The Supper Room at Glenmere Mansion

The story

Crafted with passion, served with love

A Gilded Age Estate, Reborn at the Table

Perched on a hilltop above Glenmere Lake in the lower Hudson Valley, Glenmere Mansion began its life in 1911 as the country retreat of industrialist Robert Goelet. He commissioned the celebrated architects Carrère and Hastings — the same firm behind New York's Public Library — to design a 35-room Italianate villa reminiscent of the villas of Tuscany. Beatrix Jones Farrand, America's first major female landscape architect, shaped the surrounding gardens, much of which remain today. After a painstaking restoration, the mansion reopened as a luxury hotel and spa, and The Supper Room became the estate's flagship dining room — the place where the grandeur of that original vision meets a serious, contemporary American kitchen.

The Kitchen Behind the Table

Executive Chef Gunnar Thompson arrived at Glenmere in fall 2015 carrying a résumé that few American chefs can match. He earned the Taittinger "Grand Chef of the Year" for Relais & Châteaux worldwide in 2012 and held the designation of Relais & Châteaux Grand Chef in 2011, 2012, and 2013 — years when he was leading the kitchen at Erna's Elderberry House at Chateau du Sureau in Yosemite, then rated the number-one hotel-restaurant in the San Francisco Bay Area by Zagat. He has also cooked at La Pyramide in Vienne, France, a three-Michelin-star institution, and was named a Top 10 Chef in Virginia during his tenure at Primland Resort. That depth of experience shapes a menu rooted in the Hudson Valley's own landscape.

Farm-to-Table American Cooking with Real Provenance

The menus at The Supper Room reflect a genuine farm-to-table commitment, drawing on named local producers — Rise & Root Farm lettuces, Dagele Farm beets, Great Joy Farm black beans, Campanelli Farm chicken, and Shinto Farm shiitake mushrooms, among others. The charcuterie board features sea salt-cured Italian meats raised organically at Terra Ridge Farm in New Paltz, NY, prepared in-house. Dinner options span from duck and foie gras gyoza with a house plum sauce to oysters on the half shell with Champagne mignonette, alongside a Chef's Tasting Menu and a Food & Wine Pairing Series that speaks to the restaurant's serious interest in the cellar.

That interest earned The Supper Room a Wine Spectator Best of Award of Excellence — a recognition that reflects the depth and curation of a list well-suited to the estate's own wine cellar. The surrounding region adds further context: Brotherhood Winery, America's oldest winery, is a twenty-minute drive away, and the Hudson Valley's wine and brewery scene is woven into the Glenmere experience.

The Setting

The mansion sits on 150 acres of meadows and formal gardens, less than fifty miles from New York City, yet entirely removed from it. Broad terraces, marble-columned porticoes, and a central open cortile define the architecture. Dining here — whether in The Supper Room, at the Chef's Table, or on the outdoor terrace — carries the particular pleasure of a place that was built to host well, and has been doing so for over a century.