about

Chef Mike Price and partner, Joey Campanaro, opened Market Table in the fall of 2007. Located at the corner of Carmine and Bedford Streets in the West Village, the restaurant boasts an airy dining room with exposed brick walls and large windows offering a view onto village life. The menu at Market Table is seasonal American, influenced by Mike's childhood on the family farm in Maryland coupled with years working beside great chefs.

meet the team hours of operation

menus

Valentine's Day Dinner
Dinner
Lunch
Brunch
Dessert

bar menu
happy hour
Wine List

Dinner

served at 5pm daily

Appetizers

Iced Hurricane Island Oysters 4 ea.
champagne mignonette

Market Beets Salad 16
horseradish crema, hazelnuts, goats' cheese, soft herbs

Roasted Butternut Squash Bisque 14
pomegranate, oyster mushrooms, sage

Seasonal Fruit & Veggies 12
trio of simple market salads

Chicken Liver Mousse Crostone 16
balsamic cherries, cracklings, cornichons

House Cured Salmon Gravlax 18
pumpernickel toast, gribiche, pickled red onions

Autumn Salad 17
endives, apples, squash, grapes, cheddar, green goddess

Potato Gnocchi 21
pork sausage ragu, turmeric braised fennel, pecorino

Entrées

Grilled Organic Salmon 34
braised cabbage, parsnip mousse, apple mostarda

Pork Chop Cutlet Milanese 33
wild dandelion, roasted peppers, pickled fennel, haricot vert

Lemon Garlic Herb Grilled Whole Fish 35
palm hearts, grapefruit, castelvetrano olives, campari emulsion

Roasted Striped Sea Bass 39
creamy seafood chowder, bacon, leek, oyster crackers

Sangria Hanger Steak 38
spinach, patatas bravas

Pan Crisped Bell & Evans Chicken 28
warm sweet potato salad, bok choy, hazelnut brown butter

Rosemary Colorado Lamb Shank 36
carrot risotto, baby kale, crispy onions

Za'atar Cauliflower 24
toasted pistachios, vegetable purée, arugula, radish

Seasonal Vegetables

Roasted Acorn Squash 13
bourbon-maple, kale, crunchy quinoa

Grilled Broccolini 13
spiced garbanzos, tahini-honey

Brussels Sprouts 14
pears, sage, squash

Market Carrots 11
spiced yogurt, walnuts

Mushroom Risotto 16
fontina, charred radicchio, cranberries

old bay spiced fries 8
cocktail sauce

Lunch

served Monday-Friday 11:30am-2:30pm

Appetizers

Mushroom Risotto 16
fontina, charred radicchio, cranberries

Market Beets Salad 16
horseradish crema, hazelnuts, goats' cheese, soft herbs

Roasted Butternut Squash Bisque 14
pomegranate, oyster mushrooms, sage

Seasonal Fruit & Veggies 12
trio of simple market salads

Iceberg Wedge 13
grilled chicken, bacon, avocado, blue, hard boiled egg

Braised Lamb Bucatini 18
dandelion, olives, roasted red peppers, parmesan, rosemary jus

House Cured Salmon Gravlax 18
pumpernickel toast, gribiche, pickled red onions

Autumn Salad 17
endives, apples, squash, grapes, cheddar, green goddess

Entrées

Grilled Branzino Fillet 26
palm hearts, grapefruit, castelvetrano olives, campari emulsion

Sautéed Salmon Sandwich 23
brioche bun, shredded cabbage slaw, dijonnaise

Chicken Enchiladas 18
fried egg, chile guajillo, cotija cheese

Potato Gnocchi 21
pork sausage ragu, turmeric braised fennel, pecorino

Corned Beef Reuben 18
sauerkraut, mustard, gruyere, pickle, chips

Farmhouse Cheddar Cheeseburger 19
sliced pickles, caramelized onions, fries

Broccoli, Mushroom & Fontina Quiche 17
arugula, sherry shallots, provençal

Hanger Steak Tacos 16
refried black beans, red rice, tomatillo salsa

Seasonal Vegetables

Roasted Acorn Squash 13
bourbon-maple, kale, crunchy quinoa

Grilled Broccolini 13
spiced garbanzos, tahini-honey

Warm Sweet Potato Salad 12
bok choy, hazelnut brown butter

Market Carrots 11
spiced yogurt, walnuts

Brussels Sprouts 14
pears, sage, squash

old bay spiced fries 8
cocktail sauce

Brunch

served Saturday & Sunday 10am-3pm

Brunch Eggs

Market Breakfast 21
two eggs, sausage links, corn-scallion homefries, greens, biscuit

Steak & Eggs 22
grilled sangria hanger steak, spinach scramble, french fries

Poached Organic Eggs 17
canadian bacon, kale, biscuit, brown butter hollandaise

Broccoli, Mushroom & Fontina Quiche 17
arugula, sherry-shallots, tomato provençal

Spinach & Roasted Pepper Scramble 16
aged provolone, whole grain toast

market inspired

Autumn Salad 17
endives, apples, squash, grapes, cheddar, green goddess

Roasted Butternut Squash Bisque 14
oyster mushrooms, pomegranate, sage

Seasonal Fruit & Veggies 11
trio of simple market salads

Avocado Toast 13
cucumbers, pistachios, lime, pimiento aleppo

Market Beets Salad 16
horseradish crema, hazelnuts, goats’ cheese, soft herbs

Iced Hurricane Island Oysters 4 ea.
concord grape-ginger mignonette

something sweet

belgian waffle 13
seasonal berry sauce, vanilla cream

Buttermilk Pancakes 12
roasted apples, almonds, bourbon maple syrup

Greek Yogurt & Granola Bowl 12
red blush pears, stewed cranberries, orange blossom honey

Flourless Chocolate Cake 11
espresso chantilly

entrées

Chopped Salad 19
grilled chicken, bacon, avocado, blue, hard boiled egg

Organic Salmon 26
palm hearts, grapefruit, castelvetrano olives, campari emulsion

Potato Gnocchi 18
pork sausage ragu, turmeric braised fennel, pecorino

Farmhouse Cheddar Cheeseburger 19
sliced pickles, caramelized onions, fries

Hanger Steak Tacos 16
refried black beans, red rice, tomatillo salsa

Extras

bacon 7

two eggs any style 9

seasonal fruit 8

Half Avocado lime, sea salt 5

multigrain toast 3

warm buttermilk biscuit 4

Brussels & homefries 8

grilled breakfast sausage links 7

old bay spiced fries cocktail sauce 8

bar

available in our bar room all day

drinks sixteen dollars

Furiosa
mezcal, almond orgeat, demerara, lime, tajin rim

Farm Boy
bourbon, house-made seasonal shrub, muddled lemon, soda

Eagle Eye
bird's eye chili-infused bourbon, lime, ginger & smoked serrano salt

Cold Sand
scotch, montenegro amaro, pear liqueur, lemon, walnut bitters

Punta Verde
blanco tequila, ancho reyes verde, arugula, lime, hot pepper sesame oil

Rumchata
rum anejo, housemade horchata, allspice dram, lime

In The Air Tonight
gin, rondo, grapefruit, pink peppercorn, rosemary, lemon, soda

Gold & Delicious
applejack, cognac, apricot, lemon, maple sugar

eats

Cacio e Pepe Popcorn

Devils on Horseback 9
creamy blue cheese, almonds

Iced Hurricane Island Oysters 4 ea.
champagne mignonette

BBQ Baby Back Pork Ribs 14
pineapple tequilla glaze, buttered corn wheels

Avocado Toast 13
cucumbers, pistachios, lime, pimiento aleppo

Farmhouse Cheddar Cheeseburger 19
sliced pickles, caramelized onions, fries

Broccoli, Mushroom & Fontina Quiche 17
arugula, sherry shallots, provençal

Seasonal Fruit & Veggies 11
trio tasting of simple market salads

Old Bay Spiced Fries 8
cocktail sauce

happy hour

available in our bar room Monday-Friday 4pm-6pm

seaonal punch
ten dollars

Orchard Punch
cranberry apple bourbon cider with hints of maple and fall spices

specialty spritzes
delightful mix of prosecco and a variety of amaro + liqueurs
ten dollars each

Cynar Amaro

Rondo Aperitvo

Pamplemousse Liqueur

prosecco

Prosecco $10/gl
Ca’ Furlan ‘Cuvee Beatrice’, NV, Veneto, Italy

Valentine's Day Dinner
Thursday, February 14

$75 per person

first course
choice of

Market Beets & Goat’s Cheese Salad
horseradish crema, hazelnuts, soft herbs
Roasted Long Island Duck & Kale Soup
kabocha squash, rich bone broth, cracklings
Ginger Marinated Day Boat Fluke Crudo
truffled soy vinaigrette, chives, crispy leeks
Half-Dozen Iced Wellfleet Oysters
champagne-chili mignonette, lemon

second course
choice of

Pan Roasted Atlantic Codfish
long island littleneck chowder, melted leeks, bacon
Grilled Arctic Char
blood orange, hearts of palm, castelveltrano olives, campari emulsion
Braised Creekstone Farms Angus Short Rib
potato-fontina fondue, wilted spinach, horseradish crumbs
Pan Crisped Half Bell & Evans Chicken
winter truffl es, mushroom risotto, baby bok choy
Petit Filet Mignon $12 supplement
maine lobster & sweet onion homefries, bordelais

dessert
choice of

Apple Pie
brown butter caramel, earl grey gelato
Hazelnut Cheesecake
chocolate cookie crust, dark chocolate sorbet
Dark Chocolate Ganache Tart
salted caramel popcorn, toasted marshmallow gelato
Crème Fraîche Panna Cotta
blood orange, sicilian pistachio, basil syrup
Gelato & Sorbet
two scoops

book a table

reservations

The reservation line is open from 10am-5pm daily and we accept reservations as far out as one month to the calendar date in advance. We also set aside a few tables at each service for walk- in guests so come on by!

make a reservation

For reservation assistance, please give us a call or e-mail reservations@markettablenyc.com.

Hours of Operation

DINNER
Sunday & Monday 5pm-10pm
Tuesday - Thursday 5pm-11pm
Friday & Saturday 5pm-12am
LUNCH
Monday-Friday 11:30am-2:30pm
BRUNCH
Saturday & Sunday 10am-3pm
HAPPY HOUR
Monday-Friday 4pm-6pm
BAR ROOM
Our bar room is open all day.
Saturday 10am-12am & Sunday 10am-10pm
Monday-Thursday 11:30am-11pm
Friday 11:30am-12am

Valentine's Day
Thursday, February 14
LUNCH 12pm-3pm | DINNER 5pm-11pm

Valentine's Dinner Menu

reserve now private dining

gift cards

order gift cards online

We offer physical gift cards as well as printable egift cards.
Complete one of our gift card forms to order online.

order a physical gift card order an egift card

order via fax or email

Or, download our gift card form & fax it to us at 212.255.2110,
or email a clear photo or scan to giftcards@markettablenyc.com.

download gift card form pdf

give us a call or stop by

We're happy to take care of your gift card order over the phone, just give us a call at 212.255.2100.

Or stop by any time we're open & purchase a gift card in person.

gallery

photos by jon selvey

contact us

Market Table is located in NYC's West Village, within walking distance of
our sister restaurants Little Owl Opens in a new window & The Clam Opens in a new window.

Phone: 212-255-2100 Fax: 212-255-2110
Maître d' Cell/Text: 917-355-5673
cell phone will be answered after 5pm

DirectionsOpens in a new window

Subway: A,B,C,D,E,F or M train to West 4th Washington Square. Walk south on 6th Ave & make a right on Carmine St. We are on the corner of Bedford St. & Carmine St.

Driving: South on 7th Ave. Left on Carmine St. (from East/South) West on E. Houston. Right on Bedford. Right on Carmine.
Parking Garage: 7th Ave. & Morton

General Inquiries
hello@markettablenyc.com

Reservations
reservations@markettablenyc.com

Private Dining
events@markettablenyc.com

Media Inquiries
media@markettablenyc.com

Chef/Owner - Mike Price
mikeprice@markettablenyc.com

Chef/Owner - Joey Campanaro
joeycampanaro@thelittleowlnyc.com

Beverage Director - David Giuliano
davidgiuliano@markettablenyc.com

Employment Opportunities
jobs@markettablenyc.com

about

menus

Dinner

Appetizers

Entrées

Seasonal Vegetables

Lunch

Appetizers

Entrées

Seasonal Vegetables

Brunch

Brunch Eggs

market inspired

something sweet

entrées

Extras

Dessert

dessert
eleven dollars each

wine list

bar

drinks sixteen dollars

eats

happy hour

seaonal punch
ten dollars

specialty spritzes
delightful mix of prosecco and a variety of amaro + liqueurs
ten dollars each

prosecco

Valentine's Day Dinner
Thursday, February 14

first course
choice of

second course
choice of

dessert
choice of

reservations

Hours of Operation

gift cards

order gift cards online

order via fax or email

give us a call or stop by

gallery

contact us

about

menus

Dinner

Appetizers

Entrées

Seasonal Vegetables

Lunch

Appetizers

Entrées

Seasonal Vegetables

Brunch

Brunch Eggs

market inspired

something sweet

entrées

Extras

Dessert

dessert eleven dollars each

wine list

bar

drinks sixteen dollars

eats

happy hour

seaonal punch ten dollars

specialty spritzes delightful mix of prosecco and a variety of amaro + liqueurs ten dollars each

prosecco

Valentine's Day Dinner Thursday, February 14

first course choice of

second course choice of

dessert choice of

reservations

Hours of Operation

gift cards

order gift cards online

order via fax or email

give us a call or stop by

gallery

contact us

dessert
eleven dollars each

seaonal punch
ten dollars

specialty spritzes
delightful mix of prosecco and a variety of amaro + liqueurs
ten dollars each

Valentine's Day Dinner
Thursday, February 14

first course
choice of

second course
choice of

dessert
choice of