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Hudson Valley Restaurant Week

October 30th - November 12th

—  HUDSON VALLEY RESTAURANT WEEK 2017   —

OCTOBER 30TH THROUGH NOVEMBER 12TH

 

Three courses $ 32.95

 

Local Farm-To-Table Menu
 

 

 

 

Starters

— 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

— Crispy Pork Belly —
Braised red cabbage with apples and red wine

Entrees

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

— Braised Angus Beef Short Rib —
Wild Hive soft polenta, roasted Brussels sprouts, red wine cherry glaze

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

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

— Filipino-Style Pork Shank Adobo —
Brown rice, vegetable of the day

— Vegetable En Croute —
Crispy pastry shell, goat cheese, Portobello mushrooms, butternut squash,
Mustard cream, baby greens

Dessert Choices 

Crème Brulee, Sticky Date Cake, Flourless Chocolate Cake
Ice Cream: Vanilla, Chocolate Ganache, Local Maple, PistachioCoconut Sorbet (Dairy Free)

Add a Glass of Rockbrook Cabernet Sauvignon or Il Conte Pinot Grigio
$5

 

 

 

 

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

Executive Chef March Walker