Brittany L. Morgan
If I could live at Farm to Table Bistro, I would. I love the organic and rustic feel of everything from the furniture to the art work that adorns the walls. The best thing is the ample natural light that pours in, not to mention they only use local, organic ingredients.
Apps We started out with the roasted stuffed red pepper. The pepper was stuffed with ground beef, rice, herbs, Monterrey Jack cheese and topped with a tangy marinara sauce. Bill, being the anti-veggie man that he is, scooped out the stuffing, careful not to indulge in the pepper. I, on the other hand, savored the pepper and the wonderful blend that
made up the stuffing.
Entrees I had my eyes set on the smothered Murray’s Farms organic breast of chicken. The chicken was pan roasted to tender perfection. The chicken was topped with a delectable glaze that was comprised of white wine, roasted garlic, sundried tomatoes and kalamata olives.
Bill opted for the marinated Asian beef medallions. The medallions were the perfect size, much larger than we had imagined. The garlic and ginger marinade gave the dish a “zing” as Bill put it. His dish was also paired with a medley of vegetables. The vegetables were so fresh and cooked perfectly, bright in color, semi-soft to the touch, with a slight crunch.
Desserts After our feast we were stuffed, but the dessert menu was so tempting! Bill ordered the Italian style cheesecake. I followed suit and ordered the bourbon and butterscotch bread pudding. Bill’s ricotta cheese cake was a towering velvety slice. My bread pudding was warm and deliciously soft. It was married with fresh banana, bourbon, butterscotch and
crème anglaise, which is a light custard.
Farm to Table Bistro
1083 Route 9 • Lawrence Farms Market Square, Fishkill
845-297-1111
845-297-1111
Kid-Friendly & Suitable for date nights
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