The Supper Room at Glenmere Mansion is an elegant restaurant located in Chester, New York (less than 50 miles from New York City) where Executive Chef Rob Stella and Executive Pastry Chef Taiesha Martin are the talents in the kitchen complemented by Sommelier Michael A. Cimino. Housed in Glenmere, a luxurious 18-room and suite Relais & Chateaux Country House Hotel, The Supper Room will enchant you with innovative cuisine and impeccable service.

Glenmere, built in 1911, was the gilded age home of Robert Goelet, and was designed as a Tuscan villa. Owners and Maîtres de Maison Alan Stenberg and Daniel DeSimone have lovingly transformed the mansion into an elegant luxury hotel with two restaurants, Frog's End Tavern and The Supper Room.  

During our stay at the hotel, we had an excellent dinner at The Supper Room, where the ambience was stately with its high ceiling, opulent chandelier and recessed fairy lights illuminating the dining room, wide ivory crown molding accenting the chocolate brown walls, elegant white fireplace graced with fresh tulips and candles on the mantle, hand-painted eglomise panels, and French doors framed with ivory window treatments providing glimpses of the stunning landscaped gardens and Glenmere Lake.  

Relax in the Living Room before dinner

Tall silver candelabra glowing with white tapers graced a long table in the center of the room that acted as a room divider and was accessorized with two large vases of forsythia and pussy willows heralding the awakening of spring during our dinner in late April 2011. Double draped linens dressed the tables flanked with dark wood chairs with chocolate brown leather seats and cream leather settees, a chocolate and cream geometric patterned rug accentuated the polished hardwood floor, and classical piano music gently wafting in from the connecting Living Room added to the restaurant's romantic ambience.  

The Supper Room

Sommelier Michael A. Cimino has created an impressive wine cellar featuring both domestic and international wines with many wines from the nearby New York State wineries. He began our evening on a celebratory note by introducing us to CJR Reginato Sparkling Rosé "Celestina", 12.9% alcohol, Mendoza, Argentina, made from 100% Malbec grapes, which had a deep raspberry color, persistent bubbles, dry and crisp on the palate, and was the perfect complement to Chef Rob Stella's amuse bouche. Chef Rob Stella is a culinary artist and his visual presentation stimulated our appetites before we even lifted our spoons to the colorful Red and Yellow Beet Sorbets on a bed of baby greens accompanied with blood orange compote and a tuille triangle.  

Amuse Bouche of Red and Yellow Beet Sorbets

For his first course, Edward selected the Roasted Hudson Valley Foie Gras on a toasted brioche, which Chef Rob Stella creatively paired with three poached rhubarb logs topped with a quenelle of rhubarb sorbet, salted Marcona almonds, a swirl of rhubarb sauce, and garnished the plate with pea greens. Sommelier Michael A. Cimino paired this course with Wagner Estate Bottled Vignoles Ice Wine, 2007, 13.6% alcohol, from the Finger Lakes of New York State, which elicited pineapple, tropical fruit, and honey on the nose and palate. Rhubarb may seem like an odd partner for foie gras, however this pairing worked beautifully, and was especially nice with the Ice Wine.   

Foie Gras

I had the Lobster Ravioli, which was tender pasta with a decadent mousse-like lobster filling in a rich broth, crowned with a generous lobster claw, and accompanied with tatsoi and lemongrass foam, which was another well-presented and very tasty course that celebrated spring with its earthy morel mushrooms. Sommelier Cimino paired this course with Domaine de la Louvetrie, Muscadet Sèvre et Maine, 2009, 12% alcohol, Loire, France, which was another nice pairing with its lemon balm and citrus notes, and balanced minerality that complemented the lobster.  

Lobster Ravioli

Labelle Farm "Duck a l'Orange" with Glazed Baby Leeks, Thumbelina Carrots, Spiced Orange, and Roasted Foie Gras followed for Edward as his main course, which was paired with Gilles Ferran, Côtes du Rhône, "Les Sablières" 2009, which had a rich spiciness, with black cherry and tobacco on the nose and the palate. The duck was artfully presented with its rich, crisp skin, and succulent and moist meat.  

Duck a l'Orange

I continued with a main course of Spiced Medallions of Atlantic Salmon paired with Baby Bok Choy, Enoki Mushrooms, Cherry Tomato, and Yuzu, which was paired with a Bouchaine Carneros Pinot Noir, 2007, Napa Valley, California, which was a very aromatic wine with a heady nose of black fruit and an exotic earthiness, with a rich voluptuousness on the palate that complemented without competing with the spiced salmon.  

Spiced Medallions of Atlantic Salmon

The grand finale of dinner was inspired desserts that included Dan's Lemon Meringue Cake, created by Owner Daniel DeSimone, which was a vision of three enormous layers of lemon cake layered with lemon chiffon, Limoncello, and covered with at least 2-inches of meringue, not that we were measuring between bites; and Executive Pastry Chef Taiesha Martin's Chocolate Decadence Cake accompanied with Caramel Ice Cream and Cashew Caramel Popcorn; and Carrot Cake elegantly dressed with tiny iced peaks crowned with edible gold foil.

 
    Lemon Meringue Cake                      Carrot Cake            

Chocolate Decadence Cake  

The Supper Room is open for dinner Thursday through Saturday with 2 seatings at 6:00 pm and 8:15 pm. A Champagne Brunch is served on Sundays from 11:00 am until 2:00 pm. 

Read the Chefs' Recipes section where Executive Chef Rob Stella and Executive Pastry Chef Taiesha Martin graciously share their recipes for an enticing view of The Supper Room at Glenmere Mansion.   

Chef Rob Stella's
Boneless Rack of Lamb with Chickpea Panisse, Piquillo Peppers, and Roasted Eggplant
Roasted Labelle Farms Foie Gras with Rhubarb Sorbet,
Toasted Brioche and Salted Almonds  

Glenmere Mansion  

Read about Glenmere Mansion in the Hotels and Resorts section.   

The Supper Room
Glenmere Mansion
634 Pine Hill Road
Chester, New York 10918
United States
Telephone:       +1-845-469-1900
Fax:                  +1-845-469-1919
Email:               This e-mail address is being protected from spam bots, you need JavaScript enabled to view it
Website:          www.GlenmereMansion.com  

Read more about the Hudson Valley in the Destinations, Hotels and Resorts, and Chefs' Recipes sections.   

For additional information on the Historic Hudson Valley, please visit the website: www.HudsonValley.org.  

© May 2011. Luxury Experience. www.LuxuryExperience.com All rights reserved.