Hudson Valley farm-to-table five-course tasting menu by Chef Nicholas Leiss with wine pairing.
About Chef Nicholas:
Originally from Lebanon, Pennsylvania, Chef Nicholas’s culinary journey began at the age of five when he started cooking alongside his grandmothers. He got his professional start in the industry working at his mother’s restaurant in high school, before going on to earn his degree from the prestigious Culinary Institute of America. He spent time in some of the most competitive kitchens in the world including NYC’s Günter Seeger (1 Michelin Star) and Noma in Copenhagen (3 Michelin Stars). Years of learning and loving the world of food has led him to launch his own recipe platform, Farm2ChefsTable.
Rosehip, Quince, Deer Sauce
Hudson Valley Foie Gras
Parsnip, Dried Berry, Spruce
Black Dirt Onion
Terroir, Time, Place
Hay Smoked Pork
Sunchokes, Barley, Pear, Hazelnut
Ashmeads Kernal Apple Confit
*Please note that menu subject to change based on market availability.
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