2019 Dinner Menu
Hors d’oeuvres
Hudson Valley Duck Confit & Wild Mushroom Arancini
Wild Mushroom Arancini (Vegetarian)
Chef Glenn Vogt, RiverMarket Bar & Kitchen
Hudson Valley Corn Crème
preserved peaches, padrón pepper, labneh (Vegetarian)
Chef Brian Kaywork, CIA American Bounty
Baccalà Fritter
saffron aioli, oven dried heirloom cherry tomato
Chef David Amorelli, Harvest on Hudson
Butternut Squash Tart
roasted young beets, old chatham sheepherding ewes blue, smoked maple glaze
Chef Walter Hinds, The Roundhouse
Beverages
”Catskill Mountain Sunset”
Catskill Provisions Honey Barrel Rye & Lavenlair Farm Lavender Cocktail
Mixologist Andrea Morales, RiverMarket Bar & Kitchen
Millbrook Vineyards Tocai Friulano 2018
Thompson’s Cider Mill Hard Cider • Plan Bee Farm Brewery Stock Ale
More Good Natural Soda • RiverMarket Mocktail
Dinner
Nobu Sashimi Salad with Hepworth Farms Greens & Matsuhisa Dressing
Chef Matt Hoyle, Nobu Fifty Seven
Clinton Vineyards Seyval Blanc Victory White 2018
•
Veal Tenderloin “Tramezzini” with Celeriac & Wild Mushrooms
Chef Kevin McGinley, Bâtard
Millbrook Vineyards Pinot Noir Estate 2017
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Stella Valais • Chaseholm Farm Creamery
Nancy’s Hudson Valley Camembert • Old Chatham Sheepherding Company
Truffle Falls • R & G Cheese Makers
Adventures in Food
Whitecliff Vineyard Cabernet Franc Estate Grown Hudson Valley Region 2017
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Fishkill Farms Apple Crumble with Granny Smith Gelato
Chef Stephane Motir, Tribeca Grill
Millbrook Vineyards Late Harvest Riesling 2016
Coffee & Tea
Coffee Labs Roasters Freshly Roasted Whole Bean
