Restaurant Week Spotlight: Cortandt Colonial

Hudson Valley Restaurant week runs from March 18 until March 31. This feature highlights our local restaurants who are participating in the popular event.

If you haven't already, make your reservations now. Hudson Valley Restaurant Week runs from March 18 until March 31. It is a time when many participating restaurants offer prix fixe lunches for $20.95 and dinners for $29.95. 

The annual event, in it's sixth year, entices people to venture outside of their local areas to try new restaurants. It also brings tourists from outside the region to Hudson Valley towns and cities to see what they have to offer. Last year, the event drew more than 200,000 people to 160 restaurants. 

For tips on picking where to go, click 

Leading up to the week, we asked our five local participating restaurants (see list below) a few questions about their offerings. We will post answers as they are provided. Please read owner Evan Liaskos' thoughts below. Also, feel free to leave a review of Cortlandt Colonial, or any other local restaurant, on Patch Places. 

1. What do you like about restaurant week? 

As a restaurateur, I like seeing all the new faces of guests who have not dined with us before and having the opportunity to earn their business in the future.  I also like seeing how happy our regular customers are with the deal they are getting.  As a consumer, I like (on my day off) getting to sample the creativity of other chef's in the region at a reasonable price 

2. What is on the menu?  

We start with a few of our signature menu items as the core base to the menu, then add some creative specials to the mix, and round it out with items we are contemplating putting onto our regular menu so we can see how guests who are NOT regulars like those dishes.  Overall we feel that a balance of meats and seafood dishes are the keys to our success during restaurant week.    

3. Who decides the menu? 

Our entire management team.

4. What is the science behind a good prixe fix meal? 

A few things, one being that the guest feels they are getting a good deal, the other being a diverse enough of a menu that can please an entire table of 4 with different tastes and preferences, and third, having a menu that the kitchen can stil produce even when EXTREMELY busy.

4. What is your favorite dish on the Restaurant Week menu?  

Tough choice but for an appetizerm the LOBSTER BREAD- a french bread topped with lobster and garlic butter, then baked with chunks of lobster meat and mozzarella cheese. We only feature it during restaurant week and during our LOBSTERFEST Celebration menu for a few weeks in the summer. For an entree, the Boursin crusted filet mignon. We take the most tender of all steaks, and top it with soft and creamy Boursin garlic and herb cheese 

5. Do you suggest reservations?  

Yes, otherwise you will have to wait to be seated 

6. Is your dessert home made? 

OF COURSE, we go a different route than most restaurants in that we serve a dessert sampler to every guest that features tastes of 4 of our most popular desserts all on the same plate.


If you'd like, you can review Cortlandt Colonial . The other local estabilshments participating in RW are The, , The Woods at Hollow Brook Golf Club and 

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