with korean bbq sauce and ginger jicama slaw.
with cured venison & salmon drizzled with jalapeno oil & chili oil.
with chipotle bbq sauce and mango jalapeno cole slaw.
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, blue cheese stuffed medjool dates and.
with white chocolate tomatillo and mole sauces.
with goat cheese, pickled onions, avocado and pineapple pico.
in a pistachio nut crust coiled atop a spicy chipotle cream.
on a roasted corn and ricotta goat cheese tower with avocado in a fire charred salsa surrouded 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 fresh maine lobster and maple glazed pumpkin.
atop a maple corn bread with cranberry gastrique and finished with red onion jalapeno marmalade.
seared sea scallops topped with american sturgeon caviar on a smokin' cedar plank with a soy yuzu dipping sauce.
hearts of palm and baby artichoke served in a lemon garlic butter.
with a warm bacon dressing and pure luck dairy goat cheese.
with hopelessly blue cheese dressing and grilled portabello mushroom.
atop a mango jalapeno aioli with an ancho paint served with a carrot-jicama tomato salad.
atop local mixed baby greens tossed in a blueberry balsamic vinaigrette.
with a hot pig vinaigrette topped with smoked quail in a ginger cilantro glaze. (1/2 order).
sweet & spicy candied almonds with marinated tomatillos with a roasted poblano lime dressing.
smokey grilled alligator tail over chipotle cream, herb crusted frog legs with lemon beurre blanc and blackened crawfish cake topped with green chili tartar.
with duck truffle pate and duxelle-baked in puff pastry served with truffle whipped potatoes and black truffle sauce.
with roasted potato and vegetable with mushroom sauce.
with wild game chorizo over mango jalapeno sauce topped with a green mango chutney.
with a lemon chili de arbol beurre blanc sauce served with corn bread pudding.
with seared diver scallops nestled in wild boar sweet potato hash and a cranberry chipotle sauce.
topped with a grilled lobster tail and finished with a jalapeno hollandaise served under a smokin' done.
with dill gnocchi and baby spinach in a fresh corn broth.
atop mango jalapeno aioli topped with ancho paint 1/2 order $19.95.
chocolate-chili rubbed smoked elk back strap 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 chuy's spicy game sausage, and achiote marinated buffalo all served with a trio of hudson's signature sauce 1/2.
with cilantro pesto and duck tamale atop a rich san luis holy mole sauce and a white chocolate tomatillo sauce.
with baby arugula and chevre cheese.
with bourbon parline sauce topped with vanilla ice cream.
with tequila sauce.
a rich chocolate torte.
caramel pecan pie dipped in belgian chocolate.
smoked gulf shrimp and tomato (marfa) bisque.
hopelessly blue cheese (dipping springs) austin bibb wedge salad.
grand saline sweet (potato gnocchi in a sage brown butter.
pickley pear (marbles falls) margarita sorbet.
pecan grilled broken arrow ranch axis venison leg fillet over texas pride mushroom ragout topped with shiner bock beer blanc.
warm spiced pear (fredricksburg) cake with a shiner black label caramel sauce.
duck breast, jicama jalapeno, figs in balsamic all wrapped in apple wood bacon with a red chili glaze dipping sauce.
pure luck goat cheese atop local mixed baby greens tossed in a blueberry balsamic vinaigrette.
atop a mango jalapeno aioli finished with an ancho paint.
rubbed prime tenderloin of beef finished with a jalapeno hollandaise.
a caramel pecan pie dipped in belgian chocolate.
cobbler and chantilly cream.
Menu for Hudson's On The Bend provided by Allmenus.com
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