Events at The Heights in Yorktown

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Here, from the restaurant’s mailing list:

First off is our now “traditional” St. Patrick’s Day menu making it’s appearance on Friday March 14th and going strong until Sunday March 16th.
( We will be closed as usual on Monday) The fare of the day begins with Dave’s Cheddar & Guiness Soup, followed by a platter of Corned Beef, Cabbage, Potatoes, Beets & Parsnips and finishes with a Fresh Fruit Trifle. Enjoy the complete meal for $21.95 all night.

Let us not forget March’s Lamb, featured on our Easter Sunday Dinner Menu, March 23rd. We will open at 1:00 p.m. until 6:00 p.m. Along with the Lamb enjoy our Roasted Asparagus Bisque, Pulled Pork Quesadella, Smoked Salmon Ravioli, Rainbow Trout  Stuffed with Shrimp & Crabmeat, Veal Scallopine, Roasted Duckling & much more.

California is the destination March 31st as we roar out of March with a “two for one” Wine Dinner. Hors d’ oeuvres will be accompanied by Freemark Abbey Viognier. The next three entree courses will feature two wines from different regions of California. You’ll have the opportunity to be the judge as to which wine is “just right”. And the price is right at $72.00 per person.
Visit our website, www.theheightsbistro.com to view the complete Easter  menu. The  Wine Dinner Menu is attached below. Call us with any questions and make your reservations soon.

Fondly,
Dave & The Heights Family

California Wine Dinner
March 31, 2008

Hors d’oeuvre
-Yucca & Feta Cheese Fritters-
-Belgian Endive With Bacon, Tomato, Horseradish Mascarpone-
-Shrimp & Basil Beignet-
-Truffled Goat Cheese Wontons-

*Freemark Abbey- Viognier*

Entrees
-Pan Roasted Sea Scallops-
With Spring Vegetables, Artichoke Compote & Mint Broth

*Lacrema- Pinot Noir*
*Cambria- Pinot Noir*

-Roasted Pheasant-
With Hazelnut Pancake, Prunes & Armagnac

*Matanzas Creek- Merlot*
*Stonestreet “Fifth Ridge” *

-Berkshire Pork Tenderloin-
With Gremolata, Creamed Spinach & Roasted Carrot Flan

*Edmeades- Zinfandel*
*Hartford Court- Zinfandel*

Dessert
-Frozen Coffee Mousse-
With Oven Dried Strawberries & Butterscotch Sauce

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

3 Comments

  1. As a vegetarian who over the past two weeks has cooked vegetable curry, mushroom ragout, and African eggplant and chickpea stew, I was eagerly looking forward to what Harvest-on-Hudson would present on their Restaurant Week Menu. For me, it began with an uninspired Spring Mix salad with tomatoes and cucumbers (I do better myself each night with organic A&P ingredients — I couldn’t order the Minted Risotto because it was made with chicken broth — vegetable broth would have been a simple accomodation for non-meateaters). Amazingly, my main course was nothing but a portion of spaghetti (albeit al dente) with chunk tomatoes and three small chunks of mozzarella — this is the most creative dish they could do with the range of vegetables, beans, etc. available to them? We asked what other vegetable dishes the chef could offer, but were told that any we requested would be off the restaurant week menu and priced accordingly. I will give them that the apple tart dessert with cinnamon ice cream was delicious.
    My fellow diners did enjoy their dishes of ceviche, spring rolls, steak and chicken (paltry portions), and desserts. Not so much that risotto. It was definitely not worth the $75 my husband and I spent for dinner. We get more tasty and satisfying food for a more reasonable price at Precious Garden in Peekskill. I will not go back to Harvest.

  2. Had the most wonderful dining experience at Goldfish in Ossining for HVRW. 8 appetizers 13 entrees and 4 desserts to choose from. Never before has there been such a choice for restaurant week. I had the mussels that were large juicy and plump. I love fish and therefor chose the sea bass (there were 3-4 other fish choices)it was in a delicate sauce ontop of spinach along with tomatoes and artichokes. My friend has the Filet mignon cooked to her liking and for dessert the cheesecake was like velvet in your mouth. Out server April was very helpful and explained all the choices. A great find and a must for all to try! Onto X20 on Tuesday! Will return with review

  3. Elise, sorry to hear about your unpleasant meal. Harvest’s menu has been on the HVRW website for a couple of weeks now. I didn’t bother going because it didn’t really appeal to me (and I am not vegetarian, but I do eat limited things). It’s unfortunate but not too surprising that they were unwilling to give you something else off the RW menu, that is standard practice. Of course, you could have just ordered off the regular menu and skipped the plain salad and not likely have paid much more than the RW price.

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