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Hudson Valley Restaurant Week Dinner Menu



Appetizer Choice:

General Tso's Cauliflower
Kale Salad

tossed with Apples, Candied Pecans and Quinoa

Buffalo Chicken Wontons

with Gorgonzola served with Buttermilk Ranch Dipping Sauce

Entree Choice:

Salmon Cakes

Topped with Dill Sauce served over Tomato Confit Risotto with Parmesan

Pulled Short Rib Ragu

Served with Gnocchi and Crumbled Blue Cheese

French Cut Chicken Breast

Stuffed with Goat Cheese over a Bruschetta Mix with Kalamata Olives, Tomatoes, Basil and Garlic

Dessert Choice:

Chocolate Espresso Torte

topped with Whipped Cream

Carrot Cake

with Cream Cheese Icing, Walnuts and Toasted Coconut