The recent opening of Henry's Farm to Table restaurant at Buttermilk Falls Inn + Spa in the 300-year-old Hudson River-side hamlet of Milton, New York, completes the property's evolution from charming bed and breakfast to country chic resort - one with a decidedly green sensibility. The new contemporary American 60-seat dining destination restaurant embraces the locavore movement by sourcing locally to showcase the bounty of the Hudson Valley and complements Buttermilk Falls Spa's eco-friendly use of solar and geo thermal power. Indeed, Henry's Farm to Table reflects its name in a literal manner since much of the produce and eggs used by executive chef Paul Kelly comes from Buttermilk's 40-acre, working organic farm - Millstone - just across the property's enchanting Swan Pond.
Daily chef Kelly and his culinary team harvest organic greens, vegetables, fruits and herbs, which they combine with other ingredients from nearby organic farms as the foundation for their seasonal menus and daily specials.
Representative dishes include: spinach and coach farm goat cheese, shaved fennel, millstone farm raspberries, toasted walnuts, and Millstone Farm raspberry-lavender vinaigrette; organic whole wheat penne with zucchini, artichoke, and tomato, tossed in extra virgin olive oil and millstone farm basil; Hudson Valley Cattle Company grass-fed strip steak with wild mushroom ragout, caramelized onion mashed potatoes, haricots verts, and horseradish demi-glâce sauce; roasted full moon farm half chicken for two with Lyonnaise potatoes, sautéed spinach, and veloute sauce; southern style ribs with sweet potato, sautéed Swiss chard, cornbread, and espresso BBQ sauce; and Hudson Valley artisan cheese plate (changed daily) with assorted crackers and seasonal fruit, currently from the inaugural crop of Millstone Farm grapes.
The dining room is intimate and stylish, with hand-made wallpaper, rich barn wood tables, and a field of dramatic glass wine jugs-cum-lighting fixtures sprouting from the vaulted ceiling. Large windows throughout the second floor space invite the outdoors in and at mid-tree level convey a sense of dining in a tree house. Two decks and a patio afford al fresco meals and/or cocktails with entrancing views of Buttermilk Falls Inn + Spa's bucolic Swan Pond during the warmer months.
And Henry's Farm Table offers a memorable culinary experience year round. Nestled in a corner of the state-of-the-art kitchen framed by French doors opening out to one of the decks and the patio, the majestic antique table can be reserved for up to 10 for the opportunity to interact with chef Kelly and his team as they prepare the Farm Table diners' food.
All diners are invited to stroll across the Carriage Way spanning the Swan Pond to explore Millstone Farm before or after their meal. In addition to the growing areas, they'll encounter a captivating collection of livestock - llamas, angora goats, alpacas, peacocks, and a flock of heritage chickens, the source of Henry's eggs - as well as the beehive that produces the restaurant's honey.
Buttermilk Falls Inn + Spa has consistently been heralded as an idyllic retreat for relaxation and healthful rejuvenation on the Hudson since opening in 2004. Just 70 miles from New York City, this 75-acre estate is an oasis of calm and natural beauty, featuring 17 rooms in the main circa-1764 building and guest houses, a spectacular eco-spa with a number of signature "soil to spa" treatments, drawing upon the resources of Millstone Farm and, now, an exciting restaurant and bar.
Henry's Farm to Table, named after Buttermilk Falls Inn + Spa owner Robert Pollock's three-year old son, is open Wednesday thru Sunday for dinner, Friday and Saturday for lunch, and on Sundays for brunch. In addition to its à la carte service for the public and inn guests, Henry's hosts weekly cooking classes and is available for private events. It is located at Buttermilk Falls Inn + Spa, 200 North Rd., Milton, NY 12547. For more information and menus, please visit www.henrysatbuttermilk.com and for reservations, call (845) 795-1500.
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