• Open Table

  • Wedding WIre 2019

  • Knot Best of Wedding 2020

  • BCA BADGE

    Best Chefs America

  • Recent Reviews

    Amy, May 2016
    \"Everyone was impressed with the food, but even more so with the quality of the service. On-site wedding coordinator was absolutely amazing, fielding questions and requests during the months leading up to the wedding, straight through to the night of the wedding. Top notch, I highly recommend.\"...
    Cheryl, October 2016
    \"We thoroughly love coming here - thank you for making it so enjoyable!\"...
    Catherine, August 2016
    \"The Tavern was absolutely awesome, server was amazing! Can\'t wait to come back.\"...
    Anne, August 2016
    \"My server was excellent! Food was delicious and outdoor terrace divine.\"...
    It couldn’t have been a better surprise.
    “A spectacular experience from the beautifully appointed, comfortable rooms to the breathtaking views and your extremely kind, helpful and personable staff. The rooms have the sleek, high end look of a Manhattan suite with magnificent bathrooms and all the appointments you could ask for from the bathrobes to the wine glasses.\"\r\n- Katherine, October 2017...
    Amanda, March 2016
    \"We wish we could have stayed longer. This was a 5 star experience! We will certainly be visiting here again!\"...
    TripAdvisor June 2017
    \r\n\r\n\"Beautiful property inside and out. Impeccably clean. Gorgeous view of the falls.  We were tired and a bit cranky when we arrived, but a very charismatic overnight woman we encountered was the antidote for that with a very calm, controlled and soothing demeanor.  Highly recommend Diamond Mills.\"\r\n \r\n\r\n...
    Cynthia, September 2016
    \"This was our first time at Diamond Mills. The lunch was delicious, the server was charming and professional.\"...
    Ken, May 2018
    \r\nEveryone we met at the Hotel went out of their way to be helpful and answer any questions we might have.\r\nAfter checking in and about to go out, we were met at the door by two cheerful, even joyous staff bringing us chocolates and fresh flowers.  I knew then, this was not your ordinary hotel.\r\n\r\n- Ken - May 2018\r\n ...
    Warren, May 2016
    \"The pillows on the beds are unlike any yet encountered. Perfect. Oh - and the bathtub, the bathtub is deep and comfortable. We look forward to returning before too long.\"...

  • BLOG

Hudson Valley Restaurant Week 

November 6-10 & 13-17, 2019, 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

Buffalo Milk Mozzarella
Prosciutto, Heirloom Tomatoes, EVOO, Sea Salt, Cracked Black Pepper

Roman Jewish Fried Artichokes 
Lemon, Caper, Anchovy Aioli

Frutti di Mare alla Fra Diavolo 
Clams, Mussels, Calamari & Shrimp, light spicy Tomato Broth

Trentino-Alto Mushroom Barley Soup 
 Wild Mushroom & Barley

Stracciatella alla Romana
Eggs & Spinach Seasoned with Parmesan, Nutmeg
Black Pepper in a fortified Chicken Broth

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

Beets & Farro
Pickled Beets, Roasted Apple, Toasted Pecans, Dried Cranberries
Sheep’s Milk Honey Lavender Goat Cheese, Maple Cider Balsamic Vinaigrette

SECOND COURSE
(Choice of One)

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

Braised Veal Risotto 
Veal, Porcini, Fresh Peas, White Truffle Oil, Ricotta Salata

3 Cheese Spicy Sausage Ragu & Garlicy Kale Lasagna
Spicy Italian Sausage Ragu, fresh Ricotta, Fontina, Pecorino, Tuscan Kale

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

Chitarra Aragosta all’arrabbiata 
Lobster in a spicy Tomato Sauce & Guitar String Pasta, Basil, Scallion

Veal Chop Parmesan
Parmesan Panko Crusted Veal Chop, served Parmesan Style with Spaghetti

Parmesan Panko Crusted Chicken
Mozzarella, Tomato, Basil, Olive Oil, Balsamic Reduction

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

Petite Medallions of Filet Mignon Pizzaiola
Two 3 oz. Medallions in a sauce of San Marzano Tomatoes, Oregano, Chili, Garlic
Capers & Mushroom, Whipped Potatoes, Spinach 

Bistecca alla Fiorentina 10 oz.
Rare, sliced & seasoned with Rosemary, Sage, Evoo, Sea Salt
Ground Black Pepper, Asparagus, Onions & Roasted Potatoes

THIRD COURSE
(Choice of One)

Setteveli
(Sicilian Seven Layer Chocolate Cake)
Rich Dark Chocolate Sponge Cake, Praline Crunch, Hazelnut Bavarian Cream
Chocolate Mousse, Dark Chocolate Glaze

Ricotta e Polenta 
(Ricotta Cheesecake & Polenta Crust)
Blueberry Compote, Whipped Mascarpone Cream

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

Gelato
Pistachio, Chocolate or Vanilla

Sorbet 
Limoncello, Mango or Strawberry

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

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.