27 Mar 2018

Easter Brunch and Dinner at the Hudson House!

0 Comment

easter

EASTER BRUNCH 2018 – $46 pp

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
rösti potatoes, lovage purée, swiss chard, hen egg

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

ROASTED FREE RANGE CHICKEN
rye spaetzle, carrot purée, roasted califlower, mitake mushrooms

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

ANGUS TRI TIP STEAK
taleggio polenta, broccoli rabe, demi glace, smoked green peppercorn butter

BRAISED LAMB SHANK
(add $6)
roasted garlic whipped potatoes, asparagus, lamb sauce

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

GLUTEN FREE CHOCOLATE CAKE
salted caramel sauce, vanilla ice cream

coffee/tea/decaffeinated coffee

Jeffrey Kaufman, executive chef Matt Hudson, baker

EASTER DINNER 2018 – $54 pp

first course
ASPARAGUS SALAD
parmesan custard, wild mushrooms, speck

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

ROASTED FREE RANGE CHICKEN
rye spaetzle, carrot purée, roasted califlower, mitake mushrooms

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

ANGUS TRI TIP STEAK
taleggio polenta, broccoli rabe, demi glace, smoked green peppercorn butter

BRAISED LAMB SHANK
(add $6)
roasted garlic whipped potatoes, asparagus, lamb sauce

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

GLUTEN FREE CHOCOLATE CAKE
salted caramel sauce, vanilla ice cream

coffee/tea/decaffeinated coffee

Jeffrey Kaufman, executive chef Matt Hudson, baker

[top]