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Monday, June 24, 2019

~ Sum, Sum, Summertine~

 

 

 

Oyster Report

Blue Points 2.75 ea Norwalk, Connecticut

Medium Salt with a pleasant mineral finish

 

Chebooktoosk 2.75 ea New Brunswick, CAN

Bouctouche Bay. From the Micmac name meaning

“great little harbor”. Salty and sweet with a nutty finish

 

Oyster Kilpatrick 15

Long Island Sound oysters (6) baked on the half shell with “down under” sauce of Worcestershire

and BBQ, shallots, bacon and gruyere cheese

 

 

 

Soup du Jour

New England Clam Chowda’ 7

Chicken Tomato Kale 7

 

 

 

It’s HEREè The Impossible Burger 15.95

An amazing story, and we waited and got some

Served on GF Udi’s Bun, Vegans Rejoice!!!!

 

 

Falafel Greek Salad 16

Vine ripened tomatoes, extra virgin olive oil, barrel aged feta cheese, bell peppers, Kalamata olives, cucumbers, red onion and parsley with roasted pita chips and tzatziki dressing

 

 

Korean BBQ Rack of Lamb 32

This is amazing, full rack, 24-hour marinade, char grilled, it’s sweet and spicy served over Asian slaw

 

 

Coquilles St.-Jacques 27

Classic French preparation of scallops in a creamy sauce, under a crust of bread crumbs and cheese.

Our friend Debbie shared her version, amazing!

 

 

1 ½ lb Maine Lobster 29

Whole Maine lobster, drawn butter, Choose Steamed or Grilled and two sides, and we crack it for you! It doesn’t get any better, unless, of course if we stuff the bad boy with crab meat(+14)

 

 

Ket0-Friendly Cauliflower Rice 5

Sautéed in lemon juice, garlic, and parsley

 

Thursday June 13, 2019

 

 

King Crab Day!

1 ¼ pounds with drawn butter

and two sides.

Pre-cut- no fuss! 24.95

 

 

 

 

Oyster Report

Blue Points 2.75 ea Norwalk, Connecticut

Medium Salt with a pleasant mineral finish

 

Chebooktoosk 2.75 ea New Brunswick,

Bouctouche Bay. From the Micmac name meaning

“great little harbor”. Salty and sweet with a nutty finish

 

Soup du Jour

Broccoli and Cheddar 8

 

It’s Soft Shell Crab time of year!

“Softies” Sandwich 16

Pan fried, crispy pancetta, lettuce tomato with sweet and spicy rémoulade sauce on a toasted brioche bun

 

Warm Brussels Sprout Salad 14

Bacon, dried cranberries, balsamic reduction and parmesan cheese

 

It’s HEREè The Impossible Burger 15.95

An amazing story, and we waited and got some

Served on GF Udi’s Bun, Vegans Rejoice!!!!

 

Monte Cristo
15

Turkey breast, Swiss cheese, Virginia ham, dipped in battered egg and grilled until golden brown, side of “real” maple syrup

 

Salmon Burger
16

Red onion, tomato and lettuce on a brioche roll, with dill cream sauce and a house salad

 

Pasta in Savory Meat Ragu 24

Roasted Garlic, Sweet Vermouth laced red sauce with beef ragu, finished with milky Stracciatella cheese. Your choice of pasta: Tuffoli, Rigatoni, Penne, Bucatini,

or GF Penne(4.00). Try it with the Tuffoli, delizioso!

 

 

1 ½ lb Maine Lobster 29

Whole Maine lobster, drawn butter, Choose Steamed or Grilled and two sides, and we crack it for you! It doesn’t get any better, unless, of course if we stuff the bad boy with crab meat(+14)

 

 

Saturday June 1, 2019

 

 

 

 

 

Oyster Report

Blue Points $2.75/ea Norwalk, Connecticut

Medium Salt with a pleasant mineral finish

 

Sweet Petite $2.85/ea This “boutique” seasonal beauty is handpicked in Katama Bay off Chappaquiddick, MA. Firm white meat, a briny hit followed by a smooth creaminess and a sweet finish

 

Soup du Jour

Broccoli and Cheddar 8

Shrimp Bisque 8

 

 

 

Small Plates

Surf and Turf Tempura Roll 16

Lobster, Beef Tenderloin, Avocado, Cream Cheese, Scallion, balsamic drizzle, pickled ginger

 

Oyster Kilpatrick 15

Long Island Sound oysters (6) baked on the half shell with “down under” sauce of Worcestershire

and BBQ, shallots, bacon and gruyere cheese

 

 

Entrée

Soft Shell Crabs (2) 28

Pan fried, finished with two sauces,

a Brown butter lemon parsley reduction,

and a veal stock bourbon reduction.

Roasted potato medallions and baby carrots

 

Korean BBQ Rack of Lamb 32

This is amazing, full rack, 24-hour marinade, char grilled, it’s sweet and spicy served over Asian slaw

 

Pasta in Savory Meat Ragu 26

Roasted Garlic, Sweet Vermouth laced red sauce with beef ragu, finished with milky Stracciatella cheese. Your choice of pasta: Tuffoli, Rigatoni, Penne, Bucatini,

or GF Penne(4.00). Try it with the Tuffoli, delizioso!

 

À la Carte Side

Mediterranean
Ket0-Friendly Cauliflower Rice 5

 

 

À Boire

Ruby Red Sangria – 10

Ruby Red grapefruit infused Rosé infused with fresh grapefruit & lime juices, peach schnapps, & vodka. It’s just like summer in a glass. Oh so refreshing!

 

 

 

 

 

 

Saturday June 1, 2019

 

 

 

 

 

Oyster Report

Blue Points $2.75/ea Norwalk, Connecticut

Medium Salt with a pleasant mineral finish

 

Sweet Petite $2.85/ea This “boutique” seasonal beauty is handpicked in Katama Bay off Chappaquiddick, MA. Firm white meat, a briny hit followed by a smooth creaminess and a sweet finish

 

Soup du Jour

Broccoli and Cheddar 8

Shrimp Bisque 8

 

 

 

Small Plates

Surf and Turf Tempura Roll 16

Lobster, Beef Tenderloin, Avocado, Cream Cheese, Scallion, balsamic drizzle, pickled ginger

 

Oyster Kilpatrick 15

Long Island Sound oysters (6) baked on the half shell with “down under” sauce of Worcestershire

and BBQ, shallots, bacon and gruyere cheese

 

 

Entrée

Soft Shell Crabs (2) 28

Pan fried, finished with two sauces,

a Brown butter lemon parsley reduction,

and a veal stock bourbon reduction.

Roasted potato medallions and baby carrots

 

Korean BBQ Rack of Lamb 32

This is amazing, full rack, 24-hour marinade, char grilled, it’s sweet and spicy served over Asian slaw

 

Pasta in Savory Meat Ragu 26

Roasted Garlic, Sweet Vermouth laced red sauce with beef ragu, finished with milky Stracciatella cheese. Your choice of pasta: Tuffoli, Rigatoni, Penne, Bucatini,

or GF Penne(4.00). Try it with the Tuffoli, delizioso!

 

À la Carte Side

Mediterranean
Ket0-Friendly Cauliflower Rice 5

 

 

À Boire

Ruby Red Sangria – 10

Ruby Red grapefruit infused Rosé infused with fresh grapefruit & lime juices, peach schnapps, & vodka. It’s just like summer in a glass. Oh so refreshing!

 

Monday May 20, 2019

 

Taco Monday!

3 tacos your choice! Chicken, pork, beef, or shrimp

With cilantro, onions, salsa, & side of rice $11.95

 

Oysters

Blue Points 2.75 ea Norwalk, Connecticut

Medium Salt with a pleasant mineral finish

 

Soup du Jour

Chicken Noodle 8

Shrimp Bisque 8

 

Small Plates

 

Oyster Kilpatrick 15

Long Island Sound oysters (6) baked on the half shell with “down under” sauce of Worcestershire

and BBQ , shallots, bacon and gruyere cheese

 

Surf and Turf Tempura 16

Lobster, Beef Tenderloin, Avocado, Cream Cheese, Scallion, balsamic drizzle, pickled ginger

 

Greek Salad 9

Vine ripened tomatoes, extra virgin olive oil, barrel aged feta cheese, bell peppers and red onion

 

Entrée

 

Soft Shell Crabs (2) 26

Pan fried, finished with two sauces,

a Brown butter lemon parsley reduction,

and a veal stock bourbon reduction.

Roasted potato medallions and baby carrots

 

Roast Tenderloin of Venison 32

Syrah juniper berry sauce, roasted baby carrots, caramelized onions, sautéed mushrooms & rosemary-blue cheese gratin potato

 

Korean BBQ Rack of Lamb 32

This is amazing, Full rack, 24 hour marinade, char grilled, it’s sweet and spicy served over Asian

 

Pasta in Savory Meat Ragu 26

Roasted Garlic, Sweet Vermouth laced red sauce with beef ragu, finished with milky Stracciatella cheese. Your choice of pasta: Tuffoli, Rigatoni, Penne, Bucatini,

or GF Penne(3.00). Try it with the Tuffoli, delizioso!

 

À la Carte Side

 

Ket0-Friendly Cauliflower Rice 5

Sautéed in lemon juice, garlic, and parsley

 

À Boire

Sangre del Toro 10

A classic summer staple in Spain, it’s a refreshing

Rioja sangria with a twist!


 

Dinner Specials

Friday May 10, 2019

 

 

 

Oysters

Blue Points 2.75 ea Norwalk, Connecticut

Medium Salt with a pleasant mineral finish

 

Fanny Bay 3.00 From off Vancouver Island, B.C.

ull brine with plump meats with a sweet mineral finish

 

 

 

Oyster Kilpatrick 15

Long Island Sound oysters (6) baked on the half shell with

“down under” sauce of Worcestershire

and BBQ , shallots, bacon and gruyere cheese

 

 

 

Soup du Jour

Pork & Vegetable 8

Broccoli Cheddar 8

 

 

 

Small Plates

 

Surf and Turf Tempura 16

Lobster, Beef Tenderloin,, Avocado, Cream Cheese, Scallion, balsamic drizzle, pickled ginger

 

 

 

Entrée

 

Soft Shell Crabs (2) 32

A little pricey with all the transportation issues, but really delicious!

Pan fried, finished with two sauces,

a Brown butter lemon parsley reduction,

and a veal stock bourbon reduction.

Roasted potato medallions and baby carrots

 

 

Roast Tenderloin of Venison 32

Syrah juniper berry sauce, roasted baby carrots, caramelized onions,

sautéed mushrooms & rosemary-blue cheese gratin potato

 

 

Pasta in Savory Meat Ragu 26

Roasted Garlic, Sweet Vermouth laced red sauce with beef ragu, finished

with milky Stracciatella cheese. Your choice of pasta: Tuffoli, Rigatoni, Penne, Bucatini,

or GF Penne(3.00). Try it with the Tuffoli, delizioso!

 

Korean BBQ Rack of Lamb 32

This is amazing, Full rack, 24 hour marinade, char grilled, it’s sweet and spicy served over Asian

 

 

A la Carte Side

Ket0-Friendly Cauliflower Rice 5

Sautéed in lemon juice, garlic, and parsley

New Years Eve 2016 Menu

menu-page-header-nye

NEW YEARS EVE 2016 MENU

 

 

Oyster Report

Blue Points – $2.25 Norwalk, Connecticut

Medium Salt with a pleasant mineral finish

 

Beau Soleil – $2.75 New Brunswick, Canada    delicate with a mild brininess, sweet finish 

 

Soup du jour   7

Asparagus

Hearty Lentil

 

Burrata Salad   16

Poached Butternut Squash, Frisée, tossed with a shallot vinaigrette & roasted squash seeds

 

East Meets West Crab Cake   14

Maryland Crab Cake with sweet pickle, ginger, wasabi, with sweet chili sauce

 

Grilled Center Cut Swordfish 24

 Finished with Mango salsa

 

Alaskan King Crab Legs   34

Served pre split for a simply divine experience.

A pound and quarter, steamed with our special herbs and seasonings, and drawn butter

 

Slow Braised Crispy Pork Shank   26

Crispy and tender, slow roasted with porcini mushrooms and white wine coupled with rosemary cannellini beans and poached quince

 

For the “real Steak Lover $2.75 per ounce

This is a certified organic boneless New York Strip, off Josef Muiller’s farm in Pine Plains. This cattle is 100% grass fed AND grass finished. We offer this steak by the ounce, (8oz minimum) we will hand cut as close as we can eye it to your specs and is cooked no more than medium rare temperature.

 

Create your own surf dish

Add a 6 ounce broiled Cold Water Lobster Tail to any entrée for $15 supplement

 

Farm to Table Bistro receives 2015 New York State of Mind Award

On July 30th, Farm to Table Bistro was awarded a New York State of Mind Award (EAT NY category) from the New York Wine & Culinary Center in Rochester, NY. The New York State of Mind Awards are honored in four categories: EAT NY, DRINK NY, GROW NY, LOVE NY.

Honorees are as follows:

EAT NY AWARD DRINK NY AWARD GROW NY AWARD LOVE NY AWARD

​Farm to Table Bistro – Fishkill, NY

Black Bird Cider Works – Barker, NY  Brown’s Berry Patch – Waterport, NY Dutchess County Tourism – Poughkeepsie, NY 

Fifth Season – Port Jefferson, NY

Finger Lakes Distilling – Burdett, NY  Dutch Hollow Farm – Schodack Landing, NY K&M Hospitality (Frank Burns, CEO) – Albany, NY

Jewel – Melville, NY

Fox Run Vineyards – Penn Yan, NY  Schmitt Farms – Riverhead, NY Sandra Prokop, Managing Director of NYS Farm Bureau 

 

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A Toast to the Animals

Farm to Table Bistro is proud to be a part of this great event, supporting the Dutchess County SPCA. We hope to see you at Obercreek Farm on September 13!

a-toast-to-the-animals

3 Hudson Valley Farm-to-Table Restaurants We Love Right Now

Local farmers and chefs are forming relationships that blur the line between their usual roles. The result? Fabulously fresh food for lucky diners

 

The Huguenot prepares grilled green asparagus with creamy chorizo dressing and a crispy breaded duck egg from Karl Family Farms

The Huguenot prepares grilled green asparagus with creamy chorizo dressing and a crispy breaded duck egg from Karl Family Farms

PHOTOGRAPHS BY TERESA HORGAN

It’s dinnertime at The Huguenot, and orders for the pasture-raised fried chicken — a Sunday night special — are pouring into the kitchen with impressive speed. Executive Chef Nate Snow ducks out of the din to make a quick call for reinforcements. Minutes later, farmer Kris Karl rolls into the restaurant in his overalls, smelling faintly of manure and hay. But he’s got the goods — a handful of freshly slaughtered chickens. A farmer right in the restaurant? Welcome to the new face of farm-to-table dining.

The Hudson Valley has long been the hub of the rapidly growing farm-to-table movement that has taken root across the nation. The movement has been spurred on both by the awareness of the negative ramifications of how our food is grown, as well as the discovery by the masses of the intense pleasure of eating fresh, locally grown food that actually tastes good. In fact, farm-to-table has become so common that it has outgrown its “trend” status. Nowadays, any chef worth his or her salt is trying to source fresh, local food.

the huguenot

PATRONS LOVE THE HUGUENOT’S BEEF TARTARE, SERVED WITH LEMON, CAPERS, A CURED FARM EGG YOLK, AND GRILLED BREAD BAKED AT A TAVOLA

What’s new is that more and more restaurateurs and farmers are forming close partnerships that benefit both parties by providing a steady market for fresh, local foods. Fittingly, the idea for the Huguenot — a new farm-to-table restaurant that opened this February on Main Street in New Paltz — began with chickens. Karl of the Karl Family Farms in Modena first got to know chef-owners Nate and Bonnie Snow while making weekly deliveries of his pasture-raised birds to A Tavola, the Snow’s award-winning Italian restaurant located right across the street. Impressed by the their obvious reverence for good food raised right, Karl approached the couple with the idea of forming a partnership.

“My ideal consumer is someone who cares about the food and prepares it with as much passion as I put into raising it,” says Karl. “And I saw that same passion in Nate and Bonnie and the rest of the staff at A Tavola. So when the spot opened up, I thought, ‘Hey, that might be a good little project to get into together.’ ”

The resulting restaurant has already gained a loyal following. Although the menu is designed to showcase the pasture-raised meat and eggs from the farm down the road, there is plenty to entice pescatarians and vegetarians, too. For example, the seasonal vegetable tart highlights whatever is fresh at the moment; perfectly grilled wild salmon is accompanied by a hauntingly good combination of melted fennel, leeks, navy beans, coconut broth, orange, and watercress.

The Huguenot’s “farm chic” decor is both sophisticated and rustic: Glassware sparkles in the low light; a mix of vintage mirrors lines the dark walls; and an array of soulful-looking, taxidermied animal heads look on from above. All of the animal heads come from the Karls’ farmhouse, including a wild boar Karl hunted down in Florida where it had been decimating a farmer’s crops.

chicken two ways huguenot staff

CHICKEN TWO WAYS (LEFT) INCLUDES GRILLED BREAST, CONFIT LEG, ROASTED BABY CARROTS, FINGERLING POTATOES, HERBS, CHARRED LEMON, AND JUS. AT RIGHT, THE HUGUENOT’S TEAM (FROM LEFT TO RIGHT): CHEF NATHAN SNOW, FARMER KRIS KARL, CHEF BONNIE SNOW, AND MANAGER DEREK WILLIAMS

Almost all of the vegetables (tomatoes, kale, spinach, corn, herbs, and others) and a good deal of the pasture-raised poultry, pork, goat, ducks, and 100 percent grass-fed lamb and beef produced on the 175-acre farm — go straight to the restaurant. Sous Chef Sarah Sullivan joins Karl and his cousin at the farm to assist in processing the chickens, then turns right around and heads back to the restaurant to prepare the birds she’s helped butcher. “It’s very hands-on. She gets to meet the chicken, process the chicken, cook it, and serve it,” says Nate Snow. “It’s a cool thing that helps keep it all connected.”

Luckily for the folks at the Huguenot, the farm is located just six miles down the road, a privilege Snow says they try not to abuse. “We’re working on not calling Kris all the time so he doesn’t have to constantly drive back and forth from his farm to the restaurant,” he says.

To ensure that diners always get the best of the local bounty, the Huguenot also draws from a variety of other local purveyors, including Big Little Farm, Tweefontein Herb Farm, and Huguenot Street Farm in New Paltz.

“We write the menu based on what the local farms are offering. Doing it this way not only ensures the best food, it also gives us a chance to be creative, rather than just cooking the same thing every day,” says Snow. “Right now there’s asparagus popping up and the ducks are laying so we have asparagus with a roasted duck egg and a creamy chorizo vinaigrette made from the pigs at the farm.”

The benefits of such a partnership are myriad. Small farms get the steady support they need to survive and thrive, keeping farmland safe from development. Animals are raised more humanely. Chefs get the super fresh, high-quality produce and meats they need to turn out top-notch fare that keeps diners coming back for more. Diners get to munch on delicious food they can feel good about. Local economies get a boost. Fuel is conserved and dangerous carbon pollution is avoided. A win-win-win-win-win-win-win…

“We’re just happy to play a role in bringing people into better touch with their food,” says Karl.

The Huguenot
Dinner Wed.-Sun.
Salads & appetizers $8-$14; entrées $16-$27
36 Main St., New Paltz. 845-255-5558; www.thehuguenot.com

grazin

FRESH EATS: GRAZIN’ IS LOCATED ON HUDSON’S WARREN STREET

Of course, Karl isn’t the only farmer who’s “taken the bull by the horns” in creating a local market for his grass-fed meats. Dan Gibson, owner and operator of Grazin’ Angus Acres farm in Ghent, did just that in the fall of 2011 when he opened Grazin’ in Hudson just seven miles from his farm. “We sell a lot of our stuff at the Greenmarket in the city, but I was very frustrated by my inability to get traction here in Columbia County so I decided to open my own damn restaurant,” says Gibson. “I’m an impatient guy!”

Gibson started farming in 2002, after 9/11 made him reconsider his life as an executive in the city. Inspired by Michael Pollan’s The Omnivore’s Dilemma, a book on creating the perfect meal, he became passionate about this new approach to growing and eating food.

Gibson describes the diner as an organic burger joint featuring the fresh, 100 percent grass-fed beef from his farm. “Our most popular burger is the Uncle Dude — a six-ounce burger topped with house-made chipotle mayo, jalapeño relish, a slice of Hudson Valley cheddar, bacon from the farm, garden greens, and tomato — if it’s in season.”

The menu, however, shows considerable sophistication — with special entrées like savory granola-encrusted venison tenderloin served with confit onions, potato purée, and a red wine-dark chocolate reduction; or a grilled smoked pork chop with mustard-ramp sauce served over a potato pancake with a dollop of chive quark and green salad.

Grazin’ is a certified Animal Welfare Approved restaurant — the only one in the country — a distinction that Gibson takes very seriously. This means that all the animal products used by the restaurant must meet rigorous standards that ensure the animals have had the space, setting, and care needed to live their lives as naturally as possible. “I love that as the restaurant expands, we’re able to convince more farms to become Animal Welfare Approved because we’re happy to pay them more than anyone else will for beef, pork, and dairy that is done right,” says Gibson. “Our biggest challenge lately is finding enough AWA dairy. Some weeks we can’t serve ice cream at the restaurant because we only have enough milk and cream to make butter.”

Grazin’ uses only local suppliers, including Hawthorne Valley Farm in Philmont and the Farm at Miller’s Crossing in Hudson. Most of the ingredients travel less than 11 miles to reach diners’ plates. Says Gibson, “We want to make sure that everyone who comes to this restaurant gets it — that this is part of something that is different, fun, and special.”

Grazin’
Lunch & dinner Thurs., Fri. & Mon.; all meals Sat.-Sun.
Soups & salads $4-$9; entrées $10-$17
717 Warren St., Hudson. 518-822-9323; www.grazindiner.com

farm to table bistro

THE INTERIOR AT FARM TO TABLE BISTRO EXUDES A COUNTRY-CHIC VIBE

Further south in Fishkill, Farm to Table Bistro’s menu proudly shares the provenance of its mostly organic, locally sourced food — apples from Meadowbrook Farms in Wappingers Falls, bread from the Famous Cohen Sisters in Ellenville, cheese from Sprout Creek Farm in Poughkeepsie, veggies from Taliaferro Farms in New Paltz, and beef from New York Beef Company in LaGrange.

The food is typical American, inspired by whatever is fresh at the local farms. Co-owner Chris O’Brien, a veteran restaurateur whose easy, jocular style has caused more than one diner to remark that he’d make a perfect game show host, says, “Some of our food can be considered fine dining and some of it can be considered down and dirty. We’ve got a smoker out back and we smoke our own meats and fish.” The restaurant’s signature dish is the dry-rubbed, beer-braised short ribs served in a molasses-like sweet beer demi-glace reduction that O’Brien calls “out of this world.”

And food is not the only thing that’s locally sourced; O’Brien crafted the big bar and tables in the restaurant using wood from an old barn outside Coxsackie that he helped take down. The result is homey and appealingly eclectic. An outdoor patio area opened in May, and the restaurant has live music on Friday and Saturday nights that draws a lively crowd for drinks and more.

Cross-pollination seems a fitting metaphor for this new generation of farm-to-table dining. Just as plants produced via cross-pollination tend to be healthier, more vigorous, and more adaptable to changes in their environment, here’s hoping that the unique partnerships being forged between farmer and chef yield a bumper crop of successful restaurants and farms.

Farm to Table Bistro
Lunch & dinner daily. Appetizers & small plates $8-$16; entrées $14-$25
Lawrence Farms Market Square, 1083 Rte. 9, Fishkill. 845-297-1111; www.ftbistro.com

Farm to Table Bistro offers fresh, seasonal fare

Theresa J. Marquez, Poughkeepsie Journal 12:08 a.m. EDT June 12, 2014

The term farm-to-table can imply different things. In Fishkill, it is the name of a restaurant that also implements the philosophies of farm-to-table on its menu selections.

Located in the Lawrence Farms Market Square, the storefront is welcoming with al fresco seating and pots of colorful flowers. The interior is chic warehouse and part winery in style. Varied options for seating are available. For a more casual feel, opt for the first dining room near the bar. For a more upscale experience, choose the second dining room. Either way, you will enjoy the menu here.

Housemade Pâté ($10) immediately caught my eye. A well-made pâté should not be gamey, but this one was. The texture was more chunky than smooth, which lent a jewel-like appearance to the slices on the plate, especially with the sweet, dried fig featured in the center of each cut. Pickled onion and cornichon were also on the menu, but were initially missing on the plate. Traditionally, pâté is served with one or both of these garnishes because they enhance the flavors of pâté. The addition of roasted red peppers, a few Kalamata olives and finally the pickled red onion rounded out this dish.

The Fried Calamari ($10) appetizer is a pretty standard dish and other than quality, tough to improve on. But they did here. First, instead of battering in flour or cornmeal, the squid was given a quick toss in rice flour, making this gluten-free. But better than that, this swap provided the softest coating when it was flash-fried, which helped the calamari shine. A quick toss with Parmesan cheese and fresh herbs, and it could have ended there and been good — but no. An option called “a la Frankie” ($14) was offered. Hot calamari was tossed with slices of tangy pepperoncini peppers, sliced Kalamata olives, lightly warmed cherry tomato halves, sprinkled with a tangy cheese and Voila! Smack — right out of the ball park.

Slightly less adventurous but still in the impressive lane is the Arthur Avenue Sampler ($16). This antipasti featured salumi from the Italian neighborhood of Arthur Avenue in the Bronx. Paired with a wonderful glass of wine from the bar, this could become a meal.

On the menu, you will see “fish of the day.” Scallops ($26) were featured when we visited. While that might seem like a high price for five scallops, these were perfectly prepared. Lightly seasoned, they were given a good sear on both sides before being plated. They were tender and sweet, and melt-in-your-mouth delicious. Also on the dish was a large chunk of ratatouille that tasted primarily of raw tomato and squash. For added protein, unassuming brown lentils rounded out the dish along with a spattering of roasted cherry tomatoes and a luscious pool of lobster-scented sauce.

Marinated Asian Beef Medallions ($23) was a “dark” dish. Beef tenderloin was marinated in a combination of garlic, ginger, rice wine and a heavy dose of sesame oil before being cooked off. Having asked for the beef to be cooked medium-rare, five little slices of well-cooked beef were presented on the plate. The marinade was too heavy for this expensive cut of meat, leaving the palate feeling overpowered by the oppressive sesame oil. The sauce on the bottom of the plate did little to elevate this. Paired with a choice of sautéed kale and brown lentils, it was at least a filling plate. Other sides were available that would have raised the visual appeal of the plate.

Ample beverage menus offer specialty drinks from the bar as well as non-alcoholic libations. Wines both by the glass and bottle bring more choices to the table.

Service was comfortable and well-intended, adding to the enjoyment of the meal.

To wrap up your meal, be sure to take a peek at the dessert menu. All choices are house-made and well worth saving room for.

The Poughkeepsie Journal pays for the meals that are the subjects of restaurant reviews and reviewers do not identify themselves prior to the end of the meal. Theresa J. Marquez, Web producer for the Poughkeepsie Journal, graduated from the Culinary Institute of America in 2005 with high honors. She has worked for Cooking Light magazine and is a local personal chef and culinary coach. Contact her at enjoy@poughkeepsiejournal.com

Dining review

Farm to Table Bistro

★★★★ (Very Good)

1083 Route 9, Fishkill; 845-297-1111; www.ftbistro.com; American bistro cuisine. Hours: 11:30 a.m.-9:30 p.m. Monday-Thursday; 11:30 a.m.-10 p.m. Friday-Saturday; 11:30 a.m.-9 p.m. Sunday; reservations recommended for larger groups and Friday-Saturday evenings; Visa and MasterCard accepted; vegetarian entrees available; gluten-free choices available; catering services available; handicapped accessible.

Price range: $8-$25, lunch; $14-$25, dinner; no children’s menu.

Directions: From Poughkeepsie, drive south on Route 9 about 10.5 miles. The restaurant is on the right side of the road in the Lawrence Farms Market Square.

Ratings breakdown

Food ★★★★

Ambience ★★★★

Service ★★★★

Value ★★★★