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Signature Recipes

from Vintage Hudson Valley Chefs

Chef/Owner Peter X. Kelly, X2O Xaviar's
X2O Xaviar's Chef Peter Kelly thinks this is the ideal way to showcase lobster, fresh off the boat.

Peter X. Kelly's
Lobster Crepe with Mascarpone & Chives


Chef/Owner Bobby Manzi, River City Grille
Irvington's River City Grille does a salute to its Italian heritage with a feast of 7 fishes, including Clam Fritters.

River City Grille's Clam Fritters


Chef Eric Gabrynowicz, Tavern
Tavern at Highland Country Club's de-constructed version of an old-time favorite: seasonal vegetables cook in a rich, bechamel sauce enriched with a roasted chicken stock.

Tavern's Chicken Pot Pie


Red Hat's Holiday Sangria Cocktail
Guests at Red Hat on the River in Irvington enjoy a warm welcome by proprietors Mary Beth Dooley and Jim Parker, and a lively, cosmopolitan atmosphere with cozy tables, twinkling candlelight, and vivid, painted portraits.

Red Hat's Sangria Cocktail


Chef Chris Hettinger, Tarrytown House Estate
The country's first executive conference center, Tarrytown House Estate & Conference Center offers gracious accommodations and fine dining within easy distance of New York City. Executive Chef Chris Hettinger offers one of his favorite holiday recipes:

Tarrytown Estate's
Sangria Glazed Hudson Valley Duck Breast
with Maple Whipped Sweet Potato
and Cranberry Compote


Chef David Haviland, Equus at The Castle
Tarrytown's Equus at Castle on the Hudson is a Zagat-rated 5-star restaurant, offering breathtaking ambiance and equally impressive dining. Try Executive Chef David Haviland's rustic French ratatouille:

The Castle's Ratatouille


The Rhinecliff
CIA-trained chef Dale Andrews has been been with The Rhinecliff since its grand reopening. His New World home cooking incorporates fresh, local, seasonal ingredients. Let the wonderful flavors speak for themselves!

The Rhinecliff's
Sausage, Pecan and Cranberry-Stuffed
Pork Loin with Sage Au Jus


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