Dinner Thursday – Saturday,
Brunch on Sunday.
Thursday 5:00 pm – 9:30 pm
Friday 5:00 pm – 9:30 pm
Saturday 12:00 pm – 9:30 pm
Sunday 11:00 am – 4:00 pm
The five main types of wine are Red, White, Rosé, Sparkling, and Dessert. Each type varies in taste, color, and production process.
Red wines should be served slightly below room temperature, around 60-68°F (15-20°C). White wines should be served chilled, between 49-55°F (9-13°C).
The grape variety determines the fundamental character and flavor profile of the wine. Different varieties (e.g., Cabernet Sauvignon, Chardonnay) have distinct flavors, aromas, and textures, influencing the wine’s style and quality.
Terroir refers to the environment in which grapes are grown, including the soil, topography, and climate. It’s important because it significantly affects the flavor and quality of the wine, giving it a unique identity linked to its geographical origin.
Vintage refers to the year the grapes were harvested. It is significant because it reflects the weather conditions and climate of that particular year, which can greatly influence the wine’s character and quality.
Proper wine tasting involves assessing the wine’s appearance, swirling the wine to release aromas, sniffing to evaluate the bouquet, and then tasting to assess the flavors, acidity, tannins, and aftertaste. This process helps in understanding the wine’s complexity and balance.
Decanting serves two main purposes: to separate a wine from any sediment that may have formed and to aerate the wine, allowing it to breathe and fully develop its flavors. Older red wines with sediment and younger, full-bodied red wines benefit most from decanting.
The difference lies in the sugar content after fermentation. Dry wines have little to no residual sugar, meaning most of the sugar from the grapes has been fermented into alcohol. Sweet wines, on the other hand, have a higher amount of residual sugar, either because fermentation was stopped or because the grapes had a high sugar content to begin with.
Wines are aged in oak barrels to enhance their flavor and complexity. Oak aging can impart various flavors to wine, such as vanilla, toast, and spices, and can also affect the wine’s texture and tannin structure. The type of oak, the size of the barrel, and the length of aging all influence the wine’s final character.
The body of a wine refers to its weight or fullness on the palate, which is largely determined by alcohol content and extract. Wines can be classified as light, medium, or full-bodied. Light-bodied wines are more delicate and less alcoholic, while full-bodied wines are richer and have higher alcohol content.
Sulfites are compounds used as preservatives to prevent oxidation and spoilage in wine. They are naturally occurring in all wines to some extent but can also be added during the winemaking process. While most people can consume sulfites without any issues, a small percentage of the population, particularly those with asthma, may be sensitive to them.
Varietal wines are made primarily from a single named grape variety, and often the variety is mentioned on the bottle label. Blend wines are made from more than one grape variety. Blending can enhance balance, complexity, and the overall taste profile of the wine.
A corked wine has a distinctive musty aroma, akin to wet cardboard, damp basement, or moldy newspaper, due to contamination with cork taint (TCA – trichloroanisole). The wine’s natural aromas will be muted or entirely overshadowed by these off-putting smells. Corked wine is flawed and not suitable for consumption.
Acidity is crucial for the balance and freshness of a wine. It helps to preserve a wine’s structure and enhances its ability to age. In taste, acidity can contribute to the wine’s crispness and can make it more refreshing. High acidity wines can cut through the richness of fatty foods, making them excellent partners for a wide range of dishes.
Zardetto Prosecco – $12
Crisp and clean, with aromas of fresh cut white flowers and crisp apple.
Note: Very dry
Cleto Chiarli Lambrusco – $12
Sparkling dry red with flavors of cherries, raspberry, Strawberry and almond.
Note: Good dessert option rich but still dry
Cremant de Bourgogne Rose, Henri Champlieu – $14
Vibrant pink grapefruit and red berry aromas; brioche, hibiscus and lime zest with a creamy mousse.
Note: Dry and light not sweet at all
Sancerre, Domaine Reverdy-Ducroix, ‘22 – $18
Delicate white flowers and orange blossoms aromas with a touch of exotic fruit on the palate. Crisp and fresh with a citrusy finish.
Note: Sauvignon blanc Our driest white medium bodied
Petit Chablis, Louis Moreau, ’22 – $18
Lemon zest, star fruit, wet stone, and white flowers all coat the palate in a bone-dry, vitalizing, and immensely enjoyable wine.
Note: very dry light and crisp
St Veran, Delaye ‘Les Pierres Grises’ , France, ‘21 – $12
Elegant white Burgundy with notes of crushed stone and lemon
Note: medium bodied slightly richer
Gruner Veltliner Am Berg, Ott, Austria, ‘22 – $12
Bright yellow-green colour, with fine apple and pear aromas. Crisp acidity, delicate citrus notes.
Note: great option to try complex medium to light body
Riesling, Nahe Estate Trocken, Donhoff, ’22 -$12
Brimming with stone fruit, this juicy dry riesling is hard not to like. Very lively and light-footed thanks to moderate alcohol (11.5%)
Note: this is DRY not sweet at all
Cotes Du Rhone Blanc, Domaine de La Janasse, ‘18 – $12
Offering lots of buttered citrus, white flowers, orange blossom and a hint of minerality.
Note: lowest acid white – medium bodied
Bridge Lane, Long Island, ‘22 – $12
Dry rosé wine with fresh strawberry, peach and watermelon notes. Cabernet Franc based.
Note: Bigger and bolder than the provence
Figuiere Rose, Provence ‘22 – $14
Classic Provence Rose with aromas and flavors of strawberies, orange peel, and white flowers.
Note: Higher acid some grapefruit zest
Valravn, Cabernet Sauvignon, Sonoma County ‘19 – $12
Cassis, black cherry and blackberry fruit with opulent notes of dark chocolate, espresso roast, and graphite.
Note: Bid and bold with some oak
Adelsheim Pinot Noir, Willamette Valley, ‘21 – $18
A ripe and stylish Oregon pinot with bright red cherry and raspberry notes.
Note: medium body works well with fish
Barbera D’Asti ‘Lavignone’, Pico Maccario, Italy, ‘21 – $12
bright and aromatic with flavors of red cherries, violets and wild herbs
Note: higher acid – great pizza wine
Zuccardi Q Malbec, Valle de Uco, ‘21 – $12
Black plum with spice notes and a juicy finish
Note: big and bold – spicier than the Cab
Brunello di Montalcino, Lisini, Italy, ‘18 – $28
94 points Decanter
On the enveloping palate, soft tannins support ripe Morello cherry, raspberry jam and baking spice before a licorice close.
Note: higher acid richer and riper than the Barbera above
Cabernet Sauvignon, Ramey Cellars, Napa Valley, ‘17 – $28
93 point James Suckling
Medium to full-bodied, it floods the mouth with plush flavor layers wrapped in chocolate-textured tannins and great freshness to counter, finishing long and luscious.
Note: Very smooth – perfect with a steak
Paul Laurent Brut, N.V. – $70
Light yellow in color with fine regular bubbles a fruity nose of pear, citrus fruit, and fresh grapes.
Paul Lauren Brut Rose, N.V. – $70
Bright, berry fruit aromas and a rich mouth-filling texture.
Vilmart ‘Grand Cellier’ 1er Cru, N.V. – $120
Rich and luscious, with aromas of orange blossom, mint, herbs and spice, with great depth of flavor.
Note: Much richer and more complex – worth the $
White
Suavia, Monte Carbonare, Soave, Italy, ‘21 – $55
A creamy and elegant wine with aromas of citrus, herbs, and mineral notes; refreshing with a dry and persistent finish.
Note: Dry and crisp – good option for a chablis lover
Muscadet sur Lie ‘La Noe’ Eric Chevalier, Loire Valley ‘16- $55
Streamlied, saline and full of lemons. Chamomile and apricot notes lead to a rich finish
Note: very dry – works very well with all seafood dishes
Chardonnay ‘Eschol’ Trefethen, Napa Valley, ‘21 – $60
Green apple, lemon, tangerine and orange blossoms, with
bright acidity and a lively finish
Note: riper and richer but still not that oaky
Hautes Côtes de Beaune, Jean-Noël Gagnard, ‘20 – $60
A lovely, focused, fresh white Burgundy with lemony fruit and a tangy, stony minerality.
Note: some richness but plenty of acid – great seafood wine
Riesling ‘Ried Steinriegl’ Federspiel, Austria ‘20 – $65
Dry, bright and vibrant, fresh and floral with lime zest and green apples.
Note: NOT SWEET acidity can cut through rich fatty dishes
Mullineux Old Vines White’, South Africa ‘21 – $70
Mostly Chenin Blanc, fresh, vibrant with notes of meyer lemon, apricot and chamomile .
Note: Lower acid riper and richer more peach than apple in flavors
FEL Chardonnay, Anderson Valley, ‘19 – $70
Bright fruit and fresh flavors on full display due to the absence of new oak or malolactic fermentation
Note: some oak but not overpowering
Red
Bolgheri Rosso, Grattamacco, Italy ‘21 – $55
Combo of dark fruits and chocolate with notes of plum and black currants, elegant and full with a fresh balsamic finish.
Note: Big bold great pizza wine – higher acid
Domaines Lupier ‘El Terroir’ Garnacha, Navarra, Spain ‘18 – $60
Ripe black fruit and infinite aromas of spices, complimented by toasted notes and a mineral background.
Note: Fresh with a little oak and richness & lower acid
Haut Medoc Cru Bourgeois, Château Aney, ‘15 – $65
Rich nose of cassis. On the palate, plum and dark fruits, leather, forest floor, mushroom, and oak.
Note: Classic Bordeaux with some age so less fruitiness
Cabernet Sauvignon ‘Farmstead’, Napa, ’20 $70
Cassis, black cherry, violets, and dried herbs showcase the classic aromas of this Napa Valley Cabernet Sauvignon.
Note: Oak and vanilla – heavier wine
Zinfandel, Frog’s Leap Winery, Napa Valley, ’21 – $70
Lively and herbal with vibrant red and dark berry fruits and vanilla notes of American oak
Note: spice and oak heavier wine
Château La Grangere, Saint-Emilion Grand Cru ‘16 – $70
Cherry, raspberry, blackberry, violet and forest floor evolving to notes of vanilla, leather and spices
Note: More plum less blackcurrant flavors than the Haut Medoc
Pinot Noir, Failla, Sonoma Coast ‘22 – $70
A persistent and beautifully balanced wine with pure aromas and flavors of red berries and savory spices.
Note: Medium body not oaky
‘Grain et Granit’, Domaine Charly Thevenet, Regnie, ‘18 – $75
Outstanding Cru Beaujolais – a medley of berries, herbs, exotic spices, crushed stones, and lavender.
Note: Light fresh and fruity good fish red
Barbaresco ‘Vincenziana’, Silvio Giamello, ‘20 – $85
A dense and savory palate, with notes of blackberry, plum skins, black cherry, and the traditional tar and roses.
Savigny-les-Beaune ‘Vielles Vignes, Pierre Guillemot, ‘19 – $90
Notes of cherries, red berries, warm spices, lively and concentrated, with powdery tannins and a long finish
Note: Acid and tannin cuts through fatty dishes
Châteauneuf du Pape ‘Telegramme’, Vieux Telegraphe, ‘20 – $100
juicy raspberry, cherry and floral flavors In a seamless, energetic style, a smooth blend of richness and finesse
Note: big and bold with quite a bit of spice
Brunello di Montalcino, Lisini, Italy, ‘18 – $105
On the enveloping palate, soft tannins support ripe Morello
cherry, raspberry jam and baking spice before a licorice close
Note: higher acid rich – good red meat wine
Cabernet Sauvignon, Ramey Cellars, Napa Valley, ‘17 – $105
Medium to full-bodied, plush flavor layers wrapped in chocolate- textured tannins and great freshness
Note: rich bold and lower tannins
Cabernet Sauvignon, Clif Lede, Stag’s Leap, ‘18 – $105
Deftly combines boldness with elegance, offering notes of black fruit, anise and oak
Note: quite a bit of oak
Cabernet Sauvignon ‘Legacy’, Peju, Napa Valley , ‘21 -$115
Aromas of black fruits, peppermint, bark and dried herbs. Fruity and chocolatey with plush tannins and fresh acidity
Note: definitely full bodied
Margaux ‘Segla’, Château Rauzan-Segla, ‘15 – $135
A solid red with a dense palate of ripe fruit, chewy tannins and a savory finish. Excellent second wine from Rauzan.
Note: Higher tannins needs to breathe a little
Sparkling
ARGYLE GROWER SERIES VINTAGE BRUT, OREGON, ‘18 $15
Orchard fruits , citrus peel and toasted Brioche, framed around a creamy center and long, graceful finish.
Note: Riper and richer than prosecco more similar to champagne
KARATTA – GRIFFIN SPARKLING SHIRAZ CABERNET NV $15
Super juicy and fun, with its ripe crunchy berry set, soft tannin, and underlying notes of licorice. Try with dessert!
Note: Dry and medium bodied
FILIPA PATO 3B METODO TRADICIONAL ROSÉ, PORTUGAL $15
Spicy and perky, with bright citrus and creamy red berries
Note: great on a warm day
CHAMPAGNE LAURENT PERRIER 1/4 BOTTLE SPLIT $25
Classic dry Laurent-Perrier style, balanced by soft creamed apples and fragrant acidity.
Whites
SHAW AND SMITH SAUVIGNON BLANC, ADELAIDE HILLS’ ‘22 $20
sweet green pea, green apple skins, juniper, rosemary, a hint of pear and layers of jasmine tea and spice.
Note: a little more tropical flavors
PETIT CHABLIS, DOMAINE BERNARD DEFAIX, ‘22 $15
Lemon zest, star fruit, wet stone, and white flowers all coat the palate in a bone-dry, vitalizing wine.
Note: Very dry no oak at all
SANDHI, CHARDONNAY CENTRAL COAST, ‘21 $15
Opens with touches of flint, stone and white blossoms with tropical fruits and bright citrusy accents.
Note: Crispy but richer than the chablis – tiny hint of oak
LEMELSON VINEYARDS PINOT GRIS ‘TIKKA’S RUN’, OREGON, ‘22 $15
bright pear, meyer lemon, melon, ginger and white flower notes with just a hint of sweetness
Note: it is not a very sweet wine just a touch
ABBAZIA DI NOVACELLA, ALTO ADIGE PINOT GRIGIO ‘22 $15
From high in the Italian Dolomites with signature notes of white fruits and flowers.
Note: Classic easy drinking with al little fruitiness
Red
ZINFANDEL, TURLEY ‘OLD VINES’, CA ‘20 $20
Ripe blackberry, black cherry, raspberry, classic spice and concentration with juicy acidity and soft tannins
Note: big and bold and higher alcohol – no tannins
RAÚL PÉREZ, MENCIA ‘ULTREIA SAINT JACQUES’, BIERZO ‘21 $15
Floral, spicy aromas and juicy, well-structured red fruit with hints of herbs, plum, coffee and a hint of smoke.
Note: Light and funky – Rhone drinkers will like
COOPER HILL PINOT NOIR, WILLAMETTE VALLEY, ‘21 $15
Delightful Oregon pinot Noir with dark berry and pomegranate notes laced with earth and cola.
Note: Medium bodied soft and easy drinking
JAX VINEYARDS Y3 TAUREAU RED ‘20 $15
60% cabernet sauvignon 35% merlot 5% cabernet franc
Big bold wine with ripe plums and blueberries and grilled herbs, blue flowers, ground spices and mint.
Note: 2nd heaviest red soft and easy drinking
NEBBIOLO, MATTEO CORREGGIA, ROERO, ‘20 $15
Red fruit, red cherry, rose petal, tar and spices. with good acidity and fine, dry tannin.
Note: Medium bodied with tannin and acid
SCHLOSS GOBELSBURG, CISTERCIEN ROSE, AUSTRIA, ’22 $14
nice red fruit, hints of strawberry, with great balanced acidity, on the crisp, mineral side of the rose scale.
Note: Very zesty and dry
PAUL LAURENT BRUT, N.V. $70
Light yellow in color with fine regular bubbles a fruity nose of pear, citrus fruit, and fresh grapes.
PAUL LAURENT BRUT ROSE, N.V. $70
Bright, berry fruit aromas and a rich mouth-filling texture.
VILMART ‘GRAND CELLIER’ 1ER CRU, N.V. $120
Rich and luscious, with aromas of orange blossom, mint, herbs and spice, with great depth of flavor.
LAURENT-PERRIER CUVEE ROSE BRUT $160
Bright rose color, luscious, with memorable raspberry, strawberry and walnut flavors.
DEUTZ BRUT CHAMPAGNE CUVÉE WILLIAM DEUTZ 2013 $300
Discreet and nuanced nose, showing lemon-curd, brioche and pie-crust notes. Subtle and creamy, closely knit with the zesty citrus fruit.
White
RIESLING, FORGE CELLARS PEACH ORCHARD, FINGER LAKES ‘20 $65
Fresh, with a honeysuckle and orange blossom frame around white peach and mirabelle plum notes
Note: DRY with high acid
EL JARDÍN DE LUCÍA ALBARIÑO ‘21 $65
Fragrant and seductive, with intense floral notes such as jasmine and apricot peel, as well as citrus fruits and salinity
Note: medium bodied with less acid little more fruit
SAUVIGNON BLANC, CLIFFE LEDE, NAPA VALLEY, ‘22 $70
Restrained and elegant, with plush flavors of melon, nectarine and apple.
Note: more tropical notes than the Shaw and Smith
BROCHARD SANCERRE TRADITIONI ‘21 $70
Aromas and flavors of citrus, fresh herbs, and elderflower. Firm acidity and strong minerality
Note: lest fruit more acid and flinty notes
RULLY EN ROSEY BLANC, DOMAINE CHANZY, ‘19 $70
Lightly toasty with rich fruit and good acidity, this is a spicy, creamed-apple-flavored white Burgundy.
Note: High acid but some richness – more than the Chablis
CHABLIS, CHARLES ET LAURENT PINSON, ‘21 $70
Lovely classic Chablis nose of greengage, oystershell and an understated honey richness.
Note: Lean dry and crisp
GRUNER VELTLINER RIED LOISERBERG, BRUNDLMAYER KAMPTAL ‘21 $75
Aromas of dried fruit, lemon verbena, candied pineapple and a hints of minerality. Muscular with a tight structure.
Note: Dry but complex – good wine for any salad
GAVI DI GAVI ‘MONTE ROTONDO’, VILLA SPARINA, ‘20 $80
Lots of stone and mineral character with an undercurrent of ripe lemon and peaches.
RIESLING, ZELTINGER SCHLOSSBERG GROSS GEWACHS, SELBACH-OSTER, ‘19 $80
A dry, racy riesling with great minerality from the slate and crisp, clear fruit aromas of green apples, mint, and limes.
Note: NOT SWEET very dry and crisp
REMI JOBARD, MEURSAULT SOUS LA VELLE, ‘21 $170
Aromas of white peaches, light honey, crushed stones. Aged 50% in barriques (20% new), a pure and vibrant expression.
Note: Oakiest wine on the list rich a medium to heavy body
SCHLOSS GOBELSBURG, CISTERCIEN ROSE, AUSTRIA,’22 $60
Nice red fruit, hints of strawberry, with great balanced acidity, on the crisp, mineral side of the rose scale.
Red
CABERNET SAUVIGNON, TEXTBOOK, NAPA VALLEY ‘ 20 $65
Rich, vibrant flavors of juicy black cherry, raspberry, and milk chocolate.
DOMAINE ROBERT-DENOGENT BEAUJOLAIS VILLAGES “CUVÉE JULES CHAUVET” ‘15 $75
Snappy red fruit – black cherry, raspberry that just coats the palate without weight
Note: lightweight with fruit and some acid but no tannins
LA ROQUE PIC-SAINT-LOUP “CUPA NUMISMAE” ‘15 $75
Gorgeous red and blue fruits with violets and peppery notes. elegant mouthfeel and ripe tannins. Rhone lovers must try!
Note: Peppery and spicy medium bodied
TRIBUTRE TO GRACE GRENACHE, CENTRAL COAST, ‘20 $75
This lighter-bodied Grenache is perfect for the Pinot Noir lover. Notes of strawberry & black cherry.
SAVIGNY-LES-BEAUNE, ‘GODEAUX’, DOMAINE SEGUIN MANUEL ‘16 $75
Aromatic and velvety with a lovely balance of red fruit and mineral nuances. Lovely light Red Burgundy.
DOMAINE DE TERREBRUNE, BANDOL ROUGE ‘16 $85
Dark and spicy, the tannins and acidity give the plummy fruit an impressive sense of size and strength. Great with grilled meats
VALLANA GATTINARA, ‘09 $85
Beautiful aged Nebbioilo. Earthy notes of leather, tobacco, oak, cherry and cranberry.
CLOS CANARELLI, CORSE FIGARI ROUGE ‘16 $95
Blackcurrant, blackberry, wild and smoky notes of the Maquis. A wine of great finesse, with velvety tannins, tasty and racy.
PAUILLAC, CHÂTEAU PADARNAC,’16 $100
Dense and layered with currant and blackberry character. Full body, polished tannins, and a flavorful finish.
DOMAINE DE LA JANASSE, CHÂTEAUNEUF DU PAPE , ‘17 $110
Kirsch liqueur, blackberries, flowery incense, and ground pepper A layered, elegant wine with plenty of tannins
RAMEY CELLARS ‘CLARET’ , NAPA VALLEY, ‘17 $100
Fruit-forward with matching cherry flavors as well as a hint of brambly blackberries, and fresh finish.
PINOT NOIR, FREESTONE-OCCIDENTAL, SONOMA COAST ‘21 $110
Crystalline, bright, mouthwatering, and a bit salty, evokes juicy red berries and a near perfect balance of finesse and energy.
LIONS DE BATAILLEY, PAUILLAC, ‘17 $120
Plenty of blackberries, dark chocolate and toasted oak. Medium to full body.
DOMAINE TAWSE, GEVREY CHAMBERTIN, ‘ $130
Expressive aromas and flavors of smoky raspberry, plum and spices
PAOLO SCAVINO BAROLO BRIC DEL FIASC, ‘15 $150
Black cherry, smoke, leather, iron, licorice, menthol and graphite notes.
BRUNELLO DI MONTALCINO, MOCALI, ITALY, ‘12 $150
A pure and pretty red with plum and chocolate aromas and flavors. Lovely silky tannins that are lightly dusty.
SOTTIMANO BARBARESCO FAUSONI, ‘19 $150
A rich and round style, this red boasts plum, cherry and black currant flavors, with accents of earth, iron and menthol.
CHATEAU KIRWAN, MARGAUX, ‘16 $200
Notes of smoke tobacco, gravelly minerality, graphite, and sweet cassis fruit.
DOMAINE SERENE EVENSTAD RESERVE, ‘18 $200
A deep, brooding Pinot that slowly unfolds with expressive black cherry, dusty mocha and clove.
CASANUOVA DELLE CERBAIE BRUNELLO DI MONTALCINO MONTOSOLI RISERVA’12 $210
Powerfully structured savory palate offers dried black cherry, black raspberry, licorice and tobacco.
CABERNET SAUVIGNON, CLIFF LEDE, BECKSTOFFER TO KALON, CA ‘19 $300
Brooding perfume of sultry violets, wild blackberry and black figs. red currant, black cherry tinged with cool menthol and bay laurel notes.
Thursday 5:00 pm – 9:30 pm
Friday 5:00 pm – 9:30 pm
Saturday 12:00 pm – 9:30 pm
Sunday 11:00 am – 4:00 pm
A synchronized dual-brain hemisphere state—where the left and right hemispheres of the brain are in harmony—can provide numerous benefits for mental, emotional, and even physical functioning. Here’s how it helps
1. Enhanced Creativity and Problem-Solving
2. Improved Emotional Balance
3. Heightened Focus and Clarity
4. Enhanced Learning and Memory
5. Improved Physical Coordination
6. Increased Mindfulness and Meditative States
7. Boosted Intuition and Spiritual Insight
8. Reduced Stress and Anxiety
Achieving a heart-brain coherence state—a state where the heart and brain operate in harmonious synchronization—offers a wide range of benefits across physical, mental, emotional, and even spiritual dimensions. Here are the key benefits:
1. Physical Health Benefits
2. Mental and Cognitive Benefits
3. Emotional and Psychological Benefits
4. Spiritual and Intuitive Benefits
5. Relationship and Social Benefits
6. Performance and Productivity Benefits
7. Long-Term Benefits
Conclusion
Heart-brain coherence is a powerful state that enhances physical health, mental clarity, emotional resilience, and spiritual connection. It is both a tool for immediate stress relief and a practice with profound long-term benefits, empowering individuals to live with greater harmony, effectiveness, and joy.
Tue-Thu 10:00am – 4:00pm
Fri-Sun 10:00am – 5:00pm
The Lodge and Guest Houses
66 Orange Turnpike, Sloatsburg, New York 10974, USA
The Cantina & The Market
27 Mill Street, Sloatsburg, New York 10974, USA
(Park in the village parking lot)
Join us for Valentine’s dinner with your lucky partner. Bring your husband, wife, girlfriend, boyfriend, brother, sister or best friend and be entered to win a 2-night stay valued at over $5,000
at Valley Rock Inn.
Wednesday February 14th, 2024
5:00pm–9:00pm
Win a 2-night stay for up to 6 people.
Your stay includes one of our private guest houses with 3-5 bedrooms, use of our 6,000 sq ft gym, 75ft lap pool (in season), a choice of a guided hike, bike ride, spin class, sound meditation or yoga class for your group.
You will also have access to our media and games rooms to watch selected movies, documentaries and lectures. Play ping pong and relax in our massage chairs and dance the night away with our studio quality sound system and disco lights.
Starting this spring we will have hot and cold water treatments poolside. Sauna, jacuzzi and cold dips.
Historic house lovers will also be offered a tour of historic Tuxedo Park by Michael Bruno and art lovers will be provided tickets to Storm King Art Center.
Date of stay is based on availability in 2024.
Each party of two will be given one entry ticket upon being seated for dinner. Winner will be drawn, February 14th and announced during dinner.
We would love to see you.
Wednesday February 14th, 2024
5:00pm–9:00pm
$125 per person
(Price includes tax & gratuity.)
First Course
(For the Table)
Little Gem Caesar
Parmesan cheese, sourdough crouton
Oysters Rockefeller
Second Course
(Choice of)
Burrata
Prosciutto, roasted tomato, country bread
Grilled Lamb Chops
Toasted orzo, kale, garbanzo, pomegranate
Tuna Tataki
Sesame tuna, avocado, crispy wonton, slaw, tahini ranch
Third Course
(Choice of)
Surf and Turf (gf) +$25
Butter poached lobster tail, romanesco, rustic mash, bernaise
Grilled 8oz Filet (gf)
Romanesco, rustic mash, bernaise
Braised Mushroom Pasta (v)
Paccherri, creamy mushrooms, roasted maitake
Miso Chilean Sea Bass (gf, df)
Chinese broccoli, seafood broth
Roasted Chicken (gf, df)
Roasted carrot, parsnip puree, pan sauce
Dessert
(Choice of)
Chocolate Pot De Creme
Espresso whipped cream
Coconut Creme Brulee (gf)
Basque Cheescake
Luxardo cherries
$125 per person
(Price includes tax & gratuity.)
Six-Course Tasting Menu that showcases the finest of Italian ingredients, with two main-entree wine pairings included. Guests will be seated family-style.
$195 per ticket + tax
Outdoor bar and dining. Heated October 1st to May 15th. Dinner Thursday – Saturday, brunch Sunday
Tuesday -Thursday 10am-4pm
Friday – Sunday 10am-5pm
