All reviews are from people who have redeemed deals with this merchant.
Reviewed May 28, 2014
Reviewed May 22, 2014
Reviewed May 15, 2014
What You'll Get
Dining out leaves you with a full stomach, fond memories, and pockets full of restaurant smell to take home to your kids. Enjoy appetizing aromas with this Groupon.
Choose from Four Options
$55 for dinner for two Sunday–Thursday (up to a $117 total value)
$109 for dinner for four Sunday–Thursday (up to a $231 total value)
$75 for dinner for two any day of the week (up to a $117 total value)
$150 for dinner for four any day of the week (up to a $231 total value)
- One appetizer per pair (up to a $15 value each, additional fee for any appetizer over $15)
- One entree per person (up to a $38 value each)
- Tables of two receive one glass of wine or beer per person (up to a $13 value each); tables of four receive one bottle of wine to share (up to a $49 value)<p>
Sup on appetizers of PEI mussels with spicy merguez sausage in a saffron-bouillabaise broth or grilled romaine caesar salad with house-marinated anchovies before moving on to entrees of organic scottish salmon in a brown-butter vinaigrette or homemade pappardelle pasta with rabbit ragu, pancetta, and parmigiano. View the full dinner menu here.<p>
The Fine Print
Promotional value expires 120 days after purchase. Amount paid never expires. Limit 1 per person. Limit 1 per table. Valid only for option purchased. Reservation required. Must mention Groupon upon reservation. Dine-in only. Not valid for happy hour specials. Alcohol is not discounted more than 50%. Merchant is solely responsible for all sales and delivery of alcohol. Must provide 21+ ID to receive alcoholic drink. Must purchase 1 food item. Not valid for 4th of July weekend, Fathers Day weekend, or Labor Day weekend. 18% gratuity automatically added on the full value. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Hudson at Haymount House
Since he entered the culinary world two decades ago, Chef Bruce Beaty has honed his skills and climbed the ranks at numerous acclaimed establishments, including Le Bernardin and Jonathan Waxman's Jams, and most recently working as Executive Chef at the Red Hat in Irvington for five years. He learned from the celebrated New York chef Alfred Portale at Gotham Bar and Grill, continued to develop his unique style while working in restaurants in France, and served as Executive Chef of two New York restaurants before taking the reins in the kitchen of Hudson at Haymount House, named one of the Best New Westchester Restaurants of 2012 by Westchester Magazine.
To create Hudson at Haymount House's dishes, which have been lauded by the New York Times, Chef Beaty highlights the natural flavors of fresh, in-season ingredients. Sommeliers complement meals with locally sourced, imported, and organic wines, while barkeeps pair feasts with cocktails inspired by the Prohibition era.
Meals unfold in Haymount House, a southern-colonial-style mansion that was custom built in 1910 by industrialist William Fuller. Before garnering accolades for its eatery, the estate earned renown for its alleged portrayal of Tara in Gone with the Wind. Though restoration modernized its interior, the mansion's original architectural flourishes remain, including marble fireplaces and wrought-iron doors. Overlooking the Hudson River from its four hilltop acres often shrouded in the fiery hues of Westchester County's characteristic fall foliage, Haymount House accommodates guests in its main dining room as well as private dining areas and a bar and lounge on the second floor.