HVRW’s Best Menus: Spring 2017
HVRW’s Best Menus: Spring 2017: We scoured the menus of all your local faves who are participating in Hudson Valley Restaurant Week and came up with three that jumped off the page. We list them here along with the three best menus from our list of ten Worth the Trip eateries that sound yum and are an absolute steal at $32.95. See all the local players and all eight of our Worth The Trip picks for HVRW.
Best Local Menus
La Cremaillere – Bedford: Highlights include their signature dishes Escargots with Angel Hair Pasta, Fig Bread Pudding with brown butter sauce and a Veal Roulade. A $64.75 value for $32.95. (Lunch: Sun; Dinner: Tues-Fri & Sun)
First course: Escargots with Angel Hair Pasta, pine nuts, garlic; Chopped Mixed Green beat and goat cheese salad, walnut vinaigrette, or Potage Du Jour.
Second Course: Grilled Salmon, Mustard Crust, Spinach, Braised Endive, Sauce Verjus; Roasted Chicken, Hand-Cut Egg Noodles, Asparagus, White Truffle Sauce, or Veal Roulade, Gruyère Cheese, Spinach, Mushrooms, Mashed Potato, Green Olive Sauce
Dessert: Fig Bread Pudding, brown butter sauce; Warm Apple Tart with vanilla ice cream; Crème Brûlée or Soufflé Maison (chocolate or Grand Marnier or coffee – suppl. $10.00)
Purdy’s Farmer and the Fish – North Salem: It always starts at the raw bar for us at this farm and sea to table mainstay in North Salem. We like the sound of the Barnegat Light Scallops and there’s Jenkins Farms beef on the menu for turf lovers. And who puts lobster on the menu for $32.95? (Lunch: Mon-Sun & Dinner: Mon-Thurs.)
First Course: Raw Bar, Duxbury petites & mignonette; Soup Du Jour, butternut, duck confit, mulligatawny, cream of mushroom, black bean or a Farmers Salad.
Second Course: Barnegat Light Scallops, greenhouse herb risotto, preserved lemon; Maine Lobster, ink’d fettuccine, farm chili fra diavolo or Jenkins Farms Beef, creamed spinach, tater skin & crispy shallots.
Dessert: Warm chocolate cake, bourbon walnuts or Trio of sorbets.
Peter Pratt’s Inn – Yorktown Heights: There’s a lot to pick from on Chef Jonathan Pratt’s HVRW menu. We have our eye on the Peking Duck Quesadilla and the Braised Angus Beef Short Rib with wild hive soft polenta. (Dinner: Wed-Fri & Sun)
First Course: Butternut Squash Soup, savory apple compote, pumpkin seeds; Peking Duck Quesadilla, crispy flour tortilla, hoisin, lime sour cream; Crispy Cod Cake, saffron, caper remoulade, baby greens; Roasted Beet Salad, blue cheese, toasted walnuts, baby arugula or Winter Pork Sausage, spices, cannellini beans, rosemary.
Second Course: Pan-Roasted Scottish Salmon, warm couscous salad, sautéed spinach, tropical salsa; Braised Angus Beef Short Rib, Wild Hive polenta, garlic broccoli rabe, red wine cherry glaze; Casarecce Bolognese, house-made pasta, grass-fed beef, Parmigiana; Skillet Roasted Chicken, potato puree, frizzled leeks, pan sauce or Filipino-Style Pork Shank Adobo.
Dessert: Chef Pratt’s surprise.
Best Menus Worth the Trip
The Winner: Union Restaurant – Haverstraw: Chef David Martinez’s HVRW captures why his innovative take on his native El Salvadorean cuisine has made Union the top-rated Latin in the Hudson Valley. Get out your Spanish language dictionaries! (Lunch & Dinner: Tues-Sun)
First Course: Peruvian Salmon Ceviche, yucca chips, jalapeño mayonnaise; Pinto Bean Ravioli, white truffle oil, chorizo & queso seco; Concha Con Cerveza, clams, chorizo, potato & chili beer broth or Crispy Rock Shrimp Frito, jicama, romaine leaf & dulce agrio sauce.
Second Course: Ahi Tuna a Sarten, wasabi crusted, spinach, pickled ginger & papa bravas; Mariscada, clams, mussels, shrimp, calamari, linguini, basil tomato garlic broth; Chicharos Salmon, arborio pea risotto, coconut cilantro sauce; Carne Asada, sirloin steak, garlic yucca gratin, brandy peppercorn sauce; Pollo Huevos, chicken, egg barley risotto, parsley vegetables & shallot Xeres sauce or; BBQ Pork Lombo, pork loin, pure de papa, Brussels sprouts & BBQ sauce.
Dessert: Warm Chocolate Lava with coffee ice cream, Tres Leches Cake, banana, coquet rum or Maracuja Panna Cotta, passion fruit flan & run, strawberry compote.
X2O Xaviers on the Hudson – Yonkers: You can’t go wrong at any of Peter Kelly’s restaurants for HVRW. They all play and have no black out dates.But X20 has the most tables so we’ll go with this Yonkers instiution. (Lunch & Dinner: Mon-Sun)
First Course: Chicken Live Mousseline, vegetable pickle, grain mustard, baguette; Warm Foraged Mushroom Flan, beurre blanc, chives; Green Onion & Black Truffle Risotto, Parmigiana cookie; Butternut Squash Bisque, ginger marshmallows, pumpkin seed oil or Spicy Tuna Tartar, litchi & avocado salad, Togarachi.
Second Course: Locally Raised Chicken Roasted with Fresh Herbs, Yukon gold puree, wild mushroom sauce, vegetable medley; Hudson Valley Foie Gras & Beef Cheek Ravioli, crushed Amoretti, truffled port glaze; St. Peters Fish with Garlic & Lemon Crumbs, root vegetable, portobello hash, watercress, Ronny Brook sauce; Honey & Sake Glazed Salmon, orzo ragout, broccoli rabe, mushroom jus, pear tomatoes or Beer Braised Beef Short Ribs, white cheddar & corn grits, crispy Brussels sprouts, Brotherhood port glaze.
Dessert: Classic Crème Caramel, angel food cake, berry compote; Red Velvet Cake, Mascarpone frosting & rum Anglaise; Belgian Chocolate Tart with Candied Pecans, short bread crust, pistachio foam; Deconstructed Apple and Cranberry Cobbler, Crown Maple panna cotta, cinnamon ice cream or Warm Banana & Walnut Bread Pudding, vanilla bean ice cream.
Crave Restaurant – Poughkeepsie: it was a tough call between this one and Valley Restaurant in Garrison but Crave wins on the strength of a dessert menu that will make you feel like a kid again. (Dinner: Mon-Sun)
First Course: Pasta é Fagiole. white beans, chorizo, tomato, ditalini; Winter Greens, honey crisp apple, sprout creek bogart, hazelnut, cider vinaigrette; Pappardelle, braised pork belly, castelvetrano olive, mushroom; Ahi Tuna Tostada Citrus, avocado, pea shoots; Grilled Shrimp, Patatas bravas, romesco, parmesan.
Second Course: Marinated Hanger Steak, black bean dauphine, corn, cauliflower, radish, molè; Roasted Chicken, smoked sausage, wild mushroom, brussels sprouts, jus; Scottish Salmon, warm grains, labneh, charred carrots, salsa verde; Cider-Braised Pork Shoulder, smoked sweet potato, savory granola, shaved vegetables, braising jus; Roasted Vegetable Lasagna, herbed ricotta, parmesan, tomato fondue.
Dessert: Creamsicle, Pavlova, vanilla custard, orange sherbet; Almond Joy, chocolate torte, roasted almond, coconut sorbet; Café con Leche, coffee financier, dulce de leche ice cream, espresso.
Check out our What To Eat: Restaurant Guide for the top restaurants in Northern Westchester
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