Menus · Autumn 2026
What the valley is having
Written Monday, after the farms report. Everything touches the hearth. Dietary needs are handled at the table, not on the menu: tell us what you cannot eat and the kitchen rebuilds around you.
Filtering marks dishes that already fit; the kitchen adapts everything.
The tasting, $85
Four movements · whole table
Bread & ember butter
ISourdough from the coals. Cultured butter whipped with toasted hay. House pickles from whatever overwintered.
Scallop, sunchoke, brown butterGF
IIDay-boat scallops, barely seared, sunchoke two ways, hazelnut gremolata.
Rabbit, farro, huckleberry
IILeg confit and a loin cut, farro from the Catskills, huckleberry jus. This course changes most; ask.
Duck, quince, charred alliumGF
IIIWhole breast over the fire, carved at the pass. Quince mostarda from October fruit. Jus off the bones.
Apple, buckwheat, smoked creamV
IVEmber-roasted orchard apples, buckwheat shortbread, cream smoked over oak.
À la carte
Bar room only · first come
Oysters, half dozen
21Chatham beds across the river. Cocktail sauce fermented two weeks. Mignonette with autumn savory.
Hearth bread, seaweed butterV
14The same loaf, a different butter. Kelp from the Sound, cultured in-house.
Beets, ash oil, fresh horseradishV, GF
17Ember-roasted beets, oil pressed from their own greens. Horseradish grated to order.
Trout, roe, brown butter crumbsGF
29Sunspring Farm trout, cured yolk, crumbs from the house loaf.
Pork chop, apple, mustard greenGF
38Heritage chop, dry-aged a week. Orchard apples cooked down with cider. Mustard greens with char.
The long table plate
48Whatever the hearth is best at tonight, for two or more. No menu, no substitutions, no regrets.
Wine
Old world weight, low-intervention leaning
Ktable Blanc, LoireV
16 / 72Chenin. Orchard fruit, wet stone, a little wild.glass 16
Domaine de la Villière, Loire
18 / 84Gamay from schist. Chill it less than you think.glass 18
Hermann J. Wiemer Dry Riesling, Finger LakesV, GF
15 / 66New York acidity. Lime, slate, bone dry.glass 15
Château Yvonne Saumur, Loire
19 / 92Cabernet franc, chalk soil, red fruit and pencil shavings.glass 19
Clos de la Roileton Trousseau, Jura
21 / 104Trousseau that tastes like the walk to the vineyard.glass 21
Sidra de la Blancura, BasqueV, GF
13 / 58Cider, bone dry, poured from height. The cheese course's best friend.glass 13
Cocktails
Stirred, serious, no umbrellas
The Front Street
17Rye, yellow chartreuse, black walnut, apple bitters. The house drink since the barn opened.
River Smoke
18Mezcal, amaro, smoked pear, lemon oil. Built for the window seats.
Cold Spring Fix
16Gin, honey from the roof hives, lemon, sage. Short and sharp.
The Hearthswallower
19Aged rum, burnt orange, allspice, ember bitters. Dessert pretending to be an aperitif.
Barrel Reserve Old Fashioned
24Barrel-aged six weeks in the cellar. Order it before you sit down.
Zero proof
Ferments, infusions, and one very serious shrub
Hay Tea SodaV, GF
9Toasted hay, spring water, a whisper of honey. Tastes like the barn smells.
Beet & Apple ShrubV, GF
10Drinking vinegar from the juicing trim. Bright, red, surprisingly addictive.
Smoked Grape FizzV, GF
11Concord grapes smoked over oak, topped with soda. November in a glass.
The NightcapV, GF
12Barley tea, oat milk, maple, salt. Served warm when the fire is low.