It’s back! Hudson Valley Restaurant Week returns for another whirlwind of food, wine, and fun. The nation’s largest restaurant week — really two weeks — runs from March 9 to 22 and features nearly 200 eateries, including 25 new ones. These restaurants have prepared three-course, prix fixe lunches ($20.95) and dinners ($29.95). Get ready to taste the very best the Valley has to offer.
The record-breaking number of participating restaurants was announced on February 15, and includes an astounding 53 Zagat-rated eateries. We’re excited to see some of our past Best Of Hudson Valley® winners in the mix:
For instance, last year’s reader’s pick for Best New Restaurant, Mill House Brewing Company, is joining the fun. Mill House — which was crowned our 2014 Burger & Beer Bash “Best of the Bash” winner for its 50/50 short rib-and-brisket burger — is known for their beer selection and quality ingredients sourced from local farmers and artisans. Check out their menu at www.millhousebrewing.com.
Terrapin, voted the Best Restaurant in Dutchess County last year, offers options of a two-course meal (appetizer and entrée) for $24.95 or a three-course dinner (appetizer, entrée, and dessert) for $29.95. Appetizers include a mesclun salad with balsamic vinaigrette, golden nugget squash soup with coconut milk and lemongrass, and a truffled fig, brie and roasted shallot quesadilla to name a few. Featured entrées include pumpkin ravioli with dried tomatoes, pecans and brown butter in a sherry sauce, and Guinness-braised lamb shank topped with garlic chips and rigatoni. Other Best County Restaurants participating in Restaurant Week are A Tavola in New Paltz (Ulster), Riverview Restaurant in Cold Spring (Putnam), Restaurant X and Bully Boy Bar in Congers (Rockland), and Birdsall House in Peekskill (Westchester).
La Puerta Azul in Salt Point, a frequent winner of Best Mexican/Latino Cuisine, hosts a three-course prix fixe dinner with the choice of an appetizer, entrée, and dessert. Choose from salad, soup, or flauta; chicken, stuffed peppers or steak; and flan or churros.
Seafood lovers will find a fine deal at Morgan’s Fish House in Rye. Lunch offers a choice of clam chowder, cod fish cakes, or Blue Point oysters on the half shell to start. Entrées include roasted organic chicken, fettuccini with shrimp and calamari, fish tacos, grilled chicken with vegetables, and pecan-crusted Mahi Mahi. Finish off your meal with red velvet cake, key lime pie, or carrot cake. For dinner, you can nosh on cedar-planked salmon, shrimp scampi, New York strip steak, and crabmeat-stuffed sole.
Valley at the Garrison toasts to Hudson Valley Restaurant Week this year
Of course, nothing beats a waterfront view. Valley Restaurant at The Garrison, a Best Restaurant with a View winner, is a no-brainer. Executive Chef Vincent Mocarski’s first-course options include a salad of baby greens, shellfish chowder, pappardelle, or bay scallop ceviche. For the main course, choose from a cut of beef, Maine sea scallops, polenta, or farm-fresh chicken breast. Desserts include a cheese plate, sampling of dark chocolates, fruit cobbler, or ice cream and sorbet.
If a night out is simply not enough, you could make a weekend out of your fine dining experience. Appetiziers at the Mohonk Mountain House — also a frequent Best Of Hudson Valley® winner — appetizers include Camembert with toasted almonds and cranberry-orange relish, mushroom bisque, or a tossed salad. For entrées, choose from an herb-roasted half chicken with oven-roasted vegetables and pan jus; braised short-rib with garlic yucca fries and prosciutto-frisee salad; or gluten-free pasta with teardrop tomatoes, basil, roasted garlic, and extra virgin olive oil. Mouth-watering dessert options — and there are many! — include dark chocolate and vanilla bean pudding; crème brûlée; lemon meringue parfait; chocolate torte; crème puffs with crème legere; apple cobbler; honey-yogurt mousse; gluten-free chocolate lava cake; and a selection of ice cream, sorbet, and sherbet.
Visit www.hudsonvalleyrestaurantweek.com for a complete list of participating restaurants and their menus.