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Hanlon’s is easy to get to!

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Upcoming events!

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 Now acceting 2009 Party Reservations

Call Denise at 845-526-9011

 Closed Mondays

Lunch by reservation only

24 hour advance notice

Min 10pp

Dinner starting at 4pm

* most nights 

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CONTACT US BY EMAIL AND WE CAN ADD YOU ON TO OUR EMAIL NEWSLETTER STARTING IN JULY 

 

HAPPY HOUR

AT THE BAR

TUESDAY THRU FRIDAY

4PM TO 7PM

1/2 PRICE APPETIZERS

 

FRIDAY IN THE MONTH OF JULY

KICK OFF YOUR WEEKEND WITH 1/2 PRICED APPETIZERS IN THE DINING ROOM ,PATIO OR BAR AREA THE CHOICE IS YOUR.

CAN NOT BE COMBINED WITH OTHER OFFERS

 

EVERY SUNDAY

COME ENJOY

TROPICAL DRINK SPECIALS ON THE PATIO

SUNDAY JUNE 28TH

JALOPENO MANGO MOJITOS

 

 INTERNATIONAL TOUR

Each week a new region

4-course priced fixed menu

$25.00 per person

plus tax and gratuite

can not be combined with any other offers

Tuesday thru Thurday 

CALL FOR DETAILS

845-526-9011

 

 

FRIDAY JULY 3

KICK OFF 4TH OF JULY WEEKEND WITH US

SPECIAL MUSICAL PERFORMANCE WITH

ERIC HILL ACOUSTIC GROUP

7PM

FRIDAY JULY 24TH

5 COURSE MARTINI TASTING DINNER

7PM

$49.95 PLUS TAX AND SERVICE CHARGE

EACH COURSE WILL BE PAIRED UP

WITH A TINY MARTINI

MENU WILL FOLLOW

RESERVATIONS ARE SUGGESTED

 

 

   

 
BEEF GORGONZOLA CEASAR SALAD
Yield: 4 servings

Filet of beef tenderloin, sliced 1/8-inch thick 8 oz
Olive oil as needed
Romaine lettuce, cleaned and trimmed 1 head
Gorgonzola cheese, crumbled 6 oz
Parmesan cheese, grated 6 oz
Caesar dressing(your favorie) as needed
Lemon, cut in half horizontally 1 each
Garlic croutons, toasted 1 C
Instructions:
1. Sauté beef very briefly over medium-high heat in a pan coated with olive oil, to medium-rare (or to customer's order). Remove beef from pan to a separate plate.
2. Tear romaine into bite-sized pieces. Beginning with romaine, layer lettuce, Gorgonzola, beef and grated Parmesan in chilled, oversize cocktail shaker. (You might need two large shakers.) Repeat layers until all ingredients are used.
3. To serve: At tableside, pour dressing over salad through cocktail shaker lid. Place lemon half on top of shaker lid, cut side down. Squeeze lemon half over shaker, allowing juice to drip down onto salad. Holding shaker lid and lemon, salad is "shaken, not stirred," to distribute lemon juice and dressing throughout ingredients.
4. "Pour" salad onto individual salad plates. Offer croutons from a bowl on the table, additional grated Parmesan cheese and freshly ground black pepper.

 

 

 

 

 

 

 

 

 

 

 

Copyright 2007-2008 Hanlonssteakhouse.com