Core Kitchen at Old Chatham Country Store

Sunday, October 19th 5:00 - 9:00

Reservations: https://resy.com/cities/old-chatham-ny/venues/old-chatham-country-store-and-cafe/events/core-kitchen-pop-up-2025-10-19

OCCS phone: 518-794-9803

Email: autum@chathamcountrystore.com

Harvest Dinner Menu

(menu is subject to changes)

appetizers

Kinderhook Farm Beef Tongue Terrine - 14

beetroot, horseradish, wild Chatham cress, sourdough

Kale Salad - 15

kippered herring veloute, green peppercorns, sweet pickled onion, smoked trout roe, OCCS focaccia croutons

Warm Roots Salad - 12

brown butter oat crumbs, shaved Samascott’s mutsu apple, grains of paradise, concord grape vinaigrette, popped sorghum, radish sprouts

Cured Steelhead Trout Crudo - 16

winter melon, shiso oil, brined chili, tart cherry “ume” style vinegar, bitter orange

mains

Grass-fed Beef Meatloaf - 26

rutabaga mille feuille, roasted onion, braised kale, preserved ramps, smoked maple ketchup

Winter Squash Gnocchi - 24

shaved Brussels sprouts, pepitas, smoked gouda, locally foraged chicken of the woods mushrooms 

Seared Bluefish - 28

forbidden rice, sweet potato puree, coriander, carrot ribbon & pickled pepper salad, apple cider gastrique 

desserts

Four Fat Fowl Cheeseplate - 12

Camambertha, Thompson-Finch strawberry preserves, housemade Wild Hive Grain Project crackers, raspberry beer mustard

Sugar Pumpkin Pudding - 10

ancho chili caramel, spiced pepita cookie crumble, whipped cream 

In the news…

Check out the July issue of Berkshire Magazine!

The article about chef residencies touches on our time at Dottie’s as well as some other projects and collaborations that several businesses in the Berkshires and Hudson Valley have been working on.