Lunch

 Market Table Bistro

Origin Specific Cuisine

 

First Course Selections

Seasonal Pickles   3

Marinated Olives  4

Chilled Asparagus Soup – Parmesan   7

Korean Barbeque Deviled Eggs –Ramp Kimchi   $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

Spring 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

Tenderloin Tip Salad – Shaved Red Onion, Bleu Cheese, Creamy-Herb Dressing   18

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

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

Soft Shell Crab Sandwich – Brioche Bun, Bibb Lettuce, Pickled Cabbage, Herb Mayo   20

Asparagus Risotto – Pecorino, Pine Nuts, Micro Greens   18

 

*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