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.
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
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
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
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
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.
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.
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
Duck a l'Orange
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
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
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.
The Supper Room at Glenmere Mansion Recipes
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
Chef Taiesha Martin's
Coconut Tapioca Pudding,
Pineapple Mojito Sorbet,
Sautéed Vanilla Pineapples
and Candied Coconut
about Glenmere Mansion in the Hotels and Resorts section.
634 Pine Hill Road
Chester, New York 10918
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