- Three-Course Dinner for Two or Four with Prosecco, Valid Sunday–Thursday
- Three-Course Dinner for Two or Four with Prosecc, Valid Any Day
Each diner receives:
- One Salad or Appetizer
- One Entree
- One Dessert
- One Glass of Prosecco
Xaviars X20 on the Hudson
Xaviars X20 on the Hudson "brilliantly merges historic old with exciting new," according to the New York Times, but it's only the latest addition to longtime chef and restauranteur's Peter Xaviar Kelly's résumé.
About Chef Peter X. Kelly
At only 23, Peter opened his first restaurant, Xaviar’s in Garrison. Since then, he has battled Bobby Flay on Iron Chef, cooked at the James Beard House, and introduced Anthony Bourdain to the Hudson Valley's bounty. Amid these appearances, the chef has been showered with accolades, including a James Beard Award nomination and The Valley Table magazine's 2014 Farm-to-Table Award. If that weren't enough to keep him busy, he's also opened more restaurants, including one in his hometown.
Views from a Victorian Pier
An active turn-of-the-century Victorian pier hosts Xaviars' dining room on the Hudson River. Vaulted 25-foot ceilings take support from three walls of glass that grant sweeping views of the Tappan Zee and George Washington Bridges, pepper dinners with sunsets over the Palisades, and allow guests to keep eyes out for approaching giants. Inside, dark-wood furniture, mod lighting, and stark white tablecloths set an elegant stage for farm-to-table fare whose sophistication is matched only by its surroundings.
Internationally Inspired Cuisine
The Zagat-praised restaurant may pride itself on using local ingredients, but its menu draws on inspiration from around the globe. Various New American dishes mix Asian embellishments with Italian and Spanish touches and traditional French techniques. Thai barbecue, for example, spices the grilled portuguese octopus appetizer, and a brown-sugar-cayenne crust plays off the béarnaise sauce that tops aged-and-grilled cowboy rib eye steaks. In the Dylan Lounge, chefs slice sushi rolls into edible artworks such as jalapeño hamachi with pumpkin-seed oil.