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  • Farm to Table Dinner

    Farm to Table Dinner

Escape to the stunning Greenbrier Creekside Gardens for an unforgettable outdoor dining experience. Located on the serene banks of Howard’s Creek, this exceptional venue showcases fresh fruits and vegetables, sourced from The Greenbrier’s gardens and local Appalachian farms. Each meal is a masterpiece, crafted with the freshest seasonal ingredients to satisfy every palate. Join us at Greenbrier Creekside Gardens for a dining experience you won’t find anywhere else.

Pricing

$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, members, and day guests.

Reserve Your Spot

Reservations Required

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

Our Farm-to-Table Dinners are unique culinary experiences, in which our award-winning team takes great pride. The Greenbrier is dedicated to sourcing only the finest ingredients for each dish that fills the menu. Led by Executive Chef Bryan Skelding and Chef Hunter Gentry, a team of passionate culinarians works diligently to create a seasonal menu that is not finalized until the week of the dinner, ensuring that each dish is fresh and one-of-a-kind. Cellar Master Thomas Kirby enhances the exquisite flavors of each dish with carefully selected wines and craft beverages to match each course, introducing each guest to new and undiscovered beverage options.

See below for a sample from previous Farm to Table Dinners as well as a special menu for July 13, 2024.

Farm to Table Sample Menu
WhistlePig Farm to Table Menu - July 13, 2024
Canapés
Paired with Sparkling Blanc de Noir, CrossKeys Winery & Vineyard, Shenandoah Valley, Virginia
Classic Appalachian Cider, Hawk Knob Cidery, West Virginia
Petite Fried Chicken Sliders
Cabbage Slaw, Truffle Hot Sauce, Old Bay Aioli
Shrimp Toast
Pickled Green Tomato, Trout Caviar, Ramp Aioli
Chowder Tart
Crab, Yukon Gold Potato, English Pea
Charcuterie
Paired with Rosé, Pascal Jolivet, Sancerre, France 2021
House Made Pork Terrine, Duck Pastrami
Razzbourne “Kick Ash”, Meadow Creek “Aged Appalachian”
JQ Dickson Salt Crackers, Cape Gooseberries, Cherry Mustard
Soup
Paired with Soave Classico, Pieropan Family, Soave, Italy
Buttermilk Corn Vichyssoise
Corn Gelee, Basil, Chili Oil, Lavosh
Spring Bounty Salad
Paired with Riesling Kabinett, Bastgen, Kestener Paulinsberg, Mosel, Germany
Hydroponic VA Artisan Greens
Blackberry, Candied Peanuts, Garden Herbs, Hickory Syrup Vinaigrette
Main Courses
Paired with Katherine’s Vineyard Chardonnay, Cambria, Santa Maria Valley, California
Red Blend “Shotfire”, Thorn Clarke, Barossa, Australia
Greenbrier Valley Grilled New York Strip
Southern Style Vadouvan Sauce
Confit “Jubilee Homestead Rabbit”
Mustard BBQ Sauce
Rainbow Trout with Tartar Beurre Blanc
Hoppin John, Sautéed Local Mushrooms
Desserts and Fromage
Paired with Graham’s Signature Reserve Port, “Six Grapes”, Douro, Portugal
Greenbrier Peach Upside Down Cake
Blueberry Pie
Bourbon Pecan Pie
Chocolate Maple Cake
Toasted by Live Fire, Biscuits, Butter, Whiskey Blackberry Jam
Canapés
Paired with When Pigs Fly cocktail.
Nashville Hot Deviled Eggs
Fried Pickles, "WhistlePig Piggyback Rye", Maple Mustard
Maine Lobster Roll
Pickled Onion, Trout Caviar, Ramp Aioli
Beef Tartare
Truffle Egg Jam, Shallot, Nori Aioli
Charcuterie
Paired with a neat pour of WhistlePig Piggyback 6 Year Greenbrier Private Select 100% Rye.
House Made Pork Terrine, "Farmstock 15 Year" Cured Duck Prosciutto
Razzbourne “Kick Ash”, Meadow Creek “Aged Appalachian”
JQ Dickson Salt Crackers, Cape Gooseberries, Fig Mustard
Soup
Paired with The Birds, The Bees, The Little Piggies in the Maple Trees cocktail.
Buttermilk Corn Vichyssoise
"WhistlePig 10 Year Greenbrier" Gelee, Basil, Chili Oil, Lavosh
Spring Bounty Salad
Paired with The Birds, The Bees, The Little Piggies in the Maple Trees cocktail.
Hydroponic VA Artisan Greens
Strawberries, Candied Peanuts, Garden Herbs, "WhistlePig Summerstock" Hickory Syrup Vinaigrette
Main Courses
Paired with the Mortimer Jr's Jailbreak cocktail.
Greenbrier Valley Prime Rib of Beef
"WhistlePig Whiskey" Jus
Smoked Rainbow Farms Chicken
Alabama White Sauce
Rainbow Trout with Peach-Lemon Remoulade
"WhistlePig Farmstock 12 Year" Hoppin John
Sautéed Local Mushrooms
Desserts
Paired with the Roasted and Toasted Wilbur cocktail.
Greenbrier Peach Upside Down Cake
Blueberry Pie
"WhistlePig Piggyback Rye" Pecan Pie
Chocolate Maple Cake