Gritt’s invites its neighbors to indulge in a four course meal on the farm. Our chef or featured guest chef creates a delightful dining experience using the best of our seasonal harvest as well as other local ingredients from fellow farmers.
2018 Farm to Tables
APR 21 — Greenhouse Dinner (tickets here)
MAY 13 — Mother's Day Brunch (tickets here)
JUN 16 — Father's Day Feast (tickets here)
JUL 14 — Bridge Cafe at Gritt's (tickets here)
AUG 18 — Summer Supper (tickets here)
SEP 8 — Autumn Flavors (tickets here)
MAY 13 — Mother's Day Brunch (tickets here)
JUN 16 — Father's Day Feast (tickets here)
JUL 14 — Bridge Cafe at Gritt's (tickets here)
AUG 18 — Summer Supper (tickets here)
SEP 8 — Autumn Flavors (tickets here)
Greenhouse Dinner - April 21 Menu by Chef Stephen Owens
Creamy Tomato Basil Soup
a variety of hydroponic tomatoes stewed down with garlic, onions, basil, finished with cream and grilled baguette
Pickled Beet Salad
candy cane and golden beets with arugula, hydroponic lettuce, herbed goat cheese, mandarin oranges, walnuts,and a honey vinaigrette
West Virginia Trout Cakes
with wilted rainbow swiss chard, roasted cherry tomatoes, pickled chard stems, and a fennel cream sauce
Chocolate Mint Plant
layers of chocolate cake with mint chocolate chip buttercream icing and chocolate ganache
*please contact us if you have any special dietary needs
a variety of hydroponic tomatoes stewed down with garlic, onions, basil, finished with cream and grilled baguette
Pickled Beet Salad
candy cane and golden beets with arugula, hydroponic lettuce, herbed goat cheese, mandarin oranges, walnuts,and a honey vinaigrette
West Virginia Trout Cakes
with wilted rainbow swiss chard, roasted cherry tomatoes, pickled chard stems, and a fennel cream sauce
Chocolate Mint Plant
layers of chocolate cake with mint chocolate chip buttercream icing and chocolate ganache
*please contact us if you have any special dietary needs
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All ingredients are harvested from our farm as close to your dinner as possible. Gritt’s also partners with other farmers in the area to provide meat and other local ingredients, creating a cuisine unique to our neck of the woods. Please let us know if you have special dietary needs. |
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Dinners are normally hosted about 5 times per year, once a month from May to September. Aside from the meal, each dinner features special beverages and entertainment such as music, and anything else we decide to surprise you with. |
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Please arrive before the seating time. Guests are encouraged to arrive 30 minutes prior to seating for a tour of the farm. A farm employee will direct cars in the parking lot, check you in, and escort you to the dining area. We can accommodate for all abilities, so please let us know ahead of time if you have mobility issues or other needs. |
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Since you will be seated outdoors, please dress appropriate to the weather. This is also a working farm, so we recommend you be aware of your surroundings and wear proper footwear (closed toe, comfortable shoes). |
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Gratuity is not included in the price of your ticket. If you like the service staff, please show them appreciation, there will be a tip jar available. |
