farm to table cuisine &

We burn no gas and cook only with replanted apple and cherry wood from local orchards. We buy wind power for our electricity needs. By sourcing our food from local farmers, our wine from local wineries, and our liquor from local distilleries, we aim not only to reduce the carbon emissions from shipping but also to support our local community.

Since opening nearly ten years ago in 2013, The Marshal has been reminding New Yorkers that they live in the heart of a thriving, productive, and award-winning wine country by featuring only NY wineries on The Marshal's wine list. 

Chef Charlie Marshall grew up in his parents' restaurant and on their farm on Lummi Island, in Puget Sound. The Marshal strives to emulate Chef Charlie's roots by creating approachable yet elevated farm-to-table cuisine.