Hudson Valley Restaurant Week Spring 2018

March 14 - 25th 2018


March 14 - 25 2018


Three courses $ 32.95







— Butternut Squash Soup —
Savory apple compote, pumpkin seeds

— Simple Salad — 
Baby lettuces, tomato, red onion, cucumber, champagne vinaigrette 

— Peking Duck Quesadilla —
Crispy flour tortilla, hoisin, lime sour cream

— Cod Cake —
Saffron, caper remoulade, baby greens

— Roasted Beet Salad —
Blue cheese, toasted pecans, baby spinach

— Venison Chipotle Sausage —
Black-eyed peas, Big Al’s bacon, apple cider


— Pan-Roasted Scottish Salmon —
Rosemary potatoes, fennel, vegetable of the day, preserved lemon vinaigrette

— Braised Angus Beef Short Rib —
Wild Hive soft polenta, vegetable of the day, red wine cherry glaze

— Casarecce Bolognese —
House-made pasta, NeighborHerd® 100% grass-fed beef, Grana Padano

— Skillet Roasted Chicken —
Potato puree, frizzled leeks, pan sauce, vegetable of the day

— Corned Beef and Cabbage —
Braised beef brisket, poached winter vegetables, mustard

— Vegetable Curry en Croute —
Crispy pastry shell, mustard cream, baby greens

Dessert Choices 

Crème Brulee, Sticky Date Cake, Flourless Chocolate Cake
Ice Cream: Vanilla, Chocolate Ganache, Local Maple, Pistachio    Coconut Sorbet DF

Add a Glass of Rockbrook Cabernet or Il Conte Pinot Grigio






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

Executive Chef March Walker