Farm To Table Bistro features all natural, 100% additive & nitrate free poultry, meat & fish. They cure & pickle most everything in house & source most ingredients from local & regional farms.
Farm To Table Bistro sources most of their ingredients from local farmers and creameries and uses as many local Hudson Valley purveyors as possible. The promise they make to their customers is to provide them with the freshest ingredients that are seasonably available and to do so by purchasing locally whenever possible.
The word “local” gets thrown out there very often without any concept of what it really means. For instance, they shake hands every Tuesday with the man who makes fresh hot dogs (Peter’s Meat Market), they drink espresso corretto with one of the local farmers they use for produce (Taliaferro’s Farm) and they are only a hop-skip away from one of the best cheese makers in the area with whom Farm To Table Bistro is proud to purchase many of their cheeses from (Sprout Creek Farm).
Farm To Table Bistro offers catering for all of your events.
Selections from the Farm To Table Bistro Menu:
Pete’s organic baby arugula
Sprout creek goat cheese, candied walnuts, sauteed apples & vanilla bean vinaigrette
Taliaferro Farms organic beet salad
Roasted sweet chioggia beets, fresh Sprout Creek Farm goat cheese & mustard beet vinaigrette
Simmered in garlic, parsley tarragon, and white wine and Pernod Classic French with Chef Claude’s spin
the tuscan dream
18-month aged prosciutto, house-made mozzarella, baby arugula, fresh tomato, truffled local honey, walnut pesto on a baguette
slow smoked pulled pork
Dressed with house-made bbq sauce on a brioche bun
ft bistro burger
Local handmade seasoned beef 8 oz. from NY Beef Company, Lagrange, NY *Add cheese: blue, swiss, montery jack, smoked bacon, roasted jalapeños, or anything else you can think of if we have it
moroccan lamb burger
Middle eastern spiced lamb topped with spicy tomato chutney
slow smoked dry rubbed baby back ribs
Served with our homemade bbq sauce ON THE SIDE A word about the smoking process and ‘bark’: our ribs are ‘dry rubbed’ with lots of spices the day before they hit the smoker. While smoking the ribs with apple, cherry and pear woods, the process imparts a deep dark color and crispiness to the exterior of the rubbed rib which is called bark. The center of the meat takes on a pinkish hue from the smoke. Our bbq sauce is served on the side! A lot of work goes into the puppies, enjoy!
Spanish Seafood Stew
Spanish style bouillabaisse with saffron, red pepper, halibut, clams, mussels, and rouille