At The Table at Fort Plain, we feel there is nothing better than food that has traveled only a short distance from the farm to the plate – we love finding the freshest food at market and then getting out of its way.
We want to offer creative dishes but not at the expense of the integrity of the ingredients. Asparagus should taste of asparagus, and the flavors of grilled meats should be in the forefront, not buried in needlessly chefey sauces.
To us, this means we must eat with the seasons. It’s not natural to find great tomatoes in January in the Mohawk Valley; so you won’t find them on our menus. It’s only common sense that sweet corn is best in August and the excitement of finally getting that first ear is worth a whole year’s wait.
To move with the seasons, our Menus change a little bit each day. This lets us highlight any discoveries at market that day and to keep the experience of dining with us new and exciting. We may offer only three or four desserts each day, but they are made here fresh each morning. On every visit you’ll have new sweets to delight you.