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Get the latest dish on Butterfield!


"Meet the Chef: Jesse Frederick of Butterfield Restaurant at Hasbrouck House. Next in our Meet The Chef Series, we catch up with Jesse Frederick, Executive Chef of Butterfield at Hasbrouck House. One of our favorite upstate NY restaurants, Butterfield is loved by locals, social media influencers, and urban travelers alike, and has built a reputation for consistently delicious, locally sourced and beautifully plated dishes. Chef Frederick has lived and worked as a chef in the Hudson Valley for the majority of his career. A Hyde Park CIA graduate, Jesse’s culinary approach is not only influenced by the rich and abundant farms of the Hudson Valley but by his deep-seated connection to the area, his family, nature and the changing seasons."- Inside + Out, February 2022


"One of my first stops is the picturesque village of Stone Ridge for lunch at Butterfield. The renowned restaurant is part of Hasbrouck House, a boutique hotel in an 18th-century Dutch colonial stone mansion. Highlights include charred mini tostadas of tuna crudo with harissa oil and bottarga, wild mushroom and cauliflower tartlet and smoked rabbit with pillowy pretzel spaetzle. “The land dictates everything,” says executive chef Jesse Frederick when asked about his approach to the menus. Frederick, who grew up in the region, took the helm of Butterfield two years ago. “I wanted to create an accessible menu that respected local traditions like hay smoking in our smokehouse,” he adds." - Travel + Luxury, December 2021


"The farm-to-table restaurant on the premises, Butterfield sources seasonal and quality ingredients for elegantly plated meals and offers indoor/outdoor seating. The bluestone patio is the idyllic setting for a sumptuous meal. For more casual fare, Butcher & Bar offers burgers and salads. The Cauldron Bar, an apres-ski-inspired outdoor winter lounge opens in October." - Westchester Magazine, September 2021


"While it’s “excellent” as a tartare, Frederick also recommends a slow, longer cook for cuts like shank, neck and chuck, so that it’s tender for inclusion in chili, Italian ragù, stroganoff or goulash. Popular among Frederick’s repertoire of venison entrées at Butterfield is “What a Deer Eats,” featuring venison from Highland Farm, spiced black trumpet crust, greens, parsnips, fruit and nuts. “The idea is: You-are-what-you-eat eats. What grows together, goes together,” says Frederick." - Valley Table, January 2021


"The history practically drips off of Hasbrouck House, an 18th century Dutch Colonial mansion that’s been converted into a hotel in Stone Ridge. Its food offerings, however, are anything but dated. The hotel has two dining concepts, both open to non-guests and both of which have ample outdoor seating. Butterfield, the more fine-dining concept, hosts guests on its bluestone patio, under the shade of a 150-year-old locust tree. The seasonally changing menu features items like pilsner-battered cauliflower and Beaverkill trout with a citrus vinaigrette. Butcher & Bar, the more casual outdoor burger shack, serves classic burgers, hot dogs, and ice cream sandwiches. Diners there are welcome to picnic on the hotel’s great lawn, which also boasts giant versions of Jenga and Connect Four." - Thrillist, July 2020


"Located in the lower level of the main house, Butterfield serves dinner Wednesday through Sunday along with a weekend brunch. Through locally sourced seasonal cuisine, Executive Chef Jesse Frederick pays tribute to the Hudson Valley region which original settlers deemed “as rich as butter “and as a graduate of the Culinary Institute of America in Hyde Park, he expertly blends sustainability with classical techniques." -Travel Squire, January 2020


"Butterfield in Stone Ridge utilizes ingredients from local farms in the area, including Ray Tousey, Old Chatham, Coach Farm, Ronny Brook, Wrights Farm, Poughkeepsie Project, and more. This year, Butterfield plans to use as many local ingredients as possible. Be on the lookout for hubbard squash bisque, baby kale, beet salad, and crispy cauliflower appetizers."- Valley Table, November 2019



"Cold weather lends itself to low and slow-cooking methods like braising and smoking, and short ribs may just be the most delicious products of those techniques. Butterfield has its own take on these babies, smoked in-house, slathered in jus, and served with green beans and aligot potatoes for a particularly elevated entrée." -Hudson Valley Mag, October 2019


"In honor of the eatery’s picturesque Hudson Valley surroundings, Butterfield delivers a flavorful fall Restaurant Week menu that allows eaters to sample everything from pilsner-battered cauliflower to ricotta gnudi with mushrooms and sage. Start strong with Hubbard squash bisque topped with spiced pumpkin seeds or keep it light with baby kale salad with beets and local feta. For dessert, the Stone Ridge eatery pulls out all the stops with an incredible trifecta of sweet tooth-approved desserts. Good luck deciding between the butterscotch pudding with caramel popcorn and the pear and currant crisp. Oh, and did we mention there's a flourless chocolate torte with hazelnut gelato as well?"-Hudson Valley Mag, October 2019


"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


"If you’re visiting the valley as a twosome, there’s no better place to grin goofily at each other over candlelight than Butterfield, a Dutch Colonial mansion in Stone Ridge, on the Hudson’s left bank. The restaurant is named for the lands around it, whose soil early settlers declared as rich as butter. The food is lighthearted and stylishly presented. Most important, it’s good." - Endless Vacation, Spring 2019


"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