22 Mar 2016

Easter Brunch 2016

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$44 per person

first course
VANILLA YOGURT
house made granola, fresh fruit

SOUP OF THE DAY

HUDSON HOUSE CHOPPED SALAD
baby arugula, endive, kalamata olives, cucumber, tomatoes, red onion,
chick peas, grilled halloumi cheese, lemon sesame vinaigrette

HOUSE SMOKED SALMON
pumpernickel toasts, dill yogurt

second course
EGGS BENEDICT
toasted english muffin, canadian bacon, hollandaise sauce,
home fried potatoes

BAKED EGG FRITTATA
goat cheese, tomatoes, spinach

FRENCH TOAST
banana compote, applewood bacon, cinnamon butter

BROOK TROUT
“saltimbocca” sage, prosciutto, parsnip purée, swiss chard, capers,
brown butter, lemon

HOUSE MADE RICOTTA GNUDI
oyster mushrooms, english peas, truffle sauce

ROASTED FREE RANGE CHICKEN
parslied spaetzle, carrot purée, roasted cauliflower, maitake mushrooms

FARM RAISED ORGANIC SALMON
butternut squash “mulligatawny,” mustard greens, celeriac purée,
caramelized apple

NEW YORK STATE GRASS FED TRI TIP STEAK
taleggio polenta, broccoli rabe, demi glace,
smoked green peppercorn butter

LAMB LEG STEAK
roasted garlic whipped potatoes, asparagus, lamb sauce (add $6)

dessert course
PEAR UPSIDE DOWN CAKE
vanilla ice cream

STICKY TOFFEE PUDDING CAKE
candied ginger, toffee sauce

APPLE CRISP
vanilla ice cream

CHOCOLATE CRÈME BRÛLÉE

CHOCOLATE ESPRESSO BROWNIE
warm, vanilla ice cream

STRAWBERRY SHORTCAKE
orange-sour cream biscuit, fresh whipped cream

coffee/tea/decaffeinated coffee

Jeffrey Kaufman, executive chef
Matt Hudson, baker

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