Garden & Stone
1stHeirloom tomatoes, whipped goat curd, basil oil, sourdough crumb.
We cook what the morning brings, and we cook it the day we get it.
Chef Camille Aubert starts at dawn in our two-acre garden and the farms that have fed this valley for generations. What she carries back decides the menu.
We cure, we ferment, and we coax flavor from embers over a day or two, until each ingredient tastes like itself.
Our storyA few dishes from this week's seven courses. They change when the weather does.
Heirloom tomatoes, whipped goat curd, basil oil, sourdough crumb.
Hand-rolled pasta, brown-butter chanterelles, aged pecorino, thyme.
Burnt-honey custard, wildflower granita, toasted barley, sea salt.
Most of what reaches your plate comes from within forty miles of this room, picked, caught, or foraged that morning.
Our hearth burns oak and applewood from down the road. Most dishes cross it, and you can taste that they did.
One seating a night, so nobody rushes you out. We pace dinner the way you would at home with friends.
Thirty-two seats under hand-plastered walls and a ceiling of reclaimed beams. Candles, linen, and the low murmur of a kitchen at work.
We open Wednesday through Sunday, one seating an evening. We release the next month's tables on the first.
Check availability"The best meal we've had in the valley in years."— The Hudson Table, 2025
Bring your people. We will handle the rest, one course at a time.
Reserve your evening