Next, they harvest fragrant organic herbs, fruit and vegetables that will, like the eggs, be incorporated into breakfast, and then later star in spa lunches and at dinner in Henry’s. What our Millstone Farm does not grow, we source – as much as possible – from local farms, artisanal food product producers and wineries to create flavorful, truly farm-to-table meals.
It is this commitment to the very best, freshest ingredients that is the foundation of Buttermilk Falls’s gastronomic philosophy. Whether it’s breakfast in the Inn’s sun room, brunch or dinner at Henry’s or catering for an event, our culinarians, Executive Chef Paul Kelly and Sous Chef Kubikinde Okbur, create intriguing yet unpretentious food which amplifies the integrity of the ingredients.
Your morning starts with an expansive buffet of cereals, housemade granola, fresh fruit, fresh baked breads, juices, tea and coffee. After you’ve settled in the sun room or on the patio, our breakfast chef takes your order for one of the two cooked entrees offered daily – the likes of Millstone Farm strawberry pancakes and scrambled Millstone Farm eggs with Coach Farm goat cheese and spinach.
Our Buttermilk Inn Culinary team provides healthful tasty wraps and salads for poolside dining while marveling at the gorgeous view of the Hudson River or for a picnic on our grounds… or beyond. The Spa Menu options, like those for breakfast, take advantage of Millstone Farm’s production.
Lunch at the Inn
We are now serving lunch at the Inn Monday through Thursday, take a look at the menu.
For a refreshing mid-afternoon respite, savor a selection of herbal teas that complement the house baked scones and assorted local cheeses at the daily tea, served from 3pm to 5pm As a counterpoint to the savory treats a medley of homemade of sweets is presented, such as double fudge brownies, macaroons, oatmeal raisin cookies and lavender pound cake, made with Millstone Farm grown lavender. During the winter months, hot apple cider made from local fruit is an aromatic addition.