Menu by Executive Chef Philip Day
Chef Philip provides menu development for not only Tompkins by The Rack House® but also for our original location in Cottlevile, The Rack House Kitchen Wine Whiskey®
His from-scratch American menu utilizes produce from local farms as well as fresh seafood. His menu updates approximately every six weeks in order to provide a true farm to table experience. Chef also makes all of his dressings, vinegar, pickles and several other items in-house in order to provide a unique experience.
Starting on Thursday and running through Saturday… if it lasts that long, Chef Philip offers his Weekend Features. These dishes change weekly, depending on availability of fresh produce.
Follow our Facebook page as we post pictures and descriptions of the features, as well as featured appetizers and fresh catch dishes! Reservations are strongly recommended, especially on weekend for dinner, Sunday brunch or during any event.
Chef de Cuisine
Chef de Cuisine Matt Hulme has been working under the guidance of Chef Philip for several years, starting as a line cook at The Rack House Kitchen Wine Whiskey® before being promoted to Sous Chef, and now in his current position with Tompkins by The Rack House®. Chef Matt not only prepares the items on Chef Philip’s menu, but has an active role in menu development.
* Prices & Availability Subject to Change