27 Oct 2017

Hudson Valley Restaurant Week

0 Comment

Join the Hudson House for Hudson Valley Restaurant Week

October 31 – November 12, 2017

Tuesday, Wednesday, Thursday and Sunday evenings only.

 

DINNER $32.95 pp

Choice of Starter

Soup of the Day

Kale Caesar Salad
herbed croutons, white anchovies, shaved parmesan

House-made Gnudi
kale pesto, golden raisins, pine nuts

Spice Poached Beet Salad
goat’s milk panna cotta, passion fruit
gelée, crispy quinoa, mâche, beet & blood orange sorbet

Choice of Entrée

Roasted Free Range Chicken
toasted freekeh, carmelized celeriac purée, braised collard greens

Organic Salmon
pumpkin & barley risotto, mustard greens, toasted pepitas, apple/curry purée, pumpkin seed oil

Pastrami Cured Short Ribs
caraway scented polenta, braised red cabbage, pickled mustard seeds,
natural jus

Jeffrey Kaufman, Executive Chef

Choice of Dessert

Sticky Toffee Pudding Cake

Aunt Bea’s Orange Glaze Cake

Chocolate Crème Brûlée

Matt Hudson, Baker

No substitutions

Book your Special Occasion Parties in our private, upstairs dining room. Call Skye during the day (845-353-1355)

[top]