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

 

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

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

Elderflower Champagne

                                                                                                         

 

Snacking and Sharing

Seasonal Pickles   3

Marinated Olives   4

Caramel-Apple Doughnuts   $2/Per

Barbeque Deviled Eggs – Pork Cracklins  $ 1/Per

Georges Mill Chèvre – Pimento, Toasted Brioche   10

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

 

First Course

Butternut Squash Bisque – Spiced Apples, Vanilla Oil   8

Chicken Liver Pate – Red Onion Marmalade, House Toast   8

Autumn Greens Salad – Foraged Pear, Fresh Chèvre, Candied Pecans, Cider 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

Spiced Apple French Toast – House Bacon    15  

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

Ham & Onion Quiche – Aged Cheddar, Petite Greens Salad, Herb Vinaigrette    16

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

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

Pork Ragu – Mezze Rigatoni, Roasted Heirloom Tomato Sauce, Fresh Herbs, Parmesan    18

 

*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