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:
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
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
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
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
