Lunch

Market Table Bistro

Origin Specific Cuisine

First Course Selections

End of Summer Pickles  4

Georges Mill Chèvre Toast   10

Butternut Squash BisqueSpiced Apples, Vanilla Oil 10

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

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

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

Field Greens Salad – Spiced Apples, Fresh Chèvre, Candied Pecans, Herb Vinaigrette   10

Entrée Selections

MTB Mac and Cheese – Tillamook Cheddar, Smoked Ham, Petite Salad of Bibb Lettuce    9

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

Steak Sandwich Toasted Focaccia, Caramelized Onions, Swiss Cheese, Horseradish Mayo, Kettle Chips 15

Butcher’s Sandwich – House Charcutiere, Dijon Mustard, House Pickles, Kettle Chips   15

Truffled Mushroom Pasta – Pappardelle, Fresh Herbs, Petite Greens, Parmesan  18

Crispy Catfish Tacos – Lime Crème, Sweet-Chili Slaw, Cilantro, Carolina Gold Rice    14

Pastrami Sandwich– Pickled Cabbage, Mustard, Rye Bread, Kettle Chips   15

 

*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