Hudson Valley Steakhouse

Guests are privy to an elegant experience in the expansive dining room. USDA prime, premium-cut meats are hand-selected and stamped by executive chef and partner Tomassino Prengjoni and fresh fish and seasonal dishes are all prepared masterfully. Recommended highlights from the chef include a 38 oz., 31-day dry-aged tomahawk steak for two, Colorado rack of lamb with aged port wine sauce, and 3-5 lb. Maine lobsters cracked tableside. Every hour is Happy Hour in the hand-crafted black walnut bar and lounge with a special menu including seasonal cocktails and deliciously crafted dishes. Guests may also enjoy the full dinner menu at the bar.