Hudson Valley Restaurant Week


Corned Beef, Barley and Cabbage Soup

Coleman’s Mustard Cream

Cuban Black Bean Soup, Chopped Onions and Sour Cream

Yellow Fin Tuna Poke

Avocado, Mango and Seaweed Salad

Wild Salmon Gravelox

Cucumber Salad and Mustard Sauce

Frisée, Watercress and Endive Salad

Pickled Onions, Apples, Pecans and Roquefort

Main Courses

Baked Boston Cod

Rosemary Mashed Potatoes and Grilled Asparagus

Steamed Mussels, Clams and Rock Shrimp

Linguini, Spicy Tomato Sauce

Grilled Berkshire Pork Chop

Goat’s Cheese Potato Croquette, Granny Smith Apple Sauce

Chicken Cacciatore

Cavatelli Mushroom, Onions, Sweet and Spicy Peppers

Stuffed Bell Pepper

Forbidden Rice, Wheat Berries, Bok Choy, and Olives

Freshly Made Ricotta Ravioli

Plum Tomato Sauce and Basil

Fungi Pie

Wild mushrooms, Spinach, Crème Fraiche and Gruyere 14.75