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  • Farm to Table Dinner

    Farm to Table Dinner

Greenbrier Creekside Gardens, on the banks of Howard’s Creek, it the setting for this unique outdoor dinner. Enjoy fruits and vegetables straight from The Greenbrier’s gardens, as well as other fresh favorites from the local region. The flavors change for each dinner, as the chefs work to put the freshest foods, and most recent harvests, on the table for an unforgettable culinary experience.


$195 per person
Gratuity, tax, and Historic Preservation Fund are additional.

Policies & Must-Know Information

  • Reservations must be canceled at least 24 hours before the time of the activity. Guests will be charged the full cost of the activity if cancellation occurs within 24 hours of the start of the activity.
  • The minimum age for this event is 21 years old.
  • This event is open to registered overnight guests only.

Reserve Your Spot

Reservations Required

May 25, 2024
June 22 & 29, 2024
July 6, 13, & 20, 2024
August 3, 10, 24, & 31, 2024
September 7, 2024
6:30pm – 9:00pm

+1 844-837-2466

Because Chef Skelding, Chef Band and their team want to use the freshest ingredients available, the menus will not be complete until the week of the dinner. Once the seasonal menu is created, our Cellar Master, Thomas Kirby, will pair each course with a wine, craft cocktail and/or craft beer to fit the mood and flavor of the season. See below for a sample from previous Farm-to-Table Dinners.

Farm to Table Dinner Sample Menu
Great Hog Island Bay Oysters
Grilled on the Half Shell, Trout Roe, Cucumber Mignonette
Smoke Shephard's Hill Farm Deviled Eggs
BBQ Spiced, Gherkins, Pickled Mustard Seeds
Edwards Farm Ham, Roasted Garlic Puree, Eggplant Caviar, Olive Crostini
Garden Gazpacho
Zucchini, Squash, Radish, Turnips, Asparagus
From the Farm
Caramont Farm Aged "Caprino"
Mountain View Farm "Appalachian"
Meadow Creek Farm "Marmac" Cheeses
Cheddar-Cornmeal and Gruyere-Thyme Crackers, Candied Walnuts and Summer Fruits
Summer Bounty Salad
Heirloom Tomatoes, Fresh Mozzarella, Greenbrier Peaches, Hickory Syrup
Main Courses
River Oak Farms Duck Fat Fried Chicken
Shenandoah Valley Beef Rib Eye, Sauce Diane
Grilled Wild Violet Sweet Corn, Ramp Aioli, Hot Sauce, Basil, Bacon, Roasted Red, Yellow, and Candy-striped Beets, Blackberry Glaze, Tarragon, Creamy Byrd's Mill Stoneground Grits
Green Tomato Pie
Berry Cobbler
Maple Chocolate Cake
Bourbon Pecan Pie