Lunch

Market Table Bistro

Origin Specific Cuisine

 

First Course Selections

Seasonal Pickles  3

Pimento Chèvre – George’s Mill Chèvre 10

Butternut Squash Bisque – Spiced Apples, Vanilla Oil   8

Wasabi Deviled Eggs – Pickled 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

Field Greens Salad – Spiced Apples, Fresh Chèvre, Candied Pecans, Apple Cider Vinaigrette   9

 

Entrée Selections

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

Chicken Pot Pie – Fall Mushrooms, Roasted Root Vegetables, Salad of Field Greens   20

Ham-Cheddar Quiche – Petite Greens Salad, Apple-Cider Vinaigrette   15

Soup & Sandwich – Brie & Apple Grilled Cheese, Butternut Squash Bisque 16

Barbeque Pork Sandwich – Pickled Cabbage, Brioche Bun, Kettle Chips  14

Beef Tip Stroganoff – Dijon Mustard, Pappardelle Pasta, Fresh Herbs, Parmesan   20

 

*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