Many of the fine dining restaurants in the Lower Hudson Valley are concentrated in the northern section of the Westchester, but if you’re looking to shake the icicles and try something exceptional, we suggest a trip to Garrison.
Now open year round, The Valley is an elegant restaurant at The Garrison and Highlands Country Club, which includes a pristine two-acre farm from which many of the ingredients are sourced. Romantic and polished but not pretentious, and dishes are just as tasty as they look.
Executive chef Vinny Mocarski and pastry chef Laura DiGiorno are showing off some of their signature dishes for Hudson Valley Restaurant Week, like a tender Long Island duck breast with local red Pear, rosemary spaetzle, smoked bacon and peppery frisee lettuce and a stunning chocolate and fig bar dessert.
Below is the Spring 2014 Hudson Valley Restaurant Week menu for Valley at The Garrison.
Go: Valley at The Garrison, 2015 US 9, Garrison, 845-424-3604, www.thegarrison.com.
Baby Green Salad. Blood Orange Vinaigrette, Pecans, Baby Fennel, Brioche
Roasted Cauliflower Soup. Crispy Baby Artichokes, Chives, Sea Salt
Long Island Fluke Crudo. Ponzu Sauce, Yuzu, Scallion, Pea Shoots
House Made Cavatelli. Pork Sausage, Broccoli Rabe, Red Peppers, Ricotta
Braised Short Rib of Beef. Potatoes Bravas, Baby Carrots, Veal Jus
Maine Sea Scallops. Brussels Sprouts, Speck, Parsnips
Risotto. Market Vegetables, Parmigiano-Reggiano, Baby Herbs
Long Island Duck Breast. Local Red Pear, Rosemary Spaetzle, Smoked Bacon, Frisee
Hudson Valley Cheese Plate. Black Grapes, Cashews, Baguette, Garrison Farms Honey
Chocolate & Fig Bar. Caramel Sauce, Pecans, Port Wine
Almond Cake. Lemon Sabayon, Salted Almonds, Blood Orange
Meyer Lemon Sorbet. House Made Waffle, Mint