made with fresh jumbo lump crabmeat/dijonsauce
sweet chili sauce
sweet tender clams steamed with plum tomatoes,white wine, garlic and butter
roasted peppers, basil, baby arugula and extravirgin olive oil/ balsamic glaze
served with a spicy cocktail sauce
tossed with hot honey and chipotle aioli
sweet chili sauce/ginger soy
a house favorite
savory onion soup served with a toasted seasonedcrouton/ topped with melted cheeses
crispy romaine hearts tossed with caesar dressing/sprinkled with croutons and parmesan cheese
baby greens, cranberries, apples, caramelized oatsand roasted butternut squash, pumpkin seeds,acorn squash and carrots - tossed with an applecider honey vinaigrette
chopped romaine, egg, avocado, tomato, baconand crumbled bleu cheese/ tossed in a ranchstyle dressing/ garnished with crispy onions
ABOUT YOUR STEAK
Hudson House specializes in CERTIFIED BLACK ANGUS aged western beef. Aged meat isalready tender by natural process. We season your steak with salt and pepper and a touch ofbutter. We broil it exactly the way you like it at 1800 degrees to lock in the corn fed flavor.Then we serve your steak sizzling on a heated plate so that it stays hot throughout your meal.
All steaks seasoned with a fresh rosemary butter.
8 ounces- the most tender of all cuts. Truly a meltin your mouth steak
a favorite among many steak connoisseurs. This aged cut has a full bodied, slightly firmer texture
marinated in fresh rosemary and extra virgin olive oil - topped with caramelized onions and maytag bleu cheese
a house specialty for two
whole grain mustard and maryland lumpcrabmeat crusted/baked and served over sauteedspinach/ drizzled with a lemon beurre blanc
pesto crusted chardonnay lemon butter sauce
served over wilted baby spinach/ drizzled withwasabl sauce and served with ginger soy sauce
drizzled with a light white wine - lemon sauce
three jumbo lobster raviolis served with a lightbrandy cream sauce with sundried tomatoes, peasand golden raisins - garnished with fresh mainelobster meat
an eight ounce aged NY strip topped withbordelaise sauce/ jumbo shrimp/baby vegetables
a hudson house version of a new englandclassic/ served on a toasted ciabatta with a hintof dijon/ loaded with lobster/ shoestring fries
marinated with roasted garlic and extra virginolive oil served over red quinoa, northern beansand fresh sauteed spinach
served ala vodka style topped with fresh dicedmozzarella and toasted almonds
ground beef, fi nely diced celery and carrotstossed in a demi glaze/ served over freshfettucine pasta/ topped with fresh mozzarella
sauteed breast of chicken with wild mushroomsin a madeira wine sauce
