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.