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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. Dishes like Thai-style “Cha-am” mussels in a coconut red curry broth infused with makrut lime, and a ricotta gnocchi "BLT" with shiitake mushrooms, apple wood-smoked bacon, English peas and mint oil demonstrate the fusion of classic fare with innovative flavors. Entrées feature Snake River Farms pork alla Milanese with a baby arugula, shaved fennel and tomato salad that draws from Italian traditions while utilizing local ingredients. Even what is usually considered more casual fare, including a burger and hard-boiled eggs, is conceived with inventive twists. Equal attention is paid to dessert; consider the apple crisp or a linzer tart given a nutty infusion with a hazelnut cookie crust. 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.