Last Tuesday, I was sitting in my living room watching enormous snowflakes fall, covering everything in a beautiful white blanket. Of course, it is March, and after only a few days of weather in the 50’s, most of that snow had already melted. It may have been the only snowstorm we have this season, but now it’s behind us, and it’s time to welcome the start of Spring!
Executive Chef Richard was definitely channeling Spring when he created this year’s Restaurant Week menu. From Spring Vegetable Risotto to French Rack of Lamb with mint chimichurri and roasted rainbow baby potatoes, we are featuring the best of what Hudson Valley has to offer in this season of new beginnings. We will be serving our Restaurant Week menu Wednesdays - Sundays, March 22 - April 2. To make your reservations, head to opentable.com or call us at 845-221-1941.
We can’t mention Spring without inviting everyone to join us for our fabulous Easter brunch. We are offering two buffet seatings with two entry times for each (10:00/10:30 am and 12:30/1:00 pm), and no Curry Estate Easter Brunch would be complete without an Easter egg hunt and photos with the Easter Bunny! Spaces are filling up, so don’t wait too much longer to make your reservations. You can find all the details on our website here, or give us a call at 845-221-1941. We look forward to celebrating the holiday with you!