Appetizers
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, blue cheese stuffed medjool dates and.
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.
$Salads
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.
$Entrees
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 of hudson's signature sauce 1/2.
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.
$Desserts
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.
Hill Country Tasting Menu
Hill Country Tasting Menu
$75.00
First Course
smoked gulf shrimp and tomato (marfa) bisque.
Second Course
hopelessly blue cheese (dipping springs) austin bibb wedge salad.
Third Course
grand saline sweet (potato gnocchi in a sage brown butter.
Intermezzo
pickley pear (marbles falls) margarita sorbet.
Fifth Course
pecan grilled broken arrow ranch axis venison leg fillet over texas pride mushroom ragout topped with shiner bock beer blanc.
Sixth Course
warm spiced pear (fredricksburg) cake with a shiner black label caramel sauce.
Three Course Chef Tasting Menu
Three Course Chef Tasting Menu
49.50
per person.
$Three Course Chef Tasting Menu - First Course
(Select one).Smoked Duck Diablos
duck breast, jicama jalapeno, figs in balsamic all wrapped in apple wood bacon with a red chili glaze dipping sauce.
Candied Pecan Crusted
pure luck goat cheese atop local mixed baby greens tossed in a blueberry balsamic vinaigrette.
Three Course Chef Tasting Menu - Entree
(Select one).Hot & Crunchy Trout
atop a mango jalapeno aioli finished with an ancho paint.
Smoked Rosemary
rubbed prime tenderloin of beef finished with a jalapeno hollandaise.
Three Course Chef Tasting Menu - Desserts
(Select one).Wild Turtle Pie
a caramel pecan pie dipped in belgian chocolate.
Texas Hill Country Peach
cobbler and chantilly cream.
Menu for Hudson's On The Bend is provided by findrestaurantmenu.com
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