Saturday and Sunday Brunch

Market Table Bistro

Origin Specific Cuisine

-Winter Brunch 2020-


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


Catoctin Honey Co. – Lovettsville, VA

City Harvest-Hagerstown, MD

David Hubbuch-Lovettsville, VA

Fairbrook Farm-Lovettsville, VA

George’s Mill Cheese-Lovettsville, VA

Long Stone Farm-Lovettsville, VA

Lucky Two Farm- Lovettsville, VA

Lydia’s Fields – Lovettsville, VA

Misty Meadow Farm – Leesburg, VA

Moutoux Orchard – Purcellville, VA

Nate Hackett-Lovettsville, VA

Squire Oaks Farm-Lovettsville, VA

Sweet Fern Farm-Lovettsville, VA

Tiny Acre/School Hill Garden-Unison, VA

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

Bin & Gitters

Rise & Shine

Champagne Cocktail



Snacking and Sharing

Seasonal Pickles   3

Parisian Doughnuts – Cinnamon, Sugar, George’s Mill Goat Caramel   $1/Per

Deviled Eggs – $ 1/Per

Georges Mill Chèvre – Pimento, Toasted Brioche   10

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

Poutine – Market Burger Fries, House Made Bacon, Gravy, Fried Egg, Fresh Herbs   14



First Course

Kale Caesar – 36 Month Parmesan    8

Butternut Squash Bisque – Spiced Apples, Vanilla Oil   8

Chicken Liver Pate – Red Onion Marmalade, House Toast   8

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

MTB French Toast – Bananas, Whipped Cream, House Bacon    15  

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

Bistro Burger – Aioli, Winter Greens, Pickles, House Made Bacon, Aged Cheddar, Fries    16

Quiche of the Day – Petite Salad of Winter Greens, Vinaigrette    16

Chickpea Stew – Preserved Tomatoes, Smoked Root Vegetables, Winter Herb & Falafel Fritter, Sumac, Lebneh   16

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



In addition to our á la carte dining options, we offer full catering services for both on and off-site parties of any size.                                                                                   If you are interested in having us cater your next event, please inquire with your server and our catering manager will contact you shortly.


“The best cooking is that which takes into consideration the products of the season.” –Fernand Point



Jason Lage: Chef/Proprietor

Rebecca Dudley: General Manager/Proprietor

Jamie Imlah: Chef de Cuisine



*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