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LUNCH!! 11am - 3pm Tuesday through Saturday!!! Keep an eye open for a Valentine’s Day Special!
Tuesday: Steak n Cheese Sammie
Wednesday: Shrimp Alfredo
Thursday: BBQ Pork Mac n Cheese
Friday: Bacon Wrapped Scallops (available without Bacon for Lent)
Saturday: Bacon Wrapped Scallops
Traditional white corn chips served with our house-made salsa.
House-made bean hummus served with crispy, herbed pita wedges. Ask your server about today’s flavor!
Shredded pork slow cooked in a “Piedmont” barbeque sauce and served in fresh-baked jalapeño, cilantro cornbread bowls. Served with our fresh kale slaw.
Jalapeños halved, stuffed with smoked chicken, cream cheese and cheddar cheese and cooked to perfection. Served with our house-made Blueberry Balsamic Jelly.
Firefly Farms signature brie round warmed in the oven and drizzled with your choice of rosemary olive oil, West Virginia Honey, or our house-made Blueberry Balsamic Jelly. Served with homemade crostini.
Pulled chicken soaked in buffalo sauce and served on homemade slider buns with Firefly Farms Moo and Blue blue cheese. Julienne carrots and celery served on the side. Add a 4th slider for $3.
Fresh green beans seared in cast iron. Served with a spicy Southern-style dipping sauce.
A West Virginia tradition — but bite sized! Served with a roasted garlic butter sauce. Add a 4th pepperoni roll for $2.
Traditional reuben sandwich ingredients wrapped in a tasty, snack-sized egg roll. Served with our house-made thousand island dressing.
Celery spears filled with a whipped peanut butter and cream cheese blend, topped with raisins and cranberries and drizzled with West Virginia honey.
Choose between homemade white or Vagabond bread and swiss or american cheese. Served with carrots and ranch.
Perfect for dipping! Served with our house-made BBQ sauce, carrots and celery with ranch.
Huge potato wedges seasoned and air-fried to perfection!
Fresh greens topped with peppers, onions, cucumbers and tomato.
Rice Salad? Jalapeño Coleslaw? You never know what Chef Steph is whipping up!
Fresh greens topped with peppers, red onions, pepperoni, olives, cucumbers & mozzarella cheese. Served with our house-made Rosemary Balsamic Dressing.
A plate full of fresh greens topped with peppers, red onions, carrots, cucumber and tomato. Add a baked chicken breast ($5) or house-made chicken salad ($4).
A bed of spinach topped with quinoa mixed with red onions, cucumbers, red grapes, beets and our house-made Bluberry Balsamic Dressing. Topped off with Firefly Farms Moo and Blue blue cheese crumbles.
Blueberry Balsamic, Rosemary Balsamic, 1000 Island. Italian & Ranch
House-made Chicken Pot Pie filling topped with a fresh baked biscuit. Get extra filling for $2. Also available in family size (serves 4) $30.
Ask your server what homemade soups we have today!
Huge slabs of portabella mushrooms baked with green peppers, onions and mozzarella cheese on a homemade hoagie bun. Served with your choice of a side.
A huge house-made bean burger served on a homemade bun with your choice of a side. Ask your server what flavor we have today!
Our house-made chicken salad served on homemade Vagabond bread with lettuce, tomato, red onions and our house-made blueberry balsamic jelly. Served with your choice of a side.
You choose the bread, the cheese and the soup!
A warm, single serving bread pudding layered with salted caramel chips and topped with whipped cream and salted caramel sauce.
Homemade cupcakes from Stephanie’s SweetShop! Ask your server what cupcake flavors we have today.
Choose between root beer, apple beer or creme soda and we will add vanilla ice cream for an old fashioned treat!
Gourmet ice cream and cookie created by Nightingale in Richmond, VA. Ask your server what flavors we have today!
Vagabond is about the outdoors, the travel, the journeys.
We want to know where you’ve been! Bring in a new destination pint glass and receive your first drink on us! There are several participating businesses in downtown Oakland where you can drop off your glass and receive a token.