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Delicious Deals Available As Restaurant Week Begins Monday

PUTNAM COUNTY, N.Y. -- Hudson Valley Restaurant Week (HVRW), which is actually two weeks long, begins on Monday, Nov. 3. This is HVRW's 11th bi-annual event and each time there are more and more participants.

A typical dish from Valley Restaurant at the Garrison on of the Putnam participants in Hudson Valley Restaurant Week.

A typical dish from Valley Restaurant at the Garrison on of the Putnam participants in Hudson Valley Restaurant Week.

Photo Credit: James Brown

It is an excellent way for restaurants to strut their stuff and for diners to explore new cuisines and discover new surroundings.

Restaurants offer a prix fixe three-course lunch for $20.95 and dinner for $29.95. Beverages, taxes and tips are not included.

Putnam County has eight restaurants participating. The promotion lasts through Nov. 16.

For beef aficionados, there are two steakhouses on the list. David Gallo, owner of Mahopac's Chophouse Grille, said the eatery will offer its regular menu, but at discounted prices. Starters include mussels, cavatelli and tuna tartare, entrees include filet mignon, chicken martini, and Atlantic salmon. Gallo said he "hopes people who don't normally come here will give us a try." 

The Char Steakhouse, also in Mahopac, will feature items such as Asian calamari, grilled flat iron steak, lobster ravioli, and coconut-crusted mahi-mahi. Chef/owner Richard Megna said the restaurant is "less than two years old " so this is a fantastic opportunity to introduce ourselves to new customers."

The only strictly Italian restaurant on this year's Putnam list is Cathryn's Tuscan Grill in Cold Spring. Owner Cathryn Fadde said she’s been on-board for Restaurant Week from the beginning. "We've always used Hudson Valley products exclusively, so this is a real opportunity to promote our unique menu. Every year we also expand our fare when we find new products at the Restaurant Week Kick-Off."

Mahopac's Terrace Club specializes in seafood, but also offers grilled meats like steak and pork chops and several pasta dishes. Owner/chef Tony Veshta said he has just bought two new pasta machines. "They cost over $40,000," he explained, "so we'll be making our own pasta. Pasta that's made on the premises is different — it's better."

Another unique eatery is Ramiro's 954 in Mahopac, which specializes in Nuevo Latino cuisine. Owner/chef Ramiro Jimenez said that 70 percent of his HVRW clientele comes from out of town. Ramiro's will offer several choices in each course, including its signature dish, pernil con mojo (slow braised pork shank, served with tomatillo-avocado sauce and garlic mojo.) "People almost always come back for it," Jimenez added.

Four of the participating restaurants specialize in American or New American cuisine. Rich Parente's Clock Tower Grill in Brewster features farm-to-table ingredients. Parente describes his menu as "a celebration of all things Hudson Valley and all things local — local artisans, local products, even local wine."

The Riverview Restaurant in Cold Spring has been serving diners since 1941. Owner Jim Ely sees HVRW as a chance to remind people that there is good hospitality on a local level.

Cold Spring’s Hudson House River Inn takes a different approach, said Manager Craig Sherman. "The executive chef tests out new dishes, new creations. A lot of them go on to become part of our regular menu."

James Brown, manager of the Valley Restaurant at the Garrison, said, "HVRW is a great celebration of this region's culinary dynamics. The Garrison is proud to be part of this continual progress." The restaurant's menu for the week includes kabocha squash soup among its first course choices, Maine sea scallops and cider-braised lamb shank among the entrees, and house made Nutella doughnuts among the desserts.

For a complete listing of restaurants click here

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