Lunch

 Market Table Bistro

Origin Specific Cuisine

 

First Course Selections

Seasonal Pickles   3

Marinated Olives   4

Butternut Squash Bisque – Spiced Apples, Vanilla Oil    8

Barbeque Deviled Eggs –Pork Cracklin’   $1/Per

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

Fall Greens Salad – Beets, Fresh Chèvre, Candied Pecans, Herb Vinaigrette    9

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

 

Entrée Selection

Mac and Cheese – Deer Creek Creamery’s 3 Year Double A Reserve, Hook’s 3 Year Cheddar, Smoked Ham    12

Butcher’s Sandwich – A Selection of House Charcutiere & House Pickles on Toasted Focaccia    16

Truffled Mushroom Pasta – Pappardelle Pasta, Shallots, Garlic, Fresh Herbs, Parmesan   18

Barbeque Pulled Pork Sandwich –Toasted Brioche Bun, House Pickles, Kettle Chips   14

Soup & Sandwich – Brie & Apple Grilled Cheese, Butternut Squash Bisque    16

Fall Mushroom Quiche –Aged Cheddar, Petite Greens Salad, Herb Vinaigrette   16

Croque Madame – House Ham, Fried Egg, Toasted Sourdough, Arugula, Dijon, Petite Greens Salad   16

 

*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