Restaurant X & Bully Boy Bar Menu – Congers, NY

Type : New American restaurant

Location : Congers, NY

Upscale New American spot in a country house with distinct dining rooms ranging from cozy to airy. Based on 497 reviews, the restaurant has received a rating of 4.5 stars. Price $$$$

✔️ Dine-in ✔️ Curbside pickup ✔️ No-contact delivery

Restaurant X & Bully Boy Bar 10920

Address:
117 NY-303, Congers, NY 10920

Phone: (845) 268-6555

Website:

Social Profile:

Hours

Tuesday Closed
Wednesday 5–9 PM
Thursday 5–9 PM
Friday 12–2 PM, 5–9 PM
Saturday 5–9 PM
Sunday 12–2 PM, 5–8 PM
Monday Closed

Menu

Main Menu
Roasted Golden Beets
with Greek Yogurt & Harissa with Crushed Sicilian Pistachios		 $15.00
Butternut Squash Bisque
with Toasted Pumpkin Seeds		 $13.00
Casserole Of Maine Lobster & Shrimp
with Sherry & Honjemiji & Pastry Fleuron		 $17.50
Classic Caesar Salad
with Anchovy & Shaved Parmigiano		 $13.50
Ahi Tuna Ceviche
with Coconut, Sambal and Crisp Plantains		 $16.50
Red Oak Leaf Lettuce Salad
with Gruyere & Mustard Vinaigrette Garlic Croutons		 $14.50
Chicken Liver Mousseline
with Lychee & Mango Salad and Sliced Baguette		 $15.00
Black Truffle & Scallion Risotto
with Roasted Oyster Mushrooms		 $16.50
Pachieri Pasta “Genovese”
with Basil Pesto and Toasted Pine Nuts		 $16.00
Braised Short Ribs Of Beef
with Truffled Potatoes & Roasted Cauliflower		 $38.00
Chatham Day Boat Cod
with Brown Butter Spinach, Breakfast Radish with Sherry Vinaigrette		 $36.00
Hudson Valley Chicken
with Wild Mushroom Risotto and Medley of Vegetables		 $29.00
Grilled Swordfish
with Leaf Spinach, Baby Yukon Potato and Soy Mirin Glaze		 $36.00
Pure Ossabaw Pork Chop, Grilled
with Spaetzle & Cherry Peppers		 $36.00
Classic Beef Wellington
with Wild Mushroom & Foie Gras Duxelles and Sauce Périgourdine		 $40.00
Yuzu & Chili Glazed King Salmon
with Ragout of Orzo & Broccoli Rabe, Delcabo Tomatoes		 $34.00
Big Eye Tuna
with Wasabi Crust, Chinese Long Beans & Seaweed Salad		 $38.00
The “Wedge” Iceberg
with Blue Cheese Dressing, Bacon, Croutons & Red Onion		 $13.50
Classic Jumbo Shrimp Cocktail $18.00
Oysters Rockefeller Pernod
with Spinach & Hollandaise Glaze		 $18.50
House Cured Maple Glazed Thick Cut Bacon $6.00
USDA Prime Grilled NY Sirloin $46.00
USDA Prime Filet Mignon $48.00
USDA Prime Porter House For 0ne $48.00
Grilled Cowboy Ribeye
with Cayenne & Brown Sugar Rub Creamed Spinach & Gratin Potatoes with Sauce Béarnaise		 $95.00
Creamed Spinach
Broccoli Rabe
with Garlic Confit
Cauliflower
with Lime & Nuoc Cham
Steamed Jumbo Asparagus
with Hollandaise
Chive Popovers
Roasted Yukon Potatoes
Truffled Potato Puree
Pommes Frites
Mature Cheeses $7.50
Wine List
Soave Classico, Cantina Del Castello, “Cru Pressoni”, Veneto, Italy, 2011
A STUNNING and VIBRANT wine from our friend Arturo Strocchetti…from the land of sunshine and ancient Volcanoes comes this brilliant Soave. This is from the single-vineyard (cru) of Pressoni, where a touch more clay in the soil gives the wine a depth and richness that is not normally found in a Soave. With aromas of marzipan, melon, citrus and chalky mineral, the palate delivers an amazing density and flavors of lemon preserves, sweet herbs, and papaya. The finish is rich, round and honeyed balanced by vibrant acidity		 $47.00
Viognier, Georges Vernay, “Pied De Samson”, Collines Rhodaniennes, 2010
It was largely due the efforts of Georges Vernay that the majestic and mysteriously delicious vineyards of Condrieu in the Northern Rhone have survived troubled times and at mid 20th century there were less than 40 acres left of the magical Viognier grapes planted – there are now over 300 acres! It is now Georges daughter Christine who makes the wines and tends the vines with her husband Paul		 $69.00
Moulin  Vent, [Cru Beaujolais], Christophe Pacalet, 2010
Yeah, it’s Beaujolais….but this is Cru Beaujolais from a master of terroir and natural winemaking, from a family that is legendary of changing the way wines from Beaujolias express themselves. A beautiful intense purple, the nose expresses notes of cassis, blackberry, and alpine strawberry – flavors that are echoed on the palate. This wine exhibits a more powerful structure than most Beaujolais offerings, also giving components of mineral, good length and soft tannins. With a flowery note of violets in the nose, this wine allies red and black fruit with fine tannins and a more mineral structure. After working as a chef for four years, Christophe Pacalet returned to his native Beaujolais to study wine-making with his uncle, Marcel Lapierre, one of the legendary, iconic winemakers of Beaujolais. Like a growing number of young wine-makers, Pacalet does not own land, but rents carefully selected parcels based on the quality of the terroir and the age of the vines (40-80 years). The vines are cultivated according to strict specifications and by the principles of “lutte raisonnée”; that is, the abstention from the use of chemical herbicides, fertilizers and fungicides whenever possible. Only indigenous yeasts are involved in fermentation, and the wine is unfiltered after five to nine months of elevage		 $45.00
Marsannay, “Clos Du Roy”, Sylvain Pataille, 2009
From an under-rated and overlooked Appellation from the northern tip of the Cotes de Nuits in Burgundy, this wine shows the brilliance of the vineyard work that maverick Sylvain Pataille is known for. He is dedicated to showing the marvelous nuances of the terroirs of Marsannay and his philosophy in the cellar reflects that – Natural, Natural, Natural. He gets out of the way and lets the wines make themselves as much as possible so the hand of the winemaker recedes to allow the terroir to shine through. A complex wine with freshness and tension, but deeply flavored with ripe plum, black cherry and sweet earthy notes. Fine, velvety tannins lead to a rich mouth-coating finish. A wine of great depth and complexity		 $81.00
Argyle, Brut, Willamette Valley, Oregon, 2006 $53.00
Lieb Family Vineyard, Brut, Long Island, 2003 $55.00
Domaine Carneros, Brut, Taittinger, Napa Valley, California, 2007 $55.00
J “Cuvee 20”, J Vineyards & Winery, Russian River Valley, California, N/V $68.00
“L’Ermitage”, Roederer Estate, Anderson Valley, California, 1999 $91.00
Richard Grant, “Wrotham Pinot”, Blanc De Noir, Napa Valley, California, 2001 $110.00
Cremant D’Alsace, Lucien Albrecht, Brut N/V $45.00
Cremant De Limoux, , Toques Et Clochers, Brut NV $50.00
Penina Classique, Kogl Estate, Slovenia, N/V $53.00
Beaumont Des Crayeres, “Grande Reserve”, A Mardeuil, Brut N/V $81.00
Duc De Romet, “Prestige Brut”, A Ay, Brut N/V $90.00
Veuve Clicquot, “Yellow Label”, Brut N/V $105.00
Le Brun Servenay, “Cuvee Selection”, Cotes Des Blancs , Brut N/V $104.00
Godmé Père Et Fils, Blanc De Noirs, Brut N/V $114.00
Rose, Billecart-Salmon, Brut N/V $155.00
La Grand Dame, Veuve Clicquot, Brut, 1993 $325.00
Dom Pérignon, 2003 $362.00
La Grand Dame Rose, Veuve Clicquot, Brut, 1995 $375.00
Bollinger, “Année Rare – R.D.”, 1975 $451.00
Dom Pérignon, “Oenothèque”, 1973
823
Brunch Menu
Coconut Shrimp
Baby Lamb Chops
Wild Mushroom Ravioli
Caesar Salad
Unlimited Prosecco, Mimosas, Bellini’s Or Kir Royale
Butternut Squash Bisque
with Toasted Pumpkin Seeds
Chicken Liver Mousseline Lychee & Mango Salad
with Sliced Baguette
Housemade Burrata & Pear Tomatoes
with Basil Pesto
Black Truffle Risotto
with Mushroom & Scallion
Salad Of Field Lettuces
with Mustard Vinaigrette & Goat Cheese
Classic Duck Confit
with Fregola Sarda & Mostarda
Yuzu & Chili Glazed King Salmon Ragout Of Orzo & Broccoli Rabe
Poached Eggs
with Cream Spinach & Crabmeat Hollandaise
Hudson Valley Chicken
with Wild Mushroom Risotto and Medley Vegetables
Chatham Cod
with Lemon & Capers with Snow Peas & Potato Puree
Grilled Center Cut Swordfish
with Leaf Spinach & Maple & Mirin Glaze
“Classic” Crème Brulee
Belgian Chocolate Dome Soft Caramel Center
with Crème Anglaise
Lemon Sabayon Tart Shortbread Crust & Fresh Strawberries
Tiramisu
with Mascarpone & Espresso

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Photo Gallery

Order and Reservations

Reservations: xaviars.comopentable.com

Reviews

Raj Thomas
The food and service is impeccable. We had a great time here, it was worth every penny.

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Vineshari Paul
A must for hudson Valley restaurant week. Everything was delicious . We have been there couple times now and food is delicious. The celebrity chef doesn’t fail.

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Darren Barlow
Nice cozy but spacious atmosphere. The food was excellent, our waitress was too. The busboy needed some training about when to take plates off the table. He was way too eager but that’s not a negative, that’s merely better training. We both had the Beef Wellington and a shrimp dumplings appetizer with pop-overs (we were hangry) It’s definitely a place I’d go back to. Bring cash for the valet parking. You can’t park your car yourself

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Andre Vialet
This was my first time back for Sunday Brunch in more than three years. They have changed from small portion passes to a more standard brunch menu. As usual, the service was excellent and the our meal selections had the restaurant’s special flavor profile.

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Emily Donnery
Delicious food. Endless mimosas. Phenomenal experience. Nelson is an amazing server! We’ve been going for 20+ years and Nelson holds the bar high. Can’t wait to go back! This place should be your next Sunday brunch experience!

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Nicole Safran
While the food and service are great, the building can use some repairs. The entrance can smell a bit musky and carpets worn down – therefore removing a star.

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Amanda Grace Petrocelli McLean
Amazing meal! Marybeth was the best waitress! Really one of the best I’ve ever had. Made the whole meal! Everything was absolutely delicious!!! Will definitely be back again!

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Jeff Sabat
Excellent food and service! The appetizers, meals, and desserts are all wonderful. I would highly recommend this place for a special occator romantic time out.

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Steven Resch
Extraordinary food and service. The Beef Wellington was incredible and served with a delightful barolo-type sauce. The Yuzu & Chile salmon my partner selected was equally good with a complex, almost candied flavor. Service was attentive and kind. Lovely views available of the farm and duck pond that brackets the property. Not an inexpensive outing but well worth it for a special occasion.

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Paula W
Been going to Peter Kelly restaurants for years but now the only one we tend to visit these days is Restaurant X. The service is always top notch, Mary Beth and Jesus at our recent trip of dining at the bar were beyond superb! The food is always consistent and delicious. At my recent visit, we devoured and enjoyed the Ceviche, HV Chicken and the Beef Wellington. Not sure where we stuffed it but the carrot cake was over the top yummy!. Thank you once again and would highly recommend!

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