skip to main content skip to footer

Hudson Valley Restaurant Week Spring 2020 Dinner Menu

March 16-29, 2020


Wilted Leek & Feta Spring rolls

Served crispy with a homemade cucumber yogurt

Quinoa & Beets

Rainbow quinoa, slow roasted beets, rehydrated raisins, toasted almonds, apricot vinaigrette

Burrata Fungo

Imported buffalo milk mozzarella, local exotic Madura Farms mushrooms, black lava salt, truffle essence

Scotch Egg

Banbury Cross Farm egg, wrapped in savory ground beef, tomato mozzarella fondue

Potato & Spring Leek Bisque

Crispy leeks, Extra Virgin Olive Oil


White Marble Farms Pork Ribeye

Lavender honey glazed, char grilled asparagus, herb roasted, smashed potatoes

Banbury Cross Farm Chicken Limoncello

Panko battered breast of chicken, over herb roasted potatoes, topped with steamed asparagus, in a lemon butter white wine sauce

Veal & Sage

Ground milk fed veal, mirepoix, minced sage, white wine butter finish, orecchiette pasta

Homemade Spinach Tagliatelle

Local exotic Madura farms mushrooms, grape tomatoes, spinach, porcini cream sauce

Ravioli del Giorno

Chef’s daily preparation

Alaskan Cod

3 citrus crust, roasted red pepper coulis, creamy saffron risotto, grilled asparagus, grape tomatoes


Homemade Rice Pudding

Local berry compote

Homemade Chocolate Truffles

Hazelnut mousse