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

Dog Star Farm-Lovettsville, VA

Fairbrook Farm-Lovettsville, VA

John Wolfford Farm, Lovettsville, VA

George’s Mill Artisan Cheese-Lovettsville

Long Stone Farm-Lovettsville, VA

Lucky Two Farm- Lovettsville, VA

Maryland Mushroom Co.-Frederick, 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

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

House Made Bloody Mary

Blackberry Sangria

Rise & Shine

Lovettsville Iced Tea

Bourbon & Elderflower

                                                                                                                                                              

Snacking and Sharing

Seasonal Pickles   3

Pimento Chèvre – George’s Mill Chèvre 10

Blueberry Fritters – Blueberry Honey   $1/Per

“Mexican” Deviled Eggs – Mole Negro, Pickled Red Onion, Chicharrón  $1/Per

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

 

First Course

Tomato Gazpacho – Olivista Olive Oil, Fresh Herbs   7

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

Salad of Summer Greens – Blackberries, Chèvre, Candied Pecans, Balsamic-Herb Vinaigrette   9

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

Blueberry French Toast – Whipped Cream, House Bacon 15  

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

Tomato & Mozzarella Quiche – Petite Greens Salad, Balsamic-Herb Vinaigrette  16

King Ora Salmon Salad – Blackberries, Chèvre, Candied Pecans, Balsamic-Herb Vinaigrette   18

Catfish Sandwich – Bibb Lettuce, House Pickles, Creamy-Herb Mayo, Kettle Chips 15

Pastrami Sandwich – Aged Cheddar, Pickled Cabbage, Mustard Mayo, Kettle Chips 16

 

*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

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