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.



Rallye For Vets – Bourbon, Lime, Ginger   13

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

Lavender Bees Knees Gin, Lemon, Lavender Infused Honey  13

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


First Course Selections

Spring Radishes – Single Origin Olive Oil, Maldon Salt   4

Chicken Liver PâtéRed Onion Marmalade, Schmaltz, Toasted Bread   12 

Warm Asparagus Soup – Parmesan Panna Cotta, Szechuan Peppercorn, Preserved Lemon Oil   14

Deviled Eggs – Dijon Mustard, Fresh Herbs, Country Ham, Olive Oil   $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 MadameCanadian Bacon, Swiss, Bechamel, Fried Egg, Spring Greens Salad   18

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   24

Chickpea Stew – Goat Yogurt, Spring Root Vegetables, Preserved Tomato, Sumac, Pine Nuts, Mint   26



Dessert Selection

Preserved Strawberry & White Chocolate Bread Pudding  8

Chocolate Chip Skillet Cookie & Milk  6

Preserved Peach Crème 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