WEST VIRGINIA'S 3RD ANNUAL JUNETEENTH FARM-TO-TABLE DINNER FEATURING BLACK BUSINESSES, FARMERS AND CHEFS. It was a wonderful evening for the annual Juneteenth dinner with Chef Ke. Proud to have helped support this event for the past three years and looking forward to seeing it continue to grow. First Course
SMOKED BONE MARROW
crispy goat • house pickles • house focaccia bread Second Course
GRILLED JERK OCTOPUS SALAD
mixed greens • cherry tomatoes • olives • soft boiled egg • capers • house avocado lime ranch Third Course
GRILLED SALMON
djon djon rice • asparagus • pickliz Fourth Course
BRULEED PLANTAINS
vanilla bean ice cream • chin chin crumble