Executive Chef, Peter Muller, brings a fusion of Italian, Latin, Asian, and American cuisines to the menu to reflect our eclectic demographic in the community. They source local vendors, including farms, distilleries, vineyards, and orchards to craft farm to table style food items.
My thoughts are squarely on spring—much warmer days, the return of farmers markets and a greater variety of local produce, and of course, Hudson Valley Restaurant Week!