Emily Tekel has been the Head Chef at The Falcon since May 2025, where she brings a thoughtful, seasonal approach rooted in classical training and ingredient-driven cooking. With over a decade of experience spanning fine dining restaurants, resorts, banquets, wellness retreats, and catering, her style balances technical precision with warmth and approachability.

A graduate of SUNY Delhi’s Culinary Arts program, Emily has held leadership roles in both high-volume and intimate kitchen settings and is known for her creativity, professionalism, and collaborative kitchen culture. At The Falcon, her menus focus on seasonality, care, and food that feels special- creating memorable experiences for everyday dining and celebrations alike.

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Dinner is $65 per person.

‍TO START‍

House-made milk bread
Whipped butter

APPETIZER‍

Choice of:

Roasted beet & citrus salad
Whipped goat cheese

French leek pie (flamiche)
Lightly dressed greens

‍ENTRÉE‍

Choice of:

Salmon
Tarragon velouté, broccolini

Hanger steak ($8 extra charge)
Parsnip purée, charred broccolini, red wine reduction

Butternut squash cavatelli
King oyster mushroom “scallops,” pistachio‍

DESSERT‍

Chocolate tart
Espresso ganache, salted caramel, mascarpone cream

Strawberry Crepe Cake