Last Sunday we went to Hudson River Cafe for our anniversary brunch. $25 Prix Fixe menu that includes unlimited cocktails, appetizer and entree. Not bad at all. We decided to chicken out and opt for the indoor seating with AC.
John started with their Lost In Punta Cana Coconut Sangria, which was a light and fruity white sangria. I was tempted by the Mimosas (classic brunch cocktail), but went with the Bellini instead. After having a sip of my Bellini, he switched over entirely to Bellinis. The combination of peach puree and prosecco sure is delightful.
The soup of the day was a Chicken Tortilla Soup, which came in a little cast iron bowl. Thick, creamy and rich. The chicken was completely cooked down into the soup, which really surprised me. The bowl was small, but that was some hearty soup.
My appetizer was the Field Green Salad. It was drizzled with honey and white balsamic vinaigrette. Note to self: add a teensy bit of honey to salads for some sugary goodness. Pretty generous serving for an appetizer salad and very refreshing for a hot summer’s day, but they really could have gone a little lighter on the balsamic vinaigrette.
John’s entree: Steak & Eggs. Skirt steak with scrambled eggs and home fries. Meat is generally reserved for special occasions and dining out. Oh, and those home fries… those home fries were heavenly! Cooked to perfection.
My entree: Crab Cakes and Eggs. Poached eggs over crab cakes, Chipotle Hollandaise sauce and home fries. Basically a hybrid of 2 things I love, but don’t eat very often. The crab cakes were not as light and fluffy as I would have liked, but they tasted great and were very filling. The poached eggs were exactly what you would expect, but I have mixed feelings about the Hollandaise sauce. The chipotle was a nice touch. The sauce tasted just right, but the consistency was way off. I don’t know if they intentionally made it so thick, or didn’t know how to make it properly, or if it had solidified because of the cool air in the restaurant. Who knows. Overall, I was quite happy with my entree, and I’m sure the 6+ Bellinis had something to do with it.