17.95Himalayan Pink Salt BlockWith cured venison and salmon drizzled with jalapeno oil and chili oil
15.00Coca Cola Baby Back RibsWith chipotle bbq sauce and mango jalapeno cote slaw
Charcuterie PrateHouse made elk summer sausage cured wild boar loin and foie gas truffle mousse pate accompanied with rosemary Shiner Bock crackers, horseradish honey mustard. sweet onion relish, McCaily's pickles, blue cheese stuffed medjool date
12.00Wild Game Chorizo EnchiladaWith white chocolat tomatillo and male sauces
12.00Pulled Wild Boar QuesadillaWith a goat cheese, pickled onions, avocado and pineapple pico
8.50Diamond Back Rattlesnake CakeIn a pistachio nut crust coiled atop a spicy chipotle cream
18.00Sesame and Almond Rusted Crab CakeOn a roasted corn and ricotta goat cheese tower with avocado in a fire charred salsa sorounded by a guajillo sauce
13.00Smoked Duck DiabloDuck breast jicama, jalapeno, figs in balsamic all wrapped in apple wood bacon with a red chili glaze dipping sauce
18.00Wild Mushroom RisottoTopped with duck confit and asparagus
23.00Seared Foie Gras Atop a Maple Corn BreadWith cranberry gastrique and finished with red onion jalapeno marmalade
20.00Venison Prosciutto Wrapped Seared Sea ScallopsTopped with american sturgeon caviar on a smoking cedar plank with a soy yuzu dipping sauce
15.00Escargot SauteedWith asparagus, hearts of palm and baby artichoke served in a lemon garlic butter
Salads
15.00Poteet Strawberry and Avocado SaladOn butter lettuce with a creamy feta dressing and honeyed pistachios
15.00Austin Bibb Wedge SaladWith hopelessly blue cheese dressing and grilled portabello mushroom
14.00Giant Hot and Crunchy Shrimp Atop a Mango JalapenoAioli with an ancho paint served with a carrot-jicama-tomatillo salad
8.95Candied Pecan Crusted Goat CheeseAtop local mixed baby greens tossed in a blackberry balsamic vinaigrette
Fresh Spinach with Hot Pig VinaigretteTopped with smoked quail in a ginger honey cilantro glaze 1/2 orderOptions:
Full order (19.00)
, 1/2 order (11.00)
5.95Tossed Garden Greens, Sweet and Spicy Candied AImondWith marinated tomatillos with a roasted poblano lime dressing
Entrees
39.00Lavender Crusted Lamb ChopsOver potato and goat cheese au gratin topped with pickled pear relish
39.00Hudson's Swamp PlatterSmokey grilled alligator tail over chipotle cream, herb crusted frog legs with lemon beurre blanc and blackened crawfish cake topped with green chili tartar
35.00Grilled Antelope ChopWith a cabernet poached pear filled with goat cheese and drizzled with habanero honey served with Madagascar green peppercorn sauce
28.00Neiman Ranch Pork ChopStuffed with wild game chorizo over mango jalapeno sauce topped with green mango chutney
19.95Pecan Crusted SnapperWith a lemon chili de arbol beurre blanc sauce served with corn bread pudding
23.00Pecan Smoked Duck BreastShingled with seared diver scallops nestled in wild boar sweet potato hash and a blackberry chipotle sauce
49.00Open Fire Grilled Prime Tenderloin of BeefTopped with a grilled lobster tail and finished with a jalapeno hollandaise served under a smoking dome
37.00Herb Horseradish Crusted Salmon PairedWith dill gnocchi and baby spinach in a fresh corn broth
Hot and Crunchy Ruby TroutAtop mango jalapeno aioli topped with ancho paintOptions:
Full order (36.00)
, 1/2 order (19.95)
42.00Espresso-Chocolate-Chili Rubbed Smoked Elk Back StrapTopped with jumbo lump blue crab and a lime chipotle beer blanc
42.00Pecan Wood Smoked Prime Angus Rib-EyeWith crispy leeks, guajillo sauce and spiked with poblano house radish crema
49.00Hudson's Mixed GrillOff the hardwood garlic-axis venison and rabbit tenders pecan smoked bandera quail in a lime cilantro ginger glaze with chuy's spicy game sausage and achiote marinated buffalo all served with a trio of hudson's signature sauces, 1/2 order
32.00Grilled Pheasant Breast StuffedWith cilantro pesto and duck tamale atop a rich san Luis holy mole sauces and a white chocolate tomatillo sauce
26.00Black Pepper Gnocchi in a Mushroom BrothWith baby arugula and chevre cheese
Desserts
12.00Trio of Local Artisanal CheesesOptions:
Desserts a Ia mode (+3.50)
10.50Pumpkin White Chocolate Bread PuddingWith bourbon par line sauce topped with vanilla ice creamOptions:
Desserts a Ia mode (+3.50)
9.50Ginger Cheese CakeWith a blood orange marmaladeOptions:
Desserts a Ia mode (+3.50)
9.50Creme Brulee TrioOptions:
Desserts a Ia mode (+3.50)
9.50Raspberry Chocolate IntemperanceA rich chocolate torteOptions:
Desserts a Ia mode (+3.50)
9.50The Wild TurtleCaramel pecan pie dipped in belgian chocolateOptions:
Desserts a Ia mode (+3.50)
9.50Medley of Fresh Fruit in SeasonOptions:
Desserts a Ia mode (+3.50)
Chef Tasting Means
Easter Sunday
8.50Diamond Back Rattlesnake CakeIn a pistachio nut crust coiled atop a biting spicy chipotle cream
13.00Smoked Duck DiabloServed on skewers with a red chili glaze dipping sauce
18.00Lemon Saffron RisottoWith fresh maine lobster and asparagus
18.00Sesame Almond Crusted Crab CakeOn a roasted corn and ricotta goat cheese tower with avocado in fire charred salsa surrounded by a chipotle sauce
15.00Austin Bibb Wedge SaladWith strawberries, honey roasted pistachios and a creamy feta dressing
14.00Hot and Crunchy ShrimpAtop a carrot jicama slaw a lime ginger vinaigrette and finished with a mango jalapeno aioli
8.95Pecan Crusted Pure Luck Goat CheeseWith marinated cucumber and tomatoes atop blackberry balsamic glazed baby greens
39.00Lavender Crust Lamb ChopsOver fennel gratin and anise demi
42.00Pecan Wood Smoked Angus Prime RibSpiked with a poblano horseradish crema
19.95Pecan Crusted Snapper and a Lemon Beurre Blanc SauceServed with corn bread pudding
23.00Pecan Smoked Duck BreastShingled with diver scallops nestled in duck confit sweet potato hash and a blackberry chipotle sauce
Hudson's Mixed GrillA variety of our wild game finished with our signature saucesOptions:
Full order (49.00)
, 1/2 order (29.00)
Hot and Crunchy TroutAtop mango jalapeno aioli splashed with an ancho paintOptions:
Full order (36.00)
, 1/2 order (19.95)
28.00Jeff's Hill Country EggsGerman potato pancakes topped with smoked wild boar medallions finished with poached farm fresh eggs and basil hollandaise
26.00Black Pepper Gnocchi in a Mushroom BrothWith baby arugola and chevre cheese
42.00Rosemary Crusted Smoked Beef TenderloinTopped with a huge rosemary shrimp finished with a chili d’arbol beurre blanc
Hill Country Tasting
First CourseValdhuizen paragon cheese (Dublin) and vauli flower (Poteet) fritter with a chili pizuin (Jeff’s garden) sauce-2009 Viviana, Superior Cuvee, TexasOptions:
Normal price (75.00)
, With wine (110.00)
Second CoursePoteet strawberry and water oak farms feta (Bryan) with Amador farms bibb lettuce sprinkled with candied san saba pecans-2008 Stone house, ‘Ciaros’ Norton, TexasOptions:
Normal price (75.00)
, With wine (110.00)
Third CourseSmoked Bandera quail over German style sweet potato (grand saline) salad dizzled with a chipotle shiner beer blanc-2007 Viviano, Superiore Rosso, TexasOptions:
Normal price (75.00)
, With wine (110.00)
IntermezzoRio grande valley grapefruit sorbetOptions:
Normal price (75.00)
, With wine (110.00)
Fifth CourseBroken arrow ranch wild boar (Ingram) over spaetzle and roasted beets (alamo) with a Texas pride mushroom (ginzales) demi-2007 Inwood Estates, Tempranillo-Cab, High Plains, TexasOptions:
Normal price (75.00)
, With wine (110.00)
Sixth CoursePaula’s Texas orange liqueur flan 2008 Messina Hoff, Reisling, TexasOptions:
Normal price (75.00)
, With wine (110.00)
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