For Catering Please CALL 201-798-1117


Appetizers and Hors d'oeuvre

SEAFOOD

MINI CRAB CAKES SAFFRON AIOLI

SMOKED SALMON CROSTINI WITH RED ONION AND CHIVES

SEARED TUNA CROSTINI WITH WASABI AIOLI

MUSHROOM STUFFED WITH LUMP CRAB MEAT

 

MEAT

GRILLED FLAT IRON STEAK CROSTINI With horseradish sauce

BEEF SATAY WITH THAI PEANUT DIPPING SAUCE

PIGS IN A BLANKET

FRIED OR STEAMED PORK DUMPLINGS With honey soy dipping sauce

 

CHICKEN

CHICKEN SATAY WITH THAI PEANUT DIPPING SAUCE

CHICKEN AND CHEESE QUESADILLA

 

VEGETARIAN

TOMATO AND BASIL BRUSCHETTA

MINIATURE QUICHE TARTLETS

BRIE AND RASPBERRY STUFFED BEGGARS' PURSES

FRIED VEGETABLE SPRING ROLLS With lemongrass sweet chili dipping sauce

MUSHROOM STUFFED WITH SPINACH,

SUN DRIED TOMATOES AND ROASTED GARLIC

 

SLIDERS

CHEESE BURGER SLIDERS

BBQ CHICKEN SLIDERS

P0' BOY SLIDERS


BUFFET OPTIONS

SALAD TRAYS

HUDSON TAVERN Baby greens, artichoke hearts, cucumbers, Kalamata olives, tomatoes and carrots complimented by citrus herb vinaigrette

POACHED PEAR Baby spinach, candied walnuts and Gorgonzola cheese complimented by a sweet pear vinaigrette

ALMOND GOAT CHEESE Baby arugula, dried cranberries, candied toasted almonds and shaved red onions complimented by an aged Balsamic vinaigrette

CLASSIC CAESAR Crisp romaine hearts, freshly grated Parmesan cheese and garlic herb croutons complimented by a creamy Caesar dressing

B.L.T. SALAD Crisp romaine hearts, bacon bits, tomatoes and shredded cheddar cheese complimented by a creamy ranch dressing

 

PASTA

LASAGNA Mozzarella, Ricotta and Parmesan cheeses (Available with meat or vegetables) BAKED ZITI Served in marinam sauce and topped with fresh grated Parmesan cheese

PENNE A LA VODKA Topped with fresh grated Parmesan cheese (Available with chicken. shrimp or vegetables)

LINGUINI PRIMAVERA Onions. peppers, mushrooms, broccoli and artichoke hearts in marinara or white wine sauce

LINGUINI WITH RED OR WHITE CLAM SAUCE (Available with mussels)

 

CHICKEN

LADY JANE CHICKEN Breast of chicken in a pistachio or pesto crust served with orange beurre blanc

TAVERN CHICKEN Breast of chicken in Madeira wine sauce with mushrooms and fnpprd with melted mozzarella

BALSAMIC CHICKEN Breast of chicken served with sundried tomatoes, scallions and aged Balsamic vinegar

CHICKEN FRANCAISE Egg battered scallopine breast of chicken in a h.nion butter sauce

CHICKEN PICATTA Lightly breaded scallopine breast of chicken in a white wine and lemon caper sauce

CHICKEN AND BROCCOLI Sliced breast ofchicken in a garlic white wine sauce
CHICKEN PARMESAN Panko Parmesan breast of chicken with melted mozzarella and inarinara sauce

CHICKEN MARSALA Breast of chicken served with mushrooms and Marsala

 

SEAFOOD

LADY JANE SALMON Fillet ofsalmon in a pistachio or pest° crust served with orange beurre blanc

ASIAN STYLE SALMON Fillet of salmon served with mixed Asian stir fry vegetables FILLET OF SALMON Served with lemon butter sauce and fresh dill

MUSSELS Served in white wine, Cajun or marinaia sauce

SHRIMP Stufled with crab meat and served in puffed pastry

 

MEAT

ASIAN STIR FRY With pork, chicken, shrimp or beef with white rice

HUDSON HANGER STEAK With oven roasted potatoes and crispy onion straws

VEAL PICCATA Lightly breaded scallopine cutlet of veal in a white some and lemon caper sauce

VEAL MARSALA Served with mushrooms and Marsala wine

VEAL FRANCAISE Egg battered scallopine cutlet of veal in a lemon butter sauce

"CHEF ERIC'S PORK CHOPS" Baked with potatoes and onions and cooked in pan juices

 

CARVING STATION

FILET MIGNON

HICKORY SMOKED HAM

 

SIDES

PLAIN OR GARLIC MASHED POTATOES SAUTEED NEW POTATOES

YELLOW RICE

ROASTED ASPARAGUS

HARICOT VERTS

MEDLEY OF SEASONAL VEGETABLES WILD MUSHROOM RISOTTO


SIT DOWN DINNER

SOUP

FRENCH ONION

BLACK BEAN

MANHATTAN CLAM CHOWDER

NEW ENGLAND CLAM CHOWDER

CHICKEN VEGETABLE

MINESTRONE

CREAM OF ASPARAGUS

CREAM OF BROCCOLI

CREAM OF SHERRY MUSHROOM

CREAM OF TOMATO AND BASIL

GAZPACHO (SEASONAL)

VICHYSSOISE (SEASONAL)

 

SALADS

HUDSON TAVERN Baby greens, artichoke hearts, cucumbers, Kalamata olives, tomatoes and carrots complimented by citrus herb vinaigrette.

POACHED PEAR Baby spinach, candied walnuts and Gorgonzola cheese complimented by a sweet pear vinaigrette

ALMOND GOAT CHEESE Baby arugula, dried cranberries, candied toasted almonds and shaved red onions complimented by an aged Balsamic vinaigrette

CLASSIC CAESAR Crisp romaine hearts, freshly grated Parmesan cheese and garlic herb croutons complimented by a creamy Caesar dressing

B.L.T. SALAD Crisp romaine hearts, bacon bits, tomatoes and shredded cheddar cheese complimented by a creamy ranch dressing

 

APPETIZERS

FRIED CALAMARI Served with chipotle remoulade

LUMP CRAB CAKE Parmesan herb risotto and lemon beurre blanc MUSSELS Served in white wine, Cajun or marinara sauce

LITTLENECK CLAMS Served in white wine, Cajun or marinara sauce

TUNA SASHIMI Seared sesame encrusted tuna served rare, on a bed of baby arugula tossed with a sesame ginger vinaigrette

QUESA DIL LA Brie and cheddar cheese, roasted red peppers and scallions served with poblano pepper salsa and chipotle sour cream (Available with chicken, steak or shrimp)

THAI VEGETABLE SPRING ROLLS Served with honey soy and sweet chili dippirng sauces

BUFFALO CHICKEN SPRING ROLLS Served with chunky blue cheese dressing
WHITE TRUFFLE MAC AND CHEESE Wild mushrooms, smoked ham, Swiss cheese and truffle oil

PIEROGIES Balsamic caramelized onions, scallions, tomatoes and chopped walnuts topped with fresh Parmesan cheese

BUFFALO WINGS Tossed in our maple wing sauce or Sriracha barbeque sauce served with blue cheese dressing and celery

BEEF SATAY Served with peanut sauce

LAMB SKEWERS Served with roasted red pepper sauce

 

PASTA

LINGUINI PRIMAVERA  Onions, peppers, mushrooms,  broccoli, and artichoke hearts tossed in marinara or white wine sauce

RUSTIC PENNE Chicken,  mild sausage, spinach,  diced tomatoes and artichoke hearts tossed in fresh herb white wine garlic sauce

LOBSTER  RAVIOLI  Tossed in a sherry cream sauce or garlic white wine sauce with spinach and diced tomatoes

PENNE A LA VODKA  Penne pasta tossed in vodka sauce and topped with fresh grated Parmesan cheese (Available with chicken  or vegetables)

LASAGNA Mozzarella, Ricotta, and Parmesan cheeses (Available with meat or vegetables)

BUTTERNUT  SQUASH AND WILD MUSHROOM RAVIOLI Tossed in afresh sage broth

ORECCHIETTE  PASTA Sauteéd in garlic and olive oil with seasonal vegetables

 

CHICKEN

LADY JANE CHICKEN Chicken  breast in a pistachio or pesto crust served with yellow rice and orange beurre blanc

ANCHO CHICKEN BREAST Grilled chicken breast marinated in Ancho chilies, garlic and rosemary served with mashed potatoes, grilled asparagus and lemon herb beurre blanc

BALSAMIC CHICKEN Pan seared chicken breast topped with sun dried tomatoes, scallions and roasted red peppers with a Balsamic reduction served over linguini pasta

CHICKEN FRANCAISE Egg battered and pan seared breast of chicken served with lemon white wine sauce, mashed potatoes and broccoli florets

CHICKEN MARSALA Served with mushrooms, Marsala wine and mashed potatoes

 

SEAFOOD

LADY JANE SALMON Salmon in a pistachio or pesto crust served with yellow rice and orange beurre blanc

PAN SEARED SALMON Served over Asian stirfried vegetables (Onions,peppers, scallions,  carrots,  water chestnuts,  baby corn, broccoli and baby bok choy) with ginger honey soy sauce

PAN SEARED SALMON Saffron infused white rice, grilled asparagus and lemon buerre blanc

PAN SEARED YELLOW FIN TUNA  Wild mushroom risotto and haricot verts finished with white truffle oil

SEARED SEA SCALLOPS Sweet corn polenta, grilled asparagus and safron aoili

GRILLED  SWORDFISH Parmesan herb risotto, sauteéd spinach and lemon herb beurre blanc

 

PORK

GRILLED PORK CHOP Served with sweetpotato hash and haricot verts finished with an apple cider reduction

PORK CHOP MILANESE Panko breadcrumb and Parmesan cheese battered, topped with a salad of baby arugula, tomatoes, fresh mozzarella, Balsamic vinegar, lemon juice and Parmesan cheese

PORK TENDERLOIN Stuffed with goat cheese,  wild mushrooms,caramelized onions, spinach and fresh herbs served with wild mushroom risotto and haricot verts, finished with Port wine demi glaze

 

VEAL

VEAL PICCATA  Served with mashed potatoes, haricot verts and lemon caper sauce

VEAL FRANCAISE Egg battered and pan seared scallopine cutlet of veal served with lemon white wine sauce, mashed potatoes and broccoli florets

VEAL MILANESE Panko breadcrumb and Parmesan cheese battered scallopine cutlet of veal topped with a salad of baby arugula, tomatoes, fresh mozzarella, Balsamic vinegar,  lemon juice and Parmesan cheese

 

BEEF

SEARED FILET  MIGNON White truffle scented mashed potatoes, haricot verts and port wine demi glace

GRILLED  HANGAR STEAK Roasted red peppers and crispy onion straws drizzled with a Balsamic reduction

GRILLED RIB EYE STEAK Served with Applewood smoked bacon, Au  Gratin scalloped potatoes and haricot verts finished with Port wine demiglaze

 

DESSERTS

VANILLA BEAN  CREME  BRULE

CHOCOLATE  LAVA  CAKE

WARM APPLE CRISP

All desserts served with fresh berries and whipped cream

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