“Bonticou ducks are aged for up to two weeks to concentrate their flavor, venison is served just past rare to accentuate its sweetness, and radishes get plucked from the chef’s garden to join wild salmon tartare and horseradish crème fraiche; trout and ham are smoked on-site. If you haven’t booked a stay, show up early to walk the grounds, enjoy a cocktail at the bar, or lounge by the sitting room’s fireplace..” - Food & Wine, October 2018
“The desserts, by pastry chef Tiffany Verney, are a draw in themselves. Who knew you could re- construct beets in so many ways? Beet chips, beet me- ringue, beet sorbet, and beet puree all play wonderfully together around accents of honey and goat cheese.” - DestinAsian, September 2018
“Chances are that when you’re dining at Butterfield, neighboring guests will not be locals. Visitors come from all over the world — but especially from New York City — to dine at this multi-room farm-friendly restaurant in an 18th-century Dutch Colonial stone mansion.” - Hudson Valley Magazine, July 2018
“Our main courses are marvels: Highland Farm venison so supple and rare it could have sprung off the plate; Bonticou Farm duck, aged a week or two, with fatty skin pan-seared to a condition so close to crackling I keep some as the last bite on my plate…” - The Times Union, June 2018
"Hasbrouck House’s in-house restaurant, Butterfield serves new American fare in a farm-to-table fashion. The ham is smoked in-house and the bread is made fresh each morning. At Butterfield you can enjoy a revolving menu to coincide with the changing seasons, all under chic lighting and perfectly Instagram-able marble tables.
The Bar serves as a destination for locals and travelers alike with an artful selection of local wine, beer, cider, spirits, and seasonal cocktails." - Travel Curator, December 2017
“While Aaron Abramson cares about the planet and loves kicking business to local growers, he isn't driven by social activism. His cultivation of a new food philosophy at Butterfield is rooted in a few other factors: the thrill of a challenge, a favorable division of labor, and an incomparability of flavor.” - Chronogram, September 2017