A farm-to-table feast
Genuinely local and sustainable
We are dedicated to providing the most delicious, fresh, beautifully composed dishes, based on real, honest, good ingredients.
Tailored cuisine
Food Connects People
Dinner on your wedding day should feel like an intimate gathering, prepared by people who know and care for you.
All menus, whether omnivorous, vegetarian, vegan, pescatarian or designed to be culturally resonant for your family, are customized by our executive chef, Leah Detreville, in collaboration with you.
Our Executive Chef
Leah Detreville, in her own words
“I’ve been passionate about food for as long as. I can remember. To me, food is a form of getting to know someone. It allows me to connect with other people and cultures in a tangible and meaningful way.”
“I’ve been in the restaurant and catering business for the past decade. Throughout that time, I’ve had the privilege of working with amazing chefs, front-of-house managers, event coordinators, and other extraordinary people who have aided in my personal and professional growth.”
“I take pride in incorporating fresh and local food into the kitchen with the assistance of local farms and suppliers. It is my passion to bring a fine dining experience to the table, that is simple, elegant, and accessible.”
Leah Detreville
Executive Chef
Our tasting was one of the most memorable experiences of our wedding planning
“The guests also LOVED the food; they couldn’t stop raving about the short rib and appetizers!
For the almost two years we worked with the Roxbury Barn & Estate team, we were impressed with the design, organization, all-inclusive approach, and care that the experience offered.”
— Emma and Matthew
Food Inspiration
Creating your menu will be a collaboration between you and Leah, our chef. Seasonality drives the change in menus. We aim to design a fully tailored menu and experience for you and your guests.
Here’s a collection of 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 just some of the passed hors-d’oeuvres we’ve served this past season:
ONION & ARTICHOKE GALETTE (V)
Puff pastry, fresh herbs, torched Gouda
Fried Pork Belly (GF)
with maple miso glaze and apple-cabbage slaw
BURGER SLIDERS (GF)
classic slider made from local Hubbell’s beef on a brioche bun, with American cheese, lettuce, tomato, onion
Red Beet Rocher
sweet beet, creamed horseradish, Kraken rye cracker
RED CABBAGE & EGGPLANT DUMPLINGS
with sweet and spicy chili sauce
YUCCA FRIES (GF)
Cajun salt, cotija cheese, cilantro-lime cream
Spiced Chickpea Falafel (GF)
with lemongrass and strawberry crema
Lamb Stuffed Baby Bella Mushrooms (GF)
ground lamb, local herbs, and a red wine reduction
BOLON DE VERDE (VG/GF)
fried plantain with queso fresco and sweet and spicy salsa verde
Shrimp Ceviche (GF/DF)
citrus, fresh cilantro, Bermuda onion, jalapeño
Mini Cucumber and Tomato Sandwich (VG)
alfalfa sprouts, summer lettuce, kale, and garlic aioli on house-made focaccia
Spicy Beet Tartare (VG)
with spiced chili agave and chili pepper on a mini biscuit
Roasted Garlic and Ramp Chicken (GF)
skewered slow-roasted chicken with garlic crème fraîche
Spicy Tuna Tartare
on a crispy wonton chip with avocado mousse
Grilled Cheese Shooter
served with caramelized onion & roasted carrot bisque
Local Pigs in a Blanket
with Solinsky’s kabanosy sausage, blueberry barbecue sauce, puff pastry and Maldon salt
Mixed Vegetable Fried Tempura Skewers (GF/DF)
bok choy, sweet potato and broccolini, with a cardamom red sauce
Beef Tartare
fresh chopped beef tenderloin, savory capers, black peppercorn on a crostini topped with Béarnaise sauce
Stuffed Mushrooms (GF/DF)
herbed stuffed baby Bellas and gluten-free panko with a balsamic glaze
Smoked Trout Deviled Eggs (GF/DF)
locally sourced smoked trout with golden spicy mustard and fresh dill, topped with trout roe
Fermented Chili Cauliflower Bites (VG/GF)
with toasted sesame seeds and scallions
Mango Rice Cakes
Sushi rice with sweet curry sauce
Shrimp Cocktail (GF/DF)
lemon-poached shrimp with classic cocktail sauce
Mushroom and Kale Dumpling (VG)
with sriracha aioli and black sesame seeds
Duck Confit and Cranberry Tart (DF)
slow-roasted duck, cranberry, thyme, and chardonnay on puff pastry, with a balsamic glaze drizzle
SPICY TUNA SUSHI
sweet soy reduction and wasabi
VG=vegan V=vegetarian GF=gluten free DF=dairy free All dishes are nut-free.
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 tablebread and seasonal whipped butter.
These are some of the appetizers we’ve served this past season:
Pan-Seared Pineapple Salad (GF)
with red cabbage, julienne carrots, spring lettuce, and pea sprouts, dressed in a blueberry vinaigrette
Roasted Green Tomato Soup (VG)
garnished with wild chive and zucchini noodles
Heart of Palm Salad (VG)
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 (VG/GF)
with fresh cucumbers, fresh asparagus, black tea cheese with honey balsamic dressing
Red Bean Lentil Curry Soup
with alfalfa sprouts and fried corn tortilla
Autumn Kale Chopped Salad (GF)
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
Greek Salad (V)
summer lettuce, tomatoes, cucumbers, red onion, lemon & garlic vinaigrette, with feta
Potato Leek Soup (V)
with roasted corn, crispy leeks, and amaranth
Carrot Ribbon & Seaweed Salad (GF/DF/V)
with summer lettuce, spring onions, red cabbage, fava beans, fresh peas, lemon ginger dressing, and sesame seeds
Butternut Squash & Pear Bisque (V)
with bourbon crema and polenta croutons
Watermelon & Goat Cheese Salad (V)
arugula and mixed lettuce, pea sprouts, toasted sunflower seeds, and a basil balsamic vinaigrette
Chilled Grilled Corn Chowder
with potatoes, sofrito, chili oil, and fresh cilantro
VG=vegan V=vegetarian GF=gluten free DF=dairy free All dishes are nut-free.
Second Course
Everyone is offered four choices
These are just some of the main course dishes we’ve served this past season:
French Cut Chicken (GF)
Pineapple-peach chutney, roasted broccolini, and mascarpone-lemon orzo
Beef Tenderloin (GF)
with sauce Bordelaise, sauteed garden spinach, and rosemary smashed potatoes
Cast Iron Oyster Mushroom (VG/GF)
with heirloom cauliflower puree, black forbidden rice, chive oil and roasted chickpeas
Fresh Local Rainbow Trout (GF/DF)
miso-crusted trout, roasted broccolini, jasmine fried rice, with avocado mousse
Braised Short Rib (GF)
spiced espresso short rib with garlic-chive mashed potatos, and Brussels sprouts
Sesame Seared Tofu (VG)
with carrot ginger fried rice, red cabbage summer slaw, roasted broccolini, topped with an orange-soy glaze
Center-Cut Pork Chop (GF)
fried polenta, blueberry chardonnay chutney, seasonal vegetables
Pan Seared Duck Breast
with golden heirloom tomato and herb orzo, asparagus, and a strawberry prosecco coulis
Spicy Bucatini alla Vodka (V)
with spicy vodka sauce, fresh grated Parmesan, cracked black pepper
Wild Caught Salmon (GF/DF)
citrus poached salmon, jasmine and carrot fired rice, seasonal vegetables
Root Vegetable Curry (GF/VG)
butternut squash, seasonal vegetables, oat-milk curry, toasted seeds
Cajun Creole Butter Beans (VG/GF)
fried okra, sauteed spinach, Cajun chardonnay polenta
MAFALDINE BOLOGNESE (VG)
Slow-roasted tomato and vegetables, fresh pea leaves
Korean Braised Short Rib (GF/ DF)
with carrot & leek pancake, kimchi, demi-glaze
Half Roasted Cauliflower (VG)
with chive oil and garlic-herbed mashed potatoes, lemon-balsamic Brussels sprouts, with a blueberry chardonnay coulis
Lemon Panko-Crusted Cod
heritage grain, cucumber & tomato, seasonal vegetables, oregano beurre blanc
Chicken Mole (GF/DF)
with saffron rice, baby radish, pickled pepper, and arugula salad
VG=vegan V=vegetarian GF=gluten free DF=dairy free All dishes are nut-free.
Dessert
Seasonally influenced treats
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 just some of the single-serve desserts we’ve served this past 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
Galettes
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, the freshest cream, finest chocolate, 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 to try things out.
Our Guests raved!
“The food was absolutely amazing and plated so nicely and elegant! It was great to work with Chef Leah as well on our custom menu.”
— Caitlin
Sustainability
Our Local network
We love working with as many local farmers and artisans as possible. It allows us to bring the freshest ingredients to the table while also helping strengthen our local food economy.
Most of our vegetables, fruits, meats, fish, and dairy products are proudly sourced from Catskill-based businesses – 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)
Beef & Pork
Highlander Beef and Berkshire Pork from Hubbell Family Farm (Margaretville, NY), and Hereford Beef from Wilber’s Place (Bloomville, NY)
Fish
Rainbow trout raised in pristine Catskills spring water from Skytop Springs (Sidney, NY)
Micro-greens
from Hidden Pond Gardens (Richmondville, NY)
Heritage grains & baking supplies
Middle Brook Mill (Jefferson, NY)
Cheese & dairy products
from Harpersfield Cheese (Jefferson, NY), Cotton Hill Creamery (Berne, NY), and Clarks Dairy Farms (Delhi, NY).
Cured meats
Stuffed, cured, fermented, and smoked meat products from Solinksy’s Charcuterie House (Stamford, NY)
