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

 

City Harvest-Hagerstown, MD

David Hubbuch-Lovettsville, VA

Fairbrook Farm-Lovettsville, VA

John Wolford Farm –Lovettsville, VA

George’s Mill Artisan Cheese-Lovettsville

Great Country Farm-Bluemont, VA

Long Stone Farm-Lovettsville, VA

Lucky Two Farm- Lovettsville, VA

Lydia’s Fields– Lovettsville, VA

Maryland Mushroom Co.-Fredrick, MD

Moutoux Orchard – Purcellville, VA

Nate Hackett-Lovettsville, VA

Pineline Poultry Farm-Boonsboro, MD

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

Grand Mimosa

Rise & Shine

Champagne Cocktail

Elderflower Champagne

                                                                                                         

 

Snacking and Sharing

Seasonal Pickles   3

Strawberry Glazed Doughnuts   $2/Per

Wasabi Deviled Eggs –Shaved Radish $ 1/Per

Georges Mill Chèvre – Pimento, Toasted Brioche   10

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

 

First Course

Cucumber-Avocado Gazpacho – Extra Virgin Olive Oil, Balsamic Reduction  8

Chicken Liver Pate – Red Onion Marmalade, House Toast   8

Spring Greens Salad – Blueberries, Fresh Chèvre, 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

MTB French Toast –Lemon Curd, Blueberries, House Bacon    15  

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

Asparagus & Spring Mushroom Quiche –Petite Greens Salad, Herb Vinaigrette   16

PEI Mussel Pasta – Mezze Rigatoni, Parmesan, Arugula, White Wine Butter, Fresh Herbs    18

Catfish Sandwich – Brioche Bun, Bibb Lettuce, House Pickles, Creamy-Herb Mayo, Kettle Chips    14

Bistro Burger* –Brioche Bun, Bibb Lettuce, House Pickles, Cheddar, Bacon, Bistro Sauce, 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