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10 Westchester Menus to Try for Hudson Valley Restaurant Week

Adobe Stock / Peter

Hudson Valley Restaurant Week is back, so Westchester restaurants are celebrating with fall flavors and seriously tempting menus.

Each spring and fall, Hudson Valley Restaurant Week brings two weeks of dining deals to the region. This year is extra-special, with the option of four price points: $24.95, $29.95, $39.95, or $44.95. This fall’s event runs November 7-20, with more than 60 participating Westchester restaurant locations. Some are even offering carry-out — and local delivery! — options this year. (Check ValleyTable.com or call your favorites to confirm.)

As always, we’ve scoured the HVRW menus to find some of the tastiest plates available, from French fine dining to farm-sourced fare. Here are a handful of our top picks.

3 Westerly Bar & Grill

3 Westerly Rd, Ossining; 914.762.1333

One of the county’s top riverview dining establishments is going big for both lunch and dinner, and we can’t wait to dig into its Hudson Valley Restaurant Week menus under the watchful gaze of that giant, vaguely ominous arch sculpture.

What We’re Having: The fried calamari starter is a must at dinner, which will pair nicely with the black truffle pizza, but if we head out for lunch it has to be for the crispy chicken sandwich.


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Benjamin Steakhouse

610 W Hartsdale Ave, White Plains; 914.428.6868

Westchester’s classic steakhouse offers a solid choice of three apps, five mains, two sides, four desserts, and a bevy of add-ons for what might as well be a full dinner any other night.

What We’re Having: We’re going all in. Start with the brandy lobster bisque, then snag a USDA Prime New York sirloin (or filet mignon for just an extra $7) with mashed potatoes. We’ll even splurge an extra $7 on steak fries for the table before we dive into rich chocolate cake.

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The Cookery

39 Chestnut St, Dobbs Ferry; 914.305.2336

Chef David DiBari’s always hip rivertown eatery rolls out a few surprises this Hudson Valley Restaurant Week, quite literally: Ask your server about the limited availability “secret sandwich” option if you’re feeling extra adventurous.

What We’re Having: You can’t go wrong with DiBari’s heirloom meatballs, but, if you’ve never tried one, the duck liver savory cannoli are a must. For our main, we’re absolutely refusing to share our pork osso buco with white polenta. Dessert will be stickabutta pie topped with almond crust and caramel.


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1 Van Der Donck St, Yonkers; 914.751.8170

Just steps away from the Hudson River, this modernist bar and lounge offers its lunch and dinner menus for dine-in and carry-out, showcasing both surf and turf.

What We’re Having: The Restaurant Week menu offers a three-course meal for both lunch and dinner. For lunch, customers have six options for their first course; personally, we would have to go with the fall-favorite butternut squash cream soup. For the main, the beef bourguignon is a must, and comes slow-cooked in burgundy wine with carrots, green beans, onion, mushrooms, and mashed potatoes. Last, but not least, the pumpkin cheesecake will have you swooning over the autumnal decadence.


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Appetit Bistro

540 Willett Ave, Port Chester ; 914.690.2000

This French restaurant presents a scrumptious dinner menu for Hudson Valley Restaurant Week. Diners can have their fill of classic dishes like escargot, making Appetit the perfect HVRW destination for bistro-style fare in Westchester.

What We’re Having: For an appetizer, we’re going for the raviolis aux champignons sauvages, a.k.a. wild mushroom ravioli with parmesan and peas. When thinking about entrees, it’s a tie between the steak frites and the grilled Scottish salmon. For dessert, the Nutella-strawberry crepe is a no-brainer.


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721 Main St, New Rochelle; 914.637.3777

New Ro’s stellar Croatian restaurant isn’t holding back this year either, also offering vastly different lunch and dinner menus — meaning you’re probably going to have to make multiple reservations.

What We’re Having: For lunch, we’re going with a light beet salad with creamy goat cheese, followed by the grilled salmon with asparagus risotto, and some fresh fruit for dessert. When we head back for dinner, we’re hitting up the slow-cooked veal risotto, catch of the day served with white cabbage and potatoes, and the kremsnite (creamy custard slices) for dessert.

Moderne Barn 

430 Bedford Rd, Armonk; 914.730.0001

The Livanos family opened this urban-country-chic restaurant back in 2010. They offer American dishes with global influences, allowing customers to dine in a comfortable yet elegant atmosphere with outstanding cuisine.

What We’re Having: The Armonk eatery dishes up a special lunch and dinner menu this Hudson Valley Restaurant Week. We of course have to start with nonna’s meatballs with ricotta cheese, tomato sauce, and fresh basil. The shrimp lemon spaghetti is calling our name on the lunch menu, and the fall bucatini on the dinner menu. To wrap things up, the classic chocolate brownie hits all those cocoa cravings just right.


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11 Huguenot St, New Rochelle; 914.636.0006

One of Westchester’s Michelin Bib Gourmand restaurants lives up to its status with starters like glazed spicy pork ribs, three-cheese pumpkin pizzetta, and cauliflower-kale fritters with sweet Calabrian chili sauce. Hudson Valley Restaurant Week entrées are even more eclectic: wild mushroom ravioli, roasted Atlantic Cod filet, tortiglioni al forno, and riso fritto among them.

What We’re Having: We’re starting off with creamy mushroom farro soup and eggplant fries with lemon zest and cacio e pepe dust, then following it up with New Zealand baby lamb chops with rosemary-parmesan potatoes, and a little chimichurri. For dessert, we have to go with the mini cannoli.


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Mulino’s of Westchester

99 Court St, White Plains; 914.761.1818

The award-winning Northern Italian restaurant offers eight apps and variety of mains at lunch, but the dinner selection is what we’re all about.

What We’re Having: We’re jumping on the bruschetta toscana mozzarella caprese with toasted Tuscan bread, chopped Holland beefsteak, and tomatoes marinated with fresh basil and garlic. We’ll giddily follow that up with chicken scarpariello and a big ol’ plate of great-grandma’s Italian country zeppole.

Nonna Carola

211 Mamaroneck Ave, Mamaroneck; 914.899.3130

Speaking of Italian, one of our other favorite joints is on the Hudson Valley Restaurant Week dinner menu this year in Mamaroneck. Nonna Carola puts your choice of six apps and nine entrées (plus four desserts) up for grabs and, between the PEI mussels and one of our favorite chicken parms in the county, there’s a lot to take in.

What We’re Having: Are you kidding? We’re starting off the only real way we can with the clams oreganata. For our main dish, the hand-cut pappardelle are a strong contender, but we have to go with the burrata ravioli. We’ll also likely opt for a light dessert in the form of panna cotta, but if we can manage it you better believe we’re ordering the Nutella fried Oreos.


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To find other participating restaurants, browse menus, and make reservations, visit www.valleytable.com/restaurant-week.