Thanksgiving at the Hudson House
Starters
(à la carte)
Roasted Kabocha Squash Soup
brussel sprout leaves, pumpkin seed oil drizzle
8
Caesar Salad
romaine, herb croutons, shaved parmesan
13
Spice Poached Beet Salad
little gem lettuce, mâche, whipped beet juice, pistachio oil
15
Grilled Shrimp Cocktail
avocado, green mango salad
17
House Made Ricotta Gnudi
kale pesto, golden raisins, pine nuts
16
The Meal
45
Herb Roasted Turkey
brioche stuffing; dried cherries, chestnuts, sausage, & sage, roasted garlic whipped potatoes, roasted autumn vegetables, haricots verts & caramelized pearl onions, cranberry-citrus compote, natural pan gravy
Choice of Dessert
apple crisp; vanilla ice cream
pear upside down cake; vanilla ice cream
chocolate espresso brownie; vanilla ice cream
pumpkin crème brûlée; house made ginger snap cookies
sticky toffee pudding cake
coffee/tea/decaffeinated coffee
turkey substitutes
beef short ribs 47
salmon 46
vegetarian quinoa stuffed delicata squash 41
For Children
25
full turkey dinner
choice of vanilla or chocolate ice cream
milk or soda
(turkey substitutes available)
Jeffrey Kaufman, Executive Chef
Matt Hudson, Baker