2018 Dinner Menu


Assorted Hors d’oeuvres From The Chefs

Mixologist Emilio Ugarte’s “Hudson River Sunset” Warwick Gin Cocktail

Angry Orchard Hard Cider • Industrial Arts Brewery Draft Beer

Millbrook Vineyards 2016 Reserve Chardonnay


Red and Golden Beet and
Coach Farm Goat Cheese Napoleon
black walnuts, dandelion pesto 

Chef Josh Kroner, Terrapin Restaurant, Rhinebeck

Millbrook Vineyards 2016 Tocai Friulano

Barber Farm Roast Honeynut Squash
wild hive grain “risotto” foraged mushrooms,
birch-mushroom “cremeaux,” wild greens, smoked hay-spruce oil

Chef Terrace Brennan, Brennan Group Hospitality

Clinton Vineyards 2017 Estate Bottled Seyval Blanc


Shrimp Moqueca
tomatillo-coconut stew, corn, heirloom tomato,
shishito pepper

Chef Beau Widener, Crabtree’s Kittle House, Chappaqua

Whitecliff Vineyards 2016 Reserve Chardonnay

John Boy’s Farm Chicken Ballotine
hakurei turnips, radishes, swiss chard,
caramelized honey-sage jus

CIA Chef Jason Potanovich, Bocuse Restaurant and
CIA Chef Brian Kaywork, American Bounty Restaurant, Hyde Park

Whitecliff Vineyards 2016 Reserve Gamay Noir

Fishkill Farms “Pumpkin Pie”
 pumpkin cremeaux, speculoos crunch,
crown maple ice cream

Chef Kristina DePalma, The Roundhouse, Beacon

Clinton Vineyards Estate Bottled Late Harvest Seyval Blanc

Coffee and Tea

North River Roasters Coffee