Best Menus Hudson Valley Restaurant Week Fall 2018

admin Posted OnOctober 29, 2018

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The newly redecorated front room at Saltaire in Port Chester

Best Menus Hudson Valley Restaurant Week Fall 2018: 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. 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! For more HVRW see all the local players and 8 more Worth The Trip here.

Best Local Menus

Aesops Fable, Chappaqua (Lunch & Dinner: Tues-Sun) For starters we like the Kale and White Bean Soup, pickled Fresno chiles (they love to pickle, and we love them for that.) For the entree pick from Maple-Pecan Glazed Salmon, red quinoa, spinach, Brussels sprouts; Grass Fed Brisket Bolognese, garlic cream; or Half Roasted Free Range Chicken, lemon-thyme jus. For dessert there’s Brownie Mousse and Caramelized Apple Cheesecake, salted caramel, pecans. (13 King St., Chappaqua, 914,238.3858; www.aesopsfablerestaurant.com)

Clock Tower Grill, Brewster (Lunch: Tues-Fri & Dinner: Tues-Sun) The Clock Tower offers a large HVRW menu featuring 7 appetizers and 14 entrees, so you can get a good feel for their regular menu at HVRW prices. Shrimp and grits with bacon marmalade is on of their specialties and here they offer it for an appetizer. Go for it. Likewise they offer several signature dishes from their entree menu. Including, their Warwick Apple Long Island Duck, Bourbon Raised Short Ribs and their Q Farm Buttermilk Fried Chicken. (845-582-0574, 512 Clock Tower Commons Drive, Brewster; www.clocktowergrill.com)

Winston, Mt. Kisco (Dinner: Tues-Thurs & Sun) One of our local faves, Winston always puts its best foot forward for HVRW. This year’s starters include Roasted Beet Salad, Caprese Salad, and Grilled Gulf Shrimp, caponata, roasted tomato, lemon salsa verde. For entrees, we like the Asian Hanger Steak, sweet soy glaze, and the Crispy Garlic Salmon, mushroom medley. For dessert, try their signature Dirty Winston: chocolate hazelnut layer cake, raspberry sorbet. (914.244.9780, 130 E. Main St., Mt. Kisco; www.winstonrestaurant.com)

Risotto, Thornwood (Dinner Mon- Sun) This under the radar local Risotto Emporium regularly offers seven risottos daily in addition to New Italian specialties. For HVRW they are featuring two risottos. A pumpkin risotto with pan seared dry sea scallops; and a Pork Ragu Risotto. They are also offering a Grilled Salmon, basil chimichurri, broccoli rabe, roasted potatoes. (788 Commerce St., Thornwood, 914.769.6000; www.risotto-restaurant.com)

Best Menus Worth the Trip

La Panetiere – Rye (Lunch: Tues-Fri & Sun & Dinner: Mon-Fri & Sun) Gotta have one for Francophiles. This highly rated Grande Dame of Provence style cuisine serves up a proper French menu featuring a Tartar of Atlantic Salmon, carpaccio of beets, baby arugula, caraway tuile, dill sauce for starters. Entrees include Mignonettes of Berkshire Pork Tenderloin, rosemary scented puree of granny smith apple, cumin Chinese cabbage, sage jus;, and Grilled Mediterranean Branzino, sauce vierge, faro, kale. Plus a dessert sampler. Jackets suggested. (530 Milton Rd., Rye, 914.967.8140; www.lapanetiere.com)

MP Taverna, Irvington: (Lunch & Dinner: Mon-Fri & Sun) Celebrity Chef Michael Psilakis has turned out an inspired menu for HVRW. For starters there’s a Pappardelle with veal neck ragout, lemon, fennel; and a Bulgur Crusted Cypriot Kibbeh, tzatziki, arugula & shaved fennel salad. His entrees feature an Egyptian Spice Salmon a la Plancha; and a Braised Lamb Risotto with grilled Tuscan kale, caramelized onions, and kefalograviera cheese. For dessert he offers a traditional baklava and a Warm Chocolate Pumpkin Cake, chocolate orange cream cheese frosting and chocolate ice cream. (1 Bridge St., Irvington, 914.231.7854; www.michaelpsilakis.com)

Peter Pratt’s Inn, Yorktown (Dinner: Wed-Fri & Sun) Lots to choose from here. For starters there’s a Crispy Berkshire Pork Belly; a cod cake; a roasted beet salad, and a Peking Duck Quesadilla (duck is a Peter Pratt specialty) with hoisin, lime sour cream. There’s six entrees including a pan roasted Scottish salmon; a braised angus beef short rib, wild hive polenta, and house made Casarecce Bolognese made from 100% grass fed beef. We’re like the Sticky Date Cake for dessert. (673 Croton Heights Rd., Yorktown, 914.962.4090; www.peterprattsinn.com)

Saltaire , Port Chester (Lunch: Wed-Sun & Dinner: Tues-Thurs & Sun) Once again this year, Saltaire is offering their Braised Beef Cheeks, red wine and dried currant glaze for HVRW. Pair this with this Fluke Crudo for starters and good luck picking a dessert. There’s a Saltaire Rum Baba; Basil Pana Cotta, brown butter granola, blood orange granita, or Saltaire Almond Joy, chocolate cremeux, coconut sorbet, almond church. Check out the rest of their menu. (Saltaire, 55 Abendroth Ave., Port Chester, 914.939.2425; www.saltaireoysterbar.com)

Valley Restaurant, Garrison Inn, Garrison (Dinner: Thurs-Sat) A top five farm to table restaurant of distinction, Valley returns to our Best Menus list. For starters there’s a Butternut Squash Soup, creme fraiche, chives; a House Made Ricotta Gnocchi, short rib Bolognese, and a Yellow Fin Tuna Sashimi, asian pear, ponzu, yuzu, wasabina. The entrees include: Braised Short Rib of Beef; Maine Sea Scallops, blood orange vinaigrette; Cast Iron Murray’s Chicken Breast, and a Market Vegetable Risotto. For dessert, we’re going with the Caramelized Honey Crisp Apple, vanilla Pana Cotta, brown butter oats, honey. (2015 US 9 at Snake Hill Rd., Garrison, 845. 424. 3604; www.thegarrison.com)