Hudson Valley Restaurant Spotlight: Le Fontane

If you haven't already, make your reservations now for Hudson Valley Restaurant Week, which kicked off Sunday and lasts until March 31.

The annual event is a time when many Westchester restaurants offer prix fix $20.95 lunches and $29.95 dinners.

Now in it's sixth year, HV Restaurant Week entices people to try new restaurants or try something new on the menu at an old favorite. It also brings tourists from outside the region to Hudson Valley towns and cities to see what they have to offer. Last year, the event drew more than 200,000 people to 160 restaurants.

For tips on navigating your way through Hudson Valley Restaurant Week, check out . For a full list of this year's participating restaurants, click here.

We checked in with Chef Antonio Perillo Friday afternoon to see how preparations were coming along for restaurant week.

Patch: What is the best thing about restaurant week?

Perillo: It's good for the community and it's good for business. It's and opportunity to try something you might not otherwise try.

Patch: What is on the menu?

Perillo: We have some new items and old favorites including vegetable-stuffed artichokes, lobster bisque, shrimp and scallop adriatico for dinner, and for lunch, we're offering five different appetizers including salad and mussels, and entreés like pasta, trout and chicken.

Patch: Who decides the menu?

Petrillo: I work together with the owner, Anthony Abbate. We try to select a nice variety.

Patch: What is your favorite dish?

Petrillo: I like so many! Maybe the pork shank and the shrimp and scallop adriatico.

Patch: Are your desserts made at the restaurant?

Petrillo: Oh yes, our desserts are all homemade! We have good cheescake, tiramusu, and more. I'm from Napoli and the desserts are good.

The menus for both lunch and dinner can be found on Le Fontane's website. Rate or review Le Fontane