Saturday and Sunday Brunch

*NOTE: NOT ALL ITEMS ARE AVAILABLE TO-GO AT CHEF’S DISCRETION* 

Market Table Bistro

Origin Specific Cuisine

-Spring Brunch 2021-

 

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 Tree & Berry – Lovettsville, VA

City Harvest – Hagerstown, MD

Fairbrook Farm – Lovettsville, VA

George’s Mill Cheese – Lovettsville, VA

Old Welbourne Farm – Middleburg, VA

Moutoux Orchard – Purcellville, VA

Orr Orchard – Winchester, VA

Squire Oaks Farm – Lovettsville, VA

Sweet Fern Farm – Lovettsville, VA

School Hill Garden – 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

 

 

Snacking & Sharing

 

Cocktail Nuts – Slightly Sweet, Slightly Spicy   4

Deviled Eggs – Dijon Mustard, Fresh Herbs, House Bacon, Olive Oil   $1/Per

Mac and Cheese – Aged Cheddar, Mozzarella, House Smoked Ham    9

 

Preservation

Marinated Olives – Preserved Garlic, Peppadew Peppers, Fresh Herbs   9

Butcher’s Board – A Selection of House Made Charcuterie Items   22

Artisanal Cheese – Local Honey, House Preserves   20

Chicken Liver PâtéRed Onion Marmalade, Schmaltz, Toasted Bread   12

 

First Course Selections

Salad of Bibb Lettuce – Shaved Onion, Lardon, Bleu Cheese, Creamy Herb Dressing   10

Spring Vegetable Soup – Seasonal Vegetable Salad, Maldon Salt, Preserved Lemon Oil   14

Fried Chicken Steam Bun – 14 Day Sweet Kimchi Pickles, Sriracha Aioli  $7/Per

 

Breakfast Stuff

Cinnamon Brioche French Toast – Wegmeyer Farm Strawberries, Vermont Maple Syrup, Whipped Cream, House Bacon   18

Classic Eggs Benedict *– House Canadian Bacon, Toasted Brioche, Hollandaise, Potato Hash   18

Smoked Pork Belly Confit – Breakfast Potatoes Hash, Onion, Fresh Herbs, Hollandaise, Poached Egg   20

 

Lunch Stuff

Bistro Burger * – House Bacon, Aged Cheddar, Roasted Garlic Aioli, Fries, Petite Spring Green Salad   20

Fried Catfish Sandwich – Brioche Bun, Smoked Pepper Aioli, Pickled Red Onion, Petite Salad of Greens, Fries   20

Braised Fairbrook Farm Chicken – Pesto, Cavatelli Pasta, Pecorino, Single Origin Olive Oil  26

 

 

 

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

*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