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!