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


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

Pineline Poultry Farm-Boonsboro, MD

Squire Oaks Farm-Lovettsville, VA

Sweet Fern Farm-Lovettsville, VA

Tiny Acre Farm-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



Chilled Ramp Vichyssoise  8

Mushroom Ravioli –Arugula, Truffle, Pecorino   6

Tempura Ramps – Chili-Soy Gastrique   12

Garlic Mustard Tortellini – Mushroom Broth   12


Snacking & Sharing


Marinated Olives   4

Bistro Board – $ 26 (2) /$40 (4)

Ham Croquettes – Dijon Cream  $2/Per

Chipotle Deviled Eggs – Chicharrón, Pickled Red Onion  $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 – Pimento Peppers, Toasted Brioche   10


The Art and Craft of Preservation and Charcuterie

Seasonal Pickles   3

Chicken Liver Pate – Red Onion Marmalade, House Toast   8

Duck Poutine – House Tater Tots, Goat Cheese Curds, Pickled Red Onions   12

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


From the Garden, Pasture, and Water

Variations of Early Spring   16

Smoked Pork & White Bean Soup – Spring Root Vegetables, 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

Cauliflower Agnolotti –Baby Kale, Pecorino, Lemon Confit, Brown Butter   26  

Duo of Pork Sweet Potato Pureé, Braised Collard Greens, Bacon-Mustard Gastrique   32

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

Filet of Black Angus Beef – Creamy Spinach, Cauliflower-Potato Gratin, Natural Pan Jus   40



“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