Welcome
Chef’s Selection of small bites to begin your meal upon arrive Fingerling Potato Chips with Green Garlic Dip Crudite-Baby Spring vegetables with Green Goddess Crème Fraîche Duck Confit Croquettes with Whole Grain Mustard Aioli Casella’s Prosciutto Speciale with Poached Shrimp and Espelette Pepper “Cornbread” Dinner Rolls with Fresh Churned Honey Butter
Starters
Celery Root SoupSmoked Trout, Kale, Puffed Farro |
Foie Gras MousseHudson Valley Foie Gras, Blood Orange Marmalade, Toasted Brioche |
Mushroom SaladOyster Mushrooms cooked a la Plancha, Woodland Sorrel, Watercress, Charred Shallots, Nettle Meadows Chevre Fondue |
Millbrook Farms Venison TartareDry Aged Venison Loin, Cured Egg Yolk, Dried Cherry and Rye Crackers |
Main
RavioloRicotta and Egg Yolk Raviolo, Green Garlic, Fermented Honey |
Poulet BretonChicken Slow cooked in Cider, Crème Fraîche, and Mustard |
Beaverkill River TroutBaked en Papillote, Morel Mushrooms, Spring Shallot Jus |
Dry-Aged SelectionsOur Dry-aged selections are sourced from the best the region has to offer and aged with care in-house.Our Daily offerings are ever-changing to feature unique cuts from each animal |
Lamb RibeyeGrilled Leeks and Black Garlic Jus |
Pork LoinOverwintered Greens and Rosemary Soubise |
Sides for the Table
Daily offerings of fresh from the farm Vegetable dishes All sides are served for the table
Whole Roasted Cauliflower with Castelvetrano Olive Pesto |
Hasselback Potato Gratin with Harvest Moon from Spoke Creamery |
Confit Parsnip with Brown Butter and Meyer Lemon |
Creamed Spinach-Overwintered Spinach with Local Cream |
Dessert
Buttermilk Panna Cotta, Brûléed Grapefruit, Chocolate Mint |
Dark Chocolate Tart with Cherry-Port Compote |
Chatwal Lodge Sundae with Selection of House Made Ice Creams, Toasted Nuts, Dulce de Leche, Fruit Preserves |
Whole Roasted Lobe of Foie Gras
Hudson Valley Foie Gras |
Toasted Herb Brioche |
Strawberry and Fennel Compote |
Ribcap Chateau
28 oz Whole Prime RibcapServed with: Sauce Perigourdine, Asparagus with Morel Creme Fraiche, Roasted Carrots with Fennel Pollen, Garlic, and Fermented Honey, Hash Browns stuffed with Caramelized Onions and Truffle Cheese Serves 4 |
Steak dinner For 2
Dry Aged 38 oz Tomahawk |
Smokey Garlic Scape Hollandaise |
Hash Browns stuffed with Caramelized Onions and Truffle Cheese |
Herbed Carrots with Butter and Citrus |
Creamed Spinach |
Roast Chicken For 2
Whole Roasted Four Story Hill Poularde with Rosemary and Garlic |
Foie Gras Bread Pudding |
Overwintered Carrots with Spring Shallots, Honey |