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
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
Maryland Mushroom Co.-Fredrick, MD
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
Foraged
Tempura Mushrooms – Chili-Soy Gastrique 12
Truffled Mushroom Ravioli –Arugula, Pecorino, Balsamic 6
Bonne Bouche –Cherry Blossom-Rhubarb Sorbet,Candied Cherry Blossom 10
Snacking & Sharing
Marinated Olives 4
Bistro Board – $ 26 (2) /$40 (4)
Fried Chincoteague Oyster – Champagne Aioli, Mignonette, Chive Blossom $ 3/Per
Wasabi Deviled Eggs – Shaved Radish $1/Per
PEI Mussels – Garlic, Shallots, White Wine, Fresh Herbs, Toasted Focaccia 14
From the Creamery
Three Artisanal Cheeses – Cabra LaMancha (MD), 14 Month Stag (WI), Carr Valley Gouda (WI) 16
Mac and Cheese –Deer Creek Creamery’s 3 Year Double A Reserve, Hook’s 3 Year Cheddar, Smoked Ham 10
Georges Mill Pimento Chèvre –Toasted Brioche 10
The Art and Craft of Preservation and Charcuterie
Seasonal Pickles 3
Chicken Liver Pate – Red Onion Marmalade, House Toast 8
Duck Croquettes –Thai Chili Glaze $2/Per
Butcher’s Board – Our Selection of House Made Charcuterie Items 18
From the Garden, Pasture, and Water
Variations of Spring 16
Chilled Asparagus Vichyssoise – Extra Virgin Olive Oil, Fresh Herbs 8
Salad of Bibb Lettuce – Onion, Bacon, Bleu Cheese, Creamy Herb Dressing 9
Spring Greens Salad – Fresh Chèvre, Beets, Candied Pecans, Herb Vinaigrette 9
Maryland Crab Salad – Asparagus, Lemon, Arugula, Passion Fruit Gelée, Potato Crisps 18
For Supper
Mushroom Risotto –Asparagus, Pecorino, Lemon Confit, Fresh Herbs 24
Confit Pork Belly–Byrd Mills Grits, Arugula, Bacon-Whole Grain Mustard Gastrique 30
Chesapeake Blue Catfish – Hoppin’ John, Pickled Red Onions, Smoked Ham Gravy 26
Black Angus Ribeye – Creamy Spinach, Yukon Gold Potato Puree, Natural Pan Jus 38
“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
Jamie Imlah: Chef de Cuisine
Andrew Phifer: Sous Chef
*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