At our Millbrook, NY restaurant, we serve elevated, but not fussy, American cuisine, supporting local farmers and purveyors of every kind.
Hours are Mondays, Thursday-Saturday from 4-9:30 pm; and Sunday brunch from 11-4 pm. Call (845) 605-1121 for reservations.
We will be closed on Mondays until April 17th.
Dinner & Brunch Menus
Farm Fresh Dining at The Millbrook Inn
SEASONAL SAMPLE MENU
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SMALLER EATS
3 BEETS | 16
3 beets, roasted, raw, and crispy, served with whipped lavender goat cheese, toasted pistachios, and a drizzle of white balsamic syrup.
TODAYS SPRING SALAD | 16
Highlighting this week’s seasonal produce.
ROOTS AND BONES | 14
A warming bone broth, filled with root veggies.
SPRING CRUDO | 17
Local Steelhead Salmon Trout, dressed in Tutthilltown Citrus Gin, with lemon-caper aioli and a shaved asparagus salad.
SIDES
TODAY’S SEASONAL SIDES
TRUFFLE PARM FRIES
BIGGER EATS
MEAT | 48
A succulent 12 ounce New York Strip, served with crispy smokey potatoes and seasonal veg.
FOWL | 34
Spring Chicken under a brick, with polenta and seasonal veg. Garnished with charred lemon.
FISH | 34
Local Steelhead Salmon Trout, baked on a cedar plank with a miso glaze, and served with crispy spinach and forbidden rice.
BURGER | 28
Our short rib burger, stacked on a brioche bun with ramp aioli, dressed greens, local cheddar, and a farm-fresh egg. Served with our famous root chips and house-made pickles.
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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DESSERTS
APPLE HAND PIES | 14
Vanilla glazed and served warm, with vanilla ice cream and an apple pommeau-salted-caramel dipping sauce.
PAN BROWNIE | 14
Rich and fudgy, served with a dollop of vanilla bean ice cream and chopped salted pistachios.
OLD FASHIONED COOKIES AND MILK PUNCH | 14
A trio of freshly baked cookies, served warm with a glass of bourbon-vanilla infused milk punch for dipping.
LOCAL CHEESE COURSE | 16
Featuring 2 soft local cheeses, honeycomb, crackers, fresh and preserved fruits.
SWEET DRINKS
ESPRESSO MARTINI | 16
Freshly brewed espresso, Kailua, vodka, and Inn-crafted Irish cream.
GODIVA CHOCOLATE MARTINI | 16
Featuring Godiva liquor, house-infused vanilla vodka, Inn-crafted Irish cream; served in a chocolate-swirled glass, and topped with chocolate shavings.
AFFOGATO MANHATTAN | 18
A twist on a classic Italian Affogato: warm espresso and a shot of bourbon are poured over vanilla ice cream, then garnished with chocolate bitters and a burnt sugar-covered orange slice.
THE DEITRICH | 16
Inspired by German Black Forest Cake. Italian Amarena cherry juice, white rum and Inn-crafted Irish cream are served in a glass swirled in chocolate, and topped with a whole Amarena cherry.
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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SUNDAY STARTS & SHARES
BAKERS BREAKFAST BASKET | 13
Filled with seasonal sweet goods and this week’s flavored butter and local jam.
CHIPS AND DIP | 15
Our signature root chips, with duo of seasonal dips: carrot yogurt ginger, and garden aioli.
SUNDAY BRUNCH
CHEF’S PANCAKES | 18
3 fluffy pancakes, topped with our seasonal topping of the week.
TRUFFLES AND EGGS | 18
2 eggs, scrambled or fried, with garlic truffle fries and sautéed seasonal greens.
GOAT’S SALAD | 18
Spring field greens and wildflowers, candied sunflower seeds, toasted oat clusters, topped with local goat cheese. Dressed in a raspberry vinaigrette.
SUNDAY SALMON | 20
House-cured Steelhead salmon trout, served with whipped chive cheese, a locally hand-crafted sourdough english muffin, fried capers, pickled onions and dressed greens.
Add a Scrambled Egg | 3
CHICKEN, BISCUITS, GRAVY | 24
Crispy fried chicken, paired with our signature biscuits and chicken gravy. Served with pickled veg.
SUNDAY SIDES
PORK BELLY BACON | 9
SMOKEY SMASHED POTATOES | 9
SIDE SALAD | 9
TRUFFLE FRIES | 9
SUNDAY SWEETS
TODAY’S FRUIT CRUMBLE | 12
SUNDAY SIGNATURE DRINKS
TRIPLE HEAT BLOODY MARY | 18
Fully Loaded, with Crispy Bacon and Pickled Veg | 20
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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MONDAY EATS
ROOT CELLAR CHIPS & DIPS | 14
A basket of crispy root chips featuring a rotation of root veggies, including beets, carrots, parsnips, rutabaga, and sweet potatoes. Served with a duo of seasonal dips.
CROSTINI MEDLEY | 12
3 Crostini, each matching our favorite local cheeses with something the chef has whipped up. Ask about this week’s selections.
CHEF’S FLATBREAD | 12
This week’s seasonal flat-bread “pizza”.
PARMESAN TRUFFLE FRIES | 9
SEASONAL SIDES | 9
Ask your server for this week’s specials.
MONDAY’S “BURGER AND BEER” | 22
Our signature short rib burger, stacked on a brioche bun with ramp aioli, garden greens, local cheddar cheese and a farm-fresh egg. Served with your choice of this week’s 16-ounce beer selection from the bar
Add plain fries | 5
MONDAY DRINKS
GARDEN PARTY | 16
Muddled sugar snap peas and tarragon, mixed with local honey, lemon, locally-crafted vodka, and topped with bubbly.
PRETTY “INN” PINK | 16
This egg white cocktail features Italian Amarena cherry juice, fresh lemon, and Ten Mile Distillery Listening Rock Gin.
THE NO.7 | 16
Blanco tequila with lime, blood orange, and carrot juices and house-made cardamom syrup.
RAGGED RUM PALOMA | 16
We put our twist on a classic Paloma (tequila, fresh grapefruit and lime); switching tequila for this award-winning aged rum, distilled in New England.
GOOD THYMES SPRITZ | 16
Dry gin, lime, pomegranate juice, fresh thyme, topped with bubbly.
MONDAY’S “WINE OF THE WEEK” | 8
Half-priced glasses of wine, each week features a different selection from our wine list.
MONDAY’S BEERS | 8
Ask about this week’s beer specials
SODAS, ICE TEAS, CARAFE OF SPARKLING WATER | 5
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.
THURSDAY DATE-NIGHT DINNER
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$49
SPICED SQUASH SOUP
With a maple-yogurt drizzle.
CRISPY ROAST CHICKEN
Served with local polenta, sautéed mushrooms, and apple-balsamic glazed rainbow carrots.
APPLE CRUMBLE
With a scoop of vanilla and a bourbon caramel drizzle.
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.
TWAS THE NIGHT BEFORE THANKSGIVING $12 MENU
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CHOPPED STEAK SLIDERS
Onion + bacon jam, peppercorn mostarda, in-house pickles
CHICKEN CONFIT CROQUETTES
Cheddar cheese, fresh herbs, confit chicken legs, chimichurri aioli
POLENTA FRIES
Fresh herbs and chili, zaatar aioli
TRUFFLE FRIES
Truffle oil, pecorino, crispy herbs
CRISPY BRUSSELS SPROUTS
with aged cheese shavings and lemon marmalade
HEIRLOOM TOMATO BISQUE
cheesy garlicky crostini, basil oil
FALL FLATBREAD
With seasonal toppings
FALL GREENS
Tonight’s seasonal salad
BOOZY SORBET
Tonight’s selection
CHOCOLATE
Fudgy sea-salt caramel brownie, scoop of vanilla, caramel drizzle
ASK ABOUT TONIGHT’S $12 WINES BY THE GLASS!
CHRISTMAS EVE CELEBRATION DINNER
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$75
TO START
HEN OF THE WOODS
Locally grown mushrooms, kale pesto and a microgreen salad
EGG RAVIOLIO
Millbrook Beef and Dairy Farm Fresh Egg encased in a oversized ravioli, local whipped ricotta, toasted rosemary, brown butter
BUTTERNUT SOUP
Butternut and hard apple cider, with fried sage, smoked salt, and a maple cream drizzle.
MAINS
PHEASANT
Spatchocked and roasted, drizzled with a toasted rosemary brown butter, and served with cranberry relish, brioche bread pudding, and charred garlicky green beans
SHORT RIB
Local boneless short rib served with creamy polenta, braised heirloom carrots and cippolini onions, red wine reduction, and fried thyme
ACORN SQUASH
Baked acorn squash, stuffed with quinoa, kale, squash, currants and walnuts, and a crown maple mostarda
SWEETS
TOASTED BOURBON-MAPLE TARTLET
Served in a pecan-graham cracker crust, maldon sea salt, and vanilla bean whipped cream
CHRISTMAS COOKIE ICE CREAM SANDWICH
Chef’s family Christmas cookie, laced with cranberries and white chocolate, sandwiched with wine-plumped currant ice cream
NEW YEAR’S EVE CELEBRATION DINNER
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WELCOME
Begin the evening with a bite of caviar
TO START
HEN OF THE WOODS
Locally grown mushrooms, kale pesto and a microgreen salad
SALMON TROUT TARTARE
With salmon trout roe, pickled veg, creme fraiche, crostini
CAULIFLOWER SOUP
A velvety puree, with a crispy chickpea crumble, chili, and smoked salt
Add a slice of seared foie gras $7
MAINS
PAPPARDELLE
Hand torn pappardelle, with a slow-cooked duck confit ragu
FILET AU POIVRE
Local 10-ounce filet, crushed peppercorn sauce, olive oil-herbed mashed potatoes, roasted seasonal veg
HUDSON VALLEY BOUILLABAISSE
scallops, salmon trout, roasted fennel and heirloom carrots are served in a rich bouillabaisse broth alongside saffron aioli and crusty sourdough
SWEETS
DARK CHOCOLATE TARTLET
Burnt orange-maple infused chocolate served in a hazelnut crust,
with maldon sea salt and bruleed marshmallow
PEAR MERINGUE PIE
Spiced pears and red currants in a rich flakey crust, topped with torched meringue
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.