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Hudson at Haymount House Restaurant Review: The Southern colonial plantation-style Haymount House has undergone several transformations since its construction in 1910. Its white-columned portico structure housed the Maison Lafitte restaurant for many years and experienced a massive renovation to become Hudson on Haymount House. The result is a juxtaposition of old and new: the mansion's soaring space and marble fireplaces are preserved, as are the glittering chandeliers. The philosophy at Hudson, though, is thoroughly progressive. There is no dress code and guests sit casually in the dining room or separate bar in relaxed attire. The view of the Hudson River is formidable, as is the cuisine, with executive chef Bruce Beaty, formerly of Westchester's Red Hat on the River, at the helm. A roasted heirloom beet salad with Coach Farm goat cheese croutons and caramelized pistachios in a caraway-roasted shallot vinaigrette, and an appetizer of glazed pork belly with jícama slaw and Hemlock Hill Farm hot pepper jam show the breadth of the kitchen. Entrées feature a delicate sautéed Atlantic halibut with Israeli couscous and wilted romaine lettuce in a spicy lime-yogurt vinaigrette. But don't miss the seared Catskill duck breast with braised farro, Marcona almonds and rhubarb-ginger purée. Even what is traditionally considered more casual fare, including a burger and hard-boiled eggs, are conceived with inventive twists. Equal attention is paid to dessert. Ice creams come in unconventional flavors like mozzarella, while pear is sweet and with a slightly grainy consistency reminiscent of the pure fruit. The wine list is comprehensive, with old-world and new-world selections, non-vintages and premier crus ensuring there is an appropriate choice for every occasion.