At our Millbrook, NY restaurant, we serve elevated, but not fussy, American cuisine, supporting local farmers and purveyors of every kind.
Hours are Mondays, and Thursday-Saturday from 5-9:30 pm. Call (845) 605-1121 for reservations.
Dinner & Brunch Menus
Farm Fresh Dining at The Millbrook Inn
SEASONAL SAMPLE MENU
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SMALLER EATS
3 BEETS 17
3 beets, roasted, raw, and crispy, on a bed of lavender goat cheese, with balsamic hazelnut crumble, and a drizzle of honey vinaigrette
SPRING PEA AND RADISH SALAD 17
Assorted English peas and sugar snap peas are tossed with a garden assortment of radishes and spring sprouts, and lightly tossed in a lemon anchovy vinaigrette
CARROT GINGER SOUP 15
Topped with swirls of carrot top-pesto and ginger yogurt swirls
STEELHEAD TROUT CRUDO 18
Local Steelhead Trout crudo, with Spring Asparagus and our own ponzu made with local Dassai sake.
SIDES
TODAY’S SEASONAL SIDE | 10
TRUFFLE PARM FRIES | 10
BIGGER EATS
MEAT MARKET MP
This week’s cut, served with smokey smashed potatoes and wilted garlicky greens
FOWL 34
Cast-iron roasted Spring chicken with rosemary thyme au jus, crispy polenta and charred seasonal veg
FISH 35
Local Steelhead Trout, seared and topped with a pistachio butter, and served with a Israeli couscous pilaf with seasonal veg
BURGER 28
Our signature house-blend, stacked on a brioche bun with a ramp aioli, dressed sprouts, local cheddar and a farm-fresh egg. Served with root chips and house-made pickled veg
PASTA 34
This week’s pasta special
Gluten, nuts, soy, and dairy products are used in our kitchen.
Talk to your server with any concerns, and we will make every effort to accommodate any allergy restrictions.
SEASONAL SAMPLE MENU
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SWEET EATS
MAPLE MADNESS 14
A soft molasses cookie, topped with maple-walnut bourbon ice cream, maple-sugar cotton candy, and a salted maple cream drizzle
VINTAGE FRUIT CRISP 14
This week’s seasonal fruit offering, with a scoop of vanilla
BOOZY SORBET 12
A selection of our signature cocktail-inspired sorbets
SWEET DRINKS
VINTAGE BOURBON LATTE 18
Freshly brewed coffee, coffee bourbon, Taconic Distillery maple bourbon cream and topped with cold-frothed salted caramel cream and cinnamon. Can be iced or hot!
ESPRESSO MARTINI 18
Featuring Cooper’s Daughter cacao maple vodka, coffee liqueur, and fresh espresso.
TEA TIME MARTINI 18
Featuring Beacon’s Earl Grey Vodka, a shot of freshly brewed Earl Grey tea, Maple cream liqueur, cardamom
COFFEE & TEA
FRESHLY BREWED COFFEE OR HARNEY’S TEA | 6
SINGLE ESPRESSO | 5, DOUBLE ESPRESSO | 8
CAPPUCCINO | 8
PORT, WHISKEY & BRANDY
GLASS OF PORT | 15
Your choice of Red, from North Fork’s Pindar Vineyards, or Blonde, from Hudson Valley’s Whitecliff Vineyard.
STOUTRIDGE’S “COGNITO” COGNAC 16
A local version of French cognac. Distilled from 100% local grapes, aged for 3 years in pinot noir barrels. Won Silver at both ADI and HV Wine and Spirits
SHADY KNOLL ORCHARDS APPLE BRANDY 16
Double distilled their farm’s 100 varieties of apples; aged in oak 2-3 years, then finished in Madeira barrels.
CORE RARE PEAR BRANDY 16
Minimally distilled from Hudson Valley Pears in the European style, aged two years in the barrel.
LITTLE REST from TENMILE DISTILLERY
SINGLE MALT LIMITED EDITION RELEASES 25 FLIGHT OF 3: 35
Tenmile continues to push the margins of whiskey-making with several limited editions that are already sold out and unavailable to the public. Choose from Sherry cask-aged; Port cask-aged; Double Mature cask-strength, and Founders Edition chestnut cask-aged
DIGESTIVES
STOUTRIDGE DISTILLERY’S ABSINTHE OR PASTIS 12
Locally-crafted in the traditional way. Absinthe won Double Gold at the 2022 ADI.
VINCENT GRAPPA 16
A traditional grappa made from the skins of Hudson Valley grapes. Incredibly aromatic, it won Best in Category and Double Gold at ADI
Gluten, nuts, soy, and dairy products are used in our kitchen.
Talk to your server with any concerns, and we will make every effort to accommodate any allergy restrictions.
SEASONAL SAMPLE MENU
CHEF’S MONDAYS FOR $25 OR LESS
Plus glasses of featured wines and beer for just $10
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ENTREES
THE UNION VALE BURGER 25
Our signature blend burger, stacked on a brioche bun with spring allium aioli,
dressed sunflower shoots, local cheddar cheese and a farm-fresh egg.
THE SPRING CHICKEN 25
A juicy chicken burger with Argyle smoked cheddar, stacked on a brioche bun with a rainbow
carrot-confetti slaw, hot honey,and crispy shallots. .
THE BLACK BEAN 25
Dressed with charred red onions, and a lime-cilantro aioli
MONDAY’S SALAD 18
This week’s greens, creatively paired with local produce
add piece of grilled chicken or steelhead trout $10 supplement
FARM FLATBREAD 22
Dressed with toppings from our local farms
MILLBROOK MELT 23
Chef’s gooey grilled cheese of the week
SIDES AND MORE
JAR OF ASSORTED PICKLES, ROOT CHIPS, or CUP OF SOUP | 8
FRIES, VEGGIE OF THE WEEK, SIDE SALAD, or TRUFFLED FRIES | 9
MONDAY SWEETS
Ask about tonight’s specials | 12
Gluten, nuts, soy, and dairy products are used in our kitchen.
Talk to your server with any concerns, and we will make every effort to accommodate any allergy restrictions.
BAR SNACKS FROM 5-6 PM
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SNACK FLIGHT – $12
Fried Olives, warm sweet and spicy nuts, and pickled veg
LOCAL CHEESE BOARD – $25
Our favorite local cheese producers, house-made chutney, local mustard, and crackers
ROOT CHIPS – $16
Our signature root chips and this week’s seasonal dip
TRUFFLE OR REGULAR FRIES – $9
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In addition to our Bar Snacks Menu, our full cocktail and regular menu is available. Please note that the Bar Snacks Menu is only available on Thursdays, Fridays, and Saturdays.
Gluten, nuts, soy, and dairy products are used in our kitchen.
Talk to your server with any concerns, and we will make every effort to accommodate any allergy restrictions.
HOLIDAY MENUS
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Check Back soon for Upcoming Holiday Menus!
Gluten, nuts, soy, and dairy products are used in our kitchen.
Talk to your server with any concerns, and we will make every effort to accommodate any allergy restrictions.