Pasture-raised
Threshold Farm
Philmont, NY
Sarah and Marcus raise heritage breed Katahdin sheep and Mangalitsa pigs on 200 acres of rotational pasture. We work with them on whole-animal programs, using every part from nose to tail.
1847 grain mill • Stottville Creek
Seasonal cooking from the Hudson Valley's working landscape
In our restored 1847 grain mill, Chef Margot Ellison crafts weekly-changing menus from ingredients sourced within 30 miles of our kitchen.
48 seats • Open pass kitchen • Weekly menu change every Tuesday
Margot plans around single-farm harvests and foraged finds.
TUE–SUN
A weekly-rotating tasting menu and à la carte dishes shaped by what’s ready in field, forest, and water.
This week at Thistledown
This Week at Thistledown
December 10–16, 2024
Our tasting menu features winter root vegetables from Letterbox Farm, dry-aged lamb from Threshold Farm, and foraged pine tips from the Catskill foothills. Priya's dessert showcases Samascott's storage apples with maple from Brewer's Sugarhouse.
How we cook
Rooted in Season & Place
Every Tuesday, our menu changes to reflect what's available from Hudson Valley farms, foragers, and fisheries. We plan dishes around single-farm harvests rather than forcing farmers to meet restaurant demands. This approach means some ingredients appear for just one week—when a farmer calls to say the last of the winter squash is ready, or when Tomás returns from foraging with wild mushrooms after the first warm rain.
What “within 30 miles” means
We prioritize a tight sourcing radius and long-standing relationships—so the menu reflects the Hudson Valley as it is, not as a fixed list of dishes.
Organic collective
Letterbox Farm Collective
Hudson, NY
This certified organic collective of five small farms coordinates weekly deliveries of vegetables and herbs. They grow specifically for restaurants, with varieties chosen for flavor over shelf life.
Dairy craft
Ronnybrook Farm Dairy
Ancramdale, NY
Four generations of the Osofsky family have operated this grass-fed dairy. They age custom cheeses for us in their caves and churn butter weekly from cream that's never more than two days old.
Tip: scroll horizontally to explore partners.
The mill
An 1847 Mill Restored
We spent two years restoring this grain mill that served Hudson Valley farmers for over a century. The original stone walls and hand-hewn timber frame create an intimate 48-seat dining room where you can watch our kitchen through the open pass. Stottville Creek still flows alongside the building, just as it did when the mill wheel turned here generations ago.
Seasonal rhythm
A year shaped by harvest
Our menu evolves with the landscape—some ingredients peak for weeks, others for days.
Roots
Foraged greens
Stone fruit
Apples
“A dining room that feels like a warm lantern beside the creek—cooking that tastes like the week it was made.”
Hudson Valley Table
Seasonal Review
Reservations
Reserve Your Table
Dinner Tuesday-Sunday. Weekend brunch Saturday-Sunday. We're closed Mondays and take our annual break January-February for mill maintenance.