23 Oct 2015

Hudson Valley Restaurant Week Menu

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Join us at the Hudson House November 2 – 15 for a fabulous three-course dinner.

$29.95 per person

Choice of Starter

Soup of the Day
Roasted Beet & Goat Cheese Salad
acorn hill dairy goat’s milk ricotta, arugula, cara cara orange, spiced pistachios, preserved lemon vinaigrette, beet marshmallow
House-made Ricotta Gnudi
kale pesto, golden raisins, pine nuts

Choice of Entrée

Roasted Free Range Chicken
toasted fregola, wild mushrooms, kale, chicken vinaigrette
Organic Salmon
coconut cauliflower purée, sautéed spinach, toasted hazelnuts, roasted cauliflower, lime, coconut velouté
Pastrami Cured Shortribs
caraway scented polenta, braised red cabbage, pickled mustard seeds, natural jus

Jeffrey Kaufman, Executive Chef

Choice of Dessert

Sticky Toffee Pudding Cake
Semi Sweet Chocolate Caramel Custard, toffee chips
Firecracker Apple Cake, vanilla ice cream

Matt Hudson, Baker

…no substitutions …

+++++++

Before and After HV Restaurant Week!
We offer a 3-course bistro menu $30
Tuesday, Wednesday, and Thursday

We are serving a traditional Thanksgiving Dinner $44
turkey with all the trimmings, dessert, coffee
(turkey substitutes available)
make reservations soon!

Book your Holiday Parties in our private, upstairs diningroom
call Skye during the day

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