The Village TeaRoom, Restaurant & Bake Shop is a unique gathering place, in the heart of the historic village of New Paltz.
Serving a variety of scones, muffins, cookies and cakes, freshly made from pure wholesome ingredients. Breakfast offers organic oatmeal, granola, yoghurt & cheddar cheese and bacon frittata. At lunch there is a choice of soups, salads, pot pie & sandwiches made with Bread Alone’s Organic bread & fresh seasonal ingredients.
Afternoon Tea is served all day, every day. A three tiered stand piled with finger sandwiches, scones, clotted cream and jam & freshly baked cookies is served with a proper pot of tea.
The a la carte dinner menu showcases seasonal local & organic produce in a variety of delicious homey, but sophisticated comfort foods. Light Fare is available throughout the evening.
The Village TeaRoom offers three dining rooms and two outdoor spaces. Families enjoy the banquette nook and children's seating with a chalkboard wall and toys. A door leads to a private patio, fenced and gated where tall old maples offer shade and seating for twelve.
Hand hewn beams lend antiquity and charm to the downstairs dining room. The front deck seats an additional 20 guests and affords views of the Shawangunks. A third dining room on the second floor is a warm private oasis.
The Village TeaRoom Restaurant & Bake Shop now offers a full catering service for all your corporate & private needs. We bring our unique atmosphere and quality to your office or home.
Starting with a simple premise - only the best ingredients. This means Kosher Salt, Freshly Ground Pepper, Sweet Cream Butter, Farm Fresh Eggs, Ronnybrook Farm non-homogenized milk and cream, King Arthur Flour, unbleached, never bromated, from hard spring wheat, Aluminum Free Baking Powder, Arrowhead Mills Non-Degerminated Organic Cornmeal and Nielsen Massey Fine Bourbon Vanilla & Bread Alone Organic Breads.
Local produce from Taliaferro Farm, Phillies Bridge Farm Project, Four Winds Farm, Dressel Farm, Jenkin Luekens, Sproutcreek Farm, Nettle Meadow, Stone Church Farm, White Rose Farm, Ronnybrook Farm and others.
Soups and stews start with stocks made in the second floor kitchen with good bones and that simple trinity of onions carrots and celery that form the building blocks to layers of flavour.
Many people who keep an organic kitchen at home are unaware that too many restaurants use powdered mixes as the base for their “home made” soups and stews. “Baked on the premises” has been perverted by bakeries that purchase frozen and par-baked goods that are finished in their ovens.
Factory produced cookies and confections masquerade as freshly made.
A member of the Hudson Valley chapter of Slow Food, the restaurant’s mission is to offer high quality local seasonal & organic food at reasonable prices. The cooks who prepare each dish are passionate about the craft of carefully prepared wholesome food. Throughout the season local farmers provide the restaurant with a bounty of produce that travels mere miles before it is transformed into the dishes that have already become signatures.