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
Foraged
Chestnut Soup – Bacon, Apple, Sage, Scents of Rosemary 10
Mushroom Ravioli –Nasturtium, Truffle, Parmesan 6
Snacking & Sharing
Marinated Olives 4
Bistro Board – $ 24 (2) /$38 (4)
Ham Croquettes – Dijon Cream $2/Per
MTB Deviled Eggs – Dill, Horseradish, Beet-Cured Salmon $1/Per
From The Creamery
Three Artisanal Cheeses – Cabra LaMancha (MD), 14 Month Stag (WI), Calvary Camp Ash (VA) 16
Mac and Cheese –Deer Creek Creamery’s 3 Year Double A Reserve, Hook’s 3 Year Cheddar, Smoked Ham 10
Soup & Sandwich –Vermont Creamery’s Bonne Bouche Grilled Cheese, Nasturtium, Butternut Squash Bisque 12
Georges Mill Chèvre – Pimento Peppers, Toasted Brioche 10
The Art and Craft of Preservation and Charcuterie
Seasonal Pickles 3
Bánh Mì Steam Buns 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 Autumn 14
Butternut Squash Bisque – Spiced Apples, Vanilla Oil 8
Salad of Bibb Lettuce – Onion, Bacon, Bleu Cheese, Creamy Herb Dressing 9
Fall Greens Salad – Fresh Chèvre, Beets, Candied Pecans, Herb Vinaigrette 9
For Supper
Autumn Vegetable Risotto –Pecorino, Lemon Confit, Olivista Olive Oil 24
Chicken Pot Pie –Foraged Mushrooms, Fall Root Vegetables, Fresh Herbs, Petite Greens Salad 26
Chesapeake Blue Catfish – Hoppin’ John, Pickled Red Onions, Smoked Ham Gravy 26
Filet of Black Angus Beef – Creamy Spinach, Yukon Gold Potato Puree, 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