Autumn

farm-to-table ingredients

A meal garnished and presented in upscale style.

Autumn restaurant at Nemacolin Woodlands Resort features dining inspired by local ingredients tied to the Pennsylvania Allegheny Mountain region. The menu establishes a focus on Appalachian style cuisine and supports local farms by purchasing their produce, dairy and proteins, often supplying farm-to-table ingredients within one day.

For reservations or more information, please contact a Resort Reservations Specialist at 866.344.6957.


 

Sample Menus:

HOURS
Sunday - Tuesday6:00 pm - 9:00 pm
Friday & Saturday6:00 pm - 10:00 pm
Holiday Dining Hours

Friday, December 23 - Sunday, January 16:00 pm - 10:00 pm
Breakfast Service 
Daily7:00 am - 11:00 am
IMPORTANT DETAILS

Reservations are strongly recommended. Patio dining is on a first come, first serve basis, weather permitting. Proper attire for guests is resort casual. Golf shorts, walking short and slacks are acceptable. Autumn is located in the Lodge next to the Sundry Shop.

Nemacolin Woodlands Resort & Autumn are recognized by the Pennsylvania Association for Sustainable Agriculture.Pennsylvania Association for Sustainable Agriculture


Chef Aaron Allen

Chef de Cuisine

Chef Aaron AllenAaron Allen attended Wright State University, where he received a Bachelor of Fine Arts.  After graduation, Aaron trained under James Beard award winning chef, Anne Kearney, in Dayton, Ohio for four years. After training, he became the Sous Chef at Forbes Five-Star Relais and Chateaux resort, The Inn at Dos Brisas, where he continued to retain the Forbes Five-Star rating. Aaron specializes in charcuterie and organic, locally sourced farm to table dining. His style would be described as modern American interpretations of French and Spanish cuisine. 

    Events

    Christmas Holiday
    Daily | 12/22/16 - 12/28/16
    New Year's Holiday
    Thu - Sun | 12/29/16 - 01/02/17
    Balance & Harmony Retreat: Healing Art of Massage
    Fri - Sun | 01/27/17 - 01/29/17
    WinterFest Weekend
    Sat | 02/04/17

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