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