Blogs

Its been a long winter and the Chefs and I are glad Spring is here!! We have introduced some new dishes for the season and we love the asparagus salad we just put on the menu. We grill tender asparagus and top it with sauteed shiitake mushrooms with smoked bacon and a soft boiled egg. We have a immersion circulator that we have been playing with since December. The immersion circulator can keep a constant temperature in water to the exact degree!! We submerge the egg in the water and slow cook it so when the egg comes out the yolk is perfectly set and the whites are just set.

Crave Restaurant & Lounge
Hudson Valley Restaurant Week

~Appetizers~
Salad of compressed local apples topped with baby arugula, fennel, and spiced walnut vinaigrette

48 hr. Beef cheek ravioli with rutabaga puree and Millbrook Vineyard Pinot Noir reduction

“Spring”- grilled asparagus topped with a soft boiled egg, roasted mushroom, crispy apple wood bacon and tarragon foam

Pork Belly “Cuban”- slow roasted caraway dusted pork belly with house cured sweet and spicy pickle relish, pear mostarda

~Entrée~
Pan seared skate with crispy hominy cake and smoked ancho chili butter

Crave Wine Pairing Dinner
February 28th, 2010
$75 pp
Seating Limited to 30- call ahead for reservations
5:15pm complimentary hors d’oeuvres- 6 pm dinner served

~First course~
Pan seared Jumbo Sea Scallop over leek and fennel fondue
St. Clement Chardonnay, Carneros, Napa Valley 2007

~Second Course~
Cold smoked duck breast with wheat berry salad and sous vide cherry
Chateau Mont Redon, Cotes du Rhone Red 2007

~Third Course~
Petite Tournedos of Beef “Oscar Style” topped with king crab meat and sauce béarnaise
Charles Krug Generations Reserve 2005

~Dessert~

We will be offering our full dinner menu in addition to a special Valentines Day Menu all weekend long!! Call soon while there are still open tables at (845) 452-3501

It took over 10 months to complete this restaurant and we definately had our shares of road blocks but after being open for two weeks......it was worth all the headaches. Thanks to our contractor George Siegrist and designer Darron Andress from FW Interiors everything I had ever wanted inregards to how the restaurant looks, came together perfectly. I am so proud of the kitchen staff for grasping the menu so quickly! I feel that we are setting the bar for ourselves pretty high right out of the gate.

Welcome to the CRAVE Restaurant & Lounge Blog. It is our goal to serve fine cuisine and provide quality service. Visit our site often for updates and other interesting notes. We look forward to serving you!