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


”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


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

 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

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