with cured venison and salmon drizzled with jalapeno oil and chili oil
with house made bacon in a pine nut lemon thyme butter
with goat cheese, asparagus, and blackberry demi
a selection of house cured meats and relishes
in a green curry and pickled carrot butter broth with grilled brioche
with sharp cheddar, chihuahua cheese, avocado, and red onion marmalade
with jalapeno sauekraut and horseradish honey mustard
on a roasted corn and ricotta goat cheese tower with avocado in a fire charred salsa surrounded by a guajillo sauce
duck breast, jicama, jalapeno, figs in balsamic all wrapped in apple wood bacon with a red chili glaze dipping sauce
with blistered shishito peppers and fig cognac preserve
on toasted pumpernickel bread and topped with a roasted
with american sturgeon caviar on a smokin' cedar plank with a soy yuzu dipping sauce
atop bibb lettuce with a creamy poppy seed dressing and sprinkled with pomegranates
atop a mango jalapeno aioli with an ancho paint served with a carrot-jicama-tomatillo salad
atop local mixed baby greens tossed in a cranberry balsamic vinaigrette
with hot pig vinaigrette topped with smoked quail in a ginger honey cilantro glaze
with hot pig vinaigrette topped with smoked qualil in a ginger honey cilantro glaze
in a roasted pablano almond sesame vinaigrette with tomatillos and mandarin oranges
with a cabernet cherry sauce
topped with puff pastry served with sauteed baby kale
over cilantro pesto basmati rice and glazed crispy brussel sprouts topped with a thai chili mojo
brined neiman ranch pork chop over devil's backbone braised cabbage au gratin and a pearl onion mustard sauce
paired with black truffle gnocchi and baby spinach in a fresh mushroom broth
with seared diver scallops nestled in duck confit sweet potato hash and a blackberry chipotle sauce
tenderloin of topped with a carb cake and jalapeno hollandaise under a smokin' dome
atop mango jalapeno aioli topped with ancho paint
rubbed smoked elk back starp topped with jumbo lump blue crab and a lime chipotle beer blanc
with crispy leeks, guajillo sauce and spiked with poblano horseradish crema
off the hardwood grill-axis venison & rabbit tenders, pecan smoked bandera quail in a lime cilantro ginger glaze with spicy game sausage and achiote marinated buffalo all served with a trio of hudson's signature sauce
with apricots and pistachios topped with grilled vegetables and roasted beets
with vanilla ice cream and chocolate sauce
in a chocolate crust topped with bittersweet chocolate ganache
with mango compote
with cinnamon sugar pepitas
a rich chocolate torte
caramel pecan pie dipped in belgian chocolate
in season
with asparagus, goat cheese, and a blackberry demi
topped with american sturgeon caviar on a smokin' cedar plank with a soy yuzu dipping sauce
in a green curry and pickled carrot butter broth with grilled brioche
duck breast, jicama, jalapeno, figs in balsamic all wrapped in apple wood bacon with a red chili glaze dipping sauce
on a roasted corn and ricotta goat cheese tower with avocado in a fire charred salsa surrounded by a chipotle sauce
a delicatessen of wild game, housemade sauces and relishes
with sharp cheddar, chihuahua cheese, avocado, and red onion marmalade
with ancho aioli
with hot pig vinaigrette topped with smoked quail in a honey cilantro ginger glaze
candied pecans and habanero pickles
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Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.