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


Virginia Bloody Mary

Apple Sangria

Rise & Shine

Tequila Lime Spritzer

Elderflower Champagne

                                                                                                                                                              

 

Snacking and Sharing

Seasonal Pickles   3

Apple Fritters – Apple Butter, Powdered Sugar $1/Per

Pimento Chèvre George’s Mill Chèvre 10

Wasabi Deviled Eggs –Kimchi Salad   $1/Per

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

 

First Course

Butternut Squash Bisque – Spiced Apples, Vanilla Oil   8

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

Field Greens Salad – Spiced Apples, Fresh Chèvre, Candied Pecans, Apple Cider 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

Cinnamon-Apple French Toast – Whipped Cream, House Bacon 15

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

Ham-Cheddar Quiche – Petite Greens Salad, Apple-Cider Vinaigrette    16

Chicken Pot Pie – Fall Mushrooms, Roasted Root Vegetables, Salad of Field Greens  20

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

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

 

*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