Valley Restaurant: an American classic eatery in the heart of the Hudson Valley Highlands

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Nestled in the scenic beauty that is the Hudson Valley Highlands, there is a lovely restaurant that is a real hidden gem. Valley Restaurant located at the Garrison in Garrison New York is a real hidden gem waiting to be discovered. This beautiful golf club, inn and dining venue is surrounded by the lush landscape and views of the Hudson River Valley.

The Valley Restaurant has its own kitchen gardens on the property and the gardeners work with Executive Chef Vin Mocarski who has crafted a menu of American contemporary cuisine which changes seasonally.

The interior space reflects a casual country elegance that feels instantly comfortable. In warmer weather there is a deck for outside dining which takes advantage of the views of the river and the mountains. Inside seating is available in both the World’s End Bar and the main dining room.

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Dining selections consist of small plates, raw bar, local cheese boards, and main entrees.

The following are the menu items we had the pleasure to sample:

Though considered a small plate, the Maine Lobster Sliders with salad (or fries) is a healthy, fresh portion of delicious lobster and is great for one or can be shared. A tasty way to start a meal.

Lobster Sliders

For seafood lovers, try the Spanish Octopus with yogurt, Piquillo, and chick peas. This is amazing appetizer that is beautifully prepared and presented.

Spanish Octopus

Another starter to order is the baby beets with ricotta cheese and bagel chips. A fresh veggie dish which is has a pleasing presentation.

Baby Beets

Main Course: my main entree was the American Red Snapper ala Plancha. What a delicious plate with spaghetti squash, concord grapes and baby herb salad. Again as with the first course, it was beautifully presented and I really enjoyed the fusion of the ingredients.

Red Snapper

The Nantucket Bay Scallops is a wonderful dish with celery root, pomegranate and brussel sprouts. The chef really knocked the presentation out of the park with this dish. The combination of flavors really stood out and enhanced the fresh scallops.

Nantucket Bay Scallops

For meat lovers, the Filet of Beef with Leeks and potato confit in a black truffled demi jus surely aims to please. A nice portion of beef and potato that was very satisfying.

Filet of Beef

Do not leave Valley Restaurant before checking out the homemade desserts by specialty pastry chef, Kirstie Castellano. It was challenging to choose from the nice selection but we sampled the Fried Cheesecake with peanut butter ganache, bananas, and chocolate bacon. An eclectic and fun dessert. The Pear Tart Tatin with red wine caramel, rosemary ice cream and creme fraiche is a delightful infusion of flavors.

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Fried Cheescake (top) and Eggnog Panna Cotta (below)

The Eggnog Panna Cotta prepared with nutmeg, candied ginger and a Gingerbread cookie was a comforting, seasonal selection and we really enjoyed its fresh creamy texture.

Also available are coffee from Irving Farm Roasters (Dutchess County and NYC) , a selection of teas, a large choice of Single Malt Scotch, Brandy, Port and Dessert wines to round out your dining experience.

The Valley Restaurant was a real find. The combination of a comfortable dining room, fine service, and outstanding dishes make this restaurant a must dine destination.

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