Saturday and Sunday Brunch

Market Table Bistro

Origin Specific Cuisine

 

Thank you for joining us.  Before you begin your meal, there are a few things we would like to share with you aboutour restaurant.

Our menu is created using seasonal and local ingredients. Therefore, it changes often, based on the season, the weather, and our mood.  This keeps things fresh and exciting for our team and for you, our guest. Applying both traditional and progressive culinary techniques, the philosophy behind our cuisine is quite simple: Use the best ingredients possible and do only what is needed to enhance their natural flavors. We hope you enjoy your dining experience, and thank you again.

 

Our Farmers, Artisans and Foragers

 

Catoctin Coffee-Lovettsville, VA

City Harvest-Hagerstown, MD

Dave Carmichael-Lovettsville, VA

David Hubbuch-Lovettsville, VA

Fairbrook Farm-Lovettsville, VA

John Wolfford Farm, Lovettsville, VA

George’s Mill Artisan Cheese-Lovettsville

Great Country Farm-Bluemont, VA

Long Stone Farm-Lovettsville, VA

Lucky Two Farm- Lovettsville, VA

Nate Hackett-Lovettsville, VA

Oakland Green Farm-Lincoln, VA

Pineline Poultry Farm-Boonsboro, MD

Squire Oaks Farm-Lovettsville, VA

Sweet Fern Farm-Lovettsville, VA

Tiny Acre Farm-Unison, VA

Trickling Springs-Chambersburg, PA

Two Creeks Farm- Lovettsville, VA

Uncle Bill Dabney-Bloomfield, VA

Uncle Ronnie Craun-Unison, VA

Whiffletree Farm-Warrenton, VA




Please inform your server of any food allergies.

Our food is designed with thoughtful flavor combinations, we kindly request that you refrain from substitutions

 

Brunch Cocktails $12

 

Virginia Bloody Mary

Grand Mimosa

Rise & Shine

Champagne Cocktail

Elderflower Champagne

                                                                                                         

 

Snacking and Sharing

Seasonal Pickles   3

Caramel-Apple Fritters   $1/Per

Wasabi Deviled Eggs – Leek Kimchi  $1/Per

Georges Mill Chèvre – Preserved Ramps, Toasted Brioche   10

Butcher’s Board – Our Selection of House Made Charcuterie Items    18

 

First Course

Butternut Squash Bisque – Spiced Apples, Vanilla Oil  8

Chicken Liver Pate – Red Onion Marmalade, House Toast   8

Winter Greens Salad – Beets, FreshChèvre, Candied Pecans, Herb Vinaigrette    9

Mac and Cheese – Deer Creek Creamery (Sheboygan, WI) 3 Year Double A Reserve, Hook’s 3 Year Cheddar, Smoked Ham    10

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

 

Main Course

Cinnamon French Toast –Spiced Apple Butter, House Bacon    15  

Classic Eggs Benedict* – Canadian Bacon, Toast, Poached Eggs, Hollandaise, Potato Hash    16

Winter Mushroom Quiche –Aged Cheddar, Petite Greens Salad, Herb Vinaigrette   16

Pastrami Sandwich –Sourdough Bread, Aged Cheddar, Pickled Cabbage, Whole Grain Mustard Mayo, Kettle Chips   16

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

Beef Tip Stroganoff –Pappardelle Pasta, Dijon-Sour Cream, Smoked Paprika, 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