Smithsonian calls 2018 the Year of the Tractor. At the C & C Show it’s always the year of the tractor, the old motorcycle, sports car, camper, pickup truck, army transport, racing car and… you name it. If you have a vintage something, please come exhibit (set up starts at 11AM). Stick around for the final Fall Beer Garden of the season and enjoy our Oktoberfest inspired food and beers presented by Duncan’s Abbey Brewery of Tarrytown.

In addition to our Oktoberfest inspired menu, this week we will feature three beers from New Vcity’s District 96 Beer Factory:

Hefeweizen:  German-style wheat beer, dry with notes of clove.

Circle Back Pilsner:  All German malt, hops, and yeast.  Clean and crisp.

Sexual Relations IPA:  Brewed with Galaxy hops.  Hazy, fruity, and resinous.

THE BEER GARDEN MENU

Small Plates and Sides: 8 bucks

Hand-Cut Fries with smoked paprika aioli

Big Soft Pretzel with house-made mustard and cheddar cheese sauce

German Potato Salad with Big Al’s bacon and apple cider

Crispy Brussels Sprouts with Concord grape reduction

Deviled Eggs with crispy capers and pickled mustard seeds

Meadows Roasted Corn Salad with pickled onions and radicchio

Mixed Green Salad with cucumber and tomato

Large Plates: 16 bucks

House-Made Bratwurst on a bun with house-made mustard and sauerkraut

Grilled Wagyu Burger with Big Al’s bacon and Irish cheddar on a bun

Beet and Barley Burger with goat cheese and sautéed spinach on a bun

Buttermilk-Marinated Chicken Tenders with garlic parmesan dipping sauce

Pulled Pork Sandwich with Carolina BBQ sauce and pickles on a bun

Bavarian Beer Hall Pork Shank with house-made mustard and red cabbage

This one kicks off our annual Fall Beer Garden series featuring special product from our local breweries. September 16th:  River Outpost Brewery (Peekskill Waterfront) is currently brewing a special Oktoberfest beer for the event - just for us! Naturally we will be serving a broad selection of amazing Okotoberfest inspired food, a lot like this:

Large Plates

House-Made Bratwurst on a bun with house-made mustard and sauerkraut

Grilled Angus Burger with Big Al’s bacon and Irish cheddar

Roasted Beet Burger with goat cheese and sautéed spinach on a bun

Buttermilk-Marinated Chicken Tenders with garlic parmesan dipping sauce

Crispy St. Louis Ribs with Big Al’s BBQ sauce and red cabbage

Bavarian Beer Hall Pork Shank with house-made mustard

Small Plates and Sides

Hand-Cut Fries with smoked paprika aioli

Big Soft Pretzel with house-made mustard and sea salt

German Potato Salad with Big Al’s bacon

Roasted Brussels Sprouts with Concord grape reduction

Deviled Eggs with crispy capers and pickled mustard seeds

Roasted Corn and Radicchio Salad with pickled onions and feta

Mixed Green Salad with cucumber and tomato

This colonial homestead, built in 1780, has been a local inn dating back to 1926. A special place to dine, it produces fabulous creations from Executive Chef and Owner Jon Pratt, a wonderfully entertaining speaker who will delight us with stories of the Inn’s history and culinary past. Included will be a wine pairing specially selected for the evening’s all lamb menu. Chef March Walker, along with Jon, will teach us how to prepare house-made lamb merguez sausage with gigante beans and fresh herbs. Next, learn to make crispy lamb confit served over mint fusilli pasta with leeks; this dish will have us praising this talented chef. A perfect education for presenting a new entrée on your holiday table: pan-roasted lamb loin with bacon and braised red cabbage. Jon welcomes you to purchase honey from his bees, located on the property. Come dine with us for an evening of play, food, and wine! This instructor is a class favorite and always popular, so grab a friend and reserve your spot early. Baaaaaaa!

 $15 + $30 sampling fee  (CASH)

914-606-6830 x1 is the number to call to reserve. It's currently booked but we expect that to change with the last minute date change to Thursday, so do call.

PPI will be competing in this delicious and filling event!

The unforgettable experience you've been waiting for, our annual Scottish Game Dinner, featuring game sourced exclusively from, you guessed it, Scotland. Warm up by the fire while sampling our rustic offerings from the Highlands. You'll dine on wild boar, pheasant, wood-pigeon; Elk, wild rabbit, and Fallow Deer, each course paired with the right wine for the right animal.  Slàinte!

The Cattle: 

The NeighborHerd pasture raises two breeds of cattle at a farm in Kinderhook, NY: 
Black Angus, which originated in Scotland in the 1800’s, and Red Devon, native to southwest England, also known as the Devon Ruby for their rich red coats. These cattle are fed an exclusive diet of forages – grasses and legumes – which is what their digestive system was designed to thrive on. A forage based diet results in a healthier animal, and a much more complex, better tasting and healthier meat.

The Herd:

The NeighborHerd is a not-for-profit initiative established by Christopher Hayden to manage the production and delivery of healthy, responsibly produced beef to schools, including Yorktown's, and to provide educational programs related to sustainable food production.

The Menu

Standing Hors d'Oeuvres 

Filet Mignon Carpaccio

Small Heritage prosciutto Charcuterie Display 

Swedish Meatballs. 

Beef Satay, spicy peanut sauce

Seated Dinner

Braised Shortrib Ragout

Wild Hive Polenta

Steak aux poivre 

Pommes Frites

Ribeye Roulade foie Graz mushroom duxelles.

Dessert

House Made Sorbet

Wines will be served with Dinner

$65 per person, tax and tip not included

Starting at 4 PM. A la carte menu choices starting at $25, children's menu available.

Traditional Family Dinner served from 1 to 7 PM.  À la carte menu choices begin at $25, children's menu available.

Please note - We are currently accepting waiting list reservations only for Thanksgiving. We apologize for any inconvenience.

Hors d'oeuvres and 5 course dinner comprised entirely of Duck alongside specially selected wines. Seats fill up fast! $100 per person plus tax and gratuity.

Join us on one or all of these Sundays for our Fall Beer Garden, featuring local and imported craft beers paired with a menu of seasonal foods. Of course we will be hosting these events outside on the deck, porch and lawn weather permitting. If the weather doesn't permit, we move inside and the events become the Fall Brew Pub.

Join us on one or all of these Sundays for our Fall Beer Garden, featuring local and imported craft beers paired with a menu of seasonal foods. Of course we will be hosting these events outside on the deck, porch and lawn weather permitting. If the weather doesn't permit, we move inside and the events become the Fall Brew Pub.

Join us on one or all of these Sundays for our Fall Beer Garden, featuring local and imported craft beers paired with a menu of seasonal foods. Of course we will be hosting these events outside on the deck, porch and lawn weather permitting. If the weather doesn't permit, we move inside and the events become the Fall Brew Pub.

Join us on one or all of these Sundays for our Fall Beer Garden, featuring local and imported craft beers paired with a menu of seasonal foods. Of course we will be hosting these events outside on the deck, porch and lawn weather permitting. If the weather doesn't permit, we move inside and the events become the Fall Brew Pub.

It's Fall once more - the 14th Annual Car & Contraption Show is upon us. We will be serving BBQ plates, burgers, hot dogs, Chili, and of course beer and other beverages. The show will run from 12-4, and transition smoothly into PPI's Beer Garden from 4-8.