Henry's at the Farm
www.henry'satthefarm.com
Flavorful and locally sourced ingredients make this a must for foodies. Good management and supportive owners also help.
October 7, 2017
www.henry'satthefarm.com
Flavorful and locally sourced ingredients make this a must for foodies. Good management and supportive owners also help.
October 7, 2017
Nestled within the Buttermilk Farms Inn and Spa property, Henry's at the Farm is very farm chic and perhaps a bit modern as well. Good-sized tables and reasonable spacing create an inviting feel for this farm-to-table restaurant. The dark red and grey decor works quite well, as can be seen in the pictures below, and also produces a cozy ambiance. The decorative globe lighting gives the restaurant a modern feel. The noise level is reasonable, likely benefiting from a high center ceiling. There is no trouble having a conversation, despite the fact that the bar is completely integrated into the restaurant and not separated into its own space. In addition to being a genuine farm-to-table restaurant, many of the farms used to source both produce and meats are also listed on the menu. All are local and add a nice touch.
The service over the two nights my wife and I ate there was a bit uneven, but one particular waiter was quite good. He was knowledgeable about the food and had good suggestions. The restaurant was managed by a nice fellow, Justin, who was also the wine buyer. On Saturday the staff seemed much better organized, with our courses served and cleared in a very orderly and professional manner. This is certainly an accomplishment as finding consistent staff in Ulster County, New York is no small feat, although I am certain they also source some of their staff from the Culinary Institute of America, which is a short 5 miles away across the Hudson River. The current chef has been with the restaurant for a little over 2.5 years, but in our combined opinion represented a leg-up in food quality.
Overall, the meal presented a wide assortment of flavors, with many of them sourced directly from the on-site farm. I had the Lobster Tail appetizer, which came with Bock Choi and Chinese Sausage, all served in a butter sauce. My wife had the Henry's Salad, which was a combination of locally sourced lettuce, jack fruit, grapefruit and sunflower seeds in a zesty citrus sauce. Both appetizers were delicious. For the main course I had the fillet mignon (8oz), which was flavored with sauteed onions and truffle butter, yum! It was served with an ample portion of mashed potatoes. It was an excellent dish, with the fillet perfectly cooked.
On Saturday, I had what I am certain was homemade ice cream, while my wife had the strawberry trifle. The trifle was lined with lady fingers, fresh strawberries, fresh whipped cream with a creamy caramel sauce, just like mom made. I also have to mention the chocolate chip cookie sandwich we shared on Friday, absolutely delicious! We can't wait to make another trip to Milton to have another meal at Henry's!
The cork fee is $25.00/btl.
The service over the two nights my wife and I ate there was a bit uneven, but one particular waiter was quite good. He was knowledgeable about the food and had good suggestions. The restaurant was managed by a nice fellow, Justin, who was also the wine buyer. On Saturday the staff seemed much better organized, with our courses served and cleared in a very orderly and professional manner. This is certainly an accomplishment as finding consistent staff in Ulster County, New York is no small feat, although I am certain they also source some of their staff from the Culinary Institute of America, which is a short 5 miles away across the Hudson River. The current chef has been with the restaurant for a little over 2.5 years, but in our combined opinion represented a leg-up in food quality.
Overall, the meal presented a wide assortment of flavors, with many of them sourced directly from the on-site farm. I had the Lobster Tail appetizer, which came with Bock Choi and Chinese Sausage, all served in a butter sauce. My wife had the Henry's Salad, which was a combination of locally sourced lettuce, jack fruit, grapefruit and sunflower seeds in a zesty citrus sauce. Both appetizers were delicious. For the main course I had the fillet mignon (8oz), which was flavored with sauteed onions and truffle butter, yum! It was served with an ample portion of mashed potatoes. It was an excellent dish, with the fillet perfectly cooked.
On Saturday, I had what I am certain was homemade ice cream, while my wife had the strawberry trifle. The trifle was lined with lady fingers, fresh strawberries, fresh whipped cream with a creamy caramel sauce, just like mom made. I also have to mention the chocolate chip cookie sandwich we shared on Friday, absolutely delicious! We can't wait to make another trip to Milton to have another meal at Henry's!
The cork fee is $25.00/btl.
