Hudson's On The Bend menu

Medley Of Fresh Fruit In Season

Desserts A La Mode

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Margarita Cheesecake

with tequila sauce.

Creme Brulee Trio

Raspberry Chocolate Intemperance

a rich chocolate torte.

The Wild Turtle

caramel pecan pie dipped in belgian chocolate.

Pumpkin White Chocolate Bread Pudding

with bourbon parline sauce topped with vanilla ice cream.

Trio Of Local Artisanal Cheese

Tossed Garden Greens

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

Candied Pecan Crusted Goat Cheese

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

Giant Hot & Crunchy Shrimp

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

Herb Crusted Fried Green Tomato Salad

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

Austin Bibb Wedge Salad

with hopelessly blue cheese dressing and grilled portabello mushroom.

Fresh Spinach

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

Diamond Back Rattlesnake Cake

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

Wild Game Chorizo Enchilada

with white chocolate tomatillo and mole sauces.

Pulled Wild Boar Quesadilla

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

Smoked Duck Diablos

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

Five Spiced Confit Pork Belly

with korean bbq sauce and ginger jicama slaw.

Coca Cola Baby Back Ribs

with chipotle bbq sauce and mango jalapeno cole slaw.

Escargot Sauteed With Asparagus

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

Himalayan Pink Salt Block

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

Charcuterie Plate

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,

Sesame And Almond Crusted Crab Cake

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

Pumpkin Risotto

with fresh maine lobster and maple glazed pumpkin.

Venison Prosciutto Wrapped

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

Seared Foie Gras

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

Pecan Crusted Snapper

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

Pecan Smoked Duck Breast Shingled

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

Black Pepper Gnocchi In A Mushroom Broth

with baby arugula and chevre cheese.

Neiman Ranch Pork Chop Stuffed

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

Grilled Pheasant Breast Stuffed

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

Hot And Crunchy Ruby Trout

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

Herb Horseradish Crusted Salmon Paired

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

Hudson's Swamp Platter

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

Braised Lamb Stank

with roasted potato and vegetable with mushroom sauce.

Expresso

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

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

Axis Venison Wellington Wrapped

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

Open Fire Grilled Prime Tenderloin Of Beef

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

Hudson's Mixed Grill

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