While visiting friends who live all the way out in Loudon County, Virginia, we had dinner at the Market Table Bistro in Lovettsville, VA. Because the area is basically farmland, the supply of local ingredients is bountiful, and this restaurant takes advantage of it's location to highlight the food of the area.We started with a pair of snacks to start our meal. First up was a bag of toasted Virginia peanuts. They were also a little spicy, and very addicting. Our second app was warm olives in a cast iron pan with garlic & peppers.
I decided to make my meal of just starters. My first course was a chilled Kerry Springs Farm asparagus soup. It was topped with Cherry Glenn chevre cheese, olive oil and chive blossoms. The soup was light and captured the flavors of the early summer.
Next, I had the restaurant's version of "liver and onions". In this case, it was a chicken liver pate topped with a sweet red onion marmalade. It came with small house made toasts.
I ordered a second soup, a white bean soup with house made ham. It was rich and hearty.I followed with a salad called "Spring Garden & Forest Floor" which was composed of seasonal items from local farmers & foragers. This evening, it consisted mostly of asparagus and beets. My favorite parts were the mushrooms.
Everyone at the table ordered desserts and we shared each others choices. I got the dark chocolate creme brulee with homemade ginger snaps. The brulee was sweeter than I expected, but I did love the ginger snaps which seemed more like ginger bread in texture to me.
The hit of the trio of items was the spring strawberry crisp with vanilla ice cream. It had the perfect combination of sweet, tangy, hot and cold.We also tried the "cookies & milk", a chocolate cookie made in an iron skillet with a glass of milk. The server recommended some chocolate sauce.
13 Broad Way East
Lovettsville, VA
(540)822-3008
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