Dining

There are two restaurants at The Garrison as well as two beautifully appointed private rooms for weddings and special events. Our talented co-chefs, along with the pastry chef, oversee all menus for both restaurants, the wedding receptions and all private events held at The Garrison.
Valley is our signature, contemporary fine dining restaurant at The Garrison. Named in tribute to the historic Hudson Valley and the ingredients this bountiful land yields, the restaurant features American Farm to Table Cuisine showcasing products from our own Garrison Farm as well as other farms in the region.

The Terrace Grill is our casual outdoor restaurant. Open daily, it serves "grab and go" breakfast fare for early risers and golfers followed by a freshly prepared menu of salads, burgers and sandwiches for lunch or a light dinner.

Please click for information on weddings and private events.

ALSO VISIT OUR NEARBY RESTAURANT "TAVERN" (rated "Excellent" by the New York Times, Dec 08)

THURSDAY NIGHT SUMMERTIME MUSIC SERIES & BARBECUE

Bookmark and Share


The food and beverage team is a truly collaborative effort at The Garrison. Our seasoned co-chefs have cooked together for 4 seasons now and each member of the team offers creative input on all menus at The Garrison, from Valley and Terrace Grill to wedding and private events.

Brandon Collins, Co-Chef
A 2001 graduate of the Culinary Institute of America, Brandon honed his skills in his native Ohio, working at American bistros in the Cincinnati area. Eager to learn all aspects of the restaurant business, he also spent time working the front of the house in both waiter and bartender positions...
Read more »

Vin Mocarski, Co Chef
A Hudson Valley native, Vinny was introduced to the wonders of the kitchen at a young age, helping his Italian grandmother prepare the family dinners every Sunday and spending time baking with his babysitter. By his teen years he was passionate about cooking, and this baseball / basketball player took home economics every semester with the goal of pursuing a career as a professional chef...
Read more »

Laura DiGiorno, Pastry Chef
Laura joined the Valley and Garrison team as pastry chef in 2007 with an extensive background in baking. After graduating from the NY Restaurant School (now the Art Institute of New York City) in 1995, Laura honed her baking and managerial skills at the Rye Town Hilton in Westchester. She worked there for four years, rising from an entry-level position to the head pastry chef, overseeing a staff of four and responsible for all pastries and desserts at this high volume property – from every breakfast muffin served through room service to the a la carte dessert menus at the two restaurants as well as the ornate wedding cakes...
Read more »