Dining
Farm to table, written on the chalkboard.
A note from the chef
"We cook what arrived that morning. I write the menu at 3pm, after the farm delivery is on the counter and the bread is in the oven. If you ask the server what's good tonight, the answer is, everything that just walked in the door."
— Ana Beltran, Executive Chef
To begin
Small plates designed for two to four people at the table. Most change weekly with the farm delivery from Hearty Roots.
Hudson Valley burrata
18
Ronnybrook burrata, late-summer tomatoes, basil oil, sea salt, grilled levain.
Steak tartare
22
Hand-cut Glynwood beef, capers, shallot, anchovy, smoked egg yolk, potato chips.
Garden gazpacho
16
Cucumber, sungold tomato, fennel pollen, chili oil, garden mint.
Devilled farm eggs
14
Pickled mustard seed, smoked trout roe, dill.
Mains
Four to five mains nightly, written on the chalkboard. The menu below rotates with what arrived that morning.
Wood-roasted half chicken
36
Hudson Valley chicken, brown butter, salsa verde, smashed fingerlings.
Pan-roasted black bass
42
Local black bass, summer corn, charred leek vinaigrette, sungold tomato.
Dry-aged ribeye for two
118
Glynwood farm ribeye, 24oz, bone marrow butter, watercress.
Garden risotto
32
Anson Mills carnaroli, garden herbs, brown butter, parmesan, lemon.
Dessert & after
Three desserts, a small cheese course, and a digestif cart that comes to the table.
Chocolate pot de crème
14
Single-origin Madagascar chocolate, crème fraiche, sea salt.
Olive oil cake
13
Tuscan olive oil, candied orange, mascarpone, almond brittle.
Cheese course
22
Three cheeses from Hudson Valley Camembert Company, local honey, walnut bread.
A 20% gratuity is included for parties of six or more. Please make us aware of dietary restrictions when reserving; the kitchen will design something for you.
Reserve a table.
Tables are released 30 days in advance. Hotel guests have priority on the same day. For the chef's table or a private event, please get in touch directly.
Request a table