22 Apr 2015

Mother’s Day at the Hudson House!

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Make this Mother’s Day memorable, celebrate at the Hudson House!

MOTHER’S DAY BRUNCH 2014
$44 pp

first course

VANILLA YOGURT
house made granola, fresh fruit

SOUP OF THE DAY

SPICE POACHED BEET SALAD
baby beets, golden beet carpaccio, goat cheese granité,
juniper meringue, mâche

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
garbanzo beans, bloomsdale spinach, manila clams, watercress broth,
meyer lemon purée

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

ROASTED FREE RANGE CHICKEN
toasted freekeh, heirloom carrot purée, swiss chard, chicken vinaigrette

FARM RAISED ORGANIC SALMON
rhubarb compote, pickled ramps, english peas, spring onions, ramp tops

ANGUS TRI TIP STEAK
tagleggio polenta, broccoli rabe, sunny side up farm egg, demi glace

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

MOTHER’S DAY DINNER 2014
$56

first course

SHRIMP & GRITS
rock shrimp & anson heirloom grits, aged cheddar,
house cured bacon, poached egg

SOUP OF THE DAY

SPICE POACHED BEET SALAD
baby beets, golden beet carpaccio, goat cheese granité,
juniper meringue, mâche

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

SPRING ASPARAGUS SALAD
crème fraîche panna cotta, lemon sabayon, mâche rosettes, speck

second course

ORGANIC DORADE
garbanzo beans, bloomsdale spinach, manila clams, watercress broth,
meyer lemon purée, pimenton oil

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

FARM RAISED ORGANIC SALMON
rhubarb compote, pickled ramps, english peas, spring onions, ramp tops

NIMAN RANCH PORK LOIN
english pea purée, toasted freekeh, mustard greens, pork sauce

ANGUS TRI TIP STEAK
taleggio polenta, broccoli rabe, sunny side up farm egg, demi glace

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

mother's day

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