Fall 2015 Restaurant Week Menu

This year we have a fantastic locally inspired menu this year at Dish Bistro & Wine Bar for Hudson Valley Restaurant Week.  Remember, our menu changes weekly ... even for HVRW.

Week of 11/2/2015

apperitivo
Cranberry Cinnamon  Whiskey Sour
fresh squeezed lemon, lime, orange, organic cranberry and cinnamon infused syrup.
11

Fried Oyster
blue point LI, panko crusted, smoked paprika aioli,
heirloom tomato jam
4

starting course 1 choice of:

Butternut Squash Soup (vegan)
black horse farm squash, sage sauteed apple, walnuts, coconut

Roasted Beet Salad
golden/bulls blood beets, orange zest, grapefruit segments,
mint, rocket, gorgonzola

Garlic Prawn & Chorizo
spanish chorizo, herbs, white wine, grilled ciabatta
+4

Truffel Burratta
toasted ciabatta, cranberry orange chutney,
lemon arugula salad

main course 1 choice of:

Pumpkin Cavatelli
house made, brown butter, sage, sautéed wild mushrooms, walnuts

Stripped Bass
wild NY caught, fall vegetable farotto, sauteed spinach,
tomato herb buerre blanc
+6

Fall Tagine (vegan)
sweet pumpkin, purple sweet potato, braised kale,
jasmine rice & dried fruit pilaf, almonds

Okinawan Pork Ribs
boneless country style ribs, crushed pistachio,
lemon zest, caramelized house kimchi, cauliflower puree, asparagus

Rösti Alpener
swiss style potato pancake, crisped with duck fat ,
sunny side up duck egg,  smoked ham, gruyere

dessert course 1 choice of:

Vanilla Bergamot Creme Brulee
organic vanilla, sugar crust

Dark Chocolate Pots de Crème
custard, toasted meringue, bergamot graham crumb

Vegan Chocolate Peanut Butter Cake
dark chocolate, organic peanut butter

NY Style Cheese Cake
warm sauteed apple, candied walnut

Chocolate Bites
dark chocolate, nuts, pumpkin seeds, smoked salt, cream