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Restaurant X & Bully Boy Bar
117 North Route 303
Congers, NY 10920
Uber
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Main Menu
Brunch Menu
Wine List
Main Menu
Main
Roasted Golden Beets
$15.00
with Greek Yogurt & Harissa with Crushed Sicilian Pistachios
Butternut Squash Bisque
$13.00
with Toasted Pumpkin Seeds
Casserole of Maine Lobster & Shrimp
$17.50
with Sherry & Honjemiji & Pastry Fleuron
Classic Caesar Salad
$13.50
with Anchovy & Shaved Parmigiano
Ahi Tuna Ceviche
$16.50
with Coconut, Sambal and Crisp Plantains
Red Oak Leaf Lettuce Salad
$14.50
with Gruyere & Mustard Vinaigrette Garlic Croutons
Chicken Liver Mousseline
$15.00
with Lychee & Mango Salad and Sliced Baguette
Black Truffle & Scallion Risotto
$16.50
with Roasted Oyster Mushrooms
Pachieri Pasta "Genovese"
$16.00
with Basil Pesto and Toasted Pine Nuts
Braised Short Ribs of Beef
$38.00
with Truffled Potatoes & Roasted Cauliflower
Chatham Day Boat Cod
$36.00
with Brown Butter Spinach, Breakfast Radish with Sherry Vinaigrette
Hudson Valley Chicken
$29.00
with Wild Mushroom Risotto and Medley of Vegetables
Grilled Swordfish
$36.00
with Leaf Spinach, Baby Yukon Potato and Soy Mirin Glaze
Pure Ossabaw Pork Chop, Grilled
$36.00
with Spaetzle & Cherry Peppers
Classic Beef Wellington
$40.00
with Wild Mushroom & Foie Gras Duxelles and Sauce Périgourdine
Yuzu & Chili Glazed King Salmon
$34.00
with Ragout of Orzo & Broccoli Rabe, Delcabo Tomatoes
Big Eye Tuna
$38.00
with Wasabi Crust, Chinese Long Beans & Seaweed Salad
X - Steakhouse Specialties
Sauces: Au Poivre, Béarnaise, Périgourdine
The "Wedge" Iceberg
$13.50
with Blue Cheese Dressing, Bacon, Croutons & Red Onion
Classic Jumbo Shrimp Cocktail
$18.00Oysters Rockefeller Pernod
$18.50
with Spinach & Hollandaise Glaze
House Cured Maple Glazed Thick Cut Bacon
- (per piece) $6.00
USDA Prime Grilled NY Sirloin
- 14 Ounces $46.00
USDA Prime Filet Mignon
- 10 Ounces $48.00
USDA Prime Porter House for 0ne
- 20 Ounces $48.00
Grilled Cowboy Ribeye
with Cayenne & Brown Sugar Rub Creamed Spinach & Gratin Potatoes with Sauce Béarnaise
- For 2 (40oz) $95.00
Sunday Brunch
Brunch is served in 3- Courses with the addition of 4 items passed Tableside
Coconut Shrimp
Baby Lamb Chops
Wild Mushroom Ravioli
Caesar Salad
Unlimited Prosecco, Mimosas, Bellini's or Kir Royale
1st Course
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
Main Course
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
White
Soave Classico, Cantina del Castello, "Cru Pressoni", Veneto, Italy, 2011
$47.00
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
Viognier, Georges Vernay, "Pied de Samson", Collines Rhodaniennes, 2010
$69.00
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
Red
Moulin â Vent, [Cru Beaujolais], Christophe Pacalet, 2010
$45.00
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
Marsannay, "Clos du Roy", Sylvain Pataille, 2009
$81.00
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
California, Pacific Northwest, & New York
Argyle, Brut, Willamette Valley, Oregon, 2006
$53.00Lieb Family Vineyard, Brut, Long Island, 2003
$55.00Domaine 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
$91.00Richard Grant, "Wrotham Pinot", Blanc de Noir, Napa Valley, California, 2001
$110.00Old World Sparkling
Cremant d'Alsace, Lucien Albrecht, Brut N/V
$45.00Cremant de Limoux, , Toques et Clochers, Brut NV
$50.00Penina Classique, Kogl Estate, Slovenia, N/V
$53.00France - Champagne
Beaumont des Crayeres, "Grande Reserve", a Mardeuil, Brut N/V
$81.00Duc de Romet, "Prestige Brut", a Ay, Brut N/V
$90.00Veuve Clicquot, "Yellow Label", Brut N/V
$105.00Le Brun Servenay, "Cuvee Selection", Cotes des Blancs , Brut N/V
$104.00Godmé Père et Fils, Blanc De Noirs, Brut N/V
$114.00Rose, Billecart-Salmon, Brut N/V
$155.00La Grand Dame, Veuve Clicquot, Brut, 1993
$325.00Dom Pérignon, 2003
$362.00La Grand Dame Rose, Veuve Clicquot, Brut, 1995
$375.00Bollinger, "Année Rare - R.D.", 1975
$451.00Dom Pérignon, "Oenothèque", 1973
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General Info
Hours
Monday:
-
Tuesday:
12:00pm - 10:00pm
Wednesday:
12:00pm - 10:00pm
Thursday:
12:00pm - 10:00pm
Friday:
12:00pm - 10:30pm
Saturday:
5:00pm - 11:00pm
Sunday:
1:00pm - 8:00pm
About Us
Restaurant X is located in Congers, New York. This charming country restaurant boasts lush landscaping and a free-form pond which adds ambiance during any season. Restaurant X offers a variety of rooms, each with its own feel. Close to the entrance is the Bully Boy Bar and adjoining lounge, where dinner is served alongside a roaring fire.
Kelly, with the help of his brother Ned, has created several distinct environments ranging from the intimate and elegant country atmosphere to a more airy, modern casual ambiance. In keeping with the pleasing contrasts of Restaurant X's interior, Peter Kelly's menu has a "New World - Old World" feel. The menu is dominated by American Cuisine that incorporates international seasonings.