Lunch

Market Table Bistro

Origin Specific Cuisine

First Course Selections

End of Summer Pickles  3

Georges Mill Chèvre Toast   10

Foraged Ramp SoupAged Cheddar, Ramp Oil 8

Barbeque Deviled Eggs – Pickled Red Cabbage  $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 – Cheddar, Smoked Ham, Petite Salad of Field Greens    12

Beef Tip Stroganoff– Pasta, Sour Cream, Dijon, Fresh Herbs, Smoked Paprika 18

Croque Madame House Ham, Fried Egg, Cheese, Dijon, Petite Salad of Field Greens 16

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

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

MTB Breakfast Burger – Sausage Gravy, Brioche, Pickled Red Onions, Fried Egg    16

Catfish Sandwich – House Pickles, Herb Mayo, Lettuce, Kettle Chips 14

 

*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