Hudson Valley Restaurant Week (HVRW) Dinner Menu


Cullen Skink

Traditional scottish smoked hake & potato chowder

Escarole & Cheddar

toasted oats, piccalilli dressing

Scotch Egg

Soft-boiled egg, sausage, breaded & fried


fried cheese, green tomato jam

Gin Cured Salmon

pickled beets, brown butter, dill, oat crackers

Welsh Rarebit

Cheesy toast, guinness, worcestershire

Cabbage & Bacon

apple, stilton, maple-mustard seed vinaigrette

Fish & Chips

Battered hake, our chunky chips, house tartar sauce

Burger & Chips

10oz, welsh cheddar, special aioli

Chicken Tikka Masala

Really good rice, basmati rice, cilantro, yogurt

Bangers & Mash

Pork & sage sausage, mashed potatoes, lovely gravy

Slow Roasted Carrots Curry

toasted almonds, tamarind-pomegranate sauce, rice

Sunday Roast

yorkshire pudding, mash, gravy +15

Shepherd’s Pie

beef, lamb, pork, whipped potatoes

Spotted Dick

Traditional British dessert of steamed suet “pudding,” dried currants & custard

Eton Mess

charcoal meringue, absinthe soaked strawberries & whipped cream

Sticky Chocolate Pudding

espresso, whipped creme fraiche 

Lemon Posset

Somewhere between a lemon curd and a panna cotta, served with shortbread cookies