Tarry Lodge in Port Chester: Hudson Valley Restaurant Week 2012

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Hi. This is Denise of deeCuisine.com guest blogging my HVRW dining experience at Tarry Lodge in Port Chester. Tarry Lodge, a casual Italian restaurant, opened in Fall 2008 by Mario Batali, Joe Bastianich, Chef Andy Nusser and Nancy Selzer.

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.

Coach Farm Fettunta with Grilled Spring Onions

Coach Farm Fettunta with Grilled Spring Onions

To start off dinner, we ordered a bottle of white wine. I couldn’t decide between the Bastianich Friulano (one of my favorite medium-body, fruity whites) or the full-bodied Chardonnay that was recommended by the sommelier, Chase. He poured samples of both, and alas I made up my mind – Chardonnay was the wine of the night.

Hudson Valley Foie Gras with Pears and Vin Santo

Hudson Valley Foie Gras with Pears and Vin Santo

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.

Rainbow Trout with Sweet Peas and Carrot Passato

Rainbow Trout with Sweet Peas and Carrot Passato

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.

 Cornish Game Hen with Favetta and Preserved Lemon

Cornish Game Hen with Favetta and Preserved Lemon

For dessert we had the Migliorelli Farms Apple Tart and Crown Maple Syrup Cheesecake. The apple tart was more like an Italian cake with chunks of crispy apple in it. On top of the tart was a scoop of vanilla bean ice cream. A simple presentation packed with a lot of flavor. The cheesecake was delicate and creamy. The maple syrup added a nice touch to the cheesecake. And the ice cream was a great treat, especially with the crunch in each bite. Instead of an espresso or cappucino, we had glasses of Viognier to pair with our desserts. The viognier was rich and complex and complemented the flavors of both desserts.

Apple Tart

Apple Tart

As always, when we dine at Tarry Lodge, we walked out satisfied with the entire experience. The food was excellent. The service was excellent. I highly recommend requesting Louie when making your reservations.

Cheesecake

Cheesecake

The 411 on Tarry Lodge.

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