast  8

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

BLT Buns – Cured & Smoked Pork Belly, Bibb Lettuce, Tomatoes, Creamy-Herb Mayo   12


From the Garden, Pasture, and Water

Variations of Beets   14

Chilled Cucumber-Avocado Gazpacho    7

Tempura Soft Shell Crab –Blueberries, Summer Greens, Herb Vinaigrette     18

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


For Supper

Summer Vegetable Risotto –Pecorino, Preserved Lemon, Olivista Olive Oil   24  

Porchetta Anson Mills’ Grits, Nasturtium Pesto, Petite Garden Greens Salad   32

Georges Bank Scallops – Citrus-Quinoa Salad, Petite Local Greens, Mint   30

Black Angus Ribeye – Yukon Gold Potato Puree, Creamy Spinach, Natural Pan Jus   34



“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