Spillian is inventing a new Catskills cuisine: evoking the elegance of the mountains’ forgotten glamor with the extraordinary produce emerging from a new era of farming in the region.
We are working with an extraordinary group of farmers in the Catskills, some new, some working fourth generation farms, to create meals that capture the energy and essence of Spillian, and the terroir of these mountains. Our chef and kitchen staff talk with farmers almost daily, exploring fields and farm stands to see what is peaking that week and brings food literally from farm to table whenever possible. And while it’s deeply grounded in place, our cuisine is like jazz, with elegantly inventive flavor profiles inspired by seasonal ingredients.
We host a pop-up Wednesday dinner series, open to the public, that are quite magnificent. It’s a four course (sometimes more, if the spirit moves him) meal celebrating what has creatively moved him that week – a flavor, a color, an idea – and we gather around the feasting table at Spillian to savor food and salon-worthy conversation.
Check out our sample menus – these are simply a place to start! From casual to grand, light hors d’oeuvres to full-on feasts, hatever you might be dreaming, we can make happen. Ask us about our growing array of signature dishes! And, we have a full liquor license, and a bar stocked with a rich array of local, regional, and hand-crafted wines, beers, and spirits from around the world. Our Co-Founder Mark Somerfield is a UC Davis-trained oenologist and a brilliant mixologist, and is delighted to imagine special tastes and signature drinks with you.