Market Table Bistro
Sunday Brunch May 19th, 2013
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 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.
Grand Marnier Mimosa 10
Elderflower Champagne 9
Spicy Bloody Mary 8
Red Wine Sangria 9
Snacking and Sharing
Deviled Eggs, Wasabi, Radish 5
“Chips and Dip”, Radishes, Creamy Herb Dipping Sauce 5
Marinated Olives, Rosemary, Garlic, Peppadew Peppers 6
Artisanal Cheese Board, Maytag Blue Cheese (Cow, Iowa), Coupole (Goat, Vermont), Baby Caciotta (Cow, Texas) 16
First Course
Soup of the Day, Composed and Priced Daily
Salad of Bibb Lettuce, House Smoked Bacon, Shaved Red Onions, Maytag Blue Cheese, Creamy Herb Dressing 8
MTB Mac and Cheese, Gruyere, Cheddar, Asiago, MTB Bacon, Fresh Herbs 8
Salad of Mixed Field Greens, Cranberries, Goat Cheese, Candied Almonds, Red Wine Vinaigrette 8
Main Course
Steak and Eggs*, Petite Medallion of Beef Tenderloin, Anson Mills Grit Cake, Over Easy Dog Star Farm Eggs 20
Classic Eggs Benedict*, House Made Canadian Bacon, Poached Local Eggs, Hollandaise Sauce, Potato Hash 14
Sausage and Gravy, Toasted House Made Bread, Breakfast Potato Hash 16
Quiche of the Day, Smoked Salmon, Asparagus, Caramelized Onion, Gruyere Cheese, Petite Salad of Local Greens 14
Soft Shell Crab Sandwich, Toasted Bread, Lemon-Caper Aioli, Pickled Vegetables, Petite Green Salad 20
BBQ Beef Brisket, Kaiser Roll, Coleslaw, The Smoked Hog BBQ Sauce, Kettle Chips 9
Spring Mushroom Pasta, Arugula, Parmesan Cheese, Rigatoni Pasta, Truffle- Mushroom Broth 18
Braised Pork Shoulder, Roasted Tomato Sauce, Basil, Rigatoni Pasta, Parmesan, Olive Oil 16
Jason Lage: Chef/Proprietor Jason Brusky: Chef d’Cuisine
Rebecca Dudley: General Manager/Proprietor Jamie Imlah: 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
