Vagabond Kitchen Menu

These rich, juicy wings aren’t like the chicken wings you’ve had before. Made with your choice of Honey Sriracha, Szechuan, Thai chili, Honey Lemon, or BBQ sauces. And now available with house dry rub. Substitute our house-crafted Seitan to make this dishvegetarian.

A basket of fresh handcut french fries fried in duckfat and smothered in warm, peppery brown gravy.

Roasted cremini mushrooms from Jebbia’s Market overowing with creamy goat cheese, dried cherries, almonds, fresh herbs, toasty breadcrumbs and drizzled with rosemary-infused honey from Sugar Bottom Farms.

House-fried pork rinds, fresh and crackling. Served with house-made bacon cheddar ranch dipping sauce.

Fresh jalapeño peppers from Jebbia’s Market stuffed with chipotle cream cheese and wrapped in thick-cut bacon from Jacob & Sons, and baked to deliciousness. Served with our house-crafted ranch.

A warm blend of cheeses, fresh spinach, artichoke hearts, and roasted red peppers served with tortilla chips.

It’s our fresh soup. Get a cup to start your meal off with us, or have it as a side with your entree. Comes with fresh baked bread.

Clawing its way back from the very chasm from whence it came this demon is dusted with a locally grown spice blend and dried scorpion peppers from Grown at Home in WV and topped with fried jalapeno strips, fried onion petals, and chipotle cream cheese.

The burger and the cause each change monthly. A portion of the proceeds goes straight back into the community.

Back in black, it’s a Vagabond classic! Rubbed in coffee, topped with caramelized onions, wilted spinach, and creamy Havarti\ncheese, drizzled with balsamic reduction.

The burger that eats like a plate. Named after our favorite greasy spoon diner, this classic is kicked up a notch with\nhouse-crafted brown gravy and Mancini’s rye bread. Topped with melty lacey Swiss cheese and robust caramelized onions.\nServed with gravy fries.

Take one of our delicious burgers and add a scoop of warm house-crafted spinach and artichoke dip, chunks of bacon, and\njulienned pickled red onion. Every now and then it falls apart.

A classic Appalachian dish that traces its roots to Northern steel towns like ours. Pork and veal from Jacob & Sons breaded,\nskewered, and pan-fried, served over mashed potatoes with our vegetable of the day and topped with tomato bacon gravy.

Lemon, white wine, and butter-baked fresh Coleman’s cod served with forbidden rice pilaf and bright, buttery, broccoli.

Dutton Cattle Co. American Wagyu Short Ribs braised in cola served over veal risotto with stewed vegetables. Ripped off from, er, maybe let’s say “inspired by” The Bear on Hulu -- a great show about the culinary industry.

Locally made 740 Pasta Project spaghetti in a house-crafted pomodora red sauce dusted with imported parmesan from Jebbia’s Market. Served with toasted Mancini’s garlic bread.

Ground steak and ground pork make for a meatloaf like you’ve never had before. Topped with traditional tomato bacon gravy\nand served with smoked baked beans and cheesy garlic mashed potatoes.

Tender CrossRoads Farm smoked chicken mixed in a creamy sauce full of vegetables, then topped with aky crust. Served in a cast iron skillet.

This is a steak you can curl up on the couch with. A Jacob & Sons ve-ounce let mignon rubbed with WV-roasted Aroma of the\nAndes espresso and served with redeye gravy au lait, cottage ham killed kale, and sweet potato mousse.

A four-ounce Maple Leaf Farm duck breast topped with cherry chutney and served over roasted golden apple and caramelized onion colcannon with ginger-roasted carrots and green beans from Jebbia’s Market.

Our world-famous sea salt and chocolate chip cookies with whipped cream and dark chocolate sauce.

Two of our classic Mexican brownies with fresh fruit coulis from Jebbia’s Market and whipped cream.

Housemade granola with nuts and dried fruit layered with yogurt and fresh fruit. It’ll be your new fav!

Two sausage patties and four pieces of thick-cut bacon from Jacob & Sons.

The cure for what ails ya after a rowdy Saturday night. Eggs scrambled with our freshly fried tortilla chips, black beans and corn, creamy goat cheese, and smoky Salsa Roja. Served with breakfast potatoes.

Poached Blended Homestead eggs over ham on English Muns topped with housecrafted hollandaise sauce. Served with breakfast potatoes.

Scrapple is a regional food and similar to sausage. We’re serving it with housemade waffles and Family Roots syrup.

While supplies last! Sausage, ham, and bacon with fresh vegetables from Jebbia’s Market and cheddar cheese. Served with breakfast potatoes.

Buttermilk pancakes topped with strawberry coulis, whipped cream, and maple syrup from Family Roots Farm.

A three-egg omelet with onions, peppers, and ham topped with housecrafted salsa. Comes with a side of breakfast potatoes.

The standard by which all breakfasts should be judged. Grilled at-iron steak with two fried eggs and breakfast potatoes.