Roxbury Barn offers menus based on a seasonal selection of regionally sourced ingredients

Our Food

Genuinely local and sustainable, we’re dedicated to providing the freshest, beautifully composed dishes, based on real, honest, good ingredients.

A unique experience

Our executive chef Leah Detreville’s cooking centers around seasonal food from farmers we know and trust.

Our food is always prepared fresh on-site in our brand-new, state-of-the-art commercial kitchen.

All menus, whether omnivorous, vegetarian, vegan, pescatarian or designed to be culturally resonant for your family, are customized by our chef, in collaboration with you.

Our chef, Leah Detreville

Leah has been passionate about food for as long as she can remember. To her, food is a form of getting to know someone. It allows her to connect with other people and cultures in a tangible and meaningful way.

She’s been in the restaurant and catering business for the past nine years. Throughout that time she had the privilege of working with amazing chefs, front-of-house managers, event coordinators, and other extraordinary people, who have aided in her personal and professional growth.

She takes pride in incorporating fresh and local food into the kitchen with the assistance of local farms and makers.

“It is my passion to bring a fine dining experience to the table, that is simple, elegant, and accessible.”

Creating your menu

First, a conversation

The tasting process for your wedding menu starts with a questionnaire and a Zoom conversation with our chef to discuss your vision, expectations, and dietary requirements.

You’ll discuss all the possible passed hors d’oeuvres, dinner courses, and desserts that could fit your wedding menu, and our chef will make many tailored suggestions. Seasonal availability will also be essential in creating a tasting menu.

Have a seat at our table

The actual tasting is then hosted at our estate and will be it’s own unique culinary experience: an extensive savoring of foods, right by the kitchen. We procure all the ingredients and produce and create a unique wedding menu for your tasting.

The tasting typically spans a couple of hours, sampling multiple canapés, a first course, and a range of main courses and desserts, giving you an accurate sense of your wedding food’s taste and appearance. We’ll of course also pour our wines at the table.

Food connects people

We’ll make sure our food delights your palate, and wows your guests. Dinner on your wedding day should feel like an intimate gathering prepared by people who know and care for you.

Grazing table at cocktail hour at a wedding at Roxbury Barn & Estate in upstate New York

The food was absolutely delicious and our guests had nothing but great things to say; I wish we could have kept eating more!

– Kade

Our local network

We love working with as many local farmers and artisanal makers as possible. Engaging with this local network allows us to bring the freshest ingredients to the table while also helping strengthen our local food economy. These collaborations translate into inventive and delicious dishes that are proudly sourced from businesses in the Catskills region. It’s a true community accomplishment!

These are some of the local farms and suppliers we currently work with:

Seasonal vegetables and fruits from Hellers Farm (Bainbridge, NY) and Tovey’s Farm (Roxbury, NY)

Gourmet mushrooms from Chesterbury Farm (Davenport, NY)

Poultry from Succurro (East Meredith, NY)

Highlander Beef and Berkshire Pork from Hubbell Family Farm (Margaretville, NY), and Hereford Beef from Char-Marie Farm (Bloomville, NY)

Rainbow trout raised in pristine Catskills spring water from Skytop Springs (Sidney, NY)

Micro-greens from Hidden Pond Gardens (Richmondville, NY)

Locally grown and prepared heritage grains and goods from Middle Brook Mill (Jefferson, NY)

Cheeses and dairy products from Harpersfield Cheese (Jefferson, NY), Cotton Hill Creamery (Berne, NY), and Clarks Dairy Farms (Delhi, NY).

Stuffed, cured, fermented, and smoked meat products from Solinksy’s Charcuterie House (Stamford, NY)

custom tailored wedding dinner menus at Roxbury Barn & Estate

photo by Jean-Laurent Gaudy

Creating your menu

Creating your menu will be a collaboration between you and Leah, our chef. Planning your menu will entail a conversation about your favorite foods, getting to know your personality and style, and an extensive tasting at our Chef’s Table.

Our goal is to design a fully tailored menu and experience for you and your guests.

Here’s a collection of menu examples to get you inspired:

Cocktail Hour

Passed Hors-d’Oeuvres & Market Table

During cocktail hour, we offer a tailored stationary market table, replenished for the full hour, and four passed hors d’oeuvres going around for the full hour.

These are some of the passed hors-d’oeuvres we’ll be serving this upcoming season:

Fermented Chili Cauliflower Bites
with toasted sesame seeds and scallions

Spiced Chickpea Falafel
with lemongrass and strawberry crema

Shrimp Ceviche
citrus, fresh cilantro, Bermuda onion, jalapeño

Mini Cucumber and Tomato Sandwich
alfalfa sprouts, summer lettuce, kale and garlic aioli

Spicy Beet Tartare
with spiced chili agave and chili pepper on a mini biscuit

Roasted Garlic and Ramp Chicken
skewered slow-roasted chicken with garlic crème fraîche

Spicy Tuna Tartare
crispy wonton chip with an avocado mousse

Grilled Cheese Shooter
served with caramelized onion & roasted carrot bisque

Beef Tartare
fresh chopped beef tenderloin, savory capers, black peppercorn on a crostini topped with Béarnaise sauce

Stuffed Mushrooms
herbed stuffed baby Bellas and gluten-free panko with a balsamic glaze

Smoked Trout Deviled Eggs
locally sourced smoked trout with golden spicy mustard and fresh dill, topped with trout roe

Shrimp Cocktail
lemon-poached shrimp with classic cocktail sauce

Mushroom and Kale Dumpling
with sriracha aioli and black sesame seeds

Duck Confit and Cranberry Tart
slow-roasted duck, cranberry, thyme, chardonnay, on puff pastry, with a balsamic glaze drizzle

Appetizers, salads and soups, at Roxbury Barn & Estate — photo by Jean-Laurent Gaudy

First Course

A seasonal salad or soup

For the First Course, we serve all guests the same appetizer, which can be a salad or soup. First-course dishes are accompanied by fresh table bread and seasonal whipped butter.

These are some of the appetizers we’ll be serving this upcoming season:

Pan-Seared Pineapple Salad
with red cabbage, julienne carrots, spring lettuce, and pea sprouts, dressed in a blueberry vinaigrette

Roasted Green Tomato Soup
garnished with wild chive and zucchini noodles

Heart of Palm Salad
with fresh Pico de Gallo, guacamole, pea sprouts, and a cilantro lime vinaigrette

Chilled Sweet Corn Chowder
Fresh golden heirloom tomatoes, diced cucumber, red onion, alfalfa sprouts

Strawberry Spinach Salad
with fresh cucumbers, fresh asparagus, black tea cheese with honey balsamic dressing

Red Bean Lentil Curry Soup (plant-based)
with alfalfa sprouts and fried corn tortilla

Autumn Kale Chopped Salad
with roasted sweet potatoes, tart cranberries, fresh local apples, and mixed garden greens, dressed in a maple-mustard vinaigrette

Caramelized Onion & Roasted Carrot Bisque
topped with bourbon cream and toasted sunflower seeds

Second Course

Everyone is offered four choices

These are some of the main course dishes we’ll be serving this upcoming season:

French Cut Chicken
Pineapple-peach chutney, roasted broccolini, and mascarpone-lemon orzo

Cast Iron Oyster Mushroom (VG)
with heirloom cauliflower puree, black forbidden rice, chive oil and roasted chickpeas

Fresh Local Rainbow Trout
miso-crusted trout, roasted broccolini, jasmine fried rice, with avocado mousse

Braised Short Rib
spiced espresso short rib with garlic-chive mashed potato, and Brussels sprouts

Sesame Seared Tofu (VG)
with carrot ginger fried rice, red cabbage summer slaw, roasted broccolini, topped with an orange-soy glaze

Pan Seared Duck Breast
with golden heirloom tomato and herb orzo, asparagus, and a strawberry prosecco coulis

Bucatini alla Vodka (V)
with spicy vodka sauce, fresh grated Parmesan, cracked black pepper

Wild Caught Salmon
citrus poached salmon, jasmine and carrot fired rice, seasonal vegetables

Cajun Creole Butter Beans (VG)
fried okra, sauteed spinach, Cajun chardonnay polenta

Half Roasted Cauliflower (VG)
with chive oil and garlic-herbed mashed potatoes, lemon-balsamic Brussels sprouts, with a blueberry chardonnay coulis

Desserts

Seasonally influenced pastries

Dessert is served at the start of the after-dinner party at the carriage barn, and comes with complimentary coffee and tea. Our pastry chef, Kristina Ugenti, offers a customized assortment of lovingly crafted mini desserts, using as many seasonal and local ingredients as possible. Kristina’s desserts are pretty while never too processed.

These are some of the single-serve desserts we’ll be serving this upcoming season:

Chocolate:

Chocolate Zucchini Cake
seasonal whipped cream, white chocolate garnish

Chocolate Mousse
seasonal fruit jam, Chantilly cream, chocolate-covered cocoa nibs

Flourless Chocolate Torte
cocoa powder, salted caramel, whipped cream

Chocolate-covered Strawberries
dark chocolate/ milk chocolate/ white chocolate

Fruit Based:

Hand Pies
with seasonal local fruit, flaky pie crust & maldon salt

Gallettes
with creamed filling, seasonal local fruit, flaky crust

Fresh Fruit Sorbet
homemade sorbet, poached fruit

Panna Cotta
local cream, fresh seasonal fruit, granola

Cakes:

Shortcake in a Jar
– strawberries, whipped cream, chocolate cake
– strawberries, vanilla sponge, whipped cream

Carrot Cake
local carrots, cream cheese frosting, white chocolate

Petit Fours Cakes
– chocolate cake, cannoli filling, coffee cream
– vanilla sponge, citrus curd, vanilla buttercream
– lemon sponge, seasonal fruit jam, vanilla buttercream

Tres Leches
local herbs-soaked sponge cake, seasonal fruit compote

Cookies:

Chocolate Crinkle Cookies
Rainbow Cookies
White Chocolate and Seasonal Fruit Cookies
Blondies

Other:

Doughnuts
homemade doughnuts, seasonal flavors

Ice Cream
homemade seasonal ice cream

Wedding Cake

Fully customized

We make the perfect custom wedding cake. Choose a cake of any size and design, any flavor, filling, or buttercream. Our cakes are made with pure, natural ingredients — local eggs, fresh zest of lemon or dutch process cocoa, the freshest cream, finest chocolates, fresh local fruits in season, and high-quality house-made jams and preserves.

Cakes and desserts are available gluten free and dairy free — vegan options are also available. We run a nut-free kitchen.

We’d love to discuss your ideas for flavors and design, and of course we’ll make you a 6″ tasting cake.

Download Brochure (PDF) Venue, Food & BAr Pricing

Food details & policies

Style of service

Depending on menu choices and couples’ preferences, we serve dinner either plated, family-style, or a combination of both.

Late-night snacks

Optional late-night snacks are served at the carriage barn during the second half of the dance party. Late-night snacks are priced separately, depending on the selections and variety of foods.

Dietary requirements

We can accommodate most guests’ dietary needs as long as we are notified in advance. We run a nut-free kitchen.

Full service, in-house

Our chef, Leah Detreville, and her kitchen team are the sole providers of food at our venue. She utilizes as many local produce, meat and poultry farmers, and artisan cheeses as possible.

Our pastry chef provides all desserts and an optional wedding cake.

Vendor meals

For outside vendors or anyone who is not a guest but will require a meal, the client is charged at half price for any vendor meals.