Then we ordered sandwiches. I had the Steak Sizzler, which was Rosemary scented Rib-eye with peppers, Gorgonzola and crispy onions. Since I had the appetizer, I opened half the sandwich and enjoyed the steak, etc. and brought the other half home for one of my grandsons. When I returned to my Beacon daughter's home, this grandson had returned from reffing a soccer game so he relished the half sandwich. When I checked the online menu, I discovered that this restaurant has a "small plate" offering. I probably would have enjoyed something from that menu instead of the larger lunch. Perhaps another time.
On Sunday, after Mass in Fishkill, I joined two daughters, their families as wells as one of my son-in-law's parents (very good friends) at the Bull and Budha Restaurant on Main Street in Poughkeepsie for their Mother's Day Brunch. My appetizer was a crab and avocado salad. It was so good that I decided to ask my son-in-law who is a Chef Instructor at the Culinary School at the Art Institute in San Diego to make it for my birthday. The entree was skirt steak with a corn and edame mixture on the side. There were two choices for dessert, a chocolate lava cake with pistachio and coconut filling, and the Chef's cheesecake. I chose the Chef's cheesecake (his own recipe). This will be another request for my son-in-law.
A lot of eating for one weekend, though I actually eat only a small portion of each course. I recommend both restaurants, which I consider upscale.
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