Hudson Valley Restaurant Week is always such a hit it actually goes on for two weeks, if not more. Tarrytown's likes the event so much they extend into a month. has had such success with it, they want to do it seasonally.
HVRW celebrates not only the restaurants of our regions, but the food grown and produced here. Many chefs make a point of showcasing local items, so it's a great time to sample both our food and our talent.
Here are the specials and the booking information for the five Tarrytown restaurants participating this year, from March 18-31 or beyond. The food may vary widely from place to place, but the cost is the same. For a cool $20.95 lunch or $29.95 dinner you get the full three-course experience at these fine establishments.
Note that prices don't include beverages, tax or tip. And we urge you to indeed tip generously; at these prices the places are practically giving the food away.
Make your reservations now (no passes, no coupons required, just a reservation) with the phone numbers or “Book It” links provided. Bon Appetit!
American cuisine. Available for Lunch and Dinner. Event extended through April 14.
The sap is rising and maple-infused seems to be the theme here. says they are even extending a special to the bar: try the Crown Maple Manhattan made with locally produced Crown Maple syrup produced in Dover Plains, New York.
For lunch a choice of appetizers: French onion soup, baby spinach salad with warm mustard bacon vinegarette, crispy shrimp with cashew dipping sauce. Mains include: a hanger steak sandwich with house-made kettle chips, Chicken Paillard with a cherry balsamic glaze, four cheese ravioli with shaved lobseter and black truffle butter. Desserts: pear bread pudding with warm wild berries, chocolate espresso crème brulee, warm ginger mini doughnuts with maple-infused yogurt dipping sauce.
For dinner, the appetizers: French onion soup; blood orange, beet and fennel salad; crispy shrimp. Mains: pumpkin and sage ravioli, roast pork tenderloin; whiskey smoked chicken breast with Hawthorne Valley cheddar mash, maple glazed baby carrots, Hudson Valley apple chutney; pan seared scallops with balsamic pomegranate glaze. Desserts, if you can bear to eat any more, are the same as the lunch options.
Book it or call: 914-524-6410
Brazilian/Portuguese cuisine. Available for Lunch and Dinner.
Caravela is offering the same menus for both lunch and dinner. Appetizer options include: shrimp/lobster soup, butternut squash soup, seafood antipasto, and New Zealand mussels. Entree choices: tilapia with a lemon caper sauce, veal stew with Madeira wine sauce, salmon with a port wine sauce and raisins, and their signature Paella Valencia. Desserts include: flan, carrot cake, chocolate mouse, chocolate ganache cake, and meringue with carmel sauce and toasted almond.
Steakhouse. Available for Dinner, excluding Saturdays.
Meat reigns supreme here. For appetizers, a choice of: chicken tortilla soup or a steak house salad with house vinaigrette. Choice of entrees: “melt-in-your-mouth” Petite Filet Mignon, fresh broiled salmon served over spinach with red pepper pesto, or roasted free-range chicken breast stuffed with garlic herb cheese. Also, a choice of sides: creamed spinach, sauteed mushrooms, and garlic mashed potatoes. Dessert is a flourless chocolate cake with fresh berries.
Book it, or call: 914-631-3311
American cuisine. Available for Lunch and Dinner.
Owner David Starkey says he doesn't make the decision for the menus until it starts, and even then it will change often. This fits the whole premise of the place of buying from local markets whichever is freshest at the moment. Starkey stresses that the place is such a bargain to begin with and it's really a great bargain for Restaurant Week. The portions are the same size as ordering a la carte off the menu (which is also always an option). “It's not a money maker for us, that's for sure,” he said. “You save a great amount.”
Book it, or call: 914-631-0000
New American cuisine. Available for Lunch and Dinner.
Owner Henry Cabral says Tarry Tavern operates in the same fashion as Sweet Grass, not finalizing the menu until the last moment and then changing it every few days. Cabral says it's important to keep switching up the offerings for Restaurant Week because they get repeat patrons coming back “night after night after night.” Ingredients on the menu now are root veggie-centric: squash, cauliflower, sprouts, parsnips.
Cabral says he prefers promotions like this over such online offers as Groupon because “it puts the money back in the customer's pocket.” And he loves the event so much he'd like to do it seasonally. Sounds good to us!
For more information on all the participating restaurants in the region, click here.