Dinner Menu

Soups & Salads

Soups
two daily selections – ask your server 8

Salads

Hudson House Chopped Salad
baby arugula, endive, kalamata olives, cucumber, tomato, red onion, chick peas,
grilled halloumi cheese, lemon sesame vinaigrette 12

Caesar Salad
baby romaine, herbed croutons, white anchovies, parmesan custard 13

Roasted Baby Carrot & Baby Spinach Salad
chamomile yogurt, avocado, pomegranate
seeds, toasted freekeh, elderflower vinaigrette 16

White Peach & Cucumber Salad
watercress, pickled red onion, hazelnuts,
sheep’s milk ricotta 16

Spice Poached Beet Salad
beet meringues, baby lola rossa, toasted sunflower seeds, fines herbes, beet curd,
goat’s milk feta, buttermilk vinaigrette 15

Small Plates

House Made Ricotta Gnudi
carrot top pesto, wild mushrooms, 16

House Made Potato Gnocchi
daily selection – ask your server 15

Burrata
heirloom tomatoes, basil seed gelée, confit shallots, micro basil, evoo 16

Shrimp & Grits
anson mills grits, tasso ham, scallions, pea tendrils 16

Grilled Baby Octopus
watermelon, niçoise olive purée, baby arugula, marjoram 16

Surf & Turf
4 oz. filet mignon, shrimp, crabmeat “tater
tots,” spinach, bernaise sauce 25

 

Entrées

Farm Raised Organic Salmon
little gem lettuce, english pea purée, baby carrots, oyster & tarragon emulsion 30

Bronzini
melon & cucumber gazpacho, dandelion greens, plums, cabernet tomatoes 31

Berkshire Pork Chop
spanish chorizo, fava beans, treviso, shishito peppers, grape tomatoes,
little neck clams 29

Roasted Free Range Chicken
okinawa potato purée, grilled broccolini, caramelized spring onions, verjus 29

Pan Roasted Hanger Steak
fondant potato, black garlic, herbed butter, demi glace, watercress 31

Pan Roasted Hudson Valley Duck Breast
sweet corn custard, sautéed kale, maitake mushrooms, crispy potato wrapped leg & thigh 32

Hudson House Steak au Poivre
grass fed ny strip, house cut fries, goat cheese 36

 

Sides

Blistered Shishito Peppers meyer lemon äioli 9
Crabmeat Tater Tots 12
House Cut French Fries 6
Pan Roasted Hen-of-the-Woods Mushrooms 11
Roasted Cauliflower Persillade 8

Jeffrey Kaufman, Executive Chef