Hi, guest blogger Debbie Gioquindo. Sunday evening we took my parents to Stissing House in Pine Plains, N.Y. I don’t get to drive out there often even though it’s only a 35 minute ride, but a beautiful ride surrounded by mountains.
The Stissing House is an historic tavern built in 1782. It was a chilly evening and I loved the smell of a wood burning oven when we walked in. We were seated promptly in the tavern area. First look was the wine list and they were serving Millbrook and Oak Summit wines. It’s very rare that we find an Oak Summit Pinot Noir on the menu, so of course we ordered it. The service was a little slow, so we were able to really savor and enjoy our Pinot Noir.
We began our meal with the Red Barn local Arugula salad with oven roast local beets and Coach Farm’s goat cheese toast, Red Barn Parsnip Soup and 3 Fishers Island oysters with leek fondue sauce.
I am not much of a beet person but the salad was delicious. I really enjoyed the beets! The salad was a great compliment to the wine too. The oysters looked yummy and Paul said they were wonderful. Dad thoroughly enjoyed his soup.
For the entree, three of us ordered the Horseradish Crusted organically fed salmon with mustard sauce.
Paul ordered the Vegetarian plate with farro risotto and roasted/sauteed vegetables and house made ricotta.
The salmon and kale were a wonderful combination. Paul enjoyed the vegetarian plate.
My favorite part of the meal dessert.
Mom and I ordered the flourless chocolate cake with whipped cream. It looked more like a molten lava chocolate cake. We cleaned our plates well. Paul had the Hudson Valley Fresh panna cotta with caramelized blood oranges. Intriguing – it’s the first time he experienced panna cotta and said it was a cross between a yogurt and cheese. Dad totally enjoyed his local apple tarte tatin with Ronnybrook creme fraiche.
The web site for Sissting House: sisstinghouse.com.