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Our Seasonal Menus

Our seasonal menus change each season to reflect the season's harvest. This has been our tradition since 2007 when we started our farm to table restaurant. Our cuisine is that of an American restaurant menu mixed with our passion for home-grown food. Come visit Market Table in NYC today for the best dining experience. Call for more information about our menu, reservations, or our restaurant's private events.

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      • Dinner

      Tuesday-Sunday 5pm to late

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      First

      • Chicory Salad | 17

        fine herb vinaigrette, roasted market vegetables, spiced pumpkin seeds, aged comté

      • Hamachi Crudo | 22

        tomatillo aguachile, pickled aji dulce peppers, grilled pineapple, crispy rice paper

      • Crispy Calamari Salad | 18

        creamy coriander dressing, chicories, pickled red onions

      • Spiced Long Island Duck Breast | 24

        blood orange & pink peppercorn marmalade, tokyo turnips, peppercress, cashews

      • Beet Tartare | 16

        harissa vinaigrette, pickle hon-shimeji mushrooms, chilis, black rice chips

      • Ricotta Cavatelli | 20

        braised wild boar, delicata squash, brussels sprout leaves, parmesan

      • Brooklyn Burrata | 18

        brown butter almonds, blood orange, arugula, pickled meyer lemon, aleppo

      • Coconut Celery Root Soup | 16

        roasted apples, pine nut butter, herb oil

      Second

      • Grilled Pork Porterhouse | 35

        toasted fregola, tomato provençal, olives, shaved fennel

      • Crispy Bell & Evans Chicken | 32

        warm sweet potato salad, baby bok choy, hazelnut brown butter

      • Wild Striped Bass | 38

        mushroom pho, baby bok choy, hon-shimejis, turnip

      • Grilled Faroe Island Salmon | 37

        miso-roasted cabbage, delicata ginger purée, pepita pesto, choucroute

      • NY Strip Steak | 46

        sunchoke "tostones," charred broccoli rabe, buttermilk, red wine jus

      • Pan Roasted Nova Scotia Halibut | 39

        braised leeks, white wine braised fennel, grenobloise, bacon lardon

      • Spiced Celery Root Steak | 28

        caramelized onion purée, confit maitake, vegetable mustard relish, scallions

      For the Table

      • Crispy Spinach Polenta | 12

        tomato provençal

      • Brussels Sprouts | 13

        pecans, sage, roasted apple, sherry gastrique

      • Roasted Cauliflower | 12

        vadouvan curry spiced yogurt, golden raisin agrodolce

      • Old Bay Fries | 10

        cocktail sauce

      • Roasted Carrots | 13

        honey whipped ricotta, toasted pistachio

      Lunch

      Tuesday-Friday 11:30am to 3pm

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      First

      • Coconut Celery Root Soup | 16

        roasted apples, pine nut butter, herb oil

      • Brooklyn Burrata | 19

        brown butter almonds, blood orange, arugula, aleppo, grilled sourdough

      • Chicory Salad | 17

        fine herb vinaigrette, roasted market vegetables, spiced sunflower seeds, aged comté

      • beet tartare | 16

        harissa vinaigrette, pickle hon-shimeji mushrooms, chilis, black rice chips

      • Avocado Toast | 13

        cucumber, lime, pistachios, sea salt, aleppo pepper

        Add fried egg $3

      • Crispy Calamari Salad | 18

        creamy coriander dressing, chicories, pickled red onions

      Market Lunch

      $19. One protein + three vegetables

      • Choose One

        Herb Omelette

        Spiced Gulf Shrimp

        Grilled Faroe Island Salmon

        Herb & Garlic Grilled Chicken Cutlet

      • Choose Three

        Grilled Broccoli Rabe

        Shiitake Mushroom Caps

        Roasted Cauliflower

        Rainbow Carrots

        Herbed Quinoa

        Winter Squash

      Second

      • Ricotta Cavatelli | 26

        braised wild boar, delicata squash, brussels sprout leaves, parmesan

      • Winter Risotto | 19

        brussels sprout leaves, confit maitake, squash, parmesan

      • Crispy Bass Sandwich | 22

        griddled bun, spicy savoy cabbage slaw, old bay tartar sauce, fries

      • Garlic & Herb Grilled Chicken Caesar | 18

        baby gem lettuce, grana padano, burst cherry tomatoes, croutons

        Sub shrimp $6

        Sub salmon $9

      • Farmhouse Cheddar Cheeseburger | 21

        caramelized onions, white cheddar, pickles, brioche bun, fries

      • Mushroom & Spinach Omelette | 17

        feta, mixed green salad

      • Grilled Faroe Island Salmon | 29

        charred broccoli rabe, delicata ginger purée, pepitas

      For the Table

      • Crispy Spinach Polenta | 12

        tomato provençal

      • Roasted Cauliflower | 12

        vadouvan curry spiced yogurt, raisin agrodolce

      • Roasted Carrots | 13

        honey whipped ricotta, toasted pistachio

      • Old Bay Fries | 10

        cocktail sauce

      • Brussels Sprouts | 13

        pecans, sage, roasted apple

      Brunch

      Saturday & Sunday 10am to 3pm

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      A Seasonal Start

      • Muffin of The Day | 9

      • beet tartare | 16

        rose-harissa vinaigrette, pickled mushrooms and chilis, black rice chips

      • Iced East Coast Oysters | 4 each

        seasonal mignonette

      • Crispy Calamari Salad | 17

        creamy coriander dressing, chicories, pickled red onions

      • Avocado Toast | 13

        cucumbers, pistachios, lime, pimienta aleppo

      • Brooklyn Burrata | 19

        brown butter almonds, blood orange, aleppo, baby arugula, grilled sourdough

      • Chicory Salad | 18

        fine herb vinaigrette, roasted market vegetables, spiced pepita, aged comté

      Brunch Eggs

      • Poached Organic Eggs Benedict | 18

        buttermilk biscuit, grilled ham, spinach, brown butter hollandaise

      • Tacos Mañanero | 8 | 16

        black beans, guacamole, scrambled organic eggs, cheddar cheese, salsa ranchera

      • Guajillo-Braised Hampshire Pork Chilaquiles | 18

        fried organic egg, cotija cheese, cilantro

      • Mushroom & Spinach Scramble | 16

        feta, mixed green salad

      • Market Breakfast | 21

        two organic eggs, espositos sausage, home fries, salad, buttermilk biscuit

      Something Savory

      • Grilled Faroe Island Salmon | 29

        charred broccoli rabe, delicata ginger purée, pepitas

      • Spicy Grilled Gulf Shrimp Taco | 11 | 22

        house-made corn tortillas, cabbage slaw, mango salsa, chipotle aioli

      • Ricotta Cavatelli | 26

        braised wild boar, delicata squash, brussels sprout leaves, parmesan

      • Farmhouse Cheeseburger | 21

        caramelized onions, white cheddar, pickles, fries, brioche bun

      • Spiced Celery Root Steak | 28

        caramelized onion purée, confit maitake, pickled vegetable relish, scallions

      Something Sweet

      • Buttermilk Waffle | 13

        seasonal berry sauce, vanilla cream, maple syrup

      • S'more Chocolate Mousse | 11

        vanilla bean swiss meringue, graham cracker crumble

      • Short Stack | 12

        buttermilk pancakes, roasted apples, toasted almonds, bourbon maple syrup

      Extras

      • Bacon | 7

      • Warm Buttermilk Biscuit | 4

      • Two Eggs | 9

        any style

      • Home Fries with Brussels Sprouts | 9

      • Seasonal Fruit | 8

      • Grilled Breakfast Sausage Links | 7

      • Half Avocado | 5

        lime, sea salt

      • Old Bay Fries | 8

        cocktail sauce

      • Multigrain Toast | 3

      • Mixed Greens | 8

        sherry-shallot vinaigrette

      Dessert

      available during lunch and dinner

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      • Apple Galette | 12

        walnut crumble, brown butter caramel, mascarpone gelato

      • S’more Chocolate Mousse | 11

        Vanilla bean swiss meringue, graham cracker crumble

      • Mascarpone Panna Cotta | 11

        local cranberries, cardamom apple compote, walnut crumble

      • Amaretto Cake | 11

        mascarpone mousse, espresso, hazelnut tuile

      • Gelato & Sorbet | 9

        two scoops

      Beverages

      click below for our full wine list

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      Cocktails

      17ea

      • persephone spritz

        pomegranate, cocchi rosa, casoni, pamplemousse liqueur, prosecco

      • state of mind | 19

        bourbon, fortified blood orange, demerara, allspice dram, red wine foam

      • freya's fire

        mezcal, hibiscus lemongrass tea, strawberry preserves, lime juice

      • stollen mein heart

        scotch, tawny port, saffron tincture, citrus oleo sacchrum, orgeat, lemon, egg

      • spruced up

        greenhook gin, green chartreuse, zirbenz, rosemary syrup, genepy, lemon

      • sleigh & sonder

        clarified milk punch: rum, velvet falernum, coconut milk, lime, vanilla, nutmeg, cinnamon

      • 54 carbrine

        olive oil-washed vodka, dolin blanc, olive brine infused with tarragon, thyme, and garlic

      • baby it's cocoa-Ld outside | 19

        chocolate-washed bourbon, salted cinnamon ancho syrup, mole bitters, orange bitters, smoked with cherry wood

      Beer

      • TORCH & CROWN FRUITED SOUR | 12

        New York

      • TORCH & CROWN WEST COAST PALE ALE | 12

        New York

      • BROOKLYN CIDER HOUSE 'BONE DRY' HARD CIDER | 10

        New York

      • TORCH & CROWN ‘INTERSECT’ HAZY SESSION IPA | 10

        New York

      • ATHLETIC BREWING CO. RUN WILD IPA | 7

        Connecticut (non-alcoholic)

      • TALEA HAZY ‘SUN UP’ IPA | 12

        New York

      • VICTORY PRIMA PILSNER | 8

        Pennsylvania

      • TORCH & CROWN 'APRÈS' WINTER ALE | 10

        New York

      • GREENPORT HARBOR 'BLACK DUCK' PORTER | 10

        New York

      • ROTHAUS PILS TANNENZÄPFLE | 9

        Germany

      • TORCH & CROWN 'BRACER' HELLES | 10

      Wine by The Glass

      • SPARKLING + CHAMPAGNE

      • PROSECCO | 14

        Ca’ Furlan 'Cuvee Beatrice', NV, Veneto, Italy

      • CREMANT DE BOURGOGNE | 18

        Clotilde Davenne, NV, Burgundy, France

      • BRUT NATURE ROSÉ | 16

        Le Vigne di Alice, NV, Veneto, Italy

      • ORANGE

      • TORRONTÉS | 18

        Via Revolucionaria ‘Brutal’, 2019, Mendoza, Argentina

      • ROSÉ

      • CÔTES DE PROVENCE ROSÉ | 16

        Château de Pampelonne, 2020, Provence, France

      • TROUSSEAU ROSÉ | 18

        Rootdown Wine Cellars 'St. Amant Vineyards,' 2021, Amador County, California (organic)

      • WHITE

      • ALBARIÑO | 15

        Granbazan 'Etiqueta Verde', 2021, Rias Baixas, Spain

      • SAUVIGNON BLANC | 18

        Domaine Pellé ‘Morogues’, 2021, Loire Valley, France

      • RIESLING | 16

        Seckinger ‘Vom Löss,’ 2020, Pfalz, Germany (biodynamic)

      • PINOT GRIS | 17

        Belande, 2021, Willamette Valley, Oregon (organic)

      • CHARDONNAY | 16

        Poco a Poco, 2021, ‘Ghianda Rose Vineyard,’ Mendocino County, California (biodynamic)

      • RED

      • PINOT NOIR | 21

        Evesham Wood, 2021, Willamette Valley, Oregon (organic)

      • BARBERA D'ALBA | 14

        Punset, 2020, Piedmont, Italy

      • CABERNET FRANC | 17

        Le Fief Noir ‘Somnambule,’ 2021, Loire Valley, France (organic)

      • LITTLE OWL ROSSO | 15

        Di Giovanna, 2019, Sambuca di Sicilia, Sicily

      • TEMPRANILLO-RIOJA CRIANZA | 16

        Luberri ‘Biga’, 2017, Rioja, Spain

      • CABERNET SAUVIGNON | 24

        Hardin, 2019, Napa Valley, California

      Happy Hour

      Tuesday-Sunday 3pm to 5pm

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      Drink Specials

      Two-For-One's

      • Classic Margaritas | 2 for 16

        tequila blanco, triple sec, demerara, lime

      • Wines by The Glass | 2 glasses for 14

        house selection of white, red, or rosé

      Beer & Hard Seltzer

      • Narragansett | 5 each

        rhode island

      Bites

      • Oysters | 2 each

        shallot mignonette

      • spinach polenta bites | 2 each

        sauce provençal

      • Focaccia Bites | 2 each

        chicken liver mousse, pickled currants

      • beet-pickled deviled egg | 2 each

        togarashi, bonito flakes

      • carrot hummus | 6

        watermelon radish, grilled focaccia

      • old bay french fries | 10

        cocktail sauce

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