New Menus as of April 17th
Sunday, April 17, 2011 at 11:31AM 
About the New Menus
We at the Birdsall House do our best to use premium ingredients. To us, that means not only fresh produce and meats, but also trying to use as many local ingredients as possible. We still try to stay within our restaurant’s concept, a menu with rich, southern inflection; we do this in spite of our limitations in the growing season here in the northeast. That being said, although there are a few exceptions, we do our best to use ingredients that are as local as possible, and if that is not available, we try to at the very least use seasonal practices. We employ different preservation techniques as well to extend ingredients far beyond their normal growing season whenever possible.
We have recently downsized our menu somewhat to help our food align with our philosophical ideals, in hopes that by limiting the menu size, we can expand our specials list and, in turn, focus more quickly on local ingredients as they come in—and out—of season. We hope too that this new format can bring more new, exciting dishes for you as our valued customers to enjoy, and give a fresh new face to our menu every week. Please ask your server about today’s specials!
We are proud to say that we use meats almost exclusively from Hemlock Hill Farm, just down the road in Cortlandt Manor. All of our breads and grains are baked and/or milled by our good friends at Wild Hive Bakery and Café in Clinton Corners. Almost all of our produce comes from Red Barn Produce in New Paltz, garnished from local NY farms whenever possible. Our Hudson Valley cheeses are distributed by The Pampered Cow, a subsidiary of Twin Maple Farm, maker of Hudson Red farmstead cheese, delivered by our good friend Glen “I can do that” Gullivan. We strive to support our local farmers and businesses here in the Hudson Valley, and hope to build new relationships with new and interesting people who can bring even more to our table in the future.
Your Chef,
Matt Hutchins
