Guides by Lonely Planet
Foragers Table
Owners of this outstanding restaurant run a 28-acre farm in the Hudson Valley, from which much of their seasonal menu is sourced. It changes frequently, but recent temptations include Long Island duck breast with roasted acorn squash, apples, chanterelle mushrooms and figs, grilled skate with red quinoa, creamed kale and cippolini onion and deviled farm eggs with Dijon mustard.
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