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
Catoctin Honey Co. – Lovettsville, VA
City Harvest-Hagerstown, MD
David Hubbuch-Lovettsville, VA
Fairbrook Farm-Lovettsville, VA
George’s Mill Cheese-Lovettsville, VA
Long Stone Farm-Lovettsville, VA
Lucky Two Farm- Lovettsville, VA
Lydia’s Fields – Lovettsville, VA
Moutoux Orchard – Purcellville, VA
Nate Hackett-Lovettsville, VA
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
American Chestnut Soup 10
Steam Bun – Ramp Kimchi, Venison Pate, Micro Radish $3/Per
Snacking & Sharing
Bistro Board – $ 26 (2) /$40 (4)
Barbeque Deviled Eggs – Cracklins $1/Per
Poutine – Smoked Pit Beef Gravy, House Tots, Goat Cheese Curds, Watermelon Radish 12
From the Creamery
Georges Mill Pimento Chèvre – Toasted Brioche 10
Three Artisanal Cheeses – 14 Month Stag (WI), Cabra LaMancha (MD), Gorgonzola Dolce DOP (Italy) 16
Mac and Cheese – Deer Creek Creamery’s 3 Year Double A Reserve, Hook’s 3 Year Cheddar, Smoked Ham 10
Soup & Sandwich – Georges Mill “Catoctin” & Foraged Pear Grilled Cheese, Butternut Squash Bisque 10
The Art and Craft of Preservation and Charcuterie
Seasonal Pickles 3
Duck Croquettes – Ginger & Lemongrass Gastrique $2/Per
Chicken Liver Pate – Red Onion Marmalade, House Toast 8
Butcher’s Board – Our Selection of House Made Charcuterie Items 18
From the Garden, Pasture, and Water
Tastes & Textures of Autumn 16
Butternut Squash Bisque – Spiced Apples, Vanilla Oil 8
Salad of Bibb Lettuce – Red Onion, Bacon, Bleu Cheese, Creamy Herb Dressing 9
Kale Caesar – 36 Month Parmesan 8
For Supper
Mushroom Risotto – Fall Greens, Tempura Mushrooms, Mushroom Vinegar, Roasted Garlic Mascarpone, Fresh Herbs 24
Atlantic Halibut –Root Vegetable Chowder, Crispy Potato, Halibut “Bacon”, Parsley 32
Mangalitsa Pork Chop – Sweet Potato Puree, Pickled Cabbage, Preserved Apples, Sage 30
Chicken – Roasted Breast, Confit Leg, Braised Collard Greens, Single Origin Honey, Rosemary Fries, Garlic Aioli 26
In addition to our á la carte dining options, we offer full catering services for both on and off site for parties of any size. If you are interested in having us cater your next event, please inquire with your server and our catering manager 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
Jamie Imlah: Chef de Cuisine
*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