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

Mamaroneck's Enzo's, Le Provencal Bistro, Turkish Meze and Zitoune are among 84 Westchester County eateries participating in program's fifth annual hosting.

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

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