Easter
Celebrate Easter with your family and an unforgettable dining experience on the river at Red Hat. Enjoy breathtaking waterfront views while indulging in an modern three-course prix fixe menu thoughtfully prepared by our expert chefs. Set in a warm, and friendly atmosphere, it’s the perfect setting to enjoy the scenic views of the mighty Hudson River.
Adults start at $78 per person for the three-course menu. A la carte Kids menu is available for ages 13 and under.
View the full menu below or click the link for a PDF version.
Download PDFStarter
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Spring Split Pea
prosciutto cotto, pecorino & olive oil
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Whipped ricotta crostini
toasted hazelnuts, honey, orange zest, thyme
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spring arancini
fried risotto, spring peas, marinara sauce, Parmigiano
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caesar Vinaigrette
baby gem lettuce, Parmigiano, white anchovy, croutons
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organic roasted baby beets
quinoa, apple, arugula, beet vinaigrette, goat cheese, honey
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Arugula Salad
organic arugula, fennel, & cara cara orange, cashews, dried cherries, maple-apple cider vinaigrette (vegan)
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Asparagus cacio e pepe
Spring jumbo asparagus, creamy bechamela, black pepper, Parmigiano
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Crab Cakes
jumbo lump crab, lemon tartar sauce +5
Entrée
Brunch items available until 3pm-
poached eggs hollandaise
Benedict, Norwegian, or Florentine over English muffin, served with breakfast potatoes or greens vinaigrette
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brioche pain perdu
custard style French toast, maple syrup, salted butter, breakfast potatoes or greens vinaigrette
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Avocado Toast
fried egg, aleppo pepper over toasted ciabatta, greens vinaigrette or breakfast potatoes
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Croque Madame
Prosciutto cotto ham, gruyere, fried egg, sauce mornay, ciabatta, greens or breakfast potatoes
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crispy chicken milanese
sherry marinated roasted red peppers, Point Reyes blue cheese, red onion, arugula & castelfranco
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red hat burger
cheddar, pickles, caramelized onions, house sauce, greens or frites
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fried chicken caesar sandwich
lettuce slaw, caesar dressing, black pepper aioil, Parmigiano, brioche roll, chicken Milanese cutlet, greens or frites
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Moules Frites
garlic, white wine, butter, thyme, shallots, served with frites
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pasta | gnocchi | spinach & cheese
DPNB pasta, organic bloomsdale spinach, preserved lemon, Parmigiano, brioche bread crumbs
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Guajillo pepper & Pinto bean rice bowl
snap peas, roasted cauilflower, avocado, grilled onions, cremini mushrooms, cilantro, jasmine rice, tomatillo-jalapeño salsa cruda (vegan)
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Pan Seared Filet of Branzino
piccata sauce | lemon, capers, butter, yukon gold potato purée, broccoli rabe +6
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pan-roasted Organic Atlantic salmon
asparagus, olive oil crushed potatoes, pommery mustard-herb-shallot vinaigrette +7
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braised lamb shank “osso buco”
artichoke, marinated peppers, puy lentils, mint labneh +12
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16 oz. grass fed prime ribeye
red wine-mushroom sauce, served with Red Hat frites +$18
Sweet
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Key lime pie
graham cookie crust, whipped cream
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olive oil carrot cake
walnuts, pineapple, cream cheese frosting
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Chocolate Cake
flourless chocolate cake, whipped cream (gf)
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Strawberry Sorbet
macerated strawberries, oat granola (vegan)