Lunch

 Market Table Bistro

Origin Specific Cuisine

 

First Course Selections\

Seasonal Pickles   3

Marinated Olives   4

Chilled Asparagus Vichyssoise – Extra Virgin Olive Oil,Fresh Herbs    8

Wasabi Deviled Eggs – Shaved Radish   $1/Per

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

Spring Greens Salad – Beets, Fresh Chèvre, Candied Walnuts, Herb Vinaigrette    9

Salad of Bibb Lettuce – Shaved Red Onion, Bacon, Bleu Cheese, Creamy-Herb Dressing    9

 

Entrée Selection

Mac and Cheese – Deer Creek Creamery’s 3 Year Double A Reserve, Hook’s 3 Year Cheddar, Smoked Ham    12

Butcher’s Sandwich – A Selection of House Charcutiere & House Pickles on Toasted Focaccia    16

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

Bistro Burger* –Brioche Bun, Bibb Lettuce, House Pickles, Bacon, Cheddar, Bistro Sauce, Kettle Chips 16

PEI Mussel Pasta – Pappardelle Pasta, White Wine Butter Sauce, Fresh Herbs    16

Mushroom & Ramp Quiche –Aged Cheddar, Salad of Petite Greens, Herb Vinaigrette   16

Catfish Sandwich* –House Pickles, Brioche Bun, Bibb Lettuce, 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