www.horneddorsetinn.com
Leonardsville NY 13364
The Horned Dorset Inn was founded in 1977 by four partners, Harold Davies, Kingsley and Bruce Wratten and Donald Lentz. They had one dining room and limited restaurant experience (they were teachers of Art, Music and Literature). They renovated during the day, using architectural antiques from the area to restructure the buildings, and served dinners at night. Thus began what became a legendary destination for French fine dining and accommodation
in the midst of apple orchards, organic gardens and, for a time, Horned Dorset Sheep.
Nearly 35 years later, Aaron Wratten – Kingsley’s son – and his wife Maddalena Molli brought new experience to the time honored hostelerie. Aaron traveled to Paris for his culinary studies and then worked at several prestigious restaurants in New York City including “Aureole” under Charlie Palmer and “Restaurant Daniel” under Daniel Boulud, before becoming the Executive Chef at The Horned Dorset Primavera in Rincon, Puerto Rico.Chef Wratten balances traditional French training with seasonal contemporary creations. He combines produce from the restaurant’s own organic gardens with locally produced meats and cheeses. Fish is an affinity for the chef, given his 25 years at a seaside resort, and Vegetarians will delight in his mindful creations.
Maddalena Molli hails from Rome, Italy, and grew up in the Architecture and Design Industry between Europe and New York City. The duo met through a project in Puerto Rico and has been a part of the hospitality business ever since.
Chef’s Tasting Menu
Chicken Consommé Madrilene
Cuisses de Grenouille
Sautéed Frogs Legs, Parsley Puree, Sweet Garlic Cream
Pan Roasted Sea Scallops
Eggplant Puree, Tomato Confit, Herb Pesto
Wild King Salmon
Braised Garden Greens, Ramps, Dill Pan Sauce
Roasted Rack of Lamb
Artichokes, Berber Spices, Orange Scented Jus
Local Artisanal Cheese,
Raw Honey, Fruit Mustard
Milk Quartet
Yogurt Cake with Orange Flower,
Berry Panna Cotta, Banana Ricotta Napoleon, Chocolate Milkshake
Mignardises and Espresso
Weddings At The Horned Dorset Inn
Weddings up to 75 people reserve the exclusive use of the restaurant building and grounds. You may have your ceremony al fresco, under a billowing canopy or in the Huey Road Church, a one-minute walk from the Inn. Your guests will enjoy an elegant reception with passed hors d’oeuvres in the garden or in the Palladium windowed “Garden Room”. We will also arrange a string quartet or classical guitar to accompany the celebration and appropriate dance music to follow the dinner.
Small weddings up to 12 people may be accommodated in the Private Dining Room. Ceremonies may be held in the Huey Road Church, in our gardens or at the Inn.
Our wedding specialist can assist you through all the arrangements, make suggestions and add the special touches that will make your wedding perfect.
Choose your wedding menu from our repertoire of renowned cuisine. The Chef will customize the menu with you to suit your taste and budget, from 3 to 6 courses.
in the midst of apple orchards, organic gardens and, for a time, Horned Dorset Sheep.
Nearly 35 years later, Aaron Wratten – Kingsley’s son – and his wife Maddalena Molli brought new experience to the time honored hostelerie. Aaron traveled to Paris for his culinary studies and then worked at several prestigious restaurants in New York City including “Aureole” under Charlie Palmer and “Restaurant Daniel” under Daniel Boulud, before becoming the Executive Chef at The Horned Dorset Primavera in Rincon, Puerto Rico.Chef Wratten balances traditional French training with seasonal contemporary creations. He combines produce from the restaurant’s own organic gardens with locally produced meats and cheeses. Fish is an affinity for the chef, given his 25 years at a seaside resort, and Vegetarians will delight in his mindful creations.
Maddalena Molli hails from Rome, Italy, and grew up in the Architecture and Design Industry between Europe and New York City. The duo met through a project in Puerto Rico and has been a part of the hospitality business ever since.
Chef’s Tasting Menu
Chicken Consommé Madrilene
Cuisses de Grenouille
Sautéed Frogs Legs, Parsley Puree, Sweet Garlic Cream
Pan Roasted Sea Scallops
Eggplant Puree, Tomato Confit, Herb Pesto
Wild King Salmon
Braised Garden Greens, Ramps, Dill Pan Sauce
Roasted Rack of Lamb
Artichokes, Berber Spices, Orange Scented Jus
Local Artisanal Cheese,
Raw Honey, Fruit Mustard
Milk Quartet
Yogurt Cake with Orange Flower,
Berry Panna Cotta, Banana Ricotta Napoleon, Chocolate Milkshake
Mignardises and Espresso
Weddings At The Horned Dorset Inn
Weddings up to 75 people reserve the exclusive use of the restaurant building and grounds. You may have your ceremony al fresco, under a billowing canopy or in the Huey Road Church, a one-minute walk from the Inn. Your guests will enjoy an elegant reception with passed hors d’oeuvres in the garden or in the Palladium windowed “Garden Room”. We will also arrange a string quartet or classical guitar to accompany the celebration and appropriate dance music to follow the dinner.
Small weddings up to 12 people may be accommodated in the Private Dining Room. Ceremonies may be held in the Huey Road Church, in our gardens or at the Inn.
Our wedding specialist can assist you through all the arrangements, make suggestions and add the special touches that will make your wedding perfect.
Choose your wedding menu from our repertoire of renowned cuisine. The Chef will customize the menu with you to suit your taste and budget, from 3 to 6 courses.
