We source small quantities of high-quality meats, fish and produce, keeping the menu vibrant through our support of local, artisanal farms. Because we leverage the bounties of local Hudson Valley produce and we source the freshest ingredients available for Chef’s creations, our menu items change on a weekly basis; Flavor-forward. All year round. Below you will find a sampling of our seasonal favorites.

Appetizers:

We feature crab cakes with lemon-dill sauce, roasted beets with arugula and French feta cheese, endive with Old “Chatham Farm Eye Blue cheese” dressed with Hazelnut Oil and Mirin, and other delicacies created by the chef composed from the unparalleled, fresh ingredients.

Smoked Salmon, Arugula, Papadam

Tobiko Clam Casino

Lobster Bisque

Entrees:  

We feature a changing selection of entrees, which includes a meat, a fish, and a feathered beast (fowl) as well as at least one vegetarian option. We’re always happy to prepare substitutions for other dietary restrictions based on the highest quality, freshest ingredients.

Sample Meat Entrees:

Osso Buco; 28~day in house dry-aged Ribeye Steak; Roast Rack of Lamb with French onion Tart. Seasonal, fresh, and high-quality ingredients are essential to are our tenets.

Sample Fish Entrees:

Local when possible. Global when exceptional . Imported Hawaiian Ono ; Grilled Ahi Tuna, Freshwater Prawns; Lobster Thermidor; Diver Scallops over Risotto Milanese.

Sample “Feathered beast” (Fowl) Entrees:

Roast Quail with Porcini Demi; Peking Duck; Murray’s Chicken with wild mushrooms.

Peking Duck Preparation

Sample Vegetarian Entrees:

Tagliatelle with Local Wild Mushrooms in Light Reggiano Parmesan Cream Sauce; Roman Cacio e Pepe with Shaved Asparagus.

Fresh Tagliatelle with Local Wild Mushrooms

Desserts:

Seasonally Montgomery Place Orchards Apple Tart with our chef’s signature house-made ginger cardamom ice cream made with Hudson Valley Fresh cream.Baked Nebraska (Chef Daniel’s take on Baked Alaska), Myer Lemon tart with whipped Ricotta and Pot de Crème

“POP-UP” RAMEN:

Chef Daniel’s Tokyo Ramen is back Tuesday thru Thursday.  Please note on your reservation that you’re “COMING FOR RAMEN”. this helps us expedite preparations in our (small) kitchen.

Pop-Up  Ramen  Menu

Pre-Fix $35

Starters:Pork Belly Steamed Buns

Steamed Tofu Buns or Miso Soup

Ramen: Includes broccoli rabe, julienned scallions, Chinese mushroom and burdock root

Additional/Optional Items to top your Ramen:

Soy Marinated Egg: $3

Tofu: $3

 Miso: $3

 Chicken: $5

 Pork Belly: $5

Dessert:

Rosewater Matcha Ice Cream Parfait: $6

Enjoy local Artisanal “Dassai Brewery Sake ” from Hyde Park served in Hinoki (Japanese Cypress sake vessels symbolizing purity and longevity in Japanese culture)

DOMO ARIGATO!