Hudson's On The Bend Menu and Prices

$15.00

with korean bbq sauce and ginger jicama slaw.

$17.95

with cured venison & salmon drizzled with jalapeno oil & chili oil.

$15.00

with chipotle bbq sauce and mango jalapeno cole slaw.

$18.00

house made elk summer sausage, cured wild boar loin and foie gras truffle mousse pate accompanied with rosemary shiner back crackers, horseradish honey mustard, sweet onion relish, mccaily's pickles,

$12.00

with white chocolate tomatillo and mole sauces.

$12.00

with goat cheese, pickled onions, avocado and pineapple pico.

$8.50

in a pistachio nut crust coiled atop a spicy chipotle cream.

$18.00

on a roasted corn and ricotta goat cheese tower with avocado in a fire charred salsa surrouded by a guajillo sauce.

$13.00

duck breast, jicama, jalapeno, figs in balsamic all wrapped in apple wood bacon with a red chili glaze dipping sauce.

$18.00

with fresh maine lobster and maple glazed pumpkin.

$23.00

atop a maple corn bread with cranberry gastrique and finished with red onion jalapeno marmalade.

$20.00

seared sea scallops topped with american sturgeon caviar on a smokin' cedar plank with a soy yuzu dipping sauce.

$15.00

hearts of palm and baby artichoke served in a lemon garlic butter.

$15.00

with a warm bacon dressing and pure luck dairy goat cheese.

$15.00

with hopelessly blue cheese dressing and grilled portabello mushroom.

$14.00

atop a mango jalapeno aioli with an ancho paint served with a carrot-jicama tomato salad.

$8.95

atop local mixed baby greens tossed in a blueberry balsamic vinaigrette.

$19.00 - $11.00

with a hot pig vinaigrette topped with smoked quail in a ginger cilantro glaze. (1/2 order).

$5.95

sweet & spicy candied almonds with marinated tomatillos with a roasted poblano lime dressing.

$39.00

smokey grilled alligator tail over chipotle cream, herb crusted frog legs with lemon beurre blanc and blackened crawfish cake topped with green chili tartar.

$49.00

with duck truffle pate and duxelle-baked in puff pastry served with truffle whipped potatoes and black truffle sauce.

$39.00

with roasted potato and vegetable with mushroom sauce.

$28.00

with wild game chorizo over mango jalapeno sauce topped with a green mango chutney.

$19.95

with a lemon chili de arbol beurre blanc sauce served with corn bread pudding.

$23.00

with seared diver scallops nestled in wild boar sweet potato hash and a cranberry chipotle sauce.

$49.00

topped with a grilled lobster tail and finished with a jalapeno hollandaise served under a smokin' done.

$37.00

with dill gnocchi and baby spinach in a fresh corn broth.

$36.00

atop mango jalapeno aioli topped with ancho paint 1/2 order $19.95.

$42.00

chocolate-chili rubbed smoked elk back strap topped with jumbo lump blue crab and a lime chipotle beer blanc.

$42.00

with crispy leeks, guajillo sauce and spiked with poblano horseradish crema.

$49.00

off the hardwood grill-axis venison & 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

$32.00

with cilantro pesto and duck tamale atop a rich san luis holy mole sauce and a white chocolate tomatillo sauce.

$26.00

with baby arugula and chevre cheese.

$12.00

$10.50

with bourbon parline sauce topped with vanilla ice cream.

$9.50

with tequila sauce.

$9.50

$9.50

a rich chocolate torte.

$9.50

caramel pecan pie dipped in belgian chocolate.

Price may varies

$3.50

add.