This renowned restaurant on the Hudson River, with its Gothic windows and old world charm, sets the stage for a truly unique dining experience. Savor sumptuous breakfasts, lunches, dinners and an award-winning Sunday Champagne Brunch - all prepared by our Culinary Institute of America-trained culinary staff. From business lunches to romantic dinners, MacArthur’s Riverview Restaurant is one of the top restaurants in the Hudson Valley, also offering seasonal outdoor waterfront dining on the intimate and exquisite Jefferson Patio.
Ask about our MacArthur's Referral Program at your next visit. Give our referral cards to your friends, they get a free drink, and if 5 of your friends dine with us, you'll receive a free dinner.
Please note that there is a small flight of stairs from the lobby to the restaurant and a wheelchair lift for those who require a chair lift. The Jefferson Patio is accessible to all.
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MacArthur’s Riverview Restaurant
macarthur's riverview restaurant menu
soups and shares
CHOPPED SALAD | 14
Greens, Hard Cooked Egg, Tomato, Cucumber, Bacon
Walnuts, Bleu Cheese, Ranch Dressing (GF)
CAESAR SALAD | 12
Romaine Hearts, Croutons, Shaved Reggiano Cheese
Lemon, Anchovy and Garlic Emulsion
"FREE BIRD" CHICKEN | 29
Herb Roasted Half, Mashed Potatoes, Charred Asparagus
Dark Chicken Jus
FARMER'S MARKET PASTA | 24
Pappardelle, Local Vegetables, Charred Lemon & Sweet Corn Coulis Torn Herbs (V)
STICKY SPICY RIBS | 26
Half Rack, Street Corn, Baked Potato, Sweet and Spicy Chili Glaze
SALMON | 34
Pan Roasted, Charred Asparagus, Caper Dill Chimichurri (GF)
SCALLOPS | 38
Applewood Bacon, Pea Shoots, Pee Wee Potatoes
White Wine Herb Butter
SHRIMP AND GRITS | 29
Andouille, Aged Cheddar Cheese Grits
SAUTEED SPINACH (V) (GF) | 6
CHARRED ASPARAGUS (V) (GF) | 8
TRUFFLE MAC AND CHEESE | 9
MASHED POTATOES (GF) | 7
BAKED POTATO (VEGAN) (GF) | 6
PEE WEE POTATOES (V) | 8
HOUSE SALAD (V) (GF) | 8
BEER BATTERED ONION RINGS | 7
STREET CORN | 8
FRENCH ONION SOUP | 10
Swiss Cheese Gratin
BISQUE | 14
CRAB CAKES | 21
Buttermilk Slaw, Spicy Aioli
BURRATA | 18
Fresh Fig, Shaved Speck, Extra Virgin Olive Oil, Balsamic (GF)
CANDIED BACON | 14
Applewood Smoked, Whiskey and Turbinado Sugar, House Pickles
CHICK PEA FRITTERS | 12
Harissa, Garlic and Lemon Yogurt (V)
hand cut steaks
All of our steaks are hand-cut in house assuring the highest quality standards are in place. This results in a tender, flavorful dinner choice for our guests.
8 OZ. FILET MIGNON | 47
12 OZ. NY STRIP
TOMAHAWK RIB EYE FOR TWO | MP
Please allow up to 40 minutes cooking time for the Tomahawk Steak. Tomahawk comes with a choice of two sides.
All steaks are finished with Thayer Hotel Butter.
In Addition to our mouth watering Menu Offerings, Our Chef features weekly Specials using Seasonal and Local Ingredients to tempt your palate and excite your senses. Kindly ask your server about this week’s creations.
FRIDAY NIGHT SEAFOOD BUFFET & raw bar
SUNDAY CHAMPAGNE BRUNCH
Suspended Until Further Notice
Returning May 16, 2021
Purchase a gift card
Our handsome and easy to use Gift Card may be used at all food and beverage outlets at The Historic Thayer Hotel at West Point, including MacArthur's Restaurant, Patton's Tavern and our incredible 4,000-square-foot rooftop bar and lounge, Zulu Time!
Meet Our Chef
A 1996 graduate of the renowned, Culinary Institute of America, Chef Hettinger began his career as a sous chef for Tarrytown House & Estate Conference Center. He quickly advanced, using his expertise of local fusion blends and an attention to detail both in menu development and kitchen management. He was made executive chef of Tarrytown House & Estate in 2009. During his tenure as executive chef, the Estate launched a casual dining restaurant, Cellar 49, that appealed to locavores; and saw explosive growth in both social events and conferences.
Chris became executive chef of the Historic Thayer Hotel at West Point earlier this year and has already begun to reshape the culinary vision of the Hotel’s dining outlets: MacArthur’s Riverview Restaurant, Patton’s Tavern, and Zulu Time Rooftop Lounge & Bar. All three venues boast new menus that display Hettinger’s passion for regional American cuisine. The award-winning Champagne Brunch and the Friday night Seafood Buffet & Raw Bar have been refreshed and redesigned to reflect Chris’ vision and enhance the Thayer Hotel’s reputation as a premier dining location in the Hudson Valley.
When he is not overseeing the kitchen, Chris most enjoys cooking at home, collecting rare bourbons and California Cabernets, and rooting for his beloved NY Rangers.
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