Henry's at the Farm at Buttermilk Inn & Spa

When you drive up to Henry’s on the Farm you know you’re in for a memorable dining experience. Located at Buttermilk Inn and Spa in Milton, New York on 75 acres of lush property overlooking the Hudson River, Henry’s is a lovely destination.

Within the past couple of months, I’ve had the pleasure of dining at Henry’s twice,

On the first visit, my guest and I started with two appetizers, the bacon wrapped scallops and the tuna poke. Three scallops arrived on a skewer accompanied by a splattering of both a creamy horseradish and cilantro oil. The scallops were top quality, dry sea scallops. They were cooked nice and firm, and the bacon was thick, with just the right amount of char and crispiness.

The tuna poke was a work of art. Delicate, raw Ahi tuna came lightly tossed with soy sauce and ginger, sitting on thinly sliced spicy cucumber and topped with sliced avocado. Dipping sauces included both a cilantro and red curry oil. A perfect combination!

On my second visit, the atmosphere just seemed right for a classic cocktail, so I decided to check out the list. I chose a smoke[AM1] d Manhattan, one of the signature drinks. It was delicious.

My husband ordered the timbale, a terrine of grilled eggplant, portobello mushroom, zucchini and goat cheese topped with frisee and sundried tomato oil. Though all was delicious, it was the creamy goat cheese that brought it all together. This was a meal in itself.

I couldn’t resist the fritto misto, crispy but very tender fried calamari with sliced cherry peppers and zucchini strips served with a simple marinara and a salsa verde. The calamari _was great, sadly the sauces were nothing special.

As for entrees, for anyone who can't pass up a good Fruiti di Mare, Henry's has you covered. Lobster tail, large shrimp, clams, mussels and calamari served over angel hair pasta in a light but tasty red sauce. All quality seafood and although I am not sure the word usually is used when talking about shellfish, it was a hearty entrée.

As was the pappardelle Bolognese. Made with what I assume were homemade ribbon noodles the meat sauce was nicely seasoned and topping of creamy burrata gave it that very special touch.

If you are someone who can never get enough steak, there is a 48 oz Tomahawk steak which personally I have never tried but did witness it being served. All I can say is WOW! For less ambitious meat eaters depending what cut of meat you like you can go for either the Delmonico Steak or Stilton Filet. Both melt in your mouth--prime cuts of meat and from my experience, cooked to perfection.

For dessert, I give you two very delicious but total opposite dessert choices. First being a signature, very decant chocolate cake. Every bite is pure goodness and you will probably gain a couple pounds just looking at the picture.