Scroll Below you’ll find upcoming menu items I plan on preparing, along with other fun and Edible Shindigs from BBQ to New England Clam bakes planned out doors in our garden seating area, yeee haaaaa!
The Tasting Room menu changes weekly based on what is available, which has been a challenge this past 2 years.
I have 3 Appetizers:Crab cakes, a composed seasonal salad of sorts, and whatever else comes to chefs mind.
Followed by 3 entrees consisting of one seafood item, one meat item and one feathered beast, Peking Duck, Quail, Chicken, Pheasant and a vegan or gluten free entree need be; followed by 3 desserts.
I buy small quantities to keep FRESH items in house.The wealth of Dutchess County’s farms and artisanal food producers from cheese makers and wineries have always inspired me. I feel very fortunate collaborating with this “Community of Foodies” so to speak!
Pop Up Ramen Nights will be popping back up September
Tuesday through Thursday is Ramen Night!
Starters:
- Steamed Pork Belly Buns
- Shrimp Dumplings aka: har gau
Bowl of Ramen – $15.00 – Comes with:
- Boc Choy
- Chinese mushroom
- Scallions
Add ons to top your Ramen:
- Soft cooked Feather Ridge Egg $2.00
- More Sliced Pork Belly- $3.00
- Organic Miso, Tofu or Chicken – $3.00
What else you got Chef, like for dessert?
28 day dryaged rib eye cutting
i’ll be cutting it up starting July 26 and preparing it with with a jack daniels peppercorn demi glace .
5 orders sold/reserved already.
Call the chef 845-876-4480 to reserve
