Best Menus Hudson Valley Restaurant Week Spring 2019

Posted OnMarch 8, 2019

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The Roundhouse Beacon for HVRW

Best Menus Hudson Valley Restaurant Week Spring 2019: We’ve scoured the HVRW to find the best menus from local eateries and a seven more that are worth the trip. Here’s the winners! For more HVRW see all the local players and 10 more Worth The Trip here.

Best Local Menus

La Cremaillere, Bedford (Tues-Fri & Sun) This What To Do Bucket List-er was voted one of the 100 Most Romantic Restaurants in America by OpenTable diners in 2017. Book this now, there’s nothing but classics on their HVRW menu starting with the Escargots with Angel Hair Pasta, something we never don’t order. And the Seafood Vol au Vent with Baby Shrimp, Bay Scallops, Southern Crayfish, Puff Pastry and Lobster Sauce – and seriously, how could you go wrong with that for $32.95. Then you can fight over the molten chocolate cake and the creme brûlée. (46 Bedford-Banksville Rd., Bedford, 914.234.9647; frenchcountryrestaurant.com)

273 Kitchen, Harrison (Lunch & Dinner: Mon-Sun) A gem of a menu from Greek seafood chef Konstantine Kolandranis, featuring Dayboat Ceviche; Shucked Oysters, and White Spanish Anchovies with stuffed grape leaves, pickled onion and six other starters. The entrees include Grilled Bronzino with lemon soaked potatoes; Fennel Crusted Line Caught Perch; Chicken Liver Orecchiette with smoked bacon, melted onion & pecorino, and Pork Belly Stuffed Gyro Tacos, lime creme, guac, feta, house chile salsa. How good does that sound? Macerated blackberry/mint tiramisu for dessert. (273 Halstead Ave., Harrison, 914.732.3333; www.273kitchen.com)

Winston, Mt. Kisco (Dinner: Tues-Thurs & Sun) Winston always puts together a great menu for HVRW. This year we’re all over their Grilled Gulf Shrimp Caponata with Lemon Salsa Verde for starters. Then we’re splitting the Pan Seared Diver Scallops, mushroom medley, corn, pearl onion, cauliflower puree with Truffle Duxelles; and the Crispy Panko Pork Chop, green apple compote, gnocchi, bacon and braised red cabbage. For dessert, it’s always the Dirty Winston: chocolate hazelnut layer cake, raspberry sorbet. (914.244.9780, 130 E. Main St., Mt. Kisco; www.winstonrestaurant.com)

Lenny’s North, Armonk (Lunch: Mon-Fri & Dinner: Mon-Sun) Celebrate your parent’s anniversary at this classic Italian fine-dining spot. Even if its not their anniversary and even if they can’t make it. You can tell them about the steal you got in their honor. Including Lobster Bisque or Oyster and Clam Cocktail on the half shell to start. Then Vitello Lenny’s veal scallopini with fresh lemon and peas or the Pork Chop with sautéed onions and roast potatoes; Lobster Ravioli or Parmesan Crusted Red Snapper Martini. Veal, lobster and dessert for just $32.95. They will be toast your frugality. (386 Main St., Armonk, 914.273.8686; www.lennysnorth.com)

Best Menus Worth the Trip

X2O, Xavier’s on the Hudson, Yonkers (Lunch: Tues-Fri & Dinner: Tues-Sun) Chef Peter Kelly knows how to write a menu. How about Hudson Valley Foie Gras and Beef Cheek Ravioli? Well slap my face. Or go for the Berkshire Pork Tenderloin with Lime & Chipotle; St. Peters Fish with Garlic and Lemon Crumbs; Honey and Sake Glazed Salmon, or Beer Braised Short Ribs with cheddar and corn grits, crispy Brussels sprouts and Brotherhood Port Glaze. Bring friends and share. (71 Water Grant St., (914) 965-1111, Yonkers; www.xaviers.com)

La Panetiere, Rye (Lunch: Tues-Fri & Sun & Dinner: Mon-Fri & Sun) This perennial Top Ten Hudson Valley restaurant is the Grande Dame of Provence style cuisine. For HVRW they serve up a proper French menu featuring an Arlequin Soup of Split Pea and Carrot with Meyer lemon creme fraiche and black currant crumble or Rigatoni with Florida Shrimp, forest mushrooms, vegetable brunoise, ocean broth for starters. Try the Horseradish crusted Atlantic Salmon with celery root puree or Mignonettes of Pork Tenderloin with creamy polenta to follow. Plus a dessert sampler. Jackets suggested. (530 Milton Rd., Rye, 914.967.8140; www.lapanetiere.com)

The Roundhouse, Beacon (Dinner: Wed-Sat) Tie your HVRW dinner to a trip to The Dia Beacon and check out this waterfall view from your table at The Roundhouse. Try the Herbal Vegetable Chowder with young potato broth, carrot top pistol and avocado oil. The Roasted Free Range Chicken is cooked Vindaloo with dried fruit and bok choy. And the Montauk Flounder comes with sunchoke fondue, beluga lentils, gem lettuce and roasted garlic parsley butter. Did we mention the chocolate tart? (dark chocolate orange filling, vanilla chantilly, candied orange). Sweet! (2 E. Main St., Beacon, 845-765-8369; www.roundhousebeacon.com)

Tarry Lodge, Port Chester, (Lunch: Mon-Sun & Dinner: Mon-Thurs & Sun) At Andy Nusser’s Tarry Lodge everything is cooked Nonna style (like Grandma used to make). How good is his pizza? He puts it (Taleggio with Fungi Misti and Thyme) on his entree menu. Tells you a lot! Everyone gets a trio of tiramisu, mascarpone cheese cake and bittersweet chocolate cake for dessert. Thanks for not making us choose. Did we mention the Cauliflower Parmigiana Soup with Crispy Parsnips or the Crown Maple Cured Salmon with Chioggia Beets and Grany Smith Apples? The same menu goes for $39.95 for Greenwich Restaurant Week – so grab it here! (18 Mill St., Port Chester, 914. 939.3111; www.tarrylodge.com)

The Cookery, Dobbs Ferry, (Lunch: Sat-Sun & Dinner: Tues-Sun) Dave DiBari’s HVRW menu reads like minimalist poetry with Buttery Salty Potatoes; Butter Beans; Heirloom Meatballs; Salt Baked Rutabaga (with Parmigiano fonduta, caviar, herbs & chicken skin crispies) and something called a doughnut with pork belly confit, bbq onions, b&b pickles, chili maple, basil for starters. There’s nine crazy, stupid mains incl. Spaghetti with pork & clam sausage; Branzino with old school caviar butter; Steak with grilled goose fat potatoes; White Lasagna, Lemon Fettuccine or Pig Head Platter for 2 for an upcharge! Sticky Date Cake, Chocolate Polenta or Stickabutta Pie for dessert. (39 Chestnut Street, Dobbs Ferry, 914.305-2336; www.thecookeryrestaurant.com)

Ship Lantern Inn, Milton, (Dinner: Tues-Sun) This fine-diner straight out of the American Revolution serves a menu stocked from Hudson Valley farms. There’s Catso Farms Pastrami smoked salmonl; Panama Shrimp with Coach Farm goat cheese and basil risotto for starters. For entrees there’s Hatfield Farm Pork Chop with Prospect Hill Orchard Cider glaze and Hudson Valley Apple Chutney; Fazio Farms Roast Free Range Chicken Scarpariello, Smoked Wild Boar Sausage; Faroe Island Organic Salmon, Heather Ridge Farm Honey turnip puree and an Inside Out Beef Wellington with Hudson Valley Foie Gras. (1725 Route 9W, Milton, 845-795-5400; www.shiplanterminn.com)

Union, Haverstraw, (Lunch & Dinner: Tues-Sun) This Haverstraw hacienda from innovative El Salvadorean chef, David Martinez, was a perennial Zagats top tenner. (Remember Zagats?) Here, the Peruvian Salmon Ceviche and the Concha a la Cerveza with clams, chorizo, potato & chili beer broth jumped off the page from the appetizer menu. For the entree we’re going with the Carne Asada with garlic yucca gratin and brandy peppercorn sauce and the Wasabi Crusted Ahi Tuna, spinach, pickled ginger and papas bravas. Steam Chocolate Bread Pudding, coffee ice cream & Coquito anglaise or Coconut Panna Cotta, blueberry compote & almond twist for dessert. (22-24 New Main St., Haverstraw, 845.429.4354; www.unionrestaurant.net)