Market Table Bistro

Origin Specific Cuisine

-Winter Dinner 2020-


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

Fairbrook Farm-Lovettsville, VA

George’s Mill Cheese-Lovettsville, VA

Lydia’s Fields – Lovettsville, VA

Misty Meadow Farm – Leesburg , 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



Snacking & Sharing


Bistro Board – $ 26 (2) /$40 (4)

Seasonal Pickles   3

Deviled Eggs  $1/Per

Poutine – Market Burger French Fries, Goat Cheese, Gravy, Pickled Red Onions  12

Duck Steamed Bun – Ginger & Soy Gastrique, Sriracha, House Pickles   $4/Per   

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

Loaded Baked Potato Croquettes – Sour Cream, Chives   $2/Per


Cheese & Charcuterie

Georges Mill Pimento Chèvre – Toasted Brioche   10

Three Artisanal Cheeses – George’s Mill Grey Ghost (VA), Cabra LaMancha (MD), Gorgonzola Dolce DOP (Italy)  16

Chicken Liver Pate – Red Onion Marmalade, Toast  8

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


First Course Selections

Mushrooms In Textures   16

Butternut Squash Bisque – Spiced Apples, Vanilla Oil   9

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

Kale Caesar* – 36 Month Parmesan   9


Dinner Selections

Chickpea Stew – Preserved Tomatoes, Smoked Root Vegetables, Winter Herb & Falafel Fritter, Sumac, Lebneh   25

Maryland Rockfish – Puffed Forbidden Rice, Winter Mushrooms, Coconut, Lime, Cilantro   32

Pork Jowl Carbonara* – House Pasta, Baby Kale, Poached Hen Egg, Pepper, Parmesan   26

Venison – Cauliflower, Fall’s Bourbon Apples, Arugula    36



In addition to our á la carte dining options, we offer full catering services for both on and off-site parties of any size.                                                                                   If you are interested in having us cater your next event, please inquire with your server and our catering manager will 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