Cellar-To-Table: Celebrating West Virginia’s Culinary Heritage

First Course

Ultimate Winter Salad of kale, spinach, cabbage, carrots and apples with roasted butternut squash.

Tossed with a maple Dijon Vinaigrette and candied pecans.

Soup

Great Northern White Bean Hamburger Soup

Main Course

Braised Rabbit with Onion Gravy, Meatloaf, Herb mashed potatoes, Green bean Casserole, Buttermilk Biscuits

Dessert

Bread Pudding and Blackberry Dumplings

Nuts & Honey

Maple cinnamon–spiced walnuts and almonds, gently warmed and finished with a drizzle of West Virginia honey from Handmade WV Market — a sweet and savory welcome bite with Appalachian warmth.

Brie en Croûte

Creamy brie and fruit jam from Handmade WV Market, wrapped in delicate pastry and baked until golden. Served warm, with a crisp exterior and a rich, molten center.

Cobb Salad

A hearty Appalachian take on the classic Cobb: fresh mixed greens layered with ripe tomatoes, broccoli, cauliflower, avocado, hard-boiled egg wedge, crisp bacon, and bright freeze-dried fruit from Harvest Trails. Served with a selection of house dressings from Mal’s Fresh Produce.

Shrimp & Cheese Grits

Tender shrimp served over creamy Arbaugh Farm cheese grits, finished with fire-roasted tomato sauce, blistered cherry tomatoes, and roasted asparagus.

Comforting, rich, and balanced with fresh acidity and char.

Cornbread Bite

A warm cornbread bite made with corn meal from Arbaugh Farm topped with hot pepper jelly from Smoke Camp Crafts and The Cookhouse house honey butter — sweet, spicy, and deeply satisfying.

Puff Pastry Fruit Bites

Flaky puff pastry filled with fruit preserves from Handmade WV Market, lightly glazed with powdered sugar and drizzled with WV honey from Sugar Bottom Farm for a delicate, honey-kissed finish.