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| | Dining in New York's Hudson Valley |
 | | Hudson Valley foie gras is quickly seared and served with black Mission figs and a Port reduction, while Atlantic halibut is roasted to sheer succulence and served with the garden's spinach, piquillo peppers and lobster butter. |
 | | The Castle on the Hudson's guest rooms are spacious and rich in antiques, and the restaurant here is called Equus, set within three baronial roomsthe Tapestry, Garden and Oak Roomsthat just beg an appearance by a lord of the manor or a Hitchcockian hero. |
 | | The main dining room, once home to cows, retains its old stonework, with new steel girders; its focal point is a beautiful, muted landscape of the region. |
| www.gayot.com /restaurants/features/hudsonvalleydining.html (945 words) |
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