Market Table Bistro

Origin Specific Cuisine

Spring Lunch 2021- DINE-IN ONLY!-

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.



Rallye For Vets – Bourbon, Lime, Ginger   13

Satin Sheets– St. Germaine, Domaine de Canton, Lemon, Prosecco   12

Thai Gimlet  – Gin, Lime, Basil, Ginger, Pepper  13

Ol’ Fashioned – Rye & Bourbon Whiskey, Orange, Angostura, Demerara   17


First Course Selections

Ma Craun’s 14 Day Sweet Pickles   4

Chicken Liver PâtéRed Onion Marmalade, Schmaltz, Toasted Bread   8 

Spring Mushroom Soup – Smoked Oyster Mushroom, Truffle Toast   12

Deviled Egg – Wasabi, Crispy Black Rice, Radish, Sesame   $1/Per

Salad of Bibb Lettuce – Shaved Red Onions, Bacon, Blue Cheese, Creamy Herb Dressing    9


Entrée Selection

Mac N’ Cheese – House Ham, Petite Spring Greens Salad   16

Open-Faced Croque Madame*– Canadian Bacon, Gruyere, Bechamel, Fried Egg, Spring Greens Salad 18

Soup & Sandwich – Herb & Brie Grilled Cheese, Yukon Gold Potato Soup   16

Bistro Burger * – House Bacon, Gruyere, Roasted Garlic Aioli, Fries, Petite Spring Green Salad   20

Spring Mushroom & Truffle Pasta – Pappardelle, 36 Month Aged Parmesan, Spring Herbs, Micro Greens   22


Dessert Selection

Churros- Chocolate, Cinnamon  8

Chocolate Chip Skillet Cookie & Milk   6

Preserved Strawberry & White Chocolate Brulee  8

Personal “Pint”- Homemade Ice Cream with Preserved Blue Ridge Berry Farm Blueberries  8




*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