Love is on the Menu for Valentine’s Day

February’s Chew ‘N View dinner and a movie delivers a full romantic experience for diners on Sunday, February 12 at 4:00pm. The secret presentation of one of Hollywood’s most notable films is dripping in romance. The four-course menu will be perfectly suited to the movie, setting the mood for food and film lovers, and hopeless romantics.

the-grange-112The 4-Course Prix Fixe Family-Style meal & movie will be in Chef’s signature style featuring locally grown, raised and crafted produce, meats and dairy. $50 per person, not including tax or 20% gratuity. An additional full-service selection of beer, wine and soft drinks will be available for purchase. Seating for The Grange Chew ‘N View is limited. Reservations taken during business hours Thursday – Monday: 845-986-1170.

A lineup of independent, art, B-rated, and cult classic films available from the public domain, are shown monthly on a projection screen suspended in front of our chalkboard menu. Upcoming movies will be announced on The Grange facebook page.


The Grange is opening it’s door for a special Valentine’s Day Wine Dinner on Tuesday, February 14 at 6:30pm. Reserve your seats for this special evening of the ‘Love Your Farmer-Love Your Food-Love Your Chef-Love Your Sweetheart’ Valentine’s Day dining event.

The Grange will make this Valentine’s Day an experience to treasure, serving six-courses of the most delicious and exquisitely innovative cuisine in the Hudson Valley. Each course is paired with a different wine. Diners will be entertained by Richard Kimball on piano.

Seating for The Grange Valentine’s Day Dinner is limited, so reserve your seats. $100 per person + tax & 20% gratuity. Valentine’s Day Wine Dinner begins at 6:30pm on Tuesday, February 14. Reservations taken during business hours Thursday – Monday: 845-986-1170.

Valentine’s Day Wine Dinner Menu


1st Course:
Long Island Oysters on the Half Shell with Caviar and Lowland Farm’s Steak Tartare

2nd Course:
Herb Infused Heirloom Tomato Consomme served from a French Press over Poached Alaskan King Crab with Grilled Scallion and Toasted Panco

3rd Course:
Seared Diver Scallops with Truffle Celery Root Puree, Roasted Cauliflower and Escarole

4th Course:
Dry Aged Hudson Valley Cattle Company Pan Roasted Sirloin Steak with Fingerling Mashed Potatoes, Roasted Turnips and Baby Spinach

5th Course:
Tonjes Dairy Farm Cheese Selection

6th Course:
Flourless Chocolate Cake complimented by Tahitian Vanilla Bean Ice Cream and House-made Fresh Whipped Cream

Local farm raised, grown and produced meats, produce and dairy from fare featured from farms including Lowland Farm Grass-Fed Beef, Hudson Valley Cattle Company, Tonjes Farm Dairy, Peg’s Eggs & Honey and The Kitchen Garden.


Posted on January 27, 2017, in Uncategorized. Bookmark the permalink. Leave a comment.

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