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 about our 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

Black Cat Apiary-Lovettsville, VA

Blue Ridge Berry Farm-Lovettsville, VA

Catoctin Coffee-Lovettsville, VA

City Harvest-Hagerstown, MD

Dave Carmichael-Lovettsville, VA

Dog Star Farm-Lovettsville, VA

Faith Like a Mustard Seed Farm-Lucketts

Fairbrook Farm-Lovettsville, VA

George’s Mill Artisan Cheese-Lovettsville

Holly Phelps & Jason Mussel-Lovettsville

Long Stone Farm-Lovettsville, VA

Mary Torres-Lovettsville, VA

Maryland Mushroom Co.-Frederick, MD

Milk and Honey Farm-Boonsboro, MD

Nate Hackett-Lovettsville, VA

Oakland Green Farm-Lincoln, VA

Pineline Poultry Farm-Boonsboro, MD

Squire Oaks Farm-Lovettsville, VA

Sweet Fern Farm-Lovettsville, VA

Tameron Acres-Adamstown, MD

Trickling Springs-Chambersburg, PA

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

Asparagus Bloody Mary

Rhubarb “Sauternes”

Peach Bellini

Cocoa & Ginger

Grand Marnier Mimosa


Snacking and Sharing

Seasonal Pickles   3

George’s Mill Chevre  10

Wasabi Deviled Eggs – Ramp Kimchi $1/Per

Cinnamon Bun – Orange-Cream Cheese Icing $4/Per

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


First Course

Foraged Ramp & Potato Soup – Ramp Oil, Chive Blossoms   7

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

Pickled Shrimp– Fennel, Arugula, Spicy Sea Bubbles   12

Mac and Cheese – Deer Creek Creamery (Sheboygan, WI) 3 Year Double A Reserve, 14 Month Stag, Smoked Ham   10

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


Main Course

Strawberry French Toast – Whipped Cream, Hickory Syrup, House Bacon 15  

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

Asparagus & Mushroom Quiche – Cheddar, Petite Salad of Field Greens, Herb Vinaigrette 16

Little Neck Clam Pasta –Shallots, Garlic, Baby Spinach, White Wine Butter, Parmesan 18

Catfish Sandwich – House Pickles, Bibb Lettuce, Creamy Herb Mayo, Kettle Chips   12

Pork BBQ Sandwich – BBQ Sauce, Pickled Cabbage, Brioche, Kettle Chips 12


*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