Innsider: August 2023

Where did the time go? Between cold snaps and floods, The Hudson Valley still managed to blossom and grow, its farms growing full and making our country roads verdant and green. Ah, quiet August: the last kick of summer green before our leaf viewing season begins and the throngs of tourists make the trek to see nature’s fall colors. This is a great month for one last quiet summer escape: book a weekend with us, and we promise it will be a weekend you won’t long forget.







This beloved Four Brothers Drive-In, in next-door Amenia, is celebrating its 10th anniversary this year…and it’s NOT your mother’s drive-in: it brings an impressive mix of retro drive-in aesthetics with the modern movie experience. Open 7 nights a week, this drive-in features the most current films and a “Throwback Thursday” that features retro flicks. All the while, enjoy a wide menu in their restaurant, on their patio, or delivered right to your car: everything thing from foot-long hot dogs to lobster rolls! Only open through Labor Day each summer, this is a MUST DO activity for any visitor! For more info and to buy tickets, click here.




What says late summer more than a stroll in a sunflower field? Barton Orchards is holding their fifth annual Sunflower Festival the last weekend of August, when their 100,000 sunflowers are the perfect setting for a hayride through its five-acre flower field. You can also opt to walk the fields, cut your own flowers, and take a selfie in one of the most photographed spots in the Hudson Valley. Beer, wine, and local crafts are also there to enjoy during the festival. But be advised: tickets are a must…so call us to make a reservation with us, and click here for festival tickets!




Our patio is quite a popular Sunday brunch spot, and we wanted a brunch salad that tasted like summer in Millbrook…and this surely fits the bill! Heirloom tomatoes, corn, and watermelon…all from farms less than 15 minutes from the inn are tossed together with a simple lime-herb vinaigrette, and topped with a local goat’s milk feta. It speaks to our vision at our restaurant: let our beautiful local produce and products speak for themselves.
Serves 2-4, depending on your portion size


  • 2 heirloom tomatoes, preferably yellow, purple or green (so they are set apart on the plate from the red of the watermelon).
  • 2 cups of cubed seedless watermelon
  • 1 ear of corn. Look for very ripe, larger kernels.
  • 1 lime
  • 2 tbsp or so of good-quality olive oil
  • S & P, to taste
  • 1/4 cup of fresh mint and basil leaves plus more for garnish
  • 1/4 cup of goat or preferred feta


  1. Core your tomatoes, and then cut into medium sized chunks, comfortable to eat in one bite. Place into a mixing bowl.
  2. Add watermelon cubes
  3. Zest lime into bowl, and squeeze 1/2 the lime into the bowl. 4. Chop mint and add to bowl.
  4. Add 1 tbsp of olive oil, and gently toss to coat. Season with S & P if desired. This light vinaigrette is the background: let the watermelon and tomato’s natural flavor be the star of the show.
  5. Lightly grill your corn and shave the kernels off the cob.
  6. Place the tomato/watermelon mixture into one large serving bowl or individual plates.
  7. Top with the feta and corn kernels.
  8. Top with a mint leaf and a little drizzle of remaining olive oil and a squeeze of remaining half of lime. Serve.