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

John Wolford Farm –Lovettsville, VA

George’s Mill Artisan Cheese-Lovettsville

Long Stone Farm-Lovettsville, VA

Lucky Two Farm- Lovettsville, VA

Lydia’s Fields– Lovettsville, VA

Maryland Mushroom Co.-Fredrick, MD

Moutoux Orchard – Purcellville, VA

Nate Hackett-Lovettsville, VA

Pineline Poultry Farm-Boonsboro, MD

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

Wegmeyer Farm–Lincoln, 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



Ratatouille Cannelloni –Garden Flowers, Garlic Mustard, Pecorino, Balsamic   6

Scallion Pancake Ramp Kimchi, Sesame, Haku Soy Sauce   6


Snacking & Sharing


Marinated Olives   4

Bistro Board – $ 26 (2) /$40 (4)

Wasabi Deviled Eggs – Shaved Radish  $1/Per

PEI Mussels – Garlic, Shallots, White Wine, Fresh Herbs, Toasted Focaccia   14

Fried Chincoteague Oyster – Champagne Aioli, Mignonette, Chive Blossom   $ 3/Per


From the Creamery

Georges Mill Pimento Chèvre –Toasted Brioche   10

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

Squash Blossom Grilled Cheese – Bonne Bouche, House Brioche, Squash Catsup   10


The Art and Craft of Preservation and Charcuterie

Seasonal Pickles   3

Confit Pork Belly Wraps – Thai Chili Glaze, Pickled Vegetables, Peanuts   12

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

Variations of Summer   16


Cucumber-Avocado Gazpacho – Extra Virgin Olive Oil, Balsamic Reduction   8

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

Summer Greens Salad – Fresh Chèvre, Blueberries, Candied Pecans, Herb Vinaigrette   9

Maryland Crab Salad – Avocado, Lemon, Arugula, Passion Fruit Gelée, Potato Crisps  18


For Supper

Mushroom Risotto –Truffle Essence, Pecorino, Lemon Confit, Fresh Herbs   24

Crispy Quail –Braised Collard Greens, Cornbread, House Hot Sauce   28

Georges Bank Scallops – Summer Vegetable Caponata, Crispy Kale, Balsamic  32

Black Angus Ribeye – Creamy Spinach, Yukon Gold Potato Puree, Natural Pan Jus   40