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Hudson Valley Restaurant Week Fall 2020, Menu

Novcember 9-22, 2020

Appetizers

Choose one

Maryland Crab Cakes

Mango salsa with roasted red pepper coulis

Pumpkin Bisque

Topped with roasted pumpkin seeds

Burrata Fungo

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

Quinoa & Beets

Rainbow quinoa, slow roasted beets, rehydrated cranberries candied almonds with blood orange vinaigrette

Pasta Fagioli Soup

Entrees

Choose one

White Marble Farms Pork Ribeye

Accompanied with coconut jasmine rice topped with grilled pineapple, in a pineapple demi glaze

Homemade Cavatelli

Three color cherry tomatoes and broccoli sautéed with fresh garlic and Extra Virgin Olive Oil topped shaved parmigiana cheese

Wild Caught Flounder

Sauteed with artichokes hearts, capers, shallots, lemon butter white wine sauce accompanied with roasted potatoes and seasonal vegetables

Banbury Cross Farm Chicken Limoncello

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

Ravioli del Giorno

Chef’s daily preparation

IPA Braised Beef Short Ribs

Newburg Brewery IPA braised beet short ribs, with mirepoix sauce accompanied with sweet mashed potatoes and Italian herbs roasted cauliflower

Dessert

Choose one

Homemade Pumpkin Bread Pudding

Vanilla gelato & caramel

Tiramisu