Restaurant

Chef Brad Saunders, formerly the co-owner of the Rail Yard Restaurant, is a culinary master when it comes to artistically prepared dishes. Saunders completely transformed the menu to serve only the freshest of ingredients.

There is nothing frozen or prepackaged in his kitchen… everything is handmade. Saunders also believes in local sourcing for his menu items. Some of his signature recipes from the Rail Yard are now on the menu at Hales Mills. His creamy seafood bisque, chocked full of scallops, crab, lobster and clams has been extremely popular.

“I like the money to stay local and go to small family-owned companies,” Saunders said. All the restaurant’s fresh seafood is from Antonucci’s Wholesale Produce, right in Gloversville. And the meat is from Bowman’s Market, also right in Gloversville. Bowman’s even created a new custom burger grind just for Hales Mills. Burgers now all come on ciabatta rolls with hand cut fries.