30 S Pearl Street | 518.650.8766 Reservations preferred STUDENT NIGHT | On April 11 students dine for $16.16 (with a valid student ID)
Restaurant Week Hours: Saturday, Monday-Friday | 11:00 AM-11:00 PM
Seaweed Salad
First Course (Choose 1) Avocado Salad
Kani Salad
Edamame | Soy bean with salt
Gyoza | Seafood dumplings
Harumaki | Vegetable spring roll
Chicken Teriyaki General Tso’s Chicken
Second Course (Choose 1) Steak Teriyaki Sesame Chicken Crispy Red Snapper Sushi & Sashimi Combo
Third Course (Choose 1) Raspberry Mousse Cake | Sweet raspberry mousse with chocolate chips, topped with raspberry glaze and decorated with a red chocolate heart Raspberry Lemon Drop | White genoise, lemon mousse, European raspberry preserve, finished with a lemon glaze, raspberry medallion, and white chocolate curls Chocolate Dundt Cake | Dark chocolate decadence in individual dessert that is warmed perfectly
Restaurant Week menu available thru April 30
4 Sheridan Avenue | 518.776.4550 Reservations recommended
Restaurant Week Hours: Saturday & Friday | 11:00 AM-11:00 PM Monday-Thursday | 11:00 AM-10:00 PM
First Course (Choose 1) Chicken Tortilla Soup Guacamole “Salad” Spring Tostadas Second Course (Choose 1) Chicken Roja Enchiladas with rice and beans Pork Posole Seafood Nachos Veggie Mole Third Course (Choose 1) Ama Signature Mini Flan Brownie Bites Sundae Sorbet Trio with agave drizzle and fruit “roll up”
19 Quackenbush Square | 518.447.9000 Reservations recommended
Restaurant Week Hours: Sunday Noon-8:00 PM | Sat, Mon-Fri 4:00-8:00 PM First Course (Choose 1) Salad | A choice of house, Caesar, or a Pear & Goat Cheese salad Bowl of Soup du Jour or Vegetarian Soup du Jour | Chef’s Choice, prepared daily with the freshest ingredients. Ask your server for today’s homemade soup selections Fried Oysters | Buttermilk Soaked Malpeque Oysters, lightly fried, finished with a bacon jam Ahi Tuna | Seared blackened Tuna, edamame seaweed salad, wasabi cream, toasted sesame. Second Course (Choose 1) Steak | Petite Filet, topped with roasted shallot puree, toasted goat cheese, balsamic drizzle, mashed potatoes and vegetables Sole Florentine | Stuffed filet of Sole, with spinach, mushrooms, cheese, breadcrumbs, served with rice and vegetables Pasta Sauté | Chicken, Broccoli, Sun-dried tomatoes, Gorgonzola stuffed pacchetti with a bleu cheese buerre blanc Third Course (Choose 1) New York Style Cheesecake or Cannoli (2)
Restaurant Week menu available thru April 19
49 Grand Street | 518.465.0439 Reservations recommended
Restaurant Week Hours: Saturday-Friday | 5:00-9:00 PM
First Course (Choose 1) Rapini with white beans, olive oil, garlic Chilled Mussels with lemon, olive oil, herbs Fresh Mozzarella, tomatoes, arugula (caprese) Mixed Green Salad alla CafÊ Capriccio Second Course (Choose 1) Porchetta Alla Romana | Roast pork from our wood oven (Toscana) Braised Beef Piemontese with wine reduction sauce Grilled Tuna with olive tapanade (Siciliana) Vegetarian Selection | Eggplant with four cheeses (Capriccio classic) Fresh Made Pasta with Eggplant and Ricotta (alla Norma) Fresh Made Pasta with Sausage Ragu (Italianissima) Third Course (Choose 1) Tiramisu Today’s Pie Gelato della Sera with Berries
55 N Pearl Street | 518.694.3122 Reservations recommended
Restaurant Week Hours: Sunday 11:00 AM-3:00 PM | Monday-Thursday 4:00-9:00 PM Friday-Saturday 5:00-10:00 PM
First Course (Choose 1) Creamy Tomato Soup Capital Salad | Fresh filed greens, cucumbers, grape tomatoes, red bell peppers, grated carrots, and red onions with your choice of dressing [GF] Second Course (Choose 1) Chicken Riggies | Utica style rigatoni tossed in a spicy vodka tomato cream sauce, mixed with sautĂŠed chicken, mushrooms, and cherry peppers, and topped with melted mozzarella and parmesan cheese Capital Salmon | Seared salmon served over rice and mixed greens, tossed with kalamata olives, roasted red peppers, and balsamic vinaigrette, topped with a whole grain mustard, garnished with caper berries [GF] Mushroom Risotto | SautĂŠed wild mushrooms and garlic served in creamy risotto topped with parmesan cheese and white truffle oil. Third Course (Choose 1) Sweet Potato Layered Maple Cheesecake Tuxedo Bombe
40 Lodge Street | 518.462.6611 Reservations recommended
Restaurant Week Hours: Sunday-Friday | 5:00 PM-10:00 PM
First Course (choose 1) Chop Salad Crisp chopped romaine lettuce, baby arugula, teardrop heirloom tomatoes, sliced radishes, cucumbers, sunflower seeds, capers and sprouts. All tossed in our house made white balsamic vinaigrette. Caesar Salad Crisp romaine hearts tossed in our house made Caesar dressing, lightly toasted croutons, shaved parmesan and white anchovies. Second Course (choose 1) Marinated Grilled Pork Chop Bone in and herb marinated. Paired with sweet potato and carrot smash and apple balsamic onion relish. Faroe Island Seared Salmon Pan seared and horseradish crusted. Paired with a quinoa brown rice medley, fresh spinach, baby heirloom tomatoes and butternut squash puree. Third Course (choose 1) Towering chocolate cake Lemon Mist layer cake
42 Howard Street | 518.449.2337 Reservations strongly recommended
Restaurant Week Hours: Saturday-Friday | 5:00-10:00 PM
First Course (Choose 1) Salad | Grilled gem lettuce, pickled red onions, pear vinaigrette, marinated fava beans, harissa tofu mousse [Vegan, GF] Charcuterie aka the Lemmy | Jack Daniel’s chicken liver mousse, Coca-Cola aspic, charred Rock Hill sourdough Calamari | Crispy calamari, puffed rice cake, gojujang aioli Second Course (Choose 1) Shepherd’s Pie | Lamb stew in a charred well of pureed potato, grilled rack of lamb Surf N Turf | Grilled octopus, crispy pork cheek, sumac risotto [GF] Cauliflower Kung Pao | Crispy cauliflower, ginger, peanut, garlic, chili, Sichuan peppercorn, soba noodles Arnold Palmer Chicken | Sweet tea brined and fried chicken, thyme-lemonade barbeque sauce, andouille sausage grits Third Course (Choose 1) Flourless Chocolate Cake [GF] Rhubarb and Coconut Milk Flan, Balsamic Strawberry [Vegan, GF] Specialty Drink Nine Pin Za’atar Gose Cider | Collaboration between City Beer Hall and Nine Pin Cider
10 Sheridan Avenue | 518.463.9113 Reservations recommended
Restaurant Week Hours: Saturday & Monday-Friday | 11:00 AM-10:00 PM
First Course House Salad Second Course (Choose 1) Blackened Salmon | Blackened Salmon with Cajun seasoning served with rice Gorgonzola Chicken Pasta | Roasted red peppers, spinach, and chicken tossed in a gorgonzola cream sauce served over rigatoni Dawn’s Garlic Chicken | Grilled chicken sautÊed with garlic and chicken stock, and served with broccoli and white rice Bruschetta Chicken Pasta Rigatoni | Tossed in our traditional homemade bruschetta topped with marinated chicken and a balsamic drizzle Chicken Parm with Rigatoni | Breaded chicken with mozzarella and marinara sauce, and served with garlic bread New York Strip Steak | Served with mixed vegetables and mashed potatoes Third Course Lava Cake
79 N Pearl Street | 518.426.8550 Reservations recommended STUDENT NIGHT | On April 11 students dine for $16.16 (with a valid student ID)
Restaurant Week Hours: Saturday & Monday-Friday | 5:00-10:00 PM
First Course (Choose 1) Tomato Ginger Seafood Bisque with parmesan croutons Goat Cheese Salad with shaved radish, roasted edamame + grapefruit anise vinaigrette Second Course (Choose 1) Seared Chicken Breast Confit with garlic, tomatoes + grilled lemon parsnip puree
Special events Bell’s Brewery Pint Night April 13 Project/Object performs April 14 at 9:00 PM The Mowgli’s perform April 15 at 9:00 PM
Grilled Salmon with mango salsa, dirty rice, cotija cheese + grilled zucchini Braised Beef Tips over pappardelle pasta with crispy fried onions Pineapple Glazed Tempeh with sweet potato, shallots, fresh ginger, water chestnuts + rice Third Course Banana Bread Pudding with homemade caramel sauce
Hudson Harbor Steak & Seafood
351 Broadway | 518.426.5000 Reservations required
Restaurant Week Hours: Saturday & Tuesday-Friday | 5:00-9:00 PM
First Course (Choose 1) Chef’s choice Soup of the Day Tossed Garden Salad Second Course (Choose 1) Roasted Prime Rib with Aujus Served with baked potato and side of vegetables Stuffed Chicken Supreme Chicken breast stuffed with rice, then finished with a light cream sauce and a side of vegetables Shrimp Andre Large gulf shrimp sautéed with fresh garlic, sherry wine, sliced mushrooms, then finished with a brown sauce over rice with a side of vegetables Third Course (Choose 1) Double Chocolate Cake Strawberry Sundae
42 State Street | 518.465.8854 Reservations recommended STUDENT NIGHT | On April 11 students dine for $16.16 (with a valid student ID)
Restaurant Week Hours: Saturday-Friday | 11:30 AM-10:00 PM
First Course (Choose 1) Jack’s Spring Salad Seasonal mixed field greens lightly dressed with our fresh herb vinaigrette and Jack’s garlic parmesan croutons Second Course (Choose 1) Chicken Neopolitan Herb encrusted chicken breast, layered with spinach, fire roasted peppers and mozzarella finished with a light garlic basil vin blanc Three Citrus Tilapia Herb encrusted tilapia, finished with a three citrus sauce Rigatoni Ala Vodka Rigatoni pasta in a white northern Italian vodka sauce with parmesan reggiano, roma tomatoes and fresh basil Third Course (Choose 1) Banana and Milk Chocolate Bread Pudding Chantilly Cream
14 Green Street | 518.463.6056 Reservations recommended STUDENT NIGHT | On April 11 students dine for $16.16 (with a valid student ID)
Restaurant Week Hours: Saturday-Sunday 5:00-8:30 PM Monday-Friday 11:30 AM-2:00 PM & 5:00-8:30 PM
First Course (Choose 1) Spring Salad | Mixed greens, mandarin orange, toasted hazelnut, shaved parmesan, frangelico vinaigrette Sliced Mozzarella | Figs & tomato chutney, crostini Second Course (Choose 1) Wild Mushroom Ravioli | Truffle cream, exotic mushroom, parmesan & taleggio Duck a l’orange | Espresso rubbed breast with Grand Marnier glaze Beef Bourguignon | Traditional French stew of carrots, pearl onions & mushrooms on potatoes Poisson du Jour | Pistachio, cranberry, orange Chicken Rustico | Panko crusted breast finished with sun dried cream Third Course (Choose 1) Dessert du Jour
Restaurant Week menu available thru April 16
90 N Pearl Street | 518.463.6665 Reservations recommended
Restaurant Week Hours: Sunday-Thursday | 5:00-9:00 PM
First Course (Choose 1) House Salad | Mixed greens, cherry tomato, cucumber, red onion, garlic-parmesan croutons Caesar Salad | Chopped romaine hearts, croutons, shaved parmesan reggiano (white anchovies upon request) Brussels Sprouts Second Course (Choose 1) Pulled Pork Sandwich | Hand pulled pork in an Ommegang Abbey barbeque sauce with our Cheddar Ale sauce and served on a toasted brioche roll Maple Glazed Salmon Steak Frites | 12 oz. hand cut strip steak with caramelized Belgian endive and shallots in an Ommegang Abbey cream sauce, and served with frites Third Course (Choose 1) Dessert Pretzels Specialty Cake
683 Broadway | 518.434.6533 Reservations recommended STUDENT NIGHT | On April 11 students dine for $16.16 (with a valid student ID)
Restaurant Week Hours: Saturday-Friday | 5:00-9:00 PM First Course (Choose 1) Warm Chicory Salad | Chicory, apple, pan seared black pudding, bacon, walnuts and malt vinaigrette. Mulligatawny Soup | Assorted Indian spices, coconut milk, vegetable stock and tomato. Second Course (Choose 1) Bangers & Mash | Irish bangers, classic potato mash, caramelized onions and Guinness gravy. Vegetarian bangers available. Prawn Fry (Royyala Vepudu) | Stir-fried prawns with onions, garlic, ginger and spices. Served with basmati rice and garlic naan. "Country Captain" Chicken & Rice | Traditional Brit-Indian dish. Braised whole chicken with onions, garlic and ginger. Served with basmati rice and chapattis. Third Course (Choose 1) Individual Sticky Toffee Pudding | Classic English dessert. Brown sugar cake with dates, candied ginger and toffee sauce baked in. Basmati Kheer | Indian rice pudding with flavors of cardamom, cinnamon and rose.
388 Broadway | 518.465.0444 Reservations recommended
Restaurant Week Hours: Monday-Friday | 5:00-9:00 PM
First Course (Choose 1) Boudin Balls | Traditional sausage stuffing of rice and spicy pork rolled into balls and fried with a cracker crust, and served with Creole mustard drizzle Fried Pickles | Thin sliced, lightly battered, and served with chipotle ranch
Special events Blind Owl Band performs April 15 at 10:00 PM
Chicken & Andouille Sausage Gumbo | Served over rice Second Course (Choose 1) Chicken & Andouille Sausage Jambalaya | Classic Louisiana dish with chicken, andouille, tomato, and vegetables mixed with rice Grillades & Grits | Shredded pork in dark Cajun gravy, over stone-ground grits Blackened Catfish | Lightly Cajun seasoned catfish served with rice and chef’s vegetable Third Course (Choose 1) Crème Brulee Cheesecake with fresh strawberries Chocolate Layer Cake with fresh raspberries and raspberry drizzle
42 Eagle Street | 518.650.6015 Reservations recommended
Restaurant Week Hours: Monday-Friday 11:00 AM-9:00 PM
First Course (Choose 1) Soup of the Day Farmhouse Salad Second Course (Choose 1) Corned Beef & Cabbage Fish & Chips Aged Mac and Cheese Third Course Bailey’s Bread Pudding
136 Madison Avenue | 518.626.0700 Reservations highly recommended STUDENT NIGHT | On April 11 students dine for $16.16 (with a valid student ID)
Restaurant Week Hours: Saturday-Sunday 3:00-10:00 PM & Monday-Friday 11:00 AM-10:00 PM
Soup du Jour
Bruschetta
First Course (Choose 1) Mozzarella Caprese
Fried Calamari
Caesar Salad
Second Course (Choose 1) Chicken Parmigiana | Topped with marinara sauce and mozzarella cheese Chicken Marsala | SautĂŠed with fresh mushrooms in a marsala wine sauce Crab-Stuffed Chicken | Served over pasta with a creamy garlic sauce Veal Parmigiana | Topped with marinara sauce and mozzarella cheese Veal & Peppers | Chunks of veal with peppers in our marinara sauce over pasta Shrimp FraDiavlo | Fresh basil and spicy tomato sauce over pasta Shrimp Vanessa | Fresh spinach with garlic in white wine sauce over pasta Cheese Ravioli | With our marinara sauce Penne alla Vodka | With tomato, cream, vodka, and prosciutto Eggplant Parm | Layers of fried eggplant with tomato sauce and mozzarella cheese Lasagna | Layers of beef, cheeses, and our tomato sauce
Dessert of the Day
Third Course (Choose 1) Cannoli Tiramisu
Chocolate Mousse Cake