Valentine’s Day


Friday, February 14  |   4-9 pm

This Valentine’s Day fall in love with The Tavern at Diamond Mills,
the Hudson Valley’s premier dining destination.



Choice of One

Roasted Delicata Squash, Goat Cheese & Onion Tart
Artisanal Greens, Pomegranate, Toasted Hazelnuts, Warm Maple Shallot Vinaigrette
Wine Pairing: Chardonnay, William Hill, CA, ’17

Snake River Farms Wagyu Beef Carpaccio
Poached Quail Egg, Fried Sea Beans, Shaved Parmigiano
Horseradish Mustard, Micro Arugula
Wine Pairing: Rose, Prophecy, France, ’17

Spicy Ahi Tuna Tartare BLT
Yellow Heirloom Tomatoes, Crispy Pancetta, Bibb Lettuce, Avocado
Black Tobiko, Crispy Shallots, Crouton
Wine Pairing: Riesling, Dry, Brotherhood Winery, NY, ’17

Crudo Platter
Hamachi, Olive Aioli, Smoked Sea Salt, Pink Peppercorn, Lemon Olive Oil
Wild King Salmon, Arugula, Grapefruit, Pickled Red Onion
Pink Himalayan Sea Salt, Orange Olive Oil
Razor Clam, Lime, Scallions, Cucumber, Chili, Heirloom Tomatoes
Extra Virgin Olive Oil & Sea Salt
Wine Pairing: Sauvignon Blanc, Crowded House, Marlborough, NZ, ’18

Seafood Tower for Two
Shrimp Cocktail, Freshly Shucked Oysters, Littleneck Clams, Chilled Crab Claws
½ Chilled Maine Lobster, Alaskan King Crab Legs, Jumbo Lump Crab
Prosecco Preserved Lemon Pink Peppercorn Mignonette
Spicy Italian Pickled Green Tomato Salsa, Cocktail Sauce
Tabasco, Lemon Wedges Tableside Grated Fresh Horseradish
Additional Charge $40 per Couple
Wine Pairing: Muscadet Sèvre Et Maine, Les Clissages d’Or, France, ’16



Choice of One

Castelfranco Radicchio Salad
Blood Orange, Gorgonzola, Pistachios, Buttermilk Dressing, Vino Cotta
Wine Pairing: Pinot Noir, The Seeker, France, ’15

Beet & Farro Salad
Roasted Apple, Toasted Pecans, Dried Cranberries, Honey Lavender Chevre
Cider Balsamic Vinaigrette
Wine Pairing: Chardonnay, A to Z Wineworks, OR, ’17

Frisee Salad
Hearts of Palm, Pear, Crispy Goat Cheese, Honey Walnuts, Pomegranate
Raspberry Chianti Vinaigrette
Wine Pairing: Viognier/Chenin Blanc, Pine Ridge, CA, ’17



Choice of One

Applewood Smoked Bacon Wrapped Prime Filet & Grilled Jumbo Tiger Prawns
Truffle Yukon Gold Potatoes, Sautéed Spinach, Citrus Chianti Demi Glace
Wine Pairing: Sangiovese, Sassoregale Tenuta, Tuscany, Italy, ’17

Open Face Lobster Ravioli
Lobster Infused Saffron Cream, Roasted Tomatoes, Asparagus, Shallots, Chanterelles
Tarragon Finished with Caviar
Wine Pairing: Arneis Briccontondo, Fontanafredda, Langhe, Italy ’17

Seared Wild Caught Dry Sea Scallops
Lemon Roasted Garlic Butter Sauce, Creamy Pancetta, Parmesan Risotto
Sautéed French Beans
Wine Pairing: Vermentino, Tenuta Meraviglia, Italy, ’17

Parsley, Orange & Pecan Crusted Rack of Lamb
Sweet Potato Puree, Braised Leeks, Baby Vegetables, Honey Garlic, Mint Demi Glace
Wine Pairing: Col d’Orcia, Degil Spezieri, Italy, ’17

Murry’s Farms Stuffed Frenched Breast Chicken & Pancetta Wrapped Shrimp
Stuffed with Smoked Mozzarella & Spinach, Ricotta Crab Risotto, Tomato Basil Coulis
Wine Pairing: Malbec, Hess Select, Argentina, ’16

Tuscan Kale, Butternut Squash, Porcini Mushroom, Caramelized Onions
Pine Nuts, Sheep’s Milk Ricotta
Wine Pairing: Chianti Classico Ser Lapo, Castello di Fonterutoli, Italy, ’15

Roasted Halibut
Cauliflower Puree, Pancetta, Fava Beans, Onion, Roasted Tomatoes
Zucchini, Watercress
Wine Pairing: Ribolla Gialla, Gradis’Ciutta, Italy, ’17

Black Pepper & Herb Crusted Tomahawk Steak & Lobster for Two
32oz Bone-In Tomahawk Ribeye & 4 Petite Lobster Tails, Arugula & Radish Salad
Apple Balsamic & Brown Butter Demi Glace Sauce
Roasted Garlic, Grilled Asparagus, Roasted Potato Wedges
Additional $40 per Couple
Wine Pairing: Quantum Red, Beringer Vineyards, Napa Valley, CA, ’15



Choice of One

Velluto Rosso
Red Velvet Cake, Cream Cheese Mousse, Raspberry Cremeux
Dark Chocolate Glaze
Wine Pairing: Prosecco, Pasqua, Treviso, Extra Dry Veneto, Italy, NV

Peanut Butter Bombe
Chocolate Peanut Butter Mousse, Salted Caramel Ganache
Toasted Peanuts, Fudge Brownie
Wine Pairing: Prosecco, Pasqua, Treviso, Extra Dry Veneto, Italy, NV

Strawberry Orange Cheesecake
Pistachio & Graham Crust, Candied Orange Peel, Chocolate Dipped Strawberry
Wine Pairing: Late Harvest Riesling, Cloudy Bay, Marlborough, NZ, ’08

The Menu is Available with Wine Pairings for $95 per person
Served in our Main Tavern Dining Room

NGF  (Not Gluten Free)   VG  (Vegetarian)      V  (Vegan)      P  (Pescetarian)

Our Menu is GF Friendly with the Exception of Items that are Labeled Not Gluten Free.
Most Items Can be Made to Accommodate Our GF Friends.