Xaviars at Piermont

Piermont

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In a Nutshell

An expansive tasting menu showcases the breadth of the cooking techniques and Hudson Valley–inspired recipes at an NYT-lauded spot

The Fine Print

Promotional value expires Jan 20, 2016. Amount paid never expires. Reservation required. Limit 1 per person, may buy 1 additional as gift. Limit 1 per visit. Limit 1 per table. Valid only for option purchased. Not valid on 10/11, federal holidays, Thanksgiving, Christmas Eve, or New Year's Eve. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Choose from Seven Options

Guests get a comprehensive taste of Xaviar’s at Piermont with the 5-course, chef-selected Menu of the Moment, which also includes an amuse bouche, petit fours, and glass of prosecco for each person. Choose from the following seatings for dinner for two ($230 value) or for four ($460 value):

Wednesday or Thursday

  • $135 for dinner for two ($230 value)
  • $270 for dinner for four ($460 value)

Friday:

  • $315 for dinner for four ($460 value)

Saturday, 9 p.m. Seating only

  • $160 for dinner for two ($230 value)
  • $315 for dinner for four ($460 value)

Sunday

  • $150 for dinner for two ($230 value)
  • $300 for dinner for four ($460 value)

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.

Customer Reviews

Delicious and wonderful experience.
Michael B. · February 20, 2016
Very Romantic and the best service and incredible meal.
Gary L. · January 25, 2016
Romantic, sophisticated room and service
Keith E. · January 22, 2016

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