Farm Dinner Menus
Dinner at Farm at Soons Orchards features a unique menu each month, created specifically to feature what’s fresh and in season – after all, that’s what farm to table dining is all about, right?
Please note that menus are typically finalized as we get closer to dinner dates (based on ingredient availability and seasonality). We encourage you not to wait though, as often seats will sell out before the menu is even posted!
With proper notice, we can accommodate most food restrictions/allergies.
Previous Menus
April 2022
Passed hors d’oeuvres
Chef's smoked mozzarella stuffed local beef meatballs with
San Marzano tomato sauce & crispy garlic
West Indian spiced rubbed chicken with pineapple sambal
Mini baked brie, local fruit compote
Sautéed Citrus Shrimp - pan roasted shrimp with bacon jalapeño jam
Appetizer
Brown butter roasted cauliflower soup with locally sourced crispy bacon and fresh herbs
Entree
Pan roasted cream spinach stuffed airline chicken breast with red pepper coulis, garlicky potato purée, glazed carrots, micro herbs
Dessert
Chefs hand made Soons Orchards apple crisp in a jar,
Madagascar vanilla ice cream & caramel drizzle
July 2021
Hors d’oeuvres
Local cherry - honeycomb - whipped ricotta crostini w/ pomegranate balsamic glaze
Pan seared pepper jelly and bacon shrimp
Hudson Valley pork belly skewers with
house-made pickle + hoisin sauce & pomegranate glaze
Baked Brie with Soons homemade strawberry sauce
Appetizer
Chef’s fresh pasta served w/ garlic scape pesto cream + sundried tomatoes
Soons Orchards summer squash, 24-month aged Parmesan
Entree
Pan seared sous vide Campenelli Farms chicken thighs, lemon thyme chicken jus,
roasted new potatoes, herb salad
Dessert
Banana fosters bread pudding w/ salted caramel and
Madagascar vanilla bean Hudson Valley Fresh Creme Anglaise
January 2020
Hors d’oeuvres
Assorted flat breads
Appetizer
Roasted butternut squash salad
Entree
Grilled salmon with lentils
Dessert
Coconut cream pie
August 2019
Hors d’oeuvres
Chefs' seasonal snacks
Appetizer
Soons sweet corn chowder w/ crab cake
Entree
Roast chicken with peach salsa & cous cous stuffed tomato & mushrooms
Dessert
Tres leches cake with peach compote
