SOLD OUT

The Cellar to Table concept is designed to be more than just a meal, it’s a celebration of the people and the products that make West Virginia’s culinary scene so special. Carefully curated by Chef Rocco Basil, Guests will be given the opportunity to connect with the Chef, fellow food enthusiasts, all while enjoying an Appalachian infused dining experience.

This is not an event you want to miss! Regardless of if your local or just visiting, this dinner experience will give you a deeper admiration for the culinary prowess, as well as the artisans and chefs of West Virginia.

Packages include a guest room in our lodge, two tickets to the dinner, and one drink per person. A cash bar will be available. Reserve your spot for this unique experience before it is too late at stonewallresort.com.

A La Carte will be available by clicking "Purcase Tickets" Below

BOOK PACKAGE PURCHASE TICKETS

Menu

Pickled Trout with creola salsa, fried capers, leek and potato galette, and dilly beans

Fried Shepherd's Whey chevre with roasted beets, grilled radicchio, autumn spiced walnuts, orange oil, and raspberry agrodolce

Wild Boar Sausage Fiejoada with collard greens and cornmeal farofa

Ramp Gnudi with roasted wild mushroom cream, cripsy pancetta, and sage

Smoked Pork Wellington with bacon apple herbed shovel cake, wood roasted pearl onions and carrots, and an elderberry glaze featuring a Brew Keepers Irish Pirate Stout demi glace

Smooth Ambler Bourbon Ice Cream with peach claufuti, blackberry syrup, and maple pecan praline