Lunch

 Market Table Bistro

Origin Specific Cuisine

 

First Course Selections

Seasonal Pickles   3

BBQ Deviled Eggs – Cracklins   $1/Per

Butternut Squash Bisque – Spiced Apples, Vanilla Oil   8

“Liver & Onions” – Chicken Liver Pâté, Red Onion Marmalade, Toast    8

Kale Caesar – 36 Month Parmesan    8

Salad of Bibb Lettuce – Shaved Red Onion, Bacon, Bleu Cheese, Creamy-Herb Dressing    9

 

Entrée Selection

Mushroom Risotto – Pecorino, Lemon Confit   16

Mac and Cheese – Deer Creek Creamery’s 3 Year Double A Reserve, Hook’s 3 Year Cheddar, Smoked Ham    12

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

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

Ham & Onion Quiche – Aged Cheddar, Petite Greens Salad, Herb Vinaigrette    16

Truffled Mushroom PastaPappardelle Pasta, Parmesan, White Wine Truffle Jus, Fresh Herb  18

Fried Chicken Sandwich – Brioche Bun, Roasted Garlic Aioli, Bibb Lettuce, House Pickles, Chips   15

 

*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