The Hudson River Club
Pages
Dishes
Page 15
| Fresh Mozzarella Made Daily | |
| Fresh Pork Sausage | |
| We Carry A Full Line Of Pork, Chicken, Beef & Veal | |
| Boars Head Cold Cuts | |
| Imported Prosciutto Di Parma | |
| Assorted Imported Italian Specialties | |
| Focaccia Baresi | |
| Rice Balls, Potato Croquets | |
| Spinach Balls, Prosciutto Balls | |
| Fish Salad, Tripe | |
| Salumeria | |
| Latticini |
Page 56
| Herbed Profiteroles with Five Cheeses | |
| Potato Crepes wth Clabber Cream & Beluga Caviar | |
| Peppercorn Smoked Venison with Red Onions | |
| Lobster Medallions with Marinated Celery Root on an Endive Leaf | |
| Fishers Island Oysters Roasted with Stewed Leeks | |
| Miniature Foie Gras Potato Chip Sandwiches | |
| "Deviled" Quail Eggs with Mint Cured Smoked Salmon | |
| Champagne Perrier-Jouet Grand Brut |
Page 57
| Ricotta Ravioli with Crimini Mushrooms - Reggiano parmesan & white truffle oil | |
| Maine Steel Head Trout filled with Fall Greens - fingerling potatoes, bacon & sage | |
| Grapefruit, Dry Vermouth & Fresh Tarragon Sorbet | |
| Roast Black Buck Venison - fricassee of root vegetables & swiss chard | |
| Dessert Extravaganza - Chocolate velvet, three ice-cream & apple-tea mousse | |
| Handmade Chocolates, Candies & Cookies | |
| DeLoach Early Harvest Gewurztraminer, 1993 | |
| Sonoma-Cutrer, Cutrer Vineyard, Chardonnay, 1991 | |
| Vichon, Stags Leap Cabernet Sauvignon, 1991 | |
| Sandeman Founders Reserve Port |