Lunch

 Market Table Bistro

Origin Specific Cuisine

 

First Course Selections

Seasonal Pickles   3

Marinated Olives  4

Chilled Cucumber-Avocado Gazpacho –    7

Wasabi Deviled Eggs –Watermelon Radish  $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

Summer Greens Salad – Rehydrated Apricots, Fresh Chèvre, Candied Pecans, Herb Vinaigrette    9

 

Entrée Selection

MTB Mac and Cheese –Aged Cheddar, Smoked Ham, Petite Salad of Field Greens    12

Butcher’s Sandwich – A Selection of House Charcutiere & House Pickles on Toasted Focaccia    16

PEI Mussels – Parpardelle Pasta, Shallots, Garlic, Fresh Herbs, White Wine Butter, Parmesan   16

Summer Vegetable Risotto  – Pecorino, Preserved Lemon, Olivista Olive Oil   16

Truffled Mushroom Pasta – Pappardelle, Fresh Herbs, Truffled Mushroom Cream, Parmesan Cheese    18

Pastrami Sandwich – Pickled Cabbage, Whole Grain Mustard Mayo, Kettle Chips   15

Summer Vegetable Quiche – Aged Cheddar,Petite Greens Salad, Herb Vinaigrette    16

 

*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