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?

The chef demonstrates two to three courses, answering any questions you might have about sourcing and cooking tips, of course.

We also like to use ingredients you can find in the Soons farm store, many of which are locally-made, such as Cara-Sel, local honey, homemade sauces & jams, and more.

As the menu hinges on what’s available, reservations are typically open before the menu comes out. 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.

Next farm dinner date: Nov 6 2021
Menu: TBA

Wake up your taste buds by checking our various farm dinner menus from the past 10+ (!) years:


July 2021

Hors d’oeuvres @ The Tap Room
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

Chef’s fresh pasta served w/ garlic scape pesto cream + sundried tomatoes 
Soons Orchards summer squash, 24-month aged Parmesan

Pan seared sous vide Campenelli Farms chicken thighs, lemon thyme chicken jus, 
roasted new potatoes, herb salad

Banana fosters bread pudding w/ salted caramel and 
Madagascar vanilla bean Hudson Valley Fresh Creme Anglaise

January 2020

At the Tap Room:

Assorted flat breads

Roasted butternut squash salad

Grilled salmon with lentils

Coconut cream pie

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August 2019

At the Tap Room:

Chefs' seasonal snacks

Soons sweet corn chowder w/ crab cake

​Roast chicken with peach salsa & cous cous stuffed tomato & mushrooms

Tres leches cake with peach compote

November 2011
(before we added the Tap Room appetizer course!)



Baked Apple with Raw Honey Drizzle

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