Hudson Valley Restaurant Week is the time of year when some of the finest restaurants in New York’s Hudson Valley offer three-course meals at bargain prices. There are over 100 restaurants participating in this year’s promotion offering prix fixe lunches for $20.95 and three-course dinners for $29.95 (excluding beverage, tax and tip).
As mentioned in a previous post, this is my second year as a Guest Blogger for Hudson Valley Restaurant Week. I had a chance to review two restaurants. The first was Frankie and Johnnie’s Steakhouse in Rye. The second was at Tarry Lodge, a casual Italian restaurant, opened in Fall 2008 by Mario Batali, Joe Bastianich, Chef Andy Nusser and Nancy Selzer in Port Chester, NY. Here’s an excerpt from my review.
|Rainbow Trout with Sweet Peas and Carrot Passato|
On the prix fixe dinner menu are three Antipasti choices, three Secondi choices, and three Dolci choices. All menu items used local produce from the Hudson Valley including apples from Migliorelli Farms in Northern Dutchess County, artisanal cheese from Coach Farm in Pine Plains, and Hudson Valley Foie Gras from Ferndale.
One of our antipasti choices was the Coach Farm Fettunta with Grilled Spring Onions made with two thick slices of crispy bread topped with goat cheese and perfectly grilled spring onions. The goat cheese was rich, smooth, and earthy. Combining all three ingredients together was perfect. As an appetizer, this surely did its job – it amplified the desire for food. We also had the Hudson Valley Foie Gras with Pears and Vin Santo. This was an excellent dish – the foie gras was delicate and just melted when touching the tongue and the sauce made with the dessert wine, Vin Santo, was delicious.
Our main entrées were the Rainbow Trout with Sweet Peas and Carrot Passato and Cornish Game Hen with Favetta and Preserved Lemon. The trout was crispy and had a great texture, especially when combining it with the passato. The cornish hen, like the trout, had a crispy, flavorful skin and the meat was juicy and tender. The favetta, which is a sauce made with broad beans, had crunchy pieces of the beans in it, which I loved. To help visualize, think of fava beans.
|Coach Farm Fettunta with Grilled Spring Onions
(had to move some of the onions so you could see the goat cheese)
|Hudson Valley Foie Gras with Pears and Vin Santo|
|Cornish Game Hen with Favetta and Preserved Lemon|
|Crown Maple Cheesecake|
Dining at Tarry Lodge is always a great experience. The food and service were excellent. When making reservations, I highly recommend requesting Louie as your server.
Check out my full review of Tarry Lodge on Small Bites.