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.

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Scottish Salmon by Chef Tyler & Chef Callie of Aqueous Nemacolin | Scottish Salmon, pickled citrus, daikon, bacon beet, and coconut sushi risotto.

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Hamachi by Chef Tyler & Chef Callie of Aqueous Nemacolin | Mizo gazpacho, compressed ginger watermelon, puffed rise, Hamachi.

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Ahi Tuna by The Porch at Siena | Ahi Tuna (seared rare), fresh spring peas, and a sprinkle of smoked sea salt.

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Surf n' Turf by Brandon Beatty | Certified Angus Beef hanger steak and North Australian lobster tail.

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Mahi by Chef Evan Wilson of Ichiban (Charleston, WV) | Jerk mahi and jumbo prawn with lump blue crab, salsa, and garlic broccoli.

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Lobster Polenta by Chef Ben @ The Springfield Grille (Mars) | Poached obster palenta custard, cured pulled egg yolk, sweet cream corn, lobster butter, pea tendrils.

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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.

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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.

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Rack of Lamb by the Porch at Schenley | Rack of Lamb, Morrocan serrouda, preserved lemon, and parsley cous cous, chicory with cherry jus.

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Scottish Salmon by The Porch at Schenley | Scottish Salmon with sticky rice, rainbow chard, easter egg radish, and a port reduction.

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Rainbow Trout by Brandon Beatty | Laurel Hill Rainbow Trout (from Somerset, PA), summer risotto, crispy carrots.

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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.

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Heritage Berkshire Short Ribs by The Porch @ Siena

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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.

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Atlantic Salmon by Chef Michael Jon Naughton of Poros | Grilled salmon, spinach fumet, squash, radish.

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Scallops by The Porch @ Siena | U-10 USA Dry Scallops

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Atlantic Salmon by Chef Andrew Burkill of Le Lyonnais | Heirloom tomato gazpacho salsa, avocado mousseline, bloody mary vinaigrette.

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Wild Salmon Tartar by Valozzi's of Pittsburgh | Wild salmon tartar, local heirloom tomato, fennel pollen, sea salt, aged balsamic, EVOO

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Braised Lamb Cheeks by Chef Kristin Butterworth of Lautrec at Nemacolin Woodlands Resort.

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Sushi Platter by Chef Evan Wilson of Ichiban (Charleston, WV)

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CAB Prime Ribeye by The Porch at Schenley

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Jurgielewicz Duck by Robert Laskowski of Cioppino Restaurant | Duck with farro piccolo, cranberry chutney, mostarda, demi.

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Mussels by Nine on Nine | Green Curry Mussels, lemongrass, kaffir lime, marcona almonds and pineapple.

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Black Sea Bass by Hotel Saxonburg

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Scottish Salmon by Savannah's Restaurant (WV) | Teriyaki glazed Wester Ross salmon over sesame ginger soba noodles.

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Halibut by Chef Steven Halliday of Adventures on the Gorge (WV) | Cast iron blackened halibut in cioppino with a grilled baguette.

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Joyce Farms Chicken by Brandon Beatty | BBQ Joyce Farms Chicken, Dill & Pickled Onion Warm Potato Salad, Asparagus

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Scallops by Chef Jered Miller of the Greenbrier Sporting Club | Scallops with Sweet Potato Pancetta, Stesa Valencia Orange, Maple Micro Magenta

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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.

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Veal Chop by Chef Tyler Hutchison of Aqueous at Nemacolin Woodlands Resort | Veal Chop, Truffle Grits, Smoked Fontina, Black Trumpets, Whole Grain Mustard Demi.

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Tuna by Chef Tyler Hutchison of Aqueous at Nemacolin Woodlands Resort.

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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.

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Opah by Chef John Leancu of Muddy Waters Oyster Bar | Opah Crudo.

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Joyce Farms Chicken by The Twisted Frenchman | Poulet Rouge Chicken, truffles, foie, gravy, carrot, tarragon, pistachio.

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Jurgielewicz Duck by Revel + Roost | Duck + Foie Gras Ballotine en Croute, brussels salad, a royal trumpet mushroom, date jam + mushroom coulis.

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