19 Apr 2018

Mother’s Day at the Hudson House

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happy

MOTHER’S DAY BRUNCH 2018 – $46 per person

first course
VANILLA YOGURT
house made granola, fresh fruit

SOUP OF THE DAY

SPICE POACHED BEET SALAD
little gem lettuce, mâche, meyer lemon curd, whipped beet juice

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

ORGANIC DORADE
white gazpacho, 3 grain salad, cucumbers, baby arugula, tomato, mint

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

ROASTED FREE RANGE CHICKEN
rye spaetzle, cauliflower purée, grilled aspirations, chicken vinaigrette

FARM RAISED ORGANIC SALMON
pearl barley & watercress risotto, asparagus, spring onion,
caramelized lemon

BLACK ANGUS TRI TIP STEAK (add $6)
taleggio polenta, broccolini, demi glace,
smoked green peppercorn butter

dessert course
HAZELNUT BUTTER CAKE
salted caramel sauce, 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

AUNT BEA’S ORANGE GLAZE CAKE
orange crème anglaise, maserated strawberries

coffee/tea/decaffeinated coffee

MOTHER’S DAY DINNER 2018 – $56 per person

first course
SHRIMP & GRITS
anson mills grits, tasso ham, calabrian chilis

SOUP OF THE DAY

SPICE POACHED BEET SALAD
little gem lettuce, mâche, meyer lemon curd, whipped beet juice

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

GOAT CHEESE CUSTARD & ASPARAGUS
tarragon espuma, toasted hazelnuts, wild mushrooms, red sorrel

second course
ORGANIC DORADE
white gazpacho, 3 grain salad, cucumbers, baby arugula, tomato, mint

ROASTED FREE RANGE CHICKEN
rye spaetzle, cauliflower purée, grilled aspirations, chicken vinaigrette

FARM RAISED ORGANIC SALMON
pearl barley & watercress risotto, asparagus, spring onion,
caramelized lemon

BERKSHIRE PORK CHOP
spanish chorizo, fava beans, grape tomatoes, little neck clams

BLACK ANGUS TRI TIP STEAK
taleggio polenta, broccolini, demi glace,
smoked green peppercorn butter

dessert course
HAZELNUT BUTTER CAKE
salted caramel sauce, 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

AUNT BEA’S ORANGE GLAZE CAKE
orange crème anglaise, maserated strawberries

coffee/tea/decaffeinated coffee

Jeffrey Kaufman, executive chef
Matt Hudson, baker

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