Hudson Valley Restaurant Week 

March 18-22 & 25-29, 2020, 4-9 pm


DINNER MENU

FIRST COURSE
(Choice of One)

Italian Plate – Provolone, Bresaola, Mortadella, Eggplant Caponata
Almonds, Artichokes, Roasted Peppers, Cured Olives, Fried Anchovies

Roman Jewish Fried Artichokes
Lemon, Caper, Anchovy Aioli

Mozzarella in Carozza
Mozzarella in a pocket of Fried Battered Bread
Marinara (NGF)

Charred Fava Bean
Garlic, Roasted Chili, Lemon, Tarragon (V)

Zuppa di Mussels
Choice of White Wine Garlic, Marinara or
Fra Diavolo sauce

Trentino-Alto Mushroom Barley Soup
Wild Mushroom & Barley

Tortilla Brodo
Meat tortellini in fortified chicken broth

Castelfranco Radicchio
Orange, Gorgonzola, Pistachio, Buttermilk Dressing, Vino Cotto

Baby Greens
Grapefruit, Avocado, Hearts of Palm, Walnuts, Champagne Vinaigrette (VG)


SECOND COURSE
(Choice of One)

Rosemary-Stewed Lentils
Potatoes, Broccoli Rabe, Concentrated Tomatoes, Crispy Onions

Roasted Butternut Squash Farotto
Kale, Leeks, Hazelnut Oil

Three Cheese, Spicy Italian Sausage Ragu Lasagna
Fresh Ricotta, Fontina, Pecorino, Tuscan Kale (NGF)

Cavatelli con Ragu alla Bolognese
Beef, Veal, Sausage, Garden Vegetables, Fresh Ricotta Pecorino, Warm Egg Yolk (NGF)     

Sheep’s Milk Ricotta Gnocchi
Asparagus, Leeks, Morels, Fava Beans, Roasted Tomatoes, Tarragon Butter, Ricotta Salata (NGF)

Veal Chop Milanese
Parmesan Panko Crusted Veal Chop, Served Parmesan style with Spaghetti

Chicken Martini
Asparagus, Sage, Sherry Wine Demi Glace, Angel Hair Pasta
in Olive Oil & Garlic (NGF)

Italian Braised Lamb Shank
Braised in Tomatoes, Red Wine, Rosemary
Served with Tuscan Kale, Chestnut Gremolata, Soft Polenta

NY Strip & Vinegar Cherry Pepper
Sweet or Hot Cherry Peppers
Rosemary, Garlic, Fried Potatoes & Asparagus

Venetian Style Trout
Tart & slightly sweet sauce made of Onions, White Wine, Garlic, Currants
Capers, Pignoli, Vinegar, Parsley, served with Spinach & Risotto

Snapper Caponata
Traditional Sicilian dish of sweet & sour Eggplant with Onion, Celery, Pantelleria Capers
Tomato, Olives, Pine Nuts


THIRD COURSE
(Choice of One)

Tiramisu Cheesecake
Mascarpone Cheesecake, Espresso Kahlua soaked Lady Fingers
Whipped Cream, Cocoa Powder

Nocciola e Amaretto Affogati
(Hazelnut Gelato & Amaretto Ganache drowned in Hot Espresso)
White Chocolate Hazelnut Gelato, Hot Lavazza Espresso, Chocolate Amaretto Ganache
Dark Chocolate Hazelnuts, Florentine Cookie Praline

Ricotta e Amarene
(Ricotta & Sweet Cherry Pie)
Italian Pastry, Vanilla Bean Pastry Cream, Sour Cherry Jam, Sweet Ricotta

Gelato
Olive Oil, Chocolate or Vanilla

Sorbet
Limoncello, Mango or Strawberry

Dinner $32.95 per guest.  Beverages, tax and gratuity not included.


view lunch
MENU

Reservations appreciated for parties large and small.
For reservations, please contact The Tavern at 845.247.0700.

*Hudson Valley Restaurant Week menu is available during regular Lunch & Dinner hours
Does not include beverages, tax or gratuity.