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About Plumbush Inn & Restaurant
Plumbush Inn, once the home of Marquise Agnes Rizzo dei Ritii, the American born Agnes Shewan, was built in the first half of the nineteenth century. It takes its name from a farm once located south of the spot. As seen today, Plumbush reflects the popular architectural flourishes favored by the Victorians which were added in the turn of the century. The Inn still retains the air of a gracious private home. Each of the various dining rooms with their fireplaces and soft candlelight has a distinctive charm of its own.
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Here you can enjoy gourmet dining and superb service in the splendor of rich, dark oak paneled walls or in a room awash with rose patterned paper. Sip cocktails or enjoy after dinner drinks in the oak paneled bar. A continuous display of paintings by outstanding artists decorate the rooms for your pleasure. But it as a dining experience that Plumbush comes into its own. The menu features a Rustic American cuisine with an emphasis on seasonal, fresh and organic foods. Try one of our signature dishes such as whole grain mustard and maple glazed wild Alaskan salmon with Egyptian lentil stew, with a Merlot wine reduction sauce, or Chateaubriand for two with a Bearnaise and Demi-glace. |
Growing up on a lush rural farm, Chef-owner Mohsen Alam El Din was raised on homegrown fruits, vegetables and meats. He ate greens and corn from the family garden, beef from the ranch and pate from his grandmother's hand-fed flock of geese. Early on, he learned that great cooking starts with the freshest ingredients. Mohsen Alam El Din, is a graduate of the Culinary Institute of America, and has used his “seasonally inspired” philosophy to create a “Rustic American” menu at the Plumbush, a cozy Victorian restaurant and inn set in the scenic Hudson Valley. “It's all the freshest food on the market and as much organic and locally grown food as we can get our hands on,” Mr. Alam El Din said. Mr. Alam El Din runs the kitchen, where he turns out dishes such as Moroccan spiced Tilapia served over rice and sauteed vegetables and Venison Chop with rosemary, dried fruit,and a red wine reduction. The Plumbush restaurant is open seven days a week, approximately about 50 miles north of New York City. |
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