seasonally-driven, globally inspired
Our menu features a selection of small plates and main dishes that highlight Chef Javier’s creativity and love for cooking. Everything is made from scratch, embracing slow, developed flavors. In addition to the nightly dinner menu, we also offer daily specials to showcase the best of the season.
All desserts are created in house and embody elevated comfort and refined flavors.
Our fresh oyster bar delivers the highest quality oysters, with 3-4 rotating selections each week.
We are proud to partner with several local farmers and producers, as well as source from Chef Javier’s own garden, and are committed to environmental sustainability and ethical sourcing.
The beer and wine program is designed to complement what is coming out of the kitchen and what is growing in our garden. We have a full bar highlighting high quality ingredients, and craft cocktails.
Indoor dining, outdoor dining, and take out are available.
food & farm programs
Seasonal Flower Program
One step into the restaurant and you’ll be immersed in the beautiful and thoughtful organic flower arrangements and edible scapes produced by Rebekah Rice of Nine Mile Farm.
Our seasonal flower program brings the living, green world, and rotating seasonal blooms alongside you as you eat. We prioritize responsible harvesting, and intentionally create an environment where the flowers directly inform and enhance the guest experience.
local farm partners & featured cocktail
Upstate New York has many of the finest farms and locally produced food items in the entire world.
Our growing list of local farm partners offer the best in the area:
Indian Ladder Farms, Flowering Sun Ecology Center, Nine Mile Farm, Radicle Farm, Juniper Hill Farm, Albany Little Market Garden, Hudson Valley Harvest, Migliorelli Farm, Laughing Earth Farm, and more.
We also partner with local farms through our featured cocktail program to create a signature drink using local, seasonal ingredients, and donate a portion of the proceeds.
Chef’s Garden
Coray Kitchen is proud to have much of its seasonal, organic produce come from Chef Javier’s garden, including: squashes, greens, peppers, beans, herbs, eggplants, tomatoes, onions, and more.
Each year, Chef Javier saves his seeds, and imagines new, creative ways to bring these ingredients into Coray Kitchen’s food and beverage program. Chef Javier’s garden is a constant source of inspiration and connection to the land near the restaurant, and the roots of his cooking.
Oyster shell upcycling program
United by a shared love of food, farming and sustainability, Coray Kitchen and Brine & Bounty have joined forces to promote the use of upcycled materials and reduce waste.
We created a recycling program where all oyster shells that come into Coray Kitchen have the opportunity to have a life outside of the landfill. This includes the thorough cleaning, and processing of each oyster shell, the careful development and application of Coray's art and design, and the magic of Brine & Bounty's one-of-a-kind work.
Coated in a food safe resin, all Coray Kitchen oyster shells can be used as a serving vessel. Perfect as wine stoppers, salt and pepper dishes, or unique table decor, the Coray Kitchen Shell Collection can be added onto any private event package to deliver a meaningful keepsake.
Know your oyster
We believe that when you know more about your food, you have a deeper connection to it, and are able to enjoy it more. That’s why we want you to #KNOWYOUROYSTER.
All oyster platters at Coray Kitchen are now served with a Know Your Oyster QR code that brings you to our living oyster library. The library offers oyster profiles for every oyster we’ve ever had at the restaurant, including detailed regional info, tasting notes, and recommended pairings. When available, we’ve also included links to the full oysterology.
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