Why Live Fire Ignites the Senses
We want fine dining to be your greatest adventure. After all, isn't eating what makes life worth living?
UMAMI
The taste you can't quite name but can't stop chasing. Savory, deep, and satisfying in a way that lingers long after the last bite. At The Hudson, umami isn't an afterthought; it's the foundation every dish is built on
MAILLARD
The moment heat meets protein, something magical happens. That golden crust on a perfectly seared steak, the caramelized edge of a char, that's the Maillard reaction at work. We've spent years learning exactly when to let it happen and when to pull back.
SMOKE
You'll smell it before you see it. That first hint of live-fire smoke is The Hudson announcing itself. By the time it reaches your plate, it's been tamed into something extraordinary, present, but never overwhelming.
Sample Menu
OUR MENU IS CONSTANTLY UPDATING.
Oyster Bar
OYSTERS ON THE HALF SHELL
Served with house tonic mignonette, Gomper's cocktail sauce, fermented chili hot sauce, escabeche, and lemon.
SHIGOKU
NETARTS
TIDE POINT
4.5
JONAH'S CRAB CLAWS
Served with house mignonette, Gomper's cocktail sauce, fermented chili hot sauce, escabeche, and lemon.
19
Caviar Service
Served by the ounce with charcoal créme fraiche, potato croquettes, purple onion, and pickled mustard seeds.
BAERII
GREECE
110
GOLDEN OSTREA
RUSSIA
140
WHITE STURGEON
CANADA
120
Small Plates
OREGON BAY SHRIMP TOAST
CTM, passionfruit nam jim jeow.
18
COAL KISSED OREGON ALBACORE
Yuzu kosho dashi, compressed watermelon radish and burnt scallion ponzu (gf).
23
WAGYU BEEF TARTARE
Hermiston beef with typical garnish, green goddess mousse and y2 chips (gf).
25
Salads & Soups
WOOD GRILLED CAESAR
Little gem lettuce, crispy parmesan, sourdough croutons with classic Caesar dressing.
17
BABY BEET & PEAR
Candied hazelnuts, Asian pear, red vein sorrel, smoky blue cheese, maple-dijon vinaigrette. (gf)
19
LOCAL GREENS
Sweet onion, puffed quinoa, aged gouda, daikon yuzu dressing. (gf)
15
ENGLISH PEA SOUP
Sous vide farm egg, smoked trout roe, lemon oil. (gf)
19
Charcoal-Fired Steaks
A5 HIDA NEW YORK
3 | 6 ounces
Gifu, Japan
75/146
A5 KOBE RIBCAP
3 | 6 ounces
Hyogo, Japan
70/135
A5 WAGYU PICANHA
3 | 6 ounces
Hokkaido, Japan
58/110
CEDAR RIVER FILET
8 ounces
Arizona
85
SNAKE RIVER FARMS
WAGYU HANGER STRIP
10 ounces
Idaho
59
WASHUGYU NEW YORK
15 ounces
Oregon
145
Steak Additions
Oregon Dungeness Crab (2 oz.) 22
Seared Foie Gras (3 oz.) 23
Roasted Marrow Bone 9
Steak Sauces
Fromage Blue
Smoked Bearnaise
Bordelaise
Chimi-Verde
5
Charcoal-Fired Chops & Seafood
PORK
PORTERHOUSE
Asian pear kimchee mostarda, Chinese mustard jus. (gf)
45
PNW RAISED HALF CHICKEN
Morel mushrooms, asparagus, truffle foie gras jus. (gf)
39
DAY BOAT
SCALLOPS
Apricot chutney, piquillo pepper, maple XO. (gf)
49
SHIO KOJI
AGED BLACK COD
Dungeness crab fried rice, brown butter dashi.
42
Vegetable
CELERIAC PAPPARDELLE
Fermented chili, hazelnut, preserved lemon, goat butter.
35
KUNG PAO "BRASSICAS"
Sweet peppers, zucchini, candied peanut, puffed rice.
26
Sides
WILD MUSHROOMS
Polenta and bacon. (gf)
15
BABY SPINACH
Pine nuts, currants, fermented
chilis, pecorino (gf)
15
PIOPINNI MUSHROOM
TEMPURA
Meyer lemon & black
truffle aioli, parsley.
15
POMMES ALIGOT
Cream, gruyère. (gf)
15
POTATAS ESPOSAS
Marble potatoes,
smoked paprika aioli. (gf)
15
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of contracting food borne illness.
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