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HV RESTAURANT WEEK 2019

March 11 - 24th

—  HUDSON VALLEY RESTAURANT WEEK    —

 Three courses $ 32.95

 

LOCAL FARM-TO-TABLE MENU

 

 

 

STARTERS

CURRY CARROT COCONUT SOUP (GF) (V)

SIMPLE SALAD (GF) (V)
Baby Lettuces, Tomato, Red Onion, Cucumber, Champagne Vinaigrette

PEKING DUCK QUESADILLA
Crispy Flour Tortilla, Hoisin, Scallion, Sour Cream

SWEET ONION TARTE (V)
Arugula Salad

WINTER PORK SAUSAGE (GF)
Spices, Cannellini Beans, Rosemary

ENTRÉES

PAN ROASTED ICELANDIC COD (GF)
Mussels Broth, Leeks-Celery Root, Carrot

BRAISED BIG AL’S BBQ GLAZED BEEF SHORTRIB (GF)
Wild Hive Soft Polenta, Broccoli Rabe

CASARECCE BOLOGNESE
House-Made Pasta, NeighborHerd® 100% Grass-Fed Beef, Parmigiano

SKILLET ROASTED CHICKEN BREAST (GF)
Mashed Yukon Gold Potatoes, Grilled Lemon, Pan Sauce, Vegetable of the Day

HERB STUFFED ROAST PORK LOIN (GF)
Roasted Root Vegetables, Parsnip Mashed Potatoes

WILD MUSHROOM RISOTTO (GF) (V)

DESSERT CHOICES

Crème Brûlée, The Only GF Carrot Cake, Crustless Key Lime Pie,
Ice Creams: Vanilla, Chocolate Ganache, Local Maple. Meyer Lemon Sorbet DF

 

 

 

 

Please inform your server of any food allergies you may have.

EXECUTIVE CHEF JONATHAN PRATT