Curran’s Restaurant

Prix Fixe

16.00

Small Plates

Turkey Mulligatawny Soup

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Field Greens, Bermuda Onions, Roma Tomatoes

Fresh Apple Cider Vinaigrette

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Cajun Tasso Ham Mac & Cheese

Main Courses

Petite Roasted Chateaubriand

Smashed Gold Potatoes, Creamed Spinach

Lingonberry Demi Glaze

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Sautéed Breast of Chicken

Roasted Fennel & Apple Pan Sauce

Tomato-Walnut & Gorgonzola Risotto

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Oven Baked Boston Cod

Tomato-Fennel & Applewood Smoked Bacon Ragu

Whipped Gold Potatoes with Goat Cheese, Wilted Spinach

Desserts

Apple Pie

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Banana-Walnut Bread Pudding

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Tiramisu

~A Prelude to the New Year~

December 31^st, 2011

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Amuse Bouche

Scottish Salmon Gravlox, Beet Horseradish, Pumpernickel Melba

Appetizer

Lobster Bisque, White Truffle Oil Crème Fraîche

Carpaccio of Moulard Duck Breast, Warm Lingonberry Onion Compote

Salad

Petite Greens, Slow Roasted Tomatoes, Grilled Onion, English Cucumber & Red Wine Vinaigrette

Entrees

Peppercorn Encrusted Tenderloin of Beef, Potatoes Duchess, Roasted Garlic-Spinach Sauté

24hr Braised Bison Short Rib, Smashed Sweet Potatoes, Grilled Asparagus

Caramelized Diver Scallops, Melted Cippolini Onion-Tomato Confit, Asparagus-Chevre Risotto

Desserts

Flourless Chocolate Torte, Fresh Raspberries, Whipped Crème Fraîche

Hazelnut Panna Cotta, Chocolate Ganche, Preserved Cherries

$49.00 plus Tax & Gratuity

Open Times for Reservations, Please Call Ahead

518.589.4081

Hey folks, I know everyone’s been waiting for this to happen, so here it is.  The Tavern Menu will now be available on Saturdays.  Three Cheers~!!!! And watch for our new sandwich……The Cheese Steak.

Tavern Menu (OPEN ME)

We are proud to announce that we are receiving product from RSK Farms, and welcome them to our family of suppliers.  Their Mesclun Salad Mix is an amazing, beautiful blend.  Also, thru this week, fresh sugar snap peas.  We are looking forward to a long and “fruitful” relationship with Bob and his staff at RSK Farms, and to sharing their bounty with you.

This weekend we are proud to have two exceptional fish’s in house….Special Guest? The first I want to tell you about is the Ahi Tuna or Yellow Fin. Grade A #1 Sushi/Sashimi. This dark red..almost purple fleshed fish is of course served best at rare or med rare, but if you’re a more discerning client, then I will simply sear it for you. Tonight, Im serving it with a Sesame Crust over a pile of Asian Jicama Slaw with Braised Baby Bok Choy and an inspired sauce of Wasabi & Aged Soy Sauce.
Our other fish…European Hake…Flaky delicate large fillets with a mild buttery aroma. The European Hake(Irish Hake) was brought to American waters long ago, and there remains a strong supply all along the northern coast. It resembles Cod in America, but doesn’t grown to be as large as its Euro ancestors, that why I prefer the latter. The Hake will arrive on Friday and my plans are to wrap it in Tuscan Kale with Black Winter Truffles…I’m thinking some delicate Potato Gnocchi, Baby Red & Gold Beets(with The Greens) and a Saffron Infused Shrimp Emulsion.

A warm welcome to our old friends and soon to be new friends! Yes, this will be where I will be keeping you, the devoted hungry, up to speed with what we, (Curran’s) and the Breadbasket of New York have in store for our daily menus.  First allow me to let you in on whats already on the plate….

SUNDAYS…are very specials to me.  Many of you know that I’ve spent many years studying Italian Cuisine, and we do practice some of these crafts…i.e. Risotto, Polenta and many classic sauces.   However, we are not an Italian Ristorante.  But Sundays are my chance to show you hand made pastas, one of my favorite gastronomic tricks.  Double O flour and Semolina “crashed” with extra virgin olive oil and eggs…the shapes…the styles…(pssss….no spag and balls)yeah, this is fun for me… and at $14 a plate(Togo container included) this should be fun for you too.

WEDNESDAY…Prix Fixe night.  Always growing in popularity.  Please, I implore to you make a reservation.  $16 for Three courses, Three options under each course….$3 House Pours & $3 New York Kraft Beer Bottles.  Options always include a Steak, Seafood and Something Different….Special Diet needs are always met…Although most everything we do here is gluten free.

Ok, I think I’ve said enough for now…almost, you who know me, know that I’ll talk about food until you tell me to stop.  But, its time to make the bread so just one more thing…

Softshell Crabs!!!!<Tis the Season for the next 10 days, get em while they’re hot…

Wild Ivory King Salmon!!!<Pure white Salmon, Nutty, Buttery so rich, yet so delicate…Tonight with Truffles? Yea.

And Local Wild Ramps are still coming out of the cold depression areas…

Hi everybody! Kelly, here…as owners, Sean and I are very excited to unveil our new website for Curran’s Restaurant and Suites.  It has been a very exciting three months for us  since our opening in February and we are happy to finally be able to make our presence on the web. We are grateful for all of the support and good wishes that many of you have shown us and particularly appreciative of your continued patronage.  Our chef,  Chris Arquiett, whom many of you know or have had a chance to meet at dinner service, will use this blog as a way to keep you current on seasonal menu items, new food trends, restaurant happenings, etc., so check back frequently to get the “latest dish” on what in store at Curran’s.  Drop in — Email — Call us.  We look forward to hearing from you and introducing you to a new dining experience in Tannersville.   Bring Mom by this  Sunday for our special fix price menu ($25pp) for 3 courses/3 choices!