Hudson Valley Restaurant Week

Thursday, March 19, 2015


Poblano Chili

Beef Bolognese and Queso Fresco

Mixed Greens Salad, Vinaigrette

Arugula, Endive and Frisée Salad

Pickled Onions, Beats, and Citrus Vinaigrette

Buffalo Mozzarella

Portobello and Roasted Peppers, Basil Oil

Spinach Gnocchi

Wild Mushroom Ragout

Black Bean Soup

Chopped White Onions and Coriander Sour Cream

New England Clam, Mussel Chowder

Baccala and Spicy Peppers


Riverview Fish Stew

Flounder, Scallops, Baby Bok Choy, Lemongrass Broth and Thai Chilies

Steamed Clams and Mussels

Linguini and Spicy Tomato Sauce

Beef in Barolo

Mushrooms, Pearl Onions, and Mashed Rutabaga

Roasted Pork Chop, Maple and Black Peppercorn Crust

Roasted Butternut Squash and Granny Smith Apple Sauce

Chicken Tagine

Chick Peas, Apricots and Cous Cous

Baked Chicken Breast

Spinach and Muenster Stuffing, Potato Croquette and Madeira Sauce 

8 oz Sirloin Burger

Jalapeño American Cheese, Red Onions, Bacon, Field Greens and Shoestring Fries


Sweet Sausage, Chicken, Broccoli Rabe, Tomatoes and Garlic

Egg Fettuccini

Curried Cauliflower, Grilled Zucchini, Portobello and Cipollini

Freshly Made Ricotta Ravioli

Plum Tomato Sauce and Basil

Fungi Pizza

Wild Mushrooms, Spinach, and Gruyere

Pomodoro Pizza

Chunky Tomato Sauce, Fresh Mozzarella, Oregano, and Parmesan

Mezzaluna Stromboli

Spicy and Sweet Sausage, Pepperoni, Fontina, Mozzarella, Arugula and Frisée Salad




Main Courses