Farm-to-table · Hudson Valley, NY

Dinner, the slow way.

A forty-seat dining room on the edge of the orchard. Seasonal tasting menus and à la carte from the wood fire, wines from small farms, and nothing on the plate that travelled more than forty miles.

Open Wednesday – Sunday · Tonight: 6 seats left at 7:30

Tonight from the fire: braised lamb shank, cider, thyme

As featured in

The Valley Table

Edible Hudson

Slow Food Guide

Bon Vivant

Table 52

Rated 5 out of 5

4.9 from 1,200+ guests

Autumn menu — changes weekly

From the orchard and the fire.

Everything is cooked over oak from our own woodlot. Dishes change as the harvest does, so treat this as last week’s edition.

To start

Wood-roasted beets, whipped goat curd, hazelnut

Beets from Sky Farm, curd from Coach Farm, hazelnuts toasted in the oven as the doors open.

Charred artichoke, brown butter, lemon

Two halves finished over the coals, served with a spoon for the butter.

Rye sourdough, cultured butter, smoked salt

Baked at 4pm daily. Still warm when you sit down, or we bring it back.

From the fire

Braised lamb shank, cider, thyme, root vegetables

Four hours in the oven, finished on the grill. For one, generously.

Whole trout, brown butter, capers, herb salad

From the Catskill hatchery, grilled over oak, deboned at the table.

Dry-aged ribeye for two, bone marrow, watercress

118

Forty-five days. Ask for it rare; we will talk you into medium-rare.

Sides

Duck-fat potatoes, rosemary

Crisp outside, collapsing inside.

Orchard greens, apple, mustard vinaigrette

Whatever the garden gave us this morning.

Charred cabbage, anchovy butter

Better than it sounds; ask anyone.

Sweet

Apple tarte tatin, crème fraîche

Made to order — allow twenty minutes and a second glass of wine.

Burnt honey ice cream, olive oil, sea salt

Honey from the hives behind the barn.

Cheese from the valley, quince, oat crackers

Three cheeses, chosen by whoever is on the pass.

Tasting menu

Seven courses · $95

Wine pairing from small farms +$60. The whole table, please. Vegetarian and pescatarian versions on request.

Our story

Cooking that tastes like the place it comes from.

“I grew up on this land. When the orchard stopped paying, we lit a fire in the old packing barn and started cooking for neighbours. That was 2016. The menu still starts with a walk through the garden at seven in the morning.”

Elena Marsh trained in Lyon and Copenhagen before coming home. Harvest & Oak runs a zero-waste kitchen: trim becomes stock, whey becomes bread, and what the pigs won’t eat goes to the compost that feeds next year’s beds.

— Elena Marsh, chef and owner

40 mi

sourcing radius

2016

wood oven lit

freezers in the kitchen

Gallery

An evening at the barn.

Photography: Harvest & Oak

Guests

What people say on the drive home.

Rated 5 out of 5

“The lamb shank is the reason we drive two hours. The room smells like woodsmoke and apples and nobody rushes you.”

Priya N.

Brooklyn · dined in October

Rated 5 out of 5

“We had our tenth anniversary at the chef’s counter. Elena came out with a dish that wasn’t on the menu and it was the best thing we ate all year.”

Marcus & Dee

Rhinebeck · regulars since 2019

Rated 5 out of 5

“Real farm-to-table, not the marketing kind. The bread alone is worth the reservation.”

Tom H.

Hudson · dined in September

Private dining & occasions

Bring the people you like.

Private dining in the loft

From $85 per guest

The hayloft seats 12 to 24 under the beams, with its own fire and a menu written for your table.

Sunday harvest lunch

$58 per guest · kids $18

One long table, family style, from noon. Roast from the oven, everything from the garden, pie to finish.

Gift cards

Any amount from $50

Printed on our letterpress and posted the same day, or emailed if the birthday is tonight.

Visit

Hours & directions

Wednesday – Thursday

5:30 – 10pm

Friday – Saturday

5:30 – 11pm

Sunday

Lunch 12 – 3pm · Dinner 5 – 9pm

Monday – Tuesday

Closed

Good to know

Questions we get on the phone

Do you cater for dietary requirements?

Yes. Tell us when you book and the kitchen will write a version of the menu for you — vegetarian, pescatarian, gluten-free and most allergies are no trouble with a day’s notice.

Can we bring children?

Of course. Sunday lunch is the easiest for families; on other nights we seat kids until 8pm and there is a small plate menu.

Is there a dress code?

No. People arrive from the trail and from the opera and both look right in the barn.

What happens if we are late or need to cancel?

We hold tables for 15 minutes. Cancel free of charge up to 24 hours ahead; after that we charge $35 per guest, because the food is already in the oven.

Reservations

Reserve your table.

Book online for parties up to six. For larger tables, the loft, or anything with a cake, call us — a person answers between 10am and 6pm.