Best Menus Hudson Valley Restaurant Week Fall 2017
Best Menus Hudson Valley Restaurant Week Fall 2017: If you’re like us we like to see the HVRW menu before we commit to make sure we’re getting an offering representative of the restaurant’s standard fare. And not just some chicken cutlets. Sadly, few eateries publish their menus for HVRW. So we’ve scoured the HVRW site to find the best menus for all your local faves and a few more that are worth the trip. Here’s the winners! See all the local players and 7 more Worth The Trip picks for HVRW.
Best Local Menus
Risotto, Thornwood: This under the radar local Risotto Emporium/New Italian kicks off their appetizer menu with an apple & hot sausage risotto garnished with a balsamic fig glaze. Plus their signature Beet Napoleon, or Butternut Squash Soup or Potato Crusted Shrimp Croquette. Second course features an Artichoke Lasagna with wild mushrooms, romano and goat cheese in a tomato marsala wine sauce; or Osso Buco Piemontese over beet risotto. Or Salmon Rustica, Cavatelli Norma or Chicken Brandy with spinach and grilled portobello. Mini beet cannoli or mini tiramisu for dessert.(788 Commerce St., Thornwood, 914.769.6000; www.risotto-restaurant.com)
Clock Tower Grill, Brewster: This innovative Brewster bistro offers a deep menu of signature dishes including Shrimp & Grits with bacon marmalade or Steamed Buns with sweet soy, braised pork belly and green apple kimchi for starters. Three (of 11) main dishes that jump off the page include a mole braised Heritage Pork Shank, hominy, queso fresco, apples & pepitas; an apple wood smoked, Warwick brandy cured Long Island Duck, grits and wild lingonberry demi; or Bourbon Braised Short Ribs. For dessert: apple crumb or pumpkin pie, or honey bee and vanilla pudding. (512 Clock Tower Drive, Brewster 845-582-0574, www.clocktowergrill.com)
Mariachi Mexico, Armonk: Kudos to Chef Joanna Herrera for her HVRW menu. Chef Herrera has rejuvenated this local Latin in the blue hacienda-like building on Armonk’s Main Street with seasonal ingredients and a contemporary take on authentic Mexican. For HVRW, she offers Butternut Squash Soup, crema, chili oil, confit heirloom tomatoes, pepitas or Beet Salad, organic greens, pistachio, marigold. In her Enchilada Quatro Quesos, Oaxaca, goat, Monterey and queso fresco. There’s grilled skirt steak in her Burrito Bistec and pickled onion on her Tacos Carnitas (405 Main St., Armonk, 914.273.6805; mariachimexico.biz)
Aesops Fable, Chappaqua: We’ll be checking out this new Chappy bistro for HVRW and report back. We’re doing the Maine Mussels, fire roasted (their specialty) with white wine, garlic and herbs for starters and the Chicken & Waffles – a rosemary and cheddar waffle with Goffle Road Farms chicken, spicy maple and a watermelon salad. We’re also doing the Goat Cheese Croquettes, herbed bread crumbs & pesto with the Braised Brisket Tacos, avocado, tomato, creme fraiche. Donut holes and split banana for dessert. (13 King St., Chappaqua, 914.238.3858; www.aesopsfablerestaurant.com)
Best Menus Worth the Trip
X2O Xavier’s on the Hudson, Yonkers: We love Chef Peter Kelly for playing HVRW without blackout dates and with a published menu. His deep HVRW menu features Green Onion & Black Truffle Risotto for starters or Warm Flan of Foraged Mushrooms or Spicy Tuna Tartar with a salad of litchi and avocado with togarachi. Among 7 main dishes his St. Peters Fish, garlic & lemon crumbs, root vegetable & portobello hash or Hudson Valley Foie Gras & Beef Cheek Ravioli or Beer Braised Short Ribs with cheddar & corn grits, crispy Brussels sprouts caught our eye. How about the Belgian Chocolate Tart, short bread crust & pistachio foam for dessert? (71 Water Grant St., Yonkers; 914.965.1111; www.xaviers.com)
MP Taverna, Irvington: Bon Appetit Chef of the Year, Michael Psilakis’ modern Greek, a stone’s throw from the river in an 18th century building with original beams and rafters,offers a starter menu featuring Crispy Blue Point Oysters or Duck Confit Risotto or a Moroccan Spiced Delicato Squash Soup. Four main dishes include Simple Roasted Amish Chicken, ong choy spinach, carrots, pan jus or Egyptian Spiced Salmon, Swiss chard, Brussels sprout & Romanesco salad, dukkah, charred onion vinaigrette. For dessert; Green Yogurt, quince, pistachio, honey or honey ice cream & walnuts. (One Bridge St., Irvington, 914.231.7854; www.michaelpsilakis.com)
Valley Restaurant, Garrison Inn, Garrison: A top five farm to table restaurant of distinction, Valley is a repeat on our Best Menus list. Two enticing starters on their HVRW menu are Celery Root Soup, crispy pancetta, chives or Maine Sea Scallop Crudo, pear, walnut, smoked olive oil, yuzu. Brow raising mains? Black Sea Bass, fermented garlic or Braised Short Rib, parsley root, truffled jus or Cast Iron Murray’s Chicken, French lentils, smoked bacon, Maitake mushrooms. For dessert: Flourless Chocolate Cake, Expresso crumb or “Candied Apple”, caramel, cardamon. (2015 US 9 at Snake Hill Rd., Garrison, 845. 424. 3604; www.thegarrison.com)
Il Cenacolo, Newburgh: The menu at this top rated Italian may not sing the contemporary foodie’s siren song with de rigueur culinary nomenclature like heirloom, truffle and Ulster County. But this is the kind of place where you can appreciate that a Strocatto alla Fiorentina, Tradtional Itaiian Pot roast is an exotic experience. Here their Osso Buco is a braised veal shank – not a chop. The smoked boneless Rainbow Trout is marinated simply in olive oil, garlic and bay leaf. They make a red snapper soup and the gelato is home made. (228 S. Plank Rd., Newburgh, 845.564.4494; www.ilcenacolorestaurant.com)
For more random postings of culinary interest check out our What To Eat: Checklist.
Or browse our What To Eat: Restaurant Guide for listings of notable noshes nearby.
Join our mail list to receive the What To Do Email Newsletter.
Like us on Facebook Amigos!