THIS RESTAURANT IS CLOSED Le Petit Chateau

THIS RESTAURANT IS CLOSED Le Petit Chateau Restaurant Review:

The French-influenced fare at Le Petit Château is true to the best classic culinary traditions---seasonally inspired dishes are prepared to bring out the best in what are already first-rate ingredients. Rich and velvety, pan-seared Hudson Valley foie gras comes to the table enhanced with sweet and delicate Anjou pears; classic escargots in pastry with cream Brie is a lavish and rich dream come true. Although chef-owner Scott Cutaneo reveres tradition, he is not opposed to attempting the culinary high-wire with unusual preparations such as diver scallops with mango, parsnip purée, braised English peas, toasted almonds and grated nutmeg. The scallops are silky smooth from their exact timing over the flame, and topped with a pretty confetti of diced, sweet mango. The parsnip purée takes the sweetness down just a notch, and the English peas, just another notch again. The crunch of the almonds and the spicy musk of nutmeg added two more dimensions to an already multi-dimensional dish. The wine cellar complements the menu, and holds more than 22,000 bottles.