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



Crispy Shrooms – Mushroom Soy, Ginger, Lemongrass, Rice Wine Vinegar  10

Garlic Mustard Tortellini – George’s Mill Chèvre, Lemon  10

Chilled Ramp Soup – Ramp Oil  7


Snacking & Sharing

Animal Crackers – BBQ Spice, Crema 5

Wasabi Deviled Eggs – Ramp Kimchi  $1/Per

Joanne’s Radishes – Vermont Creamy Butter, Toasted Focaccia   $3/Per


From The Creamery

George’s Mill Chèvre 10

Three Artisanal Cheeses – Ubriaco del Piave (Veneto, Italy), Appalachian (Galax, VA), Moody Blue (Fitchburg, WI) 16

Mac and Cheese – Deer Creek Creamery (Sheboygan, WI) 3 Year Double A Reserve, 14 Month Stag, Smoked Ham    10

Cheese and Honey – Bonne Bouche (Websterville, VT), Shiloh Farm’s Honeycomb   10


The Art and Craft of Preservation and Charcuterie

Seasonal Pickles   3

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

Hen Egg “Carbonara” – Confit Bacon, Cured Egg Yolk   12

“Liver and Onions”- Chicken Liver Pâté, Red Onion Marmalade, Toast   8


From the Garden, Pasture, and Water

Pickled Shrimp – Fennel, Arugula, Spicy Sea Bubbles   12

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

Burrata – Petite Greens, Roasted Garlic, Pickled Green Beans, Olivista Olive Oil, Aged Modena Balsamic 11

First of the Season Asparagus   10


For Supper

Mushroom Lasagna – Baby Spinach, Pecorino, Mascarpone 24  

Halibut – Bacon, Fennel, New Potatoes, Clams, Parsley Emulsion  30

Twice Cooked Pork Carolina Golden Rice, Ramps, Ginger, Peanuts  26

Lamb Belly Roulade – Polenta, Fennel, Arugula, Natural Lamb Jus  34


“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