Hudson Valley Restaurant Week Lunch Menu
$25.95 Three Course Lunch
Appetizer, choice of one
Forest Mushroom Soup or Soup of The day
Baby green salad, carrots, cherry tomatoes, beets, sweet red onions, gorgonzola cheese and balsamic vinaigrette
Caesar Salad with croutons
Fresh Mozzarella and beef steak tomatoes with balsamic and red wine reductions
Entrée, Choice of one
Blackened Salmon over Organic Baby Kale Salad
Pumpkin seeds, carrots, Cucumber, sweet red onions, blue cheese, cranberries, olives, and Dijon
mustard dressing
Veggie Omelet, bell peppers, onion, mushrooms and peas
Grilled Shrimp over beet and mushroom risotto
Farfalle with sweet Italian sausage, oven roasted tomatoes, zucchini and white wine pesto cream
Orange Chicken Breast Martini, mashed potatoes, mixed vegetables and white wine squeezed fresh orange.
Seared Sea Scallops, over baby arugula with feta cheese, carrots, red onions, cucumber, toasted almonds,Kalamata olives and lemon herb dressing
Roasted Salmon Filet, diced mixed vegetables, Mediterranean Koshare and cherry tomatoes white wine sauce
Fettuccini Vegetarian, assorted mixed vegetables tossed with marinara sauce
Dessert, choice of one
Caramelized apple cheese cake, with whipped cream and raspberry sauce
Coconut and Cinnamon Rice Pudding,
Fresh Strawberries with whipped cream and raspberry sauce
Baggers Purse with raspberry sorbet.
Hudson Valley Restaurant Week Dinner Menu
$39.95 3-Course
Appetizer, choice of one
Forest Mushroom Soup or Soup of The day
Baby Arugula Salad, with feta cheese, toasted almonds, Kalamata olives, cucumber, cherry tomatoes, carrots, sweet red onions, and lemon fresh herb dressing
Fresh Mozzarella and Beef-Steak-Tomato Caprese
Goat Cheese Stuffed Dates with orange and apricot marmalade
House made Bell Pepper, Goat Cheese and basil ravioli with fresh oregano Butter sauce
Entrée, choice of one
Horseradish and Panko Crusted Flounder Filet, beet and mushroom risotto, mixed vegetables and orange dill
sauce
Organic Lemon Chicken Martini, mashed potatoes, mixed vegetables and lemon white wine
House-Made Cavatelli, sweet Italian sausage, wild and shitake mushrooms, spinach, and white wine extra
virgin olive oil
Shrimp and Scallops Linguini with crispy pancetta, oyster mushrooms, peas, and white wine fresh basil cream
Grilled Flat Iron Steak, with gorgonzola mashed potatoes, mixed vegetables and brandy red wine sauce
House-Made-Fettuccini-Vegetarian, mixed assorted vegetables tossed with marinara sauce over linguini with
or without cheese
Dessert, choice of one
Caramelized apple cheese cake, with whipped cream and raspberry sauce
Coconut and Cinnamon Rice Pudding,
Fresh Strawberry with whipped cream
Baggers Purse with raspberry sorbet