Dinner

 

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

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

 

Foraged

Scallion Pancake Ramp Kimchi, Haku Soy Sauce   6

Ratatouille Ravioli –Garden Flowers, Garlic Mustard, Pecorino, Balsamic   6

Lovettsville Berries & Goat Cheese – Georges Mill “Catoctin”, Toasted Brioche  12

 

Snacking & Sharing

 

Marinated Olives   4

Bistro Board – $ 26 (2) /$40 (4)

Wasabi Deviled Eggs – Shaved Radish  $1/Per

PEI Mussels – Garlic, Shallots, White Wine, Fresh Herbs, Toasted Focaccia   14

 

From the Creamery

Georges Mill Pimento Chèvre –Toasted Brioche   10

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

Squash Blossom Grilled Cheese – Bonne Bouche, House Brioche, Squash Catsup   10

 

The Art and Craft of Preservation and Charcuterie

Seasonal Pickles   3

Chicken Liver Pate – Red Onion Marmalade, House Toast   8

Pork Belly Steam Buns – Thai Chili Glaze, Pickled Vegetables, Peanuts   12

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

 

From the Garden, Pasture, and Water

Variations of Summer   16

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

Salad of Bibb Lettuce – Onion, Bacon, Tomatoes, Bleu Cheese, Creamy Herb Dressing    9

Summer Greens Salad – Fresh Chèvre, Blackberries, Candied Pecans, Herb Vinaigrette   9

Fried Chincoteague Oyster – Champagne Aioli, Mignonette, Chive Blossom   $ 3/Per

 

For Supper

Mushroom Risotto –Truffle Essence, Pecorino, Lemon Confit, Fresh Herbs   24

Crispy Quail –Braised Collard Greens, Cornbread, House Hot Sauce   28

Georges Bank Scallops – Summer Vegetable Caponata, Crispy Kale, Balsamic  32

Black Angus Filet of Beef – Creamy Spinach, Yukon Gold Potato Puree, Natural Pan Jus   40

 

“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