| Five Spiced Confit Pork Belly |
$15.00 |
with korean bbq sauce and ginger jicama slaw. |
| Himalayan Pink Salt Block |
$17.95 |
with cured venison & salmon drizzled with jalapeno oil & chili oil. |
| Coca Cola Baby Back Ribs |
$15.00 |
with chipotle bbq sauce and mango jalapeno cole slaw. |
| Charcuterie Plate |
$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, |
| Wild Game Chorizo Enchilada |
$12.00 |
with white chocolate tomatillo and mole sauces. |
| Pulled Wild Boar Quesadilla |
$12.00 |
with goat cheese, pickled onions, avocado and pineapple pico. |
| Diamond Back Rattlesnake Cake |
$8.50 |
in a pistachio nut crust coiled atop a spicy chipotle cream. |
| Sesame And Almond Crusted Crab Cake |
$18.00 |
on a roasted corn and ricotta goat cheese tower with avocado in a fire charred salsa surrouded by a guajillo sauce. |
| Smoked Duck Diablos |
$13.00 |
duck breast, jicama, jalapeno, figs in balsamic all wrapped in apple wood bacon with a red chili glaze dipping sauce. |
| Pumpkin Risotto |
$18.00 |
with fresh maine lobster and maple glazed pumpkin. |
| Seared Foie Gras |
$23.00 |
atop a maple corn bread with cranberry gastrique and finished with red onion jalapeno marmalade. |
| Venison Prosciutto Wrapped |
$20.00 |
seared sea scallops topped with american sturgeon caviar on a smokin' cedar plank with a soy yuzu dipping sauce. |
| Escargot Sauteed With Asparagus |
$15.00 |
hearts of palm and baby artichoke served in a lemon garlic butter. |
| Herb Crusted Fried Green Tomato Salad |
$15.00 |
with a warm bacon dressing and pure luck dairy goat cheese. |
| Austin Bibb Wedge Salad |
$15.00 |
with hopelessly blue cheese dressing and grilled portabello mushroom. |
| Giant Hot & Crunchy Shrimp |
$14.00 |
atop a mango jalapeno aioli with an ancho paint served with a carrot-jicama tomato salad. |
| Candied Pecan Crusted Goat Cheese |
$8.95 |
atop local mixed baby greens tossed in a blueberry balsamic vinaigrette. |
| Fresh Spinach |
$19.00 - $11.00 |
with a hot pig vinaigrette topped with smoked quail in a ginger cilantro glaze. (1/2 order). |
| Tossed Garden Greens |
$5.95 |
sweet & spicy candied almonds with marinated tomatillos with a roasted poblano lime dressing. |
| Hudson's Swamp Platter |
$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. |
| Axis Venison Wellington Wrapped |
$49.00 |
with duck truffle pate and duxelle-baked in puff pastry served with truffle whipped potatoes and black truffle sauce. |
| Braised Lamb Stank |
$39.00 |
with roasted potato and vegetable with mushroom sauce. |
| Neiman Ranch Pork Chop Stuffed |
$28.00 |
with wild game chorizo over mango jalapeno sauce topped with a green mango chutney. |
| Pecan Crusted Snapper |
$19.95 |
with a lemon chili de arbol beurre blanc sauce served with corn bread pudding. |
| Pecan Smoked Duck Breast Shingled |
$23.00 |
with seared diver scallops nestled in wild boar sweet potato hash and a cranberry chipotle sauce. |
| Open Fire Grilled Prime Tenderloin Of Beef |
$49.00 |
topped with a grilled lobster tail and finished with a jalapeno hollandaise served under a smokin' done. |
| Herb Horseradish Crusted Salmon Paired |
$37.00 |
with dill gnocchi and baby spinach in a fresh corn broth. |
| Hot And Crunchy Ruby Trout |
$36.00 |
atop mango jalapeno aioli topped with ancho paint 1/2 order $19.95. |
| Expresso |
$42.00 |
chocolate-chili rubbed smoked elk back strap topped with jumbo lump blue crab and a lime chipotle beer blanc. |
| Pecan Wood Smoked Prime Angus Rib-Eye |
$42.00 |
with crispy leeks, guajillo sauce and spiked with poblano horseradish crema. |
| Hudson's Mixed Grill |
$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 |
| Grilled Pheasant Breast Stuffed |
$32.00 |
with cilantro pesto and duck tamale atop a rich san luis holy mole sauce and a white chocolate tomatillo sauce. |
| Black Pepper Gnocchi In A Mushroom Broth |
$26.00 |
with baby arugula and chevre cheese. |
| Trio Of Local Artisanal Cheese |
$12.00 |
|
| Pumpkin White Chocolate Bread Pudding |
$10.50 |
with bourbon parline sauce topped with vanilla ice cream. |
| Margarita Cheesecake |
$9.50 |
with tequila sauce. |
| Creme Brulee Trio |
$9.50 |
|
| Raspberry Chocolate Intemperance |
$9.50 |
a rich chocolate torte. |
| The Wild Turtle |
$9.50 |
caramel pecan pie dipped in belgian chocolate. |
| Medley Of Fresh Fruit In Season |
|
|
| Desserts A La Mode |
$3.50 |
add. |
