Peter Kelly Goes A La Carte at Xaviars


Chef Peter X. Kelly found that some people would prefer to order a la carte — rather than a tasting menu — at his elegant restaurant in Piermont, Xaviars. So he offered that. Some people are still ordering the tasting — which he’s now offering in either 5 courses ($100 with wine) or 10 courses ($90) — but a lot of people are going app-entree-dessert. A look at a sample menu from last week, after the jump.

The 411 on Xaviars.

To Our Guests,

Though eating is one of life’s unavoidable necessities, dining
has always been one of its greatest pleasures. With an awareness of
the abundant dining choices available to you, we are sincerely
grateful to have you with us this evening.

Chef Peter X. Kelly’s Menu of the Moment
This menu is served in 5 courses
which showcase the season’s bounty
and our culinary aspirations,
and is served with 5 paired wines
that represent the world’s leading vintners.
One Hundred Dollars per person


Menu Extraordinaire
This menu served in 10 courses allows our guests
to experience the full breadth of our cooking techniques
as we present a Global Cuisine that celebrates the Hudson Valley.
Ninety Dollars per person

Please let us know of any dietary considerations
Xaviars at Piermont
506 Piermont Avenue, Piermont, NY 10968    845-359-7007

This Evening’s à la Carte Selections


Fresh Shaved Fennel & Baby Arugula Salad
Parmesan Tuile & White Anchovies with Lemon Pepper Vinaigrette
Seared Nantucket Bay Scallops
Sautéed Spinach with Shaved Perigord Truffle & Crispy Leeks
Torchon of Hudson Valley Foie Gras
Strawberry & Anjou Pear Compote with Toasted Brioche & Balsamic Reduction
Creamy Lobster Soup
Santa Barbara Uni Custard with Petites Croutons & Coral Froth
Green Onion Risotto with Jumbo Lump Crabmeat
Red Wine Reduction & Petite Greens
Tartar of Ahi Tuna, Salmon & Avacado
Citrus Crème Fraiche with Rice Pearls & Osetra Caviar


Wild Striped Bass a la Plancha
Coconut Curried Israeli Couscous with Harissa
Hudson Valley Breast of Duck
Oyster Mushrooms & Barley with Foie Gras & Apricot Glaze
Sautéed Berkshire Pork & Braised Bacon
Sautéed Swiss Chards with Sweet Potato & Rosemary Apple Condiment
King Salmon Double Wrapped in Smoked Bacon with Red Wine Syrup
Braised Chiffonade of Savoy Cabbage & Mustard Hollandaise with Parsley Potatoes
Pan Seared Filet Mignon
Truffle Potato Mousseline, Maitake Mushrooms & Balsamic Glazed Pearl Onions
Medallion of Venison with Juniper Crust
Creamy Spaetzle, Brussels Sprouts & Roasted Chestnut with Cassis Glaze
Xaviars at Piermont
506 Piermont Avenue, Piermont, NY 10968    845-359-7007


About Author

Liz Johnson is content strategist for The Journal News and, 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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