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. This fall over 150 restaurants participated in the promotion offering prix fixe lunches for $20.95 and three-course dinners for $29.95 (excluding beverage, tax and tip).
We decided to dine at one of our favorite Italian restaurants, Tarry Lodge in Port Chester, NY for lunch. The prix fixe lunch menu featured three Antipasti choices, three Secondi choices, and three Dolci choices. All menu items used local ingredients including artisanal cheese from Coach Farm in Pine Plains, apples from Migliorelli Farms in Northern Dutchess County, and organic maple syrup from Crown Maple.
|Coach Farm Goat Cheese Truffle with Amba Arugula and Pomegranate Vinaigrette|
Coach Farm Goat Cheese Truffle with Amba Arugula and Pomegranate Vinaigrette
Samaki Smoked Trout with Honey Crisp Apples and Horseradish Cream
Duck Liver Crostini with Amba Farms Baby Kale
Wild Hive Polenta with Roasted Maitakes and Red Wine Sugo
Montauk Wild Striped Bass Messinese
Hudson Valley Duck Breast with Lentils, Parsnips and VIN Cotto
Tarry Lodge and Migliorelli Farm Apple Cobbler
Crown Maple Cheese Cake
Aborio Rice Budino with Candied Quince
Of the antipasti choices, I tried the Coach Farm Goat Cheese Truffle with Amba Arugula. The arugula and frisée were lightly dressed in a tangy pomegranate dressing and sprinkled with pomegranate seeds. The highlight of the dish was the ball of mild goat cheese rolled in poppy seeds. All flavors and textures complimented each other.
|Wild Hive Polenta with Roasted Maitakes and Red Wine Sugo|
The polenta was an excellent entrée — creamy polenta with a delicious red wine sauce, topped with roasted maitake mushrooms that were roasted to perfection. Maitakes are mushrooms from Japan that have a woodsy taste and rough texture. The taste isn’t overwhelming and added a nice touch to the dish.
|Tarry Lodge and Migliorelli Farm Apple Cobbler|
Tarry Lodge always prepares excellent desserts made with apples so we decided to try the Apple Cobbler. It was served warm and topped with a rich vanilla bean ice cream. The crust was doughy, the apples were slightly sweet and tart, and the granola on top was crunchy. Each bite was savory and just the perfect treat for a chilly fall day.
Another great meal at Tarry Lodge, and for a great price. Hudson Valley Restaurant Week is now over, but be sure to check valleytable.com for updates on when the next promotion will happen.