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

Starter

Amuse Bouche: Smoked Salt-Cured Sturgeon Rillettes, Focaccia Crostini, Candied Orange Zest, Herbs

First Course

Roasted Butternut Squash and Apple Soup, Garam Masala, Charred Pepitas, Crème Fraiche

Second Course

Pickled Baby Beet Salad, Brie, Carrot Puree, Pistachio, Black Olive, Herbs

Third Course

Wine-Braised Beef Cheek, Smoked White Cheddar Polenta, Wild Carrots, Spiced Honey

Dessert

Dark Chocolate Soufflé Cake, Pistachio Butter, Vincotto, Extra Virgin Olive Oil, Smoked Maldon

First Course
Roasted Beet Salad

Second Course
Spring Charcuterie Board featuring Smoked Mozzarella and grilled Ramps in Proscuitto, assorted Deviled Eggs, Pickles, Dandelion Blossom Bacon Jam, Ramp Jam and grilled points of Parmesan Ramp Focaccia

Third Course
Grilled Duck Breast drizzled with a Moonshine Melba Sauce over roasted Rosemary Baby Potatoes and Asparagus/Spring Carrot medley

Fourth Course
Buckwheat Donut Holes with a Bourbon Creme Royal Icing

Welcome Bites
Hot buttermilk cornbread with maple honey butter

First Course
Early Spring greens salad (Mixed greens, blueberries, toasted sunflower seeds with warm maple vinaigrette)

Main Dishes
Apple-cider braised pork shoulder, Maple blackberry glazed chicken

Sides
Roasted late winter roots, Herb and bacon green beans, Buttermilk mashed potatoes, Ramp and cheddar cornbread

Desserts
Blueberry lemon bars, blackberry wine cake

Drinks
Blueberrry & Blackberry wine, sparkling hot apple cider, sweet tea, maple lemonade

Menu details to come.

Starter
Bruschetta, Bacon Wrapped Brussels, Cowboy Caviar

Soup
French Onion Gnocchi with Dipping Bread

Salad
Strawberry Spinach Salad

Main Course
WV Rainbow Trout, Herb Baked Chicken, roasted Red Potato Salad, Mixed Veggies

Dessert
Chocolate Chip Pumpkin Bread, Blackberry Cobbler With Ice Cream

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.