The Would Restaurant is renowned for catering events held both on and off premises. The Would specializes in New American Cuisine, offering delightful vegetarian options as well. Our restaurant can hold 100 guests. If an outdoor event is more to your liking, we would be pleased to orchestrate a lovely affair on the grounds here amid beautiful views of the Hudson Valley, as well as a plethora of apple trees.
The Would is pleased to accommodate all events such as Weddings, Commitment Ceremonies, Vow Renewals, Rehearsal Dinners, Barbecues, Meetings, Family Reunions, Graduation Parties, Retirement Parties, Bar Mitzvah or your special occasion. We invite you to be our guest at our beautiful facility, and to dine eating the Hudson Valley's finest and freshest cuisine. We also offer full service catering off premises, with locations including, but not limited to Evelyn's View in Milton, New York, and at Locust Grove, The Samuel B. Morse home in Poughkeepsie, New York. Our Inn and Restaurant are located in Highland, New York.
"Would" You Believe?
That We Are Full Service Event Coordinators, Working with other Local Professionals to Ensure that You Feel Like a Guest at Your Own Event
We Will Only Accept One Event Per Day
Ours is an Unobtrusive Staff Professionally Trained and Educated
The Chef / Owner is a Culinary Institute of America Graduate
The Chef / Owner Claire Winslow has won several American Culinary Federation Medals and has been the focus of glowing reviews in The New York Times~
We Received Zagat Review exclaiming:
"Wonderful on all accounts"
"Fresh, Distinctive" dishes are composed of local and organic ingredients
Selection of Hors D'Oeurves
Meats Chicken Satay Pork Skewers Duck Quesadilla Baby Lamb Chops Swedish Meatballs Chicken Liver Pate Chorizo in Puff Pastry Escargot in Puff Pastry Prosciutto wrapped Melon Sausage filled Puff Pastry Beef and Cherry Tomato Kabob Pot Stickers with Chicken and Scallions
Seafood Codfish Cakes with a Chipotle Aioli Crab Cakes with a Caper Remoulade Crab and Sweet Red Pepper Beignets Gravlax served on House Flatbread with a Chive Cream Cheese Baby Scallops Seviche - $1.50 per person Asian Rock Shrimp Fritters - $1.50 per person Jonah Crab Claws with Cocktail Sauce - $1.50 per person Tuna Tartar with Sesame Seeds and Soy - $2.00 per person Miniature Crab Cakes - $2.00 per person or Shrimp Cocktail - $2.00 per person
Vegetables/Vegetarian Assorted Domestic & Imported Cheese with Fresh Fruit Crudités with Dip Stuffed Mushrooms White Bean Crostini Hummus with Pita Baba Ghanoush with Pita Lentil Salad on Croutons Guacamole with Corn Chips Papaya wrapped with Gravlax Potato Latke with American Caviar Black Bean Dip with Blue Corn Chips Sweet Potato encrusted with Coconut Grilled Tofu with Ginger Sweet Soy Asparagus wrapped with Prosciutto and Filo Forest Mushrooms with a Porcini Cream on Croutons Crostini with Fresh Mozzarella and Tomato Compote Filo Cups filled with Goat Cheese and a Black Olive & Rosemary Tapenade Spring Rolls filled with Shiitake Mushrooms, Napa Cabbage & Water Chestnuts served with a Sweet Chili Sauce
Selection of Entrées
Poultry Stuffed Chicken with Herb Boursin, Tomato Confit and Collard Greens Stuffed Chicken with Grilled Eggplant, Roasted Red Pepper and Aged Provolone Stuffed Chicken with Baby Spinach, Portobello Mushroom and Asiago Cheese Stuffed Chicken with Prosciutto, Brie and Escarole Buttermilk Southern Fried Chicken Oven Roasted Poussin Pan-seared Pheasant with a Lingonberry Sauce Duck Confit Roast Duck with a Dried Berry Gastron Smoked Hudson Valley Duck Breast with a Pomegranate Reduction Sauce
Meat Venison Chops Prime Rib Rib-eye Steaks Grilled Flank Steak Roast Rack of Veal Veal Loin Medallions Roast Loin of Beef with a Horseradish Sauce Roast Loin of Beef with a Shallot Peppercorn reduction Sauce Fillet of Beef with Aioli Peppercorn encrusted Fillet of Beef with a Balsamic reduction Sauce Grilled Filet Mignon with Smoked Red Pepper Oil and Red Onion Rings Rack of Lamb Lamb Chops Pan-seared Medallions of Pork Loin with a Red Onion Marmalade Medallions of Venison
Fish Halibut with a Mango Salsa Chilean Sea Bass with a Beet Horseradish Cream Salmon with a Red Wine reduction Sauce Oven Roasted Salmon with a Sage Beurre Blanc Tuna with a Szechuan Sauce Char with a Tangerine Beurre Blanc Pan-seared Trout with a Lemon Caper Brown Butter Sauce Sea Scallops with a Yellow Pepper Coulis Shrimp with a Roasted Tomato Garlic Butter
Vegetarian Sesame encrusted Tofu with Beet Greens, Baby Carrots and Shiitake Mushrooms over Japanese Rice Vegetable Napoleon with Zucchini, Red Peeper, Eggplant and Mozzarella Vegetable Lasagna Risotto with Escarole and White Beams Potato Cake
Pasta Orecchiette with Porcini Cream & Asparagus Penne with Basil, Oven Roasted Tomatoes, Roasted Garlic & Calamata Olives Smoked Chicken Sausage with Bow Tie Pasta in a Cilantro Cream Baby Shells with Rock Shrimp, Tomato, Oregano & Yellow Peppers
Side Dishes Salads Quinoa Salad Baby Shell Pasta Salad Curry Rice Salad Fruit Salad
Starch Quinoa Pilaf Barley Pilaf Steel Cut Oats and Rice Pilaf Potato Graton Sweet Potato Graton Roasted Rosemary Potatoes Whipped Potatoes with Roasted Garlic Whipped potatoes with Sour Cream and Chives Couscous with Dried Fruit Risotto Herb Spatzle
Vegetables Grilled Vegetables Snow Peas Green Beans Asparagus Grilled Portobello Butternut Squash Braised Red Cabbage Haricot vert
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