Choose from Seven Options
Guests get a comprehensive taste of Xaviar’s at Piermont with the 10-course, chef-selected Menu Extraordinaire. Choose from the following seatings for dinner for two ($180 value) or for four ($360 value):
Wednesday or Thursday
- $110 for dinner for two
- $220 for dinner for four<p>
Friday: $250 for dinner for four <p>
Saturday, 9 p.m. Seating only
- $125 for dinner for two
- $250 for dinner for four<p>
- $120 for dinner for two
- $235 for dinner for four<p>
Xaviars at Piermont
Star chef and restaurateur Peter Xavier Kelly opened his first restaurant, Xaviar’s in Garrison, when he was only 23. Since then he has battled Bobby Flay, cooked at the James Beard House (and nominated for one of its namesake awards), introduced Anthony Bourdain to the Hudson Valley's bounty, and opened more restaurants. At Xaviars at Piermont, he presents a menu of inventive American cuisine, focusing on seafood, steaks, and duck.
The restaurant's appetizers set a high bar, with rotating selections that can include Hudson Valley foie gras, Coach Farm goat cheese risotto with black truffle, and yellowfin tuna tartare with miso-cured avocado. Entrees embody that same spirit, from the hoisin-glazed Hudson Valley duck breast to caraway-crusted pork tenderloin with ale-braised bacon and mustard jus. Throughout, wrote The New York Times in a 2003 review bearing an "excellent" rating, "the ingredients are seasonal and flawless, and the dishes are colorful and beautifully balanced." Zagat agrees, ranking its cuisine at 28 out of 30 possible points.
In the 40-seat dining room, chandelier lighting dances off Baccarat crystal figurines placed on each table. Versace china presents the cuisine and Riedel stemware accommodates selections from the massive 750-option wine list, which is so riveting it has become a staple in book clubs.