The Gold Rush (above, left), with Maker’s Mark bourbon, acacia honey, and lemon juice; New York Sour (above, right), with bourbon, lemon, sugar, and a red wine float
nessa owner Marc Tessitore has been hard at work this summer, enlisting Executive Chef Brady Duhame, formerly of Picholine, Bouley, Vox, and many other splendid restaurants both in America and overseas, to help as chef consultant (as he did when the restaurant opened), to makeover the Port Chester‘s nessa’s menu for the fall.
Pappardelle in a lamb ragu tossed with Gaeta olives, golden raisins, and whole milk ricotta; crispy calamari with cherry peppers, red onions, and Italian parsley; pan-roasted salmon with quinoa, zucchini, almonds, raisins, and a Greek yogurt sauce are three of the new entrées. A $8 bar menu was also added, including crispy polenta fries with a spicy aioli dipping sauce; a charcuterie board of mortadella, spicy soppressata, and prosciutto with ricotta fig jam and crostini; mussels in a fra diavolo sauce with fresh baked bread for dipping.
Cherry tomatoes, ricotta, and pesto crostini; cannoli-filled zeppole
To the all-Italian wine list, a Proprietor’s International Picks section with small vineyard wines from Napa Valley, France, and Chile was added. Also Albert Corbelli, formerly of Milk and Honey in Manhattan, is nessa’s new mixologist, who re-created the cocktail list with selections such as the Gold Rush made with Maker’s Mark Bourbon, acacia honey, and lemon juice.
If you haven’t tried nessa, it’s one of the county’s top restaurant’s serving authentic Italian (not Italian-American) fare.
325 N Main St
(914) 939-0119; nessarestaurant.com