The Grange takes farm-to-table to a new level of fresh. The restaurant doubles as a local market due to a collaboration between the grower, Dominique Herman, and the Chef James Haurey. Dominique actually grows the fresh vegetables, garlic, herbs, and flowers used in the restaurant on a 2 acre garden called the Kitchen Garden. This means the menu of the Grange changes seasonally depending on what vegetables are in season. Other than their ingredients from the Kitchen Garden they also use local cheeses, wild caught seafood, and grass fed beef. These are all used to make delicious dishes by Chef Jim Haurey.
The restaurant's menu changes frequently, but here are some options you might see on their menu. Salads and starters include the Grange Salad, Ceasar Salad, Cherrie's Greek, Vegetable Eggrolls, East Coast Oysters on the Half Shell, and a sample option of their Local Cheese selection. Appetizers include Summer Sorrel Soup, Homemade Tagliatelle Pasta, Organic Samaki Smoked Trout Salad, and the Grange BLT. Entrees include Wild Caught Red Trout, Hand Harvested Diver Scallops, La Bella Farm Duck Breast, and HVCC Flank Steak. The desserts include classics like Lemon Curd, Flourless chocolate cake, Apple Crisp, Banana Split, Homemade Ice Cream, and even Creme Brulee.
For those visiting the market fresh produce from the Kitchen Farm is for sale, but other local products are also sold. They sell dry goods like teas and organic coffee. They sell salad dressing and hot sauces for people to take home. For those wanting to cook their own meats they sell grass-fed meat from Lowland Farm. The Grange also sells products from the Catskill Merino Sheep Farm. Guests can pick out a handmade Merino Wool hat or even get a luxurious Merino wool sheepskin.
For fresh food and a fresh experience the Grange is a must visit whether you are there for their gourmet organic dishes or to pick up some fresh vegetables for dinner at home. Visit the Grange to complete your New England vacation.
