MenuS
Served on Friday, Saturday, and Sunday. On weekends, available at 2:30pm after brunch service.
Snacks
$22
Three Cheese Board
Rye Cracker, Jam
$22
$10
Tomato Toast
$10
$10
Fried Chicken Skins
Buttermilk, Hot Sauce
$10
$22
Charcuterie
Mustard, Pickled Vegetables, Toast
$22
$12
Sourdough Bread
Cultured Butter & Whipped Chicken Fat
$12
Appetizers
$18
Beets & Endive
Sheeps Cheese
$18
$20
Steelhead Trout Crudo
Asian Pear, Cranberry
$20
$22
Venison Tartare
Hot Peppers, Straw Potatoes
$22
$16
Parsnips
Carrots, Hazelnut
$16
$14
Market Greens
Buttermilk Dressing, Tarragon, Dill, Puffed Rye
$14
$18
Grilled Sunchokes
Toasted Oats
$18
Main Courses
$20
Grilled Cabbage
Rouille, Herbs
$20
$24
Wild Mushroom Porridge
$24
$34
Duck Breast
Chestnut, Chanterelle Mushrooms
$34
$32
Steelhead Trout
Leeks, Cider Beurre Blanc
$32
$36
Snowdance Farms Half Chicken
Grits, Braised Greens, Chicken Skin Gravy
$36
$22
Rabbit Au Cidre
$22
$40
Venison Loin
Celeriac, Salbitxada
$40
$24
Seminary Hill Burger
Fries
$24
Dessert
$8
Concord Grape Sorbet
$8
$8
Sticky Toffee Pudding
$8
$10
Tea & Honey Cake
Bergamot Marmalade
$10
Served on Saturday and Sunday.
Mains
$7
Biscuits with jam and butter
$7
$14
Mushroom toast, soft boiled eggs
$14
$12
House made yogurt, rhubarb, granola
$12
$14
Buckwheat pancakes
$14
$12
Porridge, apple, brown sugar
$12
$16
Biscuits, sausage, and gravy
$16
$14
Smashed potatoes, smoked trout, fried egg
$14
$8
Market fruit plate
$8
$14
Beets, sheep's cheese, endive
$14
$12
Market greens, buttermilk dressing, puffed rye
$12
$6
Coffee granita
$6
$6
Cinnamon roll
$6
Sides
$5
Bacon
$5
$8
Sourdough
$8
$5
Scrambled or fried eggs
$5
$3
Soft boiled egg
$3
$6
Venison Breakfast Sausage
$6
Drinks
$12
Cider Mimosa (Spycraft, Fresh Squeezed OJ)
$12
$16
Bloody Mary (Original or Spicy)
$16
$35
/
pp
Bottomless Mimosas (2 hour limit)
$35
/
pp
Thursday, Friday, Saturday, and Sunday from March 31 until April 13. Lunch for $29.95 pp and Dinner for $44.95 pp (excluding tax and gratuity).
Lunch
First Course
Fried Chicken Skins, Buttermilk Dressing, Hot Sauce
Second Course
Beets, Endives, Sheep’s Cheese
Main Course
Steelhead Trout, Melted Leeks, Cider Beurre Blanc
Dinner
First Course
Fried Chicken Skins, Buttermilk Dressing, Hot Sauce
Second Course
Beets, Endive, Sheep’s Cheese
Main Course
Rotisserie Lamb Leg, Green Garlic
Dessert
Yeast Cake, Walnuts, Maple
It Takes a Village
An incredible amount of hard work and love goes into everything you see and experience at The Tasting Room. We want to thank our Executive Chef Jack Tippett, Cider Maker Joshua Hinchman, our incredible Tasting Room staff, and our outstanding area suppliers: Halloran Farm, Snowdance Farm, Heller’s Farm, Norwich Meadows, Hudson Valley Fisheries, Bethelem Beef, Weissman Farms, Wild Russet Farm, and Goldenrod Mountain Farm.