Hudson Valley Restaurant Week

Bridget and I are sharing with you, some of our favorite dishes during R.W.  The offerings are appropriate for both a leisurely lunch and a wonderful dinner. Many of the specialties are from friends and our explorations

through the U.S., Italy and France, while  utilizing Hudson Valley ingredients. We hope you enjoy our findings.

1st Course Appetizer

French Onion Soup Gratinée

Bratwurst with Lentils Soup

Local Organic Beet Salad    

Roasted sweet Chioggia beets, fresh local crumbled goat cheese, tossed in a beet mustard vinaigrette *GF

Grilled Portobello Napoleon

Marinated Portobello, fire roasted red peppers, house-made mozzarella with extra virgin olive oil & balsamic reduction *GF

Grilled Spicy Asian Jumbo Shrimp

Cool Thai coconut quinoa, dried papaya, pecans & coconut curry dressing


Pasta Sugo all’amatriciana

One of Italy’s best known pasta sauces from earthquake rocked Amatrice, Italy Sautéed onion, guanciale, red sauce over spaghetti with Pecorino Romano cheese


Main Course Entrée

Duck Confit “Sous Vide”

This classic French “country” dish is served over bitter sweet Frisée with dried cranberries, candied walnuts pieces, dressed with Dijon cider vinaigrette

Steak Pommes Frites

8oz Flat iron steak, hand-cut French fries, dressed baby greens, viola!

Slow Braised Crispy Pork Shank

From the Provence of Umbria, Italy, This is a twice cooked hearty dish.

Crispy and tender, first slow braised with porcini mushrooms, white wine, herbs and spices, then snuggled with guanciale and roasted, couple with roasted seasonal vegetables. Allow 25 minutes


Pan Seared Filet of Wild Atlantic Salmon

This featured long time fav was thoroughly enjoyed by the NY Times critic. Finished with a soy maple glaze, sautéed green beans, fennel and rosemary roasted potatoes

Smothered Organic Boneless Breast of Chicken, Long Bridget’s favorite

I’ve been making this for her for years, sort of an Italian American spin on simple chicken. Chicken sautéed in a sauce of white wine, roasted garlic, sun-dried tomatoes and Kalamata olives. Finished oven roasted “smothered” with soppressata and sharp Italian provolone cheese.

Today with Brussels sprouts and Umbrian fennel rosemary-roasted potatoes


Sweet explorations

Cathy’s Cool Key Lime Pie

Having spent some time in the south, one of the best versions you will ever get to enjoy!

Flourless Chocolate Cake

Deliciously rich and light at the same time…and gluten free!

Warm Apple Croustade

We were turned onto this French version of “apple Pie” while in Paris. Granny Smith apples, cinnamon and brandy in a light pastry dough paired with crème Anglaise

Cathy’s not to be out done “Lemon Bar”

Eye-popping good!

Perry’s “One Buffalo” Ice Cream

Bridget brings her love of her native Buffalo here to the Hudson Valley especially for you! Vanilla ice cream with sea salt caramel swirls, sponge candy pieces, and fudge-coated pretzels

Thank you so much for coming out to dine with us, and thanks to Jerry and Janet and their tireless staff at The Valley Table Magazine for putting RW together for the Hudson Valley tummies. Bon Appétit!


Mar 06 2017 - Mar 19 2017