Mamaroneck Restaurants Release Menus for Hudson Valley Restaurant Week: March 14-27

As Hudson Valley Restaurant Week draws near, four participating Mamaroneck restaurants have announced their menus for the March 14-27 program. The eateries are , , and .

Three-course, prix-fixe dinners are offered at each of these restaurants at $28 per person (plus beverage, tax and gratuity).  A three-course, prix-fixe lunch is also available at $20 per person. 

All four restaurants will be open every day during Restaurant Week—including Monday—but Turkish Meze will not offer the prix-fixe menu on Friday or Saturday nights. It will offer the same prix-fixe menu for both lunch and dinner; the other Mamaroneck  eateries will use different menus.

At all restaurants, diners can opt to order from the regular menu instead of the prix-fixe menu. Go to Hudson Valley Restaurant Week for information about other restaurants participating; more than one-half of the 160 that signed up are in Westchester County.

Entrees to be served at the Mamaroneck restaurants are shown below:

Enzo's

Lunch entrees:

• Penne Appassionate  
• Filet of sole Belvedere 
• Chicken breast Vesuvio  
• Veal Casalinga 
• Sliced steak al Pepe   
• New York strip steak

Dinner entrees:

• Veal  Emiliano
• Salmon Romagnola
• Chicken breast Michelangelo 
• Loin of pork al Pepe

 Le Provencal Bistro

Lunch entrées: 

• Kobe Burger, mesclun, pommes allumettes with au poivre sauce
• Sliced steak sandwich on baguette, onions, garlic, mesclun, pommes allumettes
• Croque Monsieur (ham and gruyère cheese sandwich), mesclun, pommes allumettes
• Coq au vin, chicken braised in red wine, mushrooms, onions, bacon, mashed potatoes
• Mussels in white wine and fine herbs, pommes allumettes
• Sautéed John Dory, tomato, basil, garlic, extra virgin olive oil, eggplant caviar
• Beef stew Bourguignonne, orange, carrots, mushrooms, mashed potatoes
• Sautéed salmon Niçoise salad, olives, French beans and tomatoes

Dinner entrées:

• Coq au vin, chicken braised in red wine, mushrooms, onions, bacon, mashed potatoes
• Sirloin steak au poivre, pommes allumettes and sautéed spinach
• Mussels in white wine and fine herbs, pommes allumettes
• Sautéed John Dory, tomato, basil, garlic, extra virgin olive oil, eggplant caviar
• Marinated provençal lamb brochette with couscous and ratatouille
• Beef stew Bourguignonne, orange, carrots, mushrooms, mashed potatoes
• Sautéed salmon Niçoise salad, olives, French beans and tomatoes
• Organic free range chicken with mushroom, scallop potatoes, fresh herbs au jus
• Penne pasta with duck confit shiitake mushroom, port wine sauce
• Sautéed spinach, ratatouille, mushrooms, lentils, and scallop potatoes

Turkish Meze

Lunch and dinner entrées:

• Mixed cold appetizer plate: Humus, eggplant salad, lebni, eggplant soslu, bulgur salad and fava
• Vegetable casserole: Mixed garden vegetables cooked with tomato paste and olive oil
• Lahana Dolmasi (stuffed cabbage): Cabbage leaves stuffed with lamb, rice and dill
• Eggplant Musakka: Thin layers of baby eggplant and lamb, baked in the oven and topped with kasseri cheese
• Grilled Chicken sish: Grilled cubes of chicken breast
• Turkish Style sautéed chicken : Boneless chicken pieces sautéed with tomato, pepper, and onions
• Kofte (grilled meat pattie): Minced lamb meatballs with fresh parsley, herbs 
• Adana kebab (skewered ground meat): Long skewer, spicy minced meat, charcoal grilled, mounted on wide skewer
• Grilled lamb sish: Cubes of leg of lamb marinated and grilled
• Turkish style sautéed lamb: Boneless lamb pieces sautéed with tomato, pepper, and onions
• Grilled trout: Brook trout grilled and served with salad
• Grilled salmon: Salmon grilled and served with salad
• Jumbo lobster ravioli: Served with fresh tomato and parmesan cheese

Zitoune

Lunch entrées: 

• Sautéed eggplant sandwich: Sliced eggplant marinated in olive oil, garlic, fresh lemon juice and paprika
• Salmon tagine: Rolled salmon Kefta tagine with tomato, herbs and olives
• Berber Couscous: Traditional Moroccan couscous served with seven vegetables with an aromatic broth
• Red snapper tagine: Baked fresh red snapper served over a bed of tomato, potato and green pepper in its based Chermoula

Dinner entrees:

• Grilled chicken breast marinated in garlic, curry and saffron served with sautéed brown olives on a bed of Mesclun green Zitoune salad
• Red snapper tagine: Baked fresh red snapper served over a bed of tomato, potato and green pepper in its based Chermoula, with a side of Harissa sauce
• Berber couscous: Traditional Moroccan couscous served with seven vegetables and an aromatic broth (add $5 for chicken or lamb, $6 for Merguez sausage)
• Lamb tagine: Boneless lamb shoulder cooked with lemon confit served with carrots and green peas in a classic tagine