HVRW Noodle Dishes
This Spring, we challenged participating chefs to incorporate unique and innovative noodle dishes into their Hudson Valley Restaurant Week menus that showcase their passion and talent for cooking. Take a look at what they created:
Smoked beef cheek agnolotti with a burgundy porcini sauce, English peas and a slight touch of truffle oil.
Venison Bolognese made with tomato, chianti red wine and Highland Farms locally raised venison, served over linguini.
Campanelle Bolognaise, Slow simmered beef sauce with tomatoes, carrots, onions, celery and herbs. Finished with a touch of cream.
Hand made garganelli pasta with fennel sausage, broccoli and chili flake.
Sfoglini Beet Fusilli, Roasted garlic Oil, Kale & Pine nuts.
Fusilli Calabrese Pasta with artichokes, fava beans, pancetta, spring onion and parmigiano.
Carbonara style garganelli pasta with house smoke Campanelli Farms chicken. This Dish features the Hudson Valley's own Campanelli Farms all natural chicken which we smoke in house. We pair this with Garganelli Rustichella Pasta from Arbruzzo, Italy for a truly unique take on Pasta Carbonara.
Bucatini with Roasted Delicata Squash, Sweet Potato, Radicchio, and House-made Ricotta.
Morning Star Rutabaga Noodles - morningstar rutabaga, Turkana Farms preserved tomatoes.