Spring Wine Dinner at Med 15 35 on Friday


This in from the Hilton:

RYE BROOK, NY (March, 07,2008) – If you have a passion for superb cuisine and great wines you will not want to miss the Mediterranean Spring and Wine Dinner” at MED 15º 35º Restaurant & Bar . On Friday, April 4, 2007, MED 15º 35º will present a 6 course Mediterranean Spring menu, paired with some fantastic wines from the countries of the Mediterranean
Chef de Cuisine Roland Coulombe and his culinary team aim to please all our senses during this wonderful evening, paying tribute to the many cuisines of this famed culinary region. Appetizer and main course dishes, all prepared with the restaurant’s signature trans-Mediterranean twist, include such tantalizing fare as Trout Spanikopitta with Avocado and Mint to Cilantro Poussin with Crispy Cumin Potatoes. Luscious dessert finales created by Pastry Chef Anthony Ricci will be served with coffee and tea. Ned Towle, Director of the famed Westchester Wine School will be discussing the wine pairings for the evening.
In addition to the exquisite fare, MED 15º 35º features an extensive wine list selection from the renowned Mediterranean region and some very special signature cocktails.
The MED 15º 35º Mediterranean Spring and Wine Dinner price is $90.00 per person to include the 6 course menu and the paired wines to be served. Appropriate tax and gratuity are not included. Seating is limited. Reservations are suggested. For more information about the restaurant or to book a dinner reservation, please call 914.934.2550.

MED15º 35º, which stands for Mediterranean-15 ° latitude and 35° longitude, is handsomely situated at Hilton Rye Town. The restaurant design honors its famed region, featuring eye-pleasing décor in rich wood tones and Mediterranean hues. The restaurant is open Tuesday through Saturday, 5:00 p.m. to 10:00 p.m. Large groups can be accommodated and special group menus are available. The restaurant also is available for private functions daily for lunch and Sunday-Monday evenings for cocktail receptions and dinners.
The restaurant is located at Hilton Rye Town, 699 Westchester Avenue, Rye Brook, NY 10573. Please visit us for further information at www.med1535.com

About Hilton Rye Town
Nestled in 45 lushly wooded and landscaped acres, the Hilton Rye Town combined the relaxed setting of a resort with the flexibility of a full-service business and leisure hotel. Just 35 minutes from New York City by car or train, 10 minutes east of White Plains, NY, and two miles from the Connecticut border, the hotel is the ideal alternative to the city for business and leisure travelers alike.
The hotel features 446 well-appointed guest rooms (including 10 suites), some with private patios overlooking the courtyard and outdoor pool. All guest rooms feature the Hilton Serenity Collection® with Suite Dreams® plush-top mattress, down duvet and pillows for a great night’s sleep, dual-line phones with voicemail and data port, Lodge Net® movies, and high-speed Internet access. The hotel also offers two of the area’s largest ballrooms, 28 individual breakout rooms with natural lighting and outdoor terrace facilities, fine dining at Med 15°35°, all-day dining at Tulip Tree, complimentary fitness center, sauna, whirlpool, tennis courts, and heated indoor and seasonal outdoor pools.
Hilton Rye Town hotel is easily accessible from JFK or LaGuardia (LGA) airports and just minutes away from Westchester County Airport (HPN). If you are looking for convenience to New York City but want to get away from the hustle and bustle of the “big city”, come to the Hilton Rye Town hotel, located at 699 Westchester Avenue, Rye Brook, NY 10573. Telephone 914.939.6300. Fax 914.939.5328. www.ryetown.hilton.com


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.

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