We buy small quantities of quality meats, fish and produce, keeping the menu vibrant through the support of our local artisanal farms. Below you will find some of our seasonal favorites. That said, because we leverage the bounties of Hudson Valley local produce, fish, fowl, and meats, items change on a week by week basis, all dependent on seasonality, always true to our well-balanced, fresh, taste-forward philosophy.
Appetizers: We feature crab cakes with lemon-dill sauce, roasted beets with arugula and French feta cheese, endive with Maytag Blue cheese dressed with Hazelnut Oil and Mirin, and other delicacies created by the chef composed from the unparalleled local produce of the Hudson Valley.
Entrees: We feature a changing selection of entrees, which includes a meat, a fish, and a feathered beast (fowl). We always have vegetarian options available for those who prefer not to eat flesh of any kind. We’re also happy to prepare substitutions for other dietary restrictions, based on fresh and available high-quality ingredients.
Meat entree example: Osso Buco, 28~day in house dry-aged rib eye, roast Rack of Lamb with French onion Tart (to name one among many – again, seasonal, fresh and high-quality are our tenets)
Fish entree examples: imported Hawaiian Ono (we do import when extremely high-quality ingredients are available and make gastronomic sense), Grilled Ahi Tuna, Freshwater Prawns, Lobster Thermidor, Diver Scallops over Risotto Milanese.
“Feathered beast” (Fowl) menu examples: Roast Quail with Porcini Demi, Peking Duck, Murray Chicken with wild Mushrooms.
Vegetarian entrees: composed a la carte with the fresh produce, may include house-made risotto with local produce, Cacio e Pepe with wild mushrooms and more.
Desserts: Baked Nebraska (Chef Daniel’s take on Baked Alaska), Affogato (ice cream with a cordial and a hot espresso drench), Pot de Crème, and, seasonally fresh apple tart with our chef’s signature house-made ginger cardamom ice cream made with Hudson Valley Fresh cream.
If Curiosity has your appetite whet,
Chef suggests that you give us a call. He’ll tell you what’s cooking today!
Pop Up Ramen will be back in the fall Tuesday, Wednesday, and Thursday! You’ll never taste ramen the same way again once you’ve tried the best, made fresh from Chef’s original recipe, based on the hundreds of ramen dishes he sampled in Tokyo. He’s refined his secret recipe, only available at The Tasting Room, for your palate.
$35 pre Fix
- 2 Steamed Pork Belly Buns (veggie substitute of “tofu belly buns” available), or Miso soup
- Tokyo Ramen with Bok Choy, Chinese Mushrooms, Scallions, Mung Bean Sprouts
- Add on Toppings: Pork Belly, Chicken, Egg, Miso, or Tofu