Henry’s at the Farm features food grown on its grounds

A special of house-made tagliatelle with poached lobster sounded lovely too. Next time…

The menu that day also offered blackened tofu ($19), braised half-chicken ($24), hangar steak au poivre ($29) and burgers ($15), as well as assortments of pastas ($19 to $20), pizzas ($15 to $16) and salads ($7 to $9).

A sock-rocking dessert followed shortly thereafter: an intense chocolate pot de crème, a velvety study in textural contrasts with crunchy candied almonds, dusted with coconut and dolloped with whipped cream with chocolate shavings. I also tasted a seasonal fruit crisp offering peaches and blueberries from the farm stewed to succulence under buttery crumbs, with tangy house-made buttermilk ice cream on the side. Desserts range from $8 to $9. The pastry chef is Chef Greer’s wife, Tammy Ogletree.

These days there seems to be no dearth of places that offer dishes made with local ingredients, but not every one offers food of such quality that is so creatively and artfully executed and pleasing to the senses. What doesn’t come from the farm comes from nearby Hepworth Farms, also in Milton: an organic seventh-generation family farm. Gadaleto’s Seafood in New Paltz provides the fish, which Greer likes because it brings it fresh every day. “A couple days a week is not enough,” he says.

All meat on the menu was raised in Ulster County, Pollock says. All chopped meat is made on the premises, so they know exactly what goes into it. Grains for some of the baked goods come from Lightning Tree Farm in Millbrook. The restaurant has a mill to grind its own grain and is working toward doing all its baked goods and breads from scratch. “Everything here that we grow is used in the kitchen,” says Pollock, clearly pleased that Chef Greer makes an effort to use the seasonal bounty of the farm, rather than cooking to a set menu as some chefs might.

Go and wander, visit the llamas and alpacas, the peacocks and poultry (layers of organic eggs). Look at bright fruit in an orchard that may well grace your cocktail or dessert. Go upstairs and relax and enjoy some of the best of the Hudson Valley’s local seasonal fare.

Henry’s at the Farm is a short skip off Route 9W, located at 220 North Road in Milton. Hours for dinner are Wednesday through Sunday beginning at 5 p.m., ending at 9 p.m. on Wednesday, Thursday and Sunday and at 10 p.m. on Friday and Saturday. Lunch is served on Friday and Saturday from 11:30 a.m. to 3 p.m. and brunch on Sunday from 11 a.m. to 3 p.m. For reservations, call (845) 795-1500. For more information, visit www.henrysatbuttermilk.com.

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