31 Oct 2014

Hudson Valley Restaurant Week Menu

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November 3-16

Tuesday, Wednesday, Thursday, Sunday


$29.95 per person (not including drink, tax, gratuity

Choice of Starter

Soup of the Day

Roasted Beet & Goat Cheese Salad
do re mi chèvre from sprout creek farms,
arugula, blood orange, spiced pistachios, citrus dressing, beet meringue

House-made Gnudi
wild mushrooms, truffle sauce, preserved lemon

Choice of Entrée

Roasted Free Range Chicken
toasted fregola, wild mushrooms, kale, chicken vinaigrette

Organic Salmon
coconut califlower purée, sautéed spinach, golden raisins, roasted califlower, lime

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

Jeffrey Kaufman, Executive Chef