West Main Kitchen And Bar

West Main Kitchen And Bar

Casual and sleek are easy first impressions of West Main Kitchen & Bar in Wappingers Falls. But West Main is a restaurant that’s hard to put into a box. A smooth, granite-topped bar lit by black cone lamps conveys an industrial style that juxtaposes an experimental selection of dishes. With a menu taking new American fare and throwing in Mexican, Italian and Asian influences, the restaurant defies simple categorization. A West Main takes advantage of regional products to provide cocktails with a local flair. Djarum Black, made with Bulleit bourbon, More Good Cassia Kream Syrup, clove extract and fresh lemon.
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West Main Kitchen And Bar

“I love the fact that is located with all the wineries around, and all the breweries, and the farming,” said Merrill Moore, who will open the West Main Kitchen next week with his partner, Laura Rodriguez. “It’s the perfect place for us.”
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West Main Kitchen And Bar

While Mill House Brewing Company in the City of Poughkeepsie may be best known for its varied selection of craft beer, but its lineup of signature cocktails is nothing to scoff at. Embrace the brick and brass of this quintessential brewpub and grab a seat at the bar under the beamed wooden ceiling. Opt for their unique takes on classic cocktails such as The (Kinda) Spicy Margarita, made wither either tequila or mezcal, Ancho Reyes Chile Liqueur, dry curacao and lime. Or take a chance with a unique drink like Under a Cherry Moon, made with Half Moon Orchard Gin, amarena cherries, Averna Amaro, apple brandy, lemon and brut sparkling wine.
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West Main Kitchen And Bar

Though stepping into Stockade Tavern may feel like travelling back in time to a Prohibition-era speakeasy, guests can expect classic cocktails crafted with modern sensibilities and flair. A black blade sign emblazoned with a striking red “S” gives away the otherwise unassuming brick building, though outsiders can peer through the crosshatched wooden windows for a sneak peak at the simple and classic wooden bar. It’s the ideal atmosphere to try one of the tavern’s more historic drinks like the Yellow Parrot, a 1930 cocktail made with Vieux Pontarlier absinthe, Yellow Chartreuse, apricot brandy and lemon, that’s stirred. For a contemporary drink, try the Chimney Sweep, Angostura 1919 rum, Sfumato amaro and cinnamon, also stirred.
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West Main Kitchen And Bar

An Oasis of Sophistication in Richmond’s Fan District You’ll notice from the moment you walk in, as the quality of the atmosphere envelopes you, that you’re not in just another nightclub. Once you’ve experienced our unique night life, you’re sure to be back for more. Fantastic DrinksProfessionally prepared, mixed drinks and bar specials menu. Excellent FoodCheck out our menu, there’s something for everyone’s taste and visit payday loans florida paydayloansfloridaonline.biz Extraordinary EntertainmentView our photo gallery of some past crowd pleasing performances. Unbelievable Schedule of EventsGo to our calendar to make a date with your favorite entertainers.
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West Main Kitchen And Bar

The Kitchen will employ 10 people. Moore hopes eventually to offer specialty dinners, such as a Sunday supper or Monday fried chicken night. He also hopes to add some unusual touches to his dishes, including serving some meals in cast-iron skillets.
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West Main Kitchen And Bar

Packages are not set in stone. If you want or need something that you don’t see give us a call or stop in, we would be happy to help.The first priority is to check the availability of the date of interest. If available, the date should be reserved by placing a 20% deposit, Non-Refundable. This deposit is directly applied to your bill the day of your function, unless it is canceled. The deposit is Non-Refundable due to lost opportunity costs. In general, parties book one month in advance. With functions being held in prime party months (April-July) booking sooner than later is advised. The minimum number of persons to book an event package is 25. Once you have confirmed your date, the decisions regarding operational details, menu, and confirmed guest count are not required to be finalized until two weeks prior to your function. We do encourage you not to leave the details until the last minute. Confirmed guest counts represent the minimum number of guests that you will be charged for, regardless of your attendance the day of your function. All seating arrangements, as well as, scheduling and food production revolve around this number. An appointment is encouraged to discuss party questions and details. Meetings can be conducted in person, as well as by phone. If a last minute function arises and needs to be planned within a couple of days we can cater to that. Just give us a call and ask for Steven, he will do his best to assure that everything is taken care of.  Sides & Trays catering to go  Grilled Vegetables small 35 / large 50Grilled zucchini, yellow squash, red peppers, asparagus, red onion, eggplant drizzled with garlic oil.Cured Italian Meats small 95 / large 145Prosciutto di parma, genoa salami, hot coppa, sweet soppressata, pickled vegetables, roasted red peppers, mixed olive salad, mozzarella, whole grain mustards.Tomato Mozzarella small 50 / large 75Fresh mozzarella, plum tomatoes, sweet basil leaves, aged balsamic vinegar, extra virgin olive oil, salt & cracked pepper.Crudite small 35 / large 55Fresh local vegetables, served with blue cheese & ranch dressing.Lasagna Bolognese small 65 / large 95Pasta Primavera in Basil Pesto Garlic Cream small 45 / large 60Baked Penne Vodka small 55 / large 70Roasted Potatoes with Herbs and Garlic small 40 / large 55Herb Mashed small 45 / large 55Sweet Potato small 50 / large 65Truffled Macaroni & Cheese small 55 / large 70Mac & Cheese small 45 / large 60Roasted Brussel Sprouts small 45 / large 65Chicken & Roasted Mushroom Marsala Sauce small 55 / large 70Lemon Garlic Chicken small 55 / large 70Chorizo Sausage Potato Hash small 55 / large 65Penne with Shrimp, Prosciutto, Tomato Basil small 65 / large 80Shell Pasta with Bacon, Peas, Red Onion, Sun Dried Tomato Sauce small 45 / large 60 Farfalle with Crumbled Sausage, Spinach, Balsamic Parmesan Cream Sauce small 5o / large 65Pan Roasted Rosemary Chicken & Mushrooms, Parmesan Herb Sauce small 55 / large 70Sausage, Red Onions, Bell Peppers, Roasted Potatoes, Red Wine Vinegar, Fresh Oregano small 55 / large 70Balsamic Chicken & Crispy small 55 / large 70Slow Roasted Chicken Quesadillas small 40 / large 55Spring Rolls with Teriyaki Dipping Sauce small 40 / large 55Asparagus & Monterey Jack Cheese Quiche by the quiche $12Cheese Ravioli with a Sun Dried Tomato Cream Sauce small 40 / large 60Roasted Salmon with a Red Bell Pepper Sauce small 65 / large 85Herb Horseradish Mashed Potato small 45 / large 55Crab Crusted Tilapia with Sweet Chili Sauce small 65 / large 85Lobster Ravioli In a Basil Pesto Cream Sauce small 50 / large 65Fig & Mascarpone Flatbread small 30 / large 50Vegetable Flatbread small 30 / large 50Assorted Baguette Sandwiches small 45 / large 65Wings: Choice of Buffalo, Chipotle BBQ, Spicy Sesame small 50 / large 75 
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West Main Kitchen And Bar

The first priority is to check the availability of the date of interest. If available, the date should be reserved by placing a 20% deposit, Non-Refundable. This deposit is directly applied to your bill the day of your function, unless it is canceled. The deposit is Non-Refundable due to lost opportunity costs. In general, parties book one month in advance. With functions being held in prime party months (April-July) booking sooner than later is advised. The minimum number of persons to book an event package is 25. Once you have confirmed your date, the decisions regarding operational details, menu, and confirmed guest count are not required to be finalized until two weeks prior to your function. We do encourage you not to leave the details until the last minute. Confirmed guest counts represent the minimum number of guests that you will be charged for, regardless of your attendance the day of your function. All seating arrangements, as well as, scheduling and food production revolve around this number. An appointment is encouraged to discuss party questions and details. Meetings can be conducted in person, as well as by phone. If a last minute function arises and needs to be planned within a couple of days we can cater to that. Just give us a call and ask for Steven, he will do his best to assure that everything is taken care of.
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Just a quick stroll through the Water Street Market and up a set of wooden stairs, you’ll find yourself in the Hudson Valley’s own slice of New Orleans. The comfort foods and fried delights served up at The Parish Restaurant in New Paltz will makes guests feel as though they’re dining in the French Quarter, but one look off the deck offers a strictly Hudson Valley view in the form of the Shawangunk Ridge. The hidden treasure in dining at The Parish is its extensive cocktail menu, filled with experimental drinks. Take Monk’s Fire, a concoction made with either tequila or mezcal, green chartreuse, lime and Thai chili for a heat you feel in every sip.
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Little bits of history hang from the brick walls inside County Fare in Wappingers Falls. Little touches, like an old, repurposed sign for Sweet Orr pants, shirts and overalls, give County Fare its vintage atmosphere — one that matches precisely with its modern and trendy, pub menu. A true local drink, The Meadowlark is crafted from Dennings Point Distillery’s Maid of the Meadow honey vodka and More Good’s Jalapeno Black Tea syrup, both Beacon products, as well as a splash of fresh lemon juice. Despite the ingredients,
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“He and I became friends, and this whole opportunity happened,” Moore said. “I’ve always had a good relationship with him, and just us being willing to move our whole family here .”

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