French triple cream / black truffle pate / blackberries
Prosciutto / Bruleed Fig / Bellavitano Cheese
Maine lobster bisque
Pan Seared sea scallops /celeriac puree /calabrian chili oil
Capelli d’angelo /sicilian sardines / raisin / fennel / capers
Hudson Valley Filet mignon / whipped potatoes
Grilled fennel / roasted root vegetables / beetroot puree
Stuffed quail / risotto / truffle
Watermelon radish / whipped butter /crushed sea salt
Pan seared duck breast / hibiscus / sage
Treviso / endive/ shaved parmesan / capers
Chocolate lava cake / drunken cherries
espresso
this is just a sample menu - it is constantly changing
Please let us know if you have any dietary restriction at the time of booking.
On a concert night- there will be an intermission after the pasta course
“Chef Deanna is one of those people that seems to get true joy and pleasure from creating and serving a meal. The level of care and detail she puts into her courses is beyond anything I’ve ever seen at a traditional restaurant. I felt like I was being served by my grandmother…if my grandmother was a culinary artist.
I loved the small group setting and intimate atmosphere both in her dining room and up at the barn where we got to hear her husband play us a private piano concert.
It was an experience like no other and an absolute must try for anyone in the area.”