Hudson Valley

Restaurant Week

Sunday, November 16, 2014


Corned Beef and Barley Soup

Sauerkraut and Colman’s Mustard

Butternut Squash Soup

Raspberry Puree

Snapper Ceviche Tacos

Crispy Miniature Tortillas and Tomato Salsa

Fish and Shellfish Cake

Spicy Pepper Remoulade

Spinach Gnocchi

Wild Mushrooms

Baby Arugula and Frisée Salad

Beets and Honey-Lime Vinaigrette

Yellow Fin Tuna Poke

Avocado, Mango and Seaweed Salad Supplement 3.50

Main Courses

Baked Chatham Bay Cod

Garlic and Herb Crust, Forbidden Rice and Spinach

Steamed Clams and Mussels

Linguini, Tomatoes and Garlic

Herbed Roast Beef

Rosemary Mashed Potatoes and Shallots

Baked Chicken Breast   

Spinach and Raclette, Potato Croquette and Madeira


Sweet Sausage, Chicken, Kidney Beans, Tomatoes and Broccoli Rabe

Freshly Made Ricotta Ravioli

Plum Tomato Sauce and Basil

Soba Noodles with Curried Cauliflower

Grilled Zucchini, Cipollini Onions, French Beans and Portobello

Pomodoro Pizza

Chunky Tomato Sauce, Oregano, Pepper Flakes, Mozzarella and Parmesan

Fungi Pizza

Spinach, Wild Mushrooms and Gruyere