2017 Hudson Valley Restaurant Week


What is Hudson Valley Restaurant Week?
Offered each Spring and Fall and produced by The Valley Table magazine, Hudson Valley Restaurant Week is the largest and most successful dining event in the region. The event is made possible by generous sponsors who are leaders in the Hudson Valley in supporting the local economy.

How does it work?

During Restaurant Week, participating restaurants offer a three-course, prix fixe dinner menu for $32.95 per person (plus tax, beverage and gratuity) and may offer a three-course lunch menu for $22.95 per person (plus tax, beverage and gratuity).

Choice of one from each Antipasti, Secondi Piatti & Dolci

Lunch Menu

Antipasti~ Appetizers

Mozzarella Con Peperoni E Prosciutto
Fresh mozzarella cheese with sweet roasted peppers and sliced tomatoes topped with Parma prosciutto

Zuppa Di Zucca Autunnale
Butternut squash soup with crispy onions and goat cheese

Insalata Tenera Con Mele, Pere, Gorgonzola E Noci
Baby greens with sliced apples, pears and walnut topped with gorgonzola cheese in balsamic vinaigrette

Secondi Piatti~ Entrée

Ravioli Verdi Con Ortaggi E Taleggio
Homemade spinach ravioli filled with red peppers, eggplant, zucchini and taleggio cheese

Pollo Alla Francese
Eggbattered chicken scaloppine in lemon and white wine sauce

Salmone Grigliato Su Creme Di Cavolfiore Con Burro Al Limone
Grilled glazed salmon with cauliflower puree in lite butter-lemon-shallots

Dolci~ Desserts

Gelato
Choice of two scoops: Vanilla, Chocolate, Coffee, Stracciatella

Torta Al Limoncello E Mascarpone
Sponge cake filled with lemoncello and mascarpone cream

Torta Di Melee E Cannella
Delicately textured granny smith apples and cinnamon cake – served warm

Dinner Menu

Antipasti~ Appetizers

Involtini Di Melanzane
Breaded eggplant rolled and filled with ricotta cheese topped with mozzarella cheese in a touch of marinara sauce

Zuppa Di Zucca Autunnale
Butternut squash soup with crispy onions and goat cheese

Insalata Con Cavoletti Di Bruxelles E Pecorino
Kale, brussels sprouts, almonds and pecorino cheese in mustard lemon dressing

Secondi Piatti~ Entrée

Tagliolini Alla Norcina
Homemade tagliolini with sweet sausage and asparagus in cream sauce infused with black truffle oil

Pollo Alla Bolognese Con Spinaci
Breaded chicken scaloppini topped with Parma prosciutto and fontina cheese

Salmone Grigliato Su Creme Di Cavolfiore Con Burro Al Limone
Grilled glazed salmon with cauliflower puree in lite butter-lemon-shallots

Dolci~ Desserts

Gelato
Choice of two scoops: Vanilla, Chocolate, Coffee, Stracciatella

Torta Al Limoncello E Mascarpone
Sponge cake filled with lemoncello and mascarpone cream

Torta Di Melee E Cannella
Delicately textured granny smith apples and cinnamon cake – served warm

Beverage, tax and gratuity are not included

No Substitution
If you have a food allergy, please speak to your wait staff

 Menu subject to change without notice
NOT AVAILABLE FOR TAKE OUT

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