X2O Xaviars On The Hudson
Lunch Menu

First Courses & Starters

Yonkers Shellfish Chowder
Creamy Bouillabaisse Broth and Oysterettes
$7.50

Wild Mushroom Ravioli
Port Sauce & Truffle Oil
$7.95

Jumbo Coconut Shrimp
with Dijon Mustard Sauce
$9.00

Shaved Fennel and Arugula Salad
Lemon Pepper Vinaigrette
$7.50

Caesar Salad
with Shaved Grana Padanna
Garlic Croutons
$7.50

Trio of Heirloom Beet Salad
Golden Beets, Candy Striped & Baby Red
Fresh Goat Cheese, Balsamic Syrup

Entrees

Fresh Spaghetti Chittarra
Lump Crabmeat and Green Onions
Spiced Grissini and Toasted Bread Crumbs
$18.50

Ravioli with Short Ribs
and Foie Gras in Truffle Butter
Grated Amoretti & Broccoli Rabe
$18.50

Pan Roasted Jumbo Maine Scallops with Creamy Endives
Toasted Pine Nuts and Micro Greens
Campari and Grapefruit Glaze
$ 21.00

Grilled Thai Shrimp Salad
With Lomein Noodles and Field Greens
$18.50

Coriander Crusted Ahi Tuna Salad served Rare
Haricot Vert and Walnut Salad
with Tapenade
$18.50

Skirt Steak Salad
with Warm Shallot Dressing
Mushrooms and Pommes Fritte
$18.50

Miso Glazed Chinook Salmon
Ten Vegetable Lomein
and Sake with Warm Cucumber
$17.50

Dry Aged NY Sirloin
Creamed Spinach & French Fries
$ 25.00

Grilled Breast of Squab
Pomegranate Molasses & White Cheddar Grits
$25.00

A Special 3 Course Luncheon is served every day
$25.00

First Courses & Starters

Seasonal Charcuterie Plate
Celery Root Salad & Whole Grain Mustard

Yonkers Shellfish Chowder
Creamy Bouillabaisse Broth and Oysterettes

Shaved Fennel and Arugula Salad
Lemon Pepper Vinaigrette

Chardonnay Steamed P.E.I. Mussels
Pommes Frittes & Flat Leaf Parsley

Trio of Heirloom Beet Salad
Golden Beets, Candy Striped & Baby Red
Fresh Goat Cheese, Balsamic Syrup

Wild Mushroom Ravioli
Port Sauce & Truffle Oil

Entrees

Garganelli Pasta with Rock Shrimp
Broccoli Rabe & Lobster Sauce
Spiced Grissini and Toasted Bread Crumbs

Grilled Flat Iron Steak
Brown Sugar & Cayenne Crust
Potato Puree & Haricot Vert

Pan Roasted Hudson Valley Chicken
Scallion Risotto & Buttered Vegetables

Roast Loin of Berkshire Pork
Gingered Mashed Sweet Potatoes
Braised Swiss Chard

Miso Glazed Salmon
Field Lettuce Salad with Sesame Dressing

Herb Grilled Lamb Tenderloin
Israeli Cous-Cous & Asparagus

Desserts

“Classic” Crème Brulee

Caramel Flan
With Fresh Fruit

A Trio of Ice Creams

Pumpkin Panna Cotta
Vanilla Syrup & Praline Cream
Amaretto Cookie

Chocolate Callebaut Cake
With Vanilla Ice Cream

Triple Terrine of Three Chocolates
Strawberry Coulis & Crème Anglaise

Layered Carrot Cake
With Candied Baby Carrots
Rum Creme Anglaise