Hudson House

dijon mustard sauce

served with wasabi and ginger soy sauce

sweet and tender ~ with plum tomatoes, white wine, garlic and butter

basil, baby arugula and extra virgin olive oil

served with dijon sauce and cocktail sauce

mesclun greens tossed with raspberry vinaigrette, bleu cheese and caramelized pecans

spicy cocktail sauce

chopped romaine, egg, avocado, tomato, bacon and crumbled bleu cheese~ tossed in a ranch style dressing

crispy romaine hearts drizzled with caesar dressing ~ seasoned croutons

tossed with radicchio, carmelized pecans, cranberries and balsamic vinaigrette topped with maytag bleu cheese

the most tender of all cuts truly a melt in your mouth steak

a smaller, but equally tender filet

a favorite of many steak connoisseurs, this prime dry aged cut has a full bodied, slightly firmer texture

he t-bone has the rich flavor of a porterhouse with a slightly smaller filet the center bone in this prime dry aged steak adds exceptional flavor to the new york strip

the prime dry aged cut combines the full bodied, slightly firm texture of a new york strip with the tenderness of a filet mignon ~ best suited for the hearty appetite (a house specialty for two)

marinated in fresh rosemary and extra virgin olive oil ~ topped with caramelized onions and maytag bleu cheese

sesame crusted and served over wilted baby spinach drizzled with wasabi sauce and served with ginger soy

ginger soy glazed and topped with thinly sliced scallops ~drizzled with wasabli sauce

garlic crusted and broiled in a chardonnay lemon butter sauce

white wine garlic sauce

blackened and pan seared ~ served over wilted baby spinach, topped with a mango pineapple salsa

broiled tender plump tails served with whole drawn butter

a dry aged petite new york sirloin and cajun shrimp

ground beef, finely diced celery and carrots tossed in a demi glaze ~ served over pappardelle pasta

parmesan, goat, provolone and cream cheese ~ white wine lemon citrus sauce

loin of pork rubbed with fresh rosemary ~ apple cranberry demi glaze

a plump broiled lobster tail and eight ounce dry aged sirloin steak served with a peppercorn brandy sauce ~ served with roasted garlic mashed potatoes

baby arugula, plum tomatoes, onion and parmesan cheese tossed in balsamic vinaigrette served over a thin lightly pounded and breaded chicken cutlet

served ala vodka style topped with lobster meat and toasted almonds