Lunch

 Market Table Bistro

Origin Specific Cuisine

 

First Course Selections

Seasonal Pickles   3

Chilled Tomato Gazpacho   7

MTB Deviled Eggs –Dill, Horseradish, Beet-Cured Salmon  $1/Per

PEI Mussels – Tomatoes, Basil, White Wine Butter, Toasted Focaccia    14

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

Salad of Bibb Lettuce – Shaved Red Onion, Tomatoes, 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

PEI Mussel Pasta – Stewed Tomatoes,Garlic, Shallots, Basil, White Wine, Parmesan   18

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

Soup & Sandwich – Brie & Apple Grilled Cheese, Butternut Squash Bisque    14

Beef Tenderloin Tip Salad – Bibb Lettuce, Cherry Tomatoes, Red Onion, Blue Cheese, Creamy Herb Dressing  18

Catfish Sandwich – Bibb Lettuce, House Pickles, Creamy-Herb Mayo, Kettle Chips   14

 

*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