Our beautiful, open-air Market Sheds are outfitted for a dinner curated with your safety, comfort, and taste in mind. Enjoy four courses, specialty cocktails, and “bite-sized” conversations where we will explore the ‘60s in 60 seconds with Neal Hitch, Senior Curator, The Museum at Bethel Woods.
Shaved Asparagus, Satur Farm Arugula, Roasted Mushrooms, Spiced Almonds, Shallot Vinaigrette
Second (Choice Of):
Pimenton Aioli, Celery Hearts, Pickled Red Onions
Norwich Meadow Farm Radish, Cotija, Smoked Sea Salt
Third (Choice Of):
Grilled Flat Iron Steak
Garlic Scape Salsa Verde, Taproot Farm Squash, Sweet Potato
Catskill Bourbon Glaze, Blistered Tomatoes, Garlic-Thyme Fingerlings
Strawberries and Cream
Pell Family Farm Strawberries, Pound Cake Croutons, Creme Fraiche
Tequila Plata, Grapefruit Juice, Agave Nectar, Lime
The Many Hats of Woodstock
Whether it was a floppy Fiji, a knit cap, a fedora with a feather, or a top hat, hats were a thing at Woodstock.