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.