Hudson's On The Bend Prices in Austin, TX 78734
Hours of Operation
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Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Restaurant Menu
| Appetizers |
| Five Spiced Confit Pork Belly | $15.00 |
with korean bbq sauce and ginger jicama slaw.
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| Himalayan Pink Salt Block | $17.95 |
with cured venison & salmon drizzled with jalapeno oil & chili oil.
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| Coca Cola Baby Back Ribs | $15.00 |
with chipotle bbq sauce and mango jalapeno cole slaw.
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| 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,
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| Wild Game Chorizo Enchilada | $12.00 |
with white chocolate tomatillo and mole sauces.
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| Pulled Wild Boar Quesadilla | $12.00 |
with goat cheese, pickled onions, avocado and pineapple pico.
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| Diamond Back Rattlesnake Cake | $8.50 |
in a pistachio nut crust coiled atop a spicy chipotle cream.
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| 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.
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| 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.
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| Pumpkin Risotto | $18.00 |
with fresh maine lobster and maple glazed pumpkin.
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| Seared Foie Gras | $23.00 |
atop a maple corn bread with cranberry gastrique and finished with red onion jalapeno marmalade.
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| Venison Prosciutto Wrapped | $20.00 |
seared sea scallops topped with american sturgeon caviar on a smokin' cedar plank with a soy yuzu dipping sauce.
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| Escargot Sauteed With Asparagus | $15.00 |
hearts of palm and baby artichoke served in a lemon garlic butter.
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| Salads |
| Herb Crusted Fried Green Tomato Salad | $15.00 |
with a warm bacon dressing and pure luck dairy goat cheese.
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| Austin Bibb Wedge Salad | $15.00 |
with hopelessly blue cheese dressing and grilled portabello mushroom.
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| Giant Hot & Crunchy Shrimp | $14.00 |
atop a mango jalapeno aioli with an ancho paint served with a carrot-jicama tomato salad.
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| Candied Pecan Crusted Goat Cheese | $8.95 |
atop local mixed baby greens tossed in a blueberry balsamic vinaigrette.
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| Fresh Spinach | $19.00 - $11.00 |
with a hot pig vinaigrette topped with smoked quail in a ginger cilantro glaze. (1/2 order).
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| Tossed Garden Greens | $5.95 |
sweet & spicy candied almonds with marinated tomatillos with a roasted poblano lime dressing.
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| 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.
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| 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.
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| Braised Lamb Stank | $39.00 |
with roasted potato and vegetable with mushroom sauce.
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| Neiman Ranch Pork Chop Stuffed | $28.00 |
with wild game chorizo over mango jalapeno sauce topped with a green mango chutney.
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| Pecan Crusted Snapper | $19.95 |
with a lemon chili de arbol beurre blanc sauce served with corn bread pudding.
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| Pecan Smoked Duck Breast Shingled | $23.00 |
with seared diver scallops nestled in wild boar sweet potato hash and a cranberry chipotle sauce.
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| 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.
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| Herb Horseradish Crusted Salmon Paired | $37.00 |
with dill gnocchi and baby spinach in a fresh corn broth.
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| Hot And Crunchy Ruby Trout | $36.00 |
atop mango jalapeno aioli topped with ancho paint 1/2 order $19.95.
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| Expresso | $42.00 |
chocolate-chili rubbed smoked elk back strap topped with jumbo lump blue crab and a lime chipotle beer blanc.
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| Pecan Wood Smoked Prime Angus Rib-Eye | $42.00 |
with crispy leeks, guajillo sauce and spiked with poblano horseradish crema.
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| 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
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| 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.
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| Black Pepper Gnocchi In A Mushroom Broth | $26.00 |
with baby arugula and chevre cheese.
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| Desserts |
| Trio Of Local Artisanal Cheese | $12.00 |
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| Pumpkin White Chocolate Bread Pudding | $10.50 |
with bourbon parline sauce topped with vanilla ice cream.
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| Margarita Cheesecake | $9.50 |
with tequila sauce.
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| Creme Brulee Trio | $9.50 |
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| Raspberry Chocolate Intemperance | $9.50 |
a rich chocolate torte.
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| The Wild Turtle | $9.50 |
caramel pecan pie dipped in belgian chocolate.
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| Medley Of Fresh Fruit In Season |
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| Desserts A La Mode | $3.50 |
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* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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