09 Feb 2017

Hudson Valley Restaurant Week

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Join us for 2017 Hudson Valley Restaurant Week – March 6 – 19


$32.95 pp

(menu subject to change)
Choice of Starter

Soup of the Day

Winter Greens Salad
goat’s milk ricotta,  crispy egg, roasted pear, bleu cheese,
hazelnut vinaigrette

House-made Gnudi
kale pesto, wild mushrooms

Choice of Entrée

Roasted Free Range Chicken
sweet potato purée, roasted sunchokes, baby brussel sprouts, chicken vinaigrette

Organic Salmon
caramelized cauliflower purée, sautéed spinach, gold raisins, roasted celeriac, meyer lemon emulsion

Braised Lamb Shoulder
butternut squash grain “risotto,” charred asperatiions, lamb jus

Jeffrey Kaufman, Executive Chef

Choice of Dessert

Sticky Toffee Pudding Cake

Pear Upside Down Cake
vanilla ice cream

Chocolate Crème Brûlée

Matt Hudson, Baker

no substitutions

Book your Special Occasion  Parties
 in our private, upstairs diningroom
call Skye during the day (845-353-1355)