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

Chestnut Soup  10

Ravioli of the Woods    12

Fig & Goat Cheese Brûlée  $2/Per

 

Snacking & Sharing

 

Marinated Olives   4

Bistro Board – $ 26 (2) /$40 (4)

Barbeque Deviled Eggs – Cracklins   $1/Per

Smoked Chicken Wings – Alabama White Sauce  $ 1/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

Lovettsville Berries & Goat Cheese – Georges Mill “Catoctin”, Toasted Brioche   12

 

The Art and Craft of Preservation and Charcuterie

Seasonal Pickles   3

Pastrami Croquettes – Whole Grain Mustard  $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

Autumn Greens Salad – Fresh Chèvre, Raspberries, Candied Pecans, Herb Vinaigrette   9

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

 

For Supper

Autumn Vegetable Risotto – Garden Flowers, Pecorino, Lemon Confit, Fresh Herbs   24

Red Snapper – Mushrooms, Carolina Golden Rice, Arugula, Herb Emulsion   30

Braised Pork Ragu – Potato Gnocchi, Roasted Tomatoes, Arugula, Parmesan   26

Duck Breast – Sweet Potato Puree, Paw Paw, Crispy Kale   32

 

“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