Ingredients 4 ounce shuffle cup roasted wild mushrooms 3 Farm Fresh Organic Eggs 1 1/2 tbsp parmesan cheese, grated 2 Mint Leaves, chiffonade Salt and Pepper Procedure Sauté the mushrooms with butter and season with salt and fresh pepper. Whisk eggs, Parmesa n, mint, salt, and pepper to blend. Pour mixture over mushrooms in skillet....

Seasonal Notes


We are so pleased to have formed a new partnership with yet another local farmer! Earlier this February, Chef Jay Lippin met with Wilson Chang from Dancing Dog Farm to collaborate on the coming season’s produce plantings. Dancing Dog Farm is a homestead farm in Ridgefield, CT that has recently relocated from their farm in...

Seasonal Notes

Happening in the Kittle House Kitchen

In Chef Jay’s Kitchen, there’s nothing he won’t try! This week Jay experimented with Hudson Valley lamb tongue (yes, lamb tongue) and paired with with mixed greens and frisse, and topped it with a John Boy Farm’s poached egg.

Seasonal Notes

Chef Jay’s Cooking Class

Do you ever wish you could enjoy a delicious restaurant dish without actually having to go out to eat? Chef Jay will teach you how to cook like a professional chef at the Kittle House Cooking Class, on February 25th, 2015, 6-8pm at the Kittle House. There’s limited seating so call 914-666-8044 to reserve your...

Grilled Dry-Aged Sirloin Steak Sandwich
red onion marmalade, fire roasted peppers, melted mozzarella cheese, pretzel roll garlic bread, potato chips
Seasonal Notes

New Cheese for our KH Steak Sandwich

We have test tasted tons of different cheeses and Chef Jay has made the final decision! We are no excited to feature Joe’s Dairy, NYC smoked mozzarella for our Kittle House Steak Sandwich! Dry-Aged Sirloin Steak Sandwich on a pretzel roll, with roasted bell peppers, fontina cheese, red onion marmalade

Seasonal Notes

Kittle House SweetHeart Package

Treat your special someone to our SWEETHEART PACKAGE, available for February (excluding 2/14) and March! Dine on a specialty four course crafted menu by Chef Jay and enjoy an overnight stay in our inn with a complimentary glass of sparkling wine for each guest all for the price of $295 plus tax, service, and additional...

Seasonal Notes

A Kittle House Super Bowl Tailgate

Who will you be rooting to win on Sunday? Patriots? Seahawks? Or do you just love any old excuse to tailgate? We’ll be ready for game day this Sunday with big screens and a special SuperBowl Sunday Tap Room Tailgate Menu. Come taste some of Chef Jay’s favorite snacks, appetizers, and entrees and enjoy half...

Seasonal Notes

Tasting new trout from Beaverkill Trout Hatchery

Last week, Chef Jay took a trip to visit the Beaverkill Trout Hatchery. Upon his return, he experimented with the trout he brought back from the hatchery and boy was it delicious! The Beaverkill Trout Hatchery was established in 1963 by Fred D. Shaver. It is one of the oldest and largest private trout hatchery...

Seasonal Notes

M/X Morningstar Farms Video

A couple of Max’s cousins, Tom and Jack Morningstar, came to the farm this summer to film a video about a first year farm, and local food. They did a beautiful job. Check it out!

Seasonal Notes

Pick Up at the Chappaqua Farmer’s Market

Chef Jay visits the Chappaqua Farmer’s Market on Saturday’s to pick up produce from local farmer’s to pair as a seasonal specialty! This past Saturday, Chef Jay met Max from MX Morningstar Farm and couldn’t wait to try out their Heirloom Bolero Carrots