I had never heard of Milton before heading to upstate New York recently to review the Buttermilk Falls Inn in Hudson Valley despite having spent quite a bit of time over the years in the Catskills and the Adirondacks.
Milton is a small town a couple or so hours from New York City, and home to two foodie gems — Henry’s at the Farm and Red House, both owned by the same proprietor who runs and owns Buttermilk Falls Inn.
Henry’s at the Farm
Henry’s at the Farm is committed to sourcing ingredients from local farms and artisan food producers and purveyors and they work primarily with those who practice organic farming and humane animal husbandry. Cheese, meats and poultry come from nearby farms such as Coach Farm, Taliaferro Farms, John Fazio Farms and others focused on organic and sustainability.
The restaurant sits on the 40 acre Millstone Farm, whose kitchen garden and orchard produce the majority of our fresh greens, organic fruits, vegetables, herbs, honey and eggs throughout the year.
The inn itself is very historic and the nature surrounding the inn and the restaurant are beautiful. Henry’s is known for their unique cocktails, such as the Spring Hibiscus Fizz and the Millstone Farm Bees Knees (shown below), which is made with Warwick Gin, Millstone Farm Honey Simple Syrup, Meyer Lemon and Awestruck Lavender Cider.
They offer a variety of craft beer and cider from the area and also serve local soda’s on tap such as Cola, Lemon-Lime, Ginger Ale and Hibiscus.
Their salads are fresh and you can opt for a Spring Salad with Artisan Blend Lettuce, mandarins, almonds, Asiago cheese and red onions, an Arugula and Frisee salad with Red Quinoa, Bramble, pecans, shallots and crushed red pepper, a spinach salad with strawberries, candied walnuts, leeks and creamy brie croutons or an Oven Roasted Beet Salad, which I couldn’t pass up.
The chef combines Candy Cane, golden and red beets, shaved fennel, Cara Cara and toasted filberts with goat cheese.
More decadent starters include pan seared sea scallops (below) with hearts of palm, cashews, garlic scapes (one of my favorites) and brown butter.
Large enough to be on the Entree menu is their lobster starter, which we also tried. It was served with braised bok choy, Chorizo, and a brandied lobster broth. Let’s just say that it was to die for – oh so yum! They also had steamed mussels, fried calamari, crispy pork belly and white truffle and parmesan frites on the menu, along with a flatbread which changes daily.
Clearly we distracted when we ordered this decadent Tomahawk Steak – 48 ounces – what were we thinking? Massive, tender, scrumptious and well, just perfect. We had this medium rare divine dish with a delicious Malbec from Argentina (2014 Los Belascos “Llama”) and later swapped it out for a local wine — the Cabernet Franc from Benmarl Winery out of Marlboro New York — both were a great pairings with the steak and its accompaniments which included white truffle mash, broccoli rabe, beer battered onion rings and a wild mushroom demi-glace.
I went for the pan-seared duck breast, which was tender and not fatty despite the fact that it came with fois gras, a five grain power blend, Cape gooseberries (yum!) and sweet pea tendrils.
Other mains worth a call out include their Hen of the Woods wild mushroom gnocchi with Baby Bella, morels, enoki and sundried tomato pesto cream sauce, a Crispy soft shell crab, a Lobster ravioli which I would have loved (served in a sherry cream for those who are wondering), and their Grilled Wahoo with saffron risotto, braised leeks, spring onions and a Sanguinello Orange BBQ sauce. All of it was amazing! I’d love to return with friends so we can sample a few more dishes. Another decadent choice is their Rack of Lamb in a rich rosemary reduction!
Dessert was equally incredible — they insisted we try the Creme Brule which they suggest pairing with their Ferreira 2009 LBV port. They also had house-made ice creams, an ice cream sandwich, a daily fruit crisp and a flourless strawberry chocolate decadence cake with a chocolate and strawberry sauce. Sounds amazing right? They pair this with the Broadbent 10 year Malmsey Madiera.
Another wine gem on the menu. Most of what is included in their dishes is locally sourced from farms nearby if they can’t get it from their own farm, Millstone. Some of the local farmers they support include Hepworth, Hudson Valley Farm Hub, Rock Hedge Farm and Bulich Mushroom Farm among others.
From their own farm, they grow apples, Swiss Chard, kale, cherries, kiwis, garlic, rosemary, zucchini, sage, basil, honey, eggplant and others.