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

Black Cat Apiary-Lovettsville, VA

Blue Ridge Berry Farm-Lovettsville, VA

Catoctin Coffee-Lovettsville, VA

City Harvest-Hagerstown, MD

Dave Carmichael-Lovettsville, VA

Dog Star Farm-Lovettsville, VA

Faith Like a Mustard Seed Farm-Lucketts

Fairbrook Farm-Lovettsville, VA

George’s Mill Artisan Cheese-Lovettsville

Holly Phelps & Jason Mussel-Lovettsville

Long Stone Farm-Lovettsville, VA

Mary Torres-Lovettsville, VA

Maryland Mushroom Co.-Frederick, MD

Milk and Honey Farm-Boonsboro, MD

Nate Hackett-Lovettsville, VA

Oakland Green Farm-Lincoln, VA

Pineline Poultry Farm-Boonsboro, MD

Squire Oaks Farm-Lovettsville, VA

Sweet Fern Farm-Lovettsville, VA

Tameron Acres-Adamstown, MD

Trickling Springs-Chambersburg, PA

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



End of Summer Pickles 4

Mac and Cheese – Cheddar, Smoked Ham, Parmesan-Herb Crust   8

Roasted Cauliflower Hummus – House Pita, Pistachio, Single Origin Olivista Olive Oil  5

Confit Duck Rolls – Pickled Vegetables, Ginger, Lemongrass, Soy  4

Deviled Eggs – Roasted Red Pepper, Castelvetrano Olive Tapenade  $1/Per


Cheese and Charcuterie

George’s Mill Chèvre 10

Artisanal Cheese – The Stag (Wisconsin Cow), Shepherd’s Blend (Wisconsin Mixed), Appalachian (Galax Cow) 16

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

“Liver & Onions” – Chicken Liver Pâté, Red Onion Marmalade, Toast   8

Veal Sweetbreads – Quince, Arugula, Fig Vinegar   16


First Course

Butternut Squash Bisque – Spiced Apples, Vanilla Oil   10

Preserved Summer Peaches – Lardo, Arugula, Candied Pecans, Citrus    9


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

Reincarnation of Oysters Rockefeller   14

The Humble Potato   16


Main Course

Winter Mushroom Pasta – Pappardelle, Butternut Squash, Fig Vinegar, Arugula, Tomme 24  

Catfish – Hoppin’ John, Pickled Red Onions, Tiny Sorrel, Smoked Ham Jus    20

Quail – Manoomin, Winter Root Vegetables, Pomegranate  28

Pork Jowl Carbonara – Barilotti Pasta, Cracked Pepper, Pea Tendrils, Hen Egg, Parmesan   26

Rabbit Lasagna – Mushrooms, Roasted Fennel, Lemon Confit, Pecorino Cheese   24


“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 th