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.
Cocktails
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 Pâté– Red 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