Afternoon & Late Night Dining – Spring, 2012

Washington, DC

STARTERS

Matzoh Ball Soup
pulled chicken, carrots, celery, dill
8

Seared Spiced Tuna
cauliflower giardiniera, golden raisin mostrada
13

Truffle Mac ‘n Cheese
gruyere, smoked gouda, parmesan, shaved black truffle
11

Hudson Chopped Salad
assorted lettuce, tomatoes, red onions, corn, carrots, cucumbers, bacon, candied pecans, radishes, feta cheese
13
add chicken $5

The Wedge
Iceberg lettuce, tomato, blue cheese crumbles, smoked Applewood bacon, creamy blue cheese dressing
11

BRICK OVEN PIZZA & FLATBREAD

Margherita
house made mozzarella, tomato sauce, fresh basil, pecorino, extra virgin olive oil
12

Veg Out Flat
squash, zucchini, red onions, mushrooms, roasted
red peppers, provolone
15

White
roasted garlic, herbs, fontina cheese,
extra virgin olive oil
12

ENTREES

Four Egg Omelette
mushroom & spinach with gruyere cheese
15

Meyer NY Strip & Frites
all natural angus strip, peppercorn butter, hand cut fries, bearnaise aioli
28

Bell & Evans Farms Buttermilk Marinated Fried Chicken
mashed potatoes & black pepper biscuit, maple gravy
18

The Hudson All Natural Angus Burger
meyer farms 100% natural angus beef, tomatoes, arugula, flash pickled red onion, hand cut french fries
16
add bacon or cheese $1.00

ON THE SIDE

Potato Chips
Hand Cut French Fries
Sauteed Spinach and Mushrooms
7

Hudson Restaurant uses only sustainable seafood, all natural meat & poultry, and local vegetables in season.

Menus are subject to change, to feature the freshest products available.

Corporate Chef: Demetrio A. Zavala

Consumption of raw or uncooked foods may increase risk of food borne illness.