Menu available Friday, April 6th and Saturday, April 7th.
APPETIZERS
Matzoh Ball Soup
pulled chicken, carrots, celery
8
Housemade Gefilte Fish
beet horseradish
7
Potato Latkes
apple sauce, sour cream
8
Chopped Liver
matzoh, beet horseradish
9
Warm Spinach Salad
baby leaves, dried cranberries, goat cheese crouton, raspberry vinaigrette
11
ENTREES
Roast Half Chicken
matzoh, apricot & pinenut stuffing, asparagus and natural jus
23
Roast Leg of Lamb
potato gnocchi, sautéed hari coverts, demi glace
30
Grilled Atlantic Salmon Filet
apple braised, citrus israeli cous cous
25
Braised Brisket
potatoes, carrots, turnips, tomato base sauce
25
DESSERT
Lemon Poppyseed Cake
strawberries, whipped cream
9
Corporate Executive Chef: Demetrio A. Zavala
Hudson Restaurant uses only sustainable seafood, and certified humane meat & poultry. Menus are subject to change, to feature the freshest products available.
Consumption of raw or uncooked foods may increase risk of food borne illness.
