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Health & Fitness

Sweet Grass Grill Introduces Weekly-Updated, Farm-to-Table Dinner Menu

David Starkey, proprietor/managing partner at Sweet Grass Grill in Tarrytown, also owns Tomatillo, a Tex-Mex restaurant in Dobbs Ferry. He was a firm backer of the "farm-to-table" concept when he opened Tomatillo in 2004 five years before Sweet Grass Grill came on the scene in Tarrytown. That he continues to take this concept seriously is evidenced by the newly introduced "Farmer's Board Menu" at Sweet Grass Grill. 

Dishes on this dinner-time-only menu change weekly and are heavily reliant on locally grown or raised products, procured from local farms. Fish are caught in the vicinity too, typically in the waters of Long Island Sound.

Current newsworthy activity at Sweet Grass Grill also includes:

  • Hiring of chef Rick Krebs, a Sleepy Hollow resident, who came aboard three months ago, bringing 15 years of restaurant cooking experience. Krebs is also a proponent of the farm-to-table concept, a volunteer participant at Stone Barns Center for Food & Agriculture and he formerly cooked at Blue Hill at Stone Barns 
  • Hiring of Jody Hunter, a Tarrytown resident who joined the restaurant a month ago and is the liaison to local farms and suppliers
  • Introduction of a new regular summertime menu 
  • Inclusion of a sensational new item, "vegan shepherd pot pie," on the regular summertime menu; it will be available year-round and is on its way to becoming the eatery's best-selling dish ($15) 
The Farmer's Board Menu changes weekly as the availability of local products changes. The menu for August 2-8, 2013 follows:

Appetizers
  • Blueberry beet borscht. Lavender creme fraiche ($7)
  • Fried green tomato with crabmeat chantilly and tobasco butter ($12)
Entrees
  • Grilled Stone Barns chorizo with fried egg. Masa cake and corn tomatillo salsa ($18)
  • Local striped bass with panzanella salad ($21)
  • Strip loin bavette with roasted potatoes, carrots, and onion jam ($25)
Side dish
  • Squash, shishito peppers and purple shiso
Dessert
  • Chocolate zucchini cake with Jackfruit yogurt. Whipped almond cream ($7)
Cocktail
  • Tarragon beet gin martini with honey ($12)
The summer-menu vegan shepherd pot pie, available for lunch and dinner, is made from jackfruit (an Asian import), vegetables, and lentils and is smothered in creamy Yukon Gold mashed potatoes; it is served in a white round crock. Jackfruit is also an ingredient in the restaurant's chocolate zucchini cake.

Two other popular dishes on the regular summer menu are vegan black bean burger and salmon. 

"This is a really exciting time of the year for us," Starkey said. "Every week brings something new from the farms."

Sources and suppliers for farm products include:
  • Bedford Hills. Amba Farms
  • Irvington. Langdon Farms
  • Ossining. Kitchawan Farm
  • New Paltz. Huguenot Farm
  • Pocantico Hills. Stone Barn Center for Food & Agriculture
  • Yorktown Heights. Hilltop Hanover Farm
Sweetgrass Grill, 24 Main Street, Tarrytown, NY. 631-0000. Open seven days a week. Lunch is served on Monday through Friday from 11:30 a.m. to 4 p.m. Brunch service on Saturday and Sunday starts at 10 a.m. Dinner service begins each evening including Saturday and Sunday at 5 p.m.  www.sweetgrassgrill.com 
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