The newest and most ambitious addition to The Guest House at Lost River is our 40-seat restaurant and bar operating on weekends throughout the year.
The restaurant offers a full A la Carte menu, wine list and cocktails. Additionally, the bar features a fully-stocked bar. The menus below are offered as a sample only, and the menus will change often based on the seasonal availability of product.
We are proud to support these local and regional farmers whose products are grown ethically and responsibly with your health and the environment in mind:
Flying "W" Farms, Burlington, WV
All natural Angus beef.
Potomac Valley Growers, Moorefield, WV
Organic vegetables and field greens.
West Virginia Aqua, Logan, WV
Farm-raised Arctic char.
Leidy's Pork, Souderton, PA
All natural pork since 1893.
Gourmet Central, Romney, WV
Value-added farming through co-packing.
Gerber's Poultry, Kidron, Ohio
Free-range chicken from the heart of Ohio's Amish country.
True Blue Coffee Roasters, Old Fields, WV
Fair Trade and Organic Coffee.
Sample Appetizers
Bloody Mary Shrimp Cocktail
Jumbo shrimp, spiced, steamed and chilled, served with our house bloody mary mix and two shots of chilled Grey Goose Vodka.
Fried Bread Chicken Tacos
Slow cooked pulled chicken, feta cheese, micro greens and two sauces; mango bbq and green jalapeno.
Mini Cheese Burgers
Locally raised all natural ground beef grilled and topped with goat cheese, served with micro greens, hand cut fries, house made smoked ketchup, chipotle aoli, and house relish.
Blackberry Grilled Shrimp
Large shrimp grilled and topped with a blackberry sauce made with local red from West-Whitehill Winery
Sauteed Chicken Livers with Apple Smoked Bacon
Fresh chickens livers sauteed with applewood smoked bacon, mushrooms and onions. Served over toast points.
Bistro Beef Tenders with Balsamic Glaze
Grilled beef tenders served on a bed of organic field greens and drizzled with balsamic glaze.
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Sample Entrees
West Virginia Arctic Char
Farm raised in the cold mountain springs of West Virginia, drizzled with lemon infused olive oil and grilled. Served on a bed of buckwheat pasta and sauteed greens.
Ancho Chile-rubbed Strip Steak
Aged Angus beef, rubbed with our house made ancho chile rub, grilled and topped with a horseradish guacamole. Served with buttermilk mashed potatoes and grand marnier glazed carrots.
Maple-Cider Cured Pork Chop
Thick cut port chop cured in maple syrup and apple cider, grilled and served with vanilla mashed sweet potatoes and petite green beans.
Elk Tenderaloin with Bing Cherry Sauce
Farm raised elk tenderloin, grilled and topped with a bing cherry sauce. Served with horseradish mashed potatoes and petite green beans.
Pecan and Honey Crusted Rainbow Trout
Farm raised rainbow trout crusted with pecans and honey, oven roasted, served with wild rice pilaf and grand marnier glazed carrots.
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Sample Salad Menu
Romaine Salad
With Parmesan crisps, house made croutons and Ceasar dressing.
Grandma Cleta's Iceberg Wedge
With her own special dressing and apple smoked bacon crumbles.
Apple Harvest Salad
Mixed greens with local apples and caramelized walnuts topped with local country ham and crumbled blue cheese, drizzled with apple cider vinaigrette.
Sundried Tomato and Fresh Mozzarella Salad
Spring mix with fresh basil topped with sun-dried tomato and fresh mozzarella, drizzled with a sun-dried tomato and basil vinaigrette.
The Guest 'House' Salad
Fresh mixed greens, red onions and tomatoes with your choice of dressing.
