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.

The Vintage logo

 

ornament

SEASONAL SAMPLE MENU

_________

SMALLER EATS

 

3 BEETS | 17
3 beets, roasted, raw, and crispy, on a bed of lavender goat cheese, balsamic hazlenut crumble, and a drizzle of honey vinaigrette.

SPRING PEA AND RADISH SALAD | 17
On a bed of greens with a lemon-anchovy drizzle.

BREAD AND BONES | 15
Roasted bone marrow with a citrus gremolata, served a parsley fennel salad and crusty sourdough.

SALMON TROUT CRUDO | 18
Local Steelhead Salmon Trout, with a Rhubarb Gin Ponzu atop crispy rice.

SIDES

TODAY’S SEASONAL SIDE | 9
TRUFFLE PARM FRIES | 9

BIGGER EATS

MEAT | 49
A succulent 12 ounce New York Strip, served with crispy smokey potatoes and seasonal veg.

FOWL | 34
Creamy Chicken Pot Pie, with local mushrooms, peas, carrots, and white wine.

FISH | 35
Local Steelhead Salmon Trout, baked on a cedar plank with a harissa glaze and served with crispy spinach toasted Israeli couscous.

BURGER | 28
Our short rib burger, stacked on a brioche bun with black garlic aioli, winter sprouts, local cheddar cheese and a farm-fresh egg. Served with fries and house-made pickles.

PASTA | 30
This week’s pasta special.

mural of colonial home and farmland

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.

The Vintage logo

 

ornament

SEASONAL SAMPLE MENU

_________

SWEET EATS

POUND CAKE BEIGNETS | 14
served with a dark chocolate chocolate ganache, seasonal caramel, and whipped cream.

SEASONAL FRUIT CRUMBLE | 12
Served warm, with a scoop of vanilla.

CHOCOLATE TRUFFLE PLATE | 12
Curated flavors, and beautifully handmade, from a nearby chocolatier.

BOOZY SORBET | 10
Ask your server for this week’s flavors.

SWEET DRINKS

VINTAGE COFFEE | 14
Freshly brewed coffee, a dram of Beacon Coffee Bourbon, whipped cream and cinnamon.

ESPRESSO MARTINI | 18
Freshly brewed espresso, local coffee liqueur, Cooper’s Daughter cacao vodka, and maple cream.

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.

CORE RARE PEAR BRANDY | 16
Minimally distilled from Hudson Valley Pears in the European style, aged two years in the barrel.

LITTLE REST SINGLE MALT WHISKIES | 22, FIRST RELEASE | 28
Winning Double Gold at SF Int’l Spirits, SIP awards, and the NY Spirit Competition, this local whiskey from Tenmile Distillery can go head to head against your favorite single malt Scotch. Choose from original, Pinot cask-aged; or bourbon-cask aged.

HILLROCK SOLERA-AGED BOURBON WHISKEY | 22
With too many awards to mention and recognized around the world, it is finished in Oloroso Sherry casks.

COOPER’S DAUGHTER WALNUT BOURBON | 16
Bourbon aged in oak barrels and finished in barrels used to store black walnut tree syrup. This rare nutty syrup creates an irresistibly smooth and slightly sweet bourbon, perfect dessert sipping.

DIGESTIVES

ABSINTHE PRELUDE | 12
Locally-crafted in the traditional way, except kept clear. 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.

 

mural of colonial home and farmland

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.

The Vintage logo

 

ornament

SEASONAL SAMPLE MENU

_________

SUNDAY SHARES & SALADS

WARM CINNAMON ROLLS | 12
Made from scratch in our kitchen, topped with yummy icing. Two per order.

ROOT CELLAR BASKET | 16
Our signature root chips, served with this week’s seasonal dip.

LOCAL FARM BOARD | 25
Chef’s selection of local cheeses, with our own jams and pickles.

SPRING SEASONAL SALAD | 18
Featuring the freshest produce our farmers are bringing us.
Add a piece of seared Salmon Trout | 9

 

SUNDAY BRUNCH

CHEF’S PANCAKES | 18
3 fluffy pancakes, topped with our seasonal topping of the week.

TRUFFLES AND EGGS | 23
2 eggs, scrambled or fried, with garlic truffle fries, sautéed seasonal greens.

SOUP AND A MILLBROOK MELT | 19
A cup of seasonal soup alongside chef’s gooey grilled cheese of the week.

SUNDAY SALMON | 22
House-cured Steelhead salmon trout, served with whipped chive cheese, fried capers, pickled onions, seasonal salad, and a sourdough english muffin.

UNION VALE BURGER | 28
Our signature short rib blend from Millbrook Beef & Dairy, stacked on brioche bun with ramp aioli, dressed greens, local Stella Valois cheese and a farm fresh egg. Served with root chips and house pickles.

SUNDAY SIDES

SMOKEY SMASHED FINGERLINGS or TRUFFLE FRIES | 10
SIDE OF BACON | 9
CUP OF SOUP | 8
JUICE SHOT | 5
SOURDOUGH TOAST | 4

SUNDAY SIGNATURE DRINKS

TRIPLE HEAT BLOODY MARY | 18
Fully loaded, with crispy bacon and pickled veg | 20

MORNING MARTINI | 18
Featuring seasonal preserves and vodka

MIMOSAS | 16/25 bottomless
A glass of bubbly with fresh OJ

mural of colonial home and farmland
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.

The Vintage logo

 

ornament

SEASONAL SAMPLE MENU

_________

MONDAY EATS

LOCAL FARM BOARD | 20
A selection of local cheeses, crackers, and in-house chutneys and pickles.

MONDAY’S SALAD | 16
This week’s greens, creatively paired with local produce.
Add a naked burger, piece of salmon trout, or chicken | 10

FARM FLATBREAD | 18
Dressed with toppings from our local farms.

SOUP AND A MILLBROOK MELT | 19
A cup of this week’s soup alongside chef’s gooey grilled cheese of the week.

MONDAY’S “BURGER AND A BEER” SPECIAL | 22
Our signature short rib burger, stacked on a brioche bun with garden aioli, dressed garden greens, local cheddar cheese and a farm-fresh egg. Served with your choice of this week’s beer or a glass of our wine of the week.

CHICKEN CAESAR SAMMY | 26
Succulent sliced chicken, topped with dressed greens, shaved Stella, roasted tomato, and lemon-anchovy aioli. Served on grilled sourdough with house-made pickles.

SEASONAL SIDES | 7
Cup of Soup | Fries | Seasonal Veggies of the Week

TRUFFLE FRIES | 9

MONDAY SWEETS

Ask about tonight’s specials | 12

mural of colonial home and farmland

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.

The Vintage logo

 

ornament

SPECIAL EVENT MENUS

_________

ODE TO SPRING WINE DINNER

The Millbrook Inn with Milea Estate Winery
Saturday, April 27th, 2024 | 135/person

STRAWBERRIES AND CREAM
Strawberries and arugula, tossed in a berry-balsamic vinaigrette, piled on top of a goat cheese-hazelnut tart.
Paired with Right Bank Cuvee.

SCALLOP CRUDO
Thinly sliced with spring peas and pea tendrils, radishes, and an herb and citrus drizzle.
Paired with Milea Rose.

SPRING GNOCCHI
Pan-finished with caramelized fennel, asparagus, and Pernod cream.
Paired with Reserve Chardonnay.

DUCK AND BERRIES
Seared duck breast, duck cracklings, and a Spring berry saute.
Paired with Blaufrankisch.

RHUBARB CREME BRULEE
Paired with First Release HV Vineyard Ode.

_________

HUDSON VALLEY RESTAURANT WEEK

45.95/person

SPRING PEA AND RADISH SALAD
With a lemon-anchovy drizzle.
Paired with Milea Rose.

DECONSTRUCTED CHICKEN POT PIE
Peas, carrots, shiitake, and fingerlings in a rich white wine and thyme sauce, with a flakey pastry topper.
Paired with Milea Cabernet Franc.

RHUBARB CRUMBLE
With a scoop of vanilla gelato and pistachio dust.
Paired with Milea Cabernet Franc.

ADD A MILEA WINE PAIRING TO YOUR MEAL | 28

mural of colonial home and farmland

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.

The Vintage logo

 

ornament

HOLIDAY MENUS

_________

EASTER SUNDAY SPECIALS

MAPLE-GLAZED RAINBOW CARROTS | 18
Wrapped in duck bacon and maple sugar, baked till succulant, and drizzled with balsamic and local blue.

DEEP DISH QUICHE | 26
Lucious and custardy, studded with spring leaks, spinach, and goat cheese. Served with greens.

SPRING PEA RISOTTO WITH SEARED SCALLOPS | 32
Spring on plate: peas and pea tendrils are layered in creamy risotto, topped with 3 seared scallops and a herbed olive oil drizzle.

CARROT CAKE | 12
With cream cheese icing and candied carrot peels.

mural of colonial home and farmland

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.