Our product; your creativity... A gallery showcasing the work of our chefs.
Venison by Chef Tyler Hutchison of Aqueous Nemacolin | 115 degree sous vide, pearls, sweet potato hash, chimichurri, roasted shallot and blackberry demi.
Scottish Salmon by Chef Tyler & Chef Callie of Aqueous Nemacolin | Scottish Salmon, pickled citrus, daikon, bacon beet, and coconut sushi risotto.
Hamachi by Chef Tyler & Chef Callie of Aqueous Nemacolin | Mizo gazpacho, compressed ginger watermelon, puffed rise, Hamachi.
Ahi Tuna by The Porch at Siena | Ahi Tuna (seared rare), fresh spring peas, and a sprinkle of smoked sea salt.
Surf n' Turf by Brandon Beatty | Certified Angus Beef hanger steak and North Australian lobster tail.
Mahi by Chef Evan Wilson of Ichiban (Charleston, WV) | Jerk mahi and jumbo prawn with lump blue crab, salsa, and garlic broccoli.
Lobster Polenta by Chef Ben @ The Springfield Grille (Mars) | Poached obster palenta custard, cured pulled egg yolk, sweet cream corn, lobster butter, pea tendrils.
Hamachi by Chef Ben @ The Springfield Grille (Mars) | Sashimi hamachi, pickled celery garlic shallot and Fresno chile, naval orange supremes, avocado ver jus puree, and preserved Meyer lemon puree.
Braised Short Rib by Chef Ben @ The Springfield Grille (Mars) | Burgundy braised short rib, roasted heirloom baby carrots, marble potatoes, natural jus, Italian salsa verde, charcoal dust.
Rack of Lamb by the Porch at Schenley | Rack of Lamb, Morrocan serrouda, preserved lemon, and parsley cous cous, chicory with cherry jus.
Scottish Salmon by The Porch at Schenley | Scottish Salmon with sticky rice, rainbow chard, easter egg radish, and a port reduction.
Rainbow Trout by Brandon Beatty | Laurel Hill Rainbow Trout (from Somerset, PA), summer risotto, crispy carrots.
CAB Prime Bone-In Ribeye by The Springfield Grille (OH) | Certified Angus Beef Bone-In Ribeye served with a gourmet gorgonzola cheese wedge melted on top. A side of millionaire sauce and a house made steak seasoning.
Heritage Berkshire Short Ribs by The Porch @ Siena
Rainbow Trout by Chef Andrew Sutton of Sargasso (WV) | Pan seared rainbow trout served with a bulgar wheat salad, frisee, arugula, tomatoes, red onion, preserved lemon yogurt and green garlic vinaigrette.
Atlantic Salmon by Chef Michael Jon Naughton of Poros | Grilled salmon, spinach fumet, squash, radish.
Scallops by The Porch @ Siena | U-10 USA Dry Scallops
Atlantic Salmon by Chef Andrew Burkill of Le Lyonnais | Heirloom tomato gazpacho salsa, avocado mousseline, bloody mary vinaigrette.
Wild Salmon Tartar by Valozzi's of Pittsburgh | Wild salmon tartar, local heirloom tomato, fennel pollen, sea salt, aged balsamic, EVOO
Braised Lamb Cheeks by Chef Kristin Butterworth of Lautrec at Nemacolin Woodlands Resort.
Sushi Platter by Chef Evan Wilson of Ichiban (Charleston, WV)
CAB Prime Ribeye by The Porch at Schenley
Jurgielewicz Duck by Robert Laskowski of Cioppino Restaurant | Duck with farro piccolo, cranberry chutney, mostarda, demi.
Mussels by Nine on Nine | Green Curry Mussels, lemongrass, kaffir lime, marcona almonds and pineapple.
Black Sea Bass by Hotel Saxonburg
Scottish Salmon by Savannah's Restaurant (WV) | Teriyaki glazed Wester Ross salmon over sesame ginger soba noodles.
Halibut by Chef Steven Halliday of Adventures on the Gorge (WV) | Cast iron blackened halibut in cioppino with a grilled baguette.
Joyce Farms Chicken by Brandon Beatty | BBQ Joyce Farms Chicken, Dill & Pickled Onion Warm Potato Salad, Asparagus
Scallops by Chef Jered Miller of the Greenbrier Sporting Club | Scallops with Sweet Potato Pancetta, Stesa Valencia Orange, Maple Micro Magenta
Swordfish by Chef Jered Miller of the Greenbrier Sporting Club | Pan roasted swordfish, smoked fingerling potatoes, braised sauerkraut, pea tendrils, mountain mamma ale mustard sauce.
Veal Chop by Chef Tyler Hutchison of Aqueous at Nemacolin Woodlands Resort | Veal Chop, Truffle Grits, Smoked Fontina, Black Trumpets, Whole Grain Mustard Demi.
Tuna by Chef Tyler Hutchison of Aqueous at Nemacolin Woodlands Resort.
Nairagi by Chef John Leancu of Muddy Waters Oyster Bar | Nairagi with jalapeno cheddar mash tators, deep fried corn, crab burre blanc, and a ancho chili peach chutney.
Opah by Chef John Leancu of Muddy Waters Oyster Bar | Opah Crudo.
Joyce Farms Chicken by The Twisted Frenchman | Poulet Rouge Chicken, truffles, foie, gravy, carrot, tarragon, pistachio.
Jurgielewicz Duck by Revel + Roost | Duck + Foie Gras Ballotine en Croute, brussels salad, a royal trumpet mushroom, date jam + mushroom coulis.