Our Menus
Our menus offers both popular favorites and daily specials prepared by our skilled chefs under the direction of Chef Andre Neimanis. Our chefs are experts in their craft and have extensive experience in the culinary industry. They constantly strive for excellence and innovation, creating unique dishes that tantalize the taste buds.
We source the freshest ingredients allowing our menu to be diverse, catering to different tastes and dietary preferences, ensuring there is something for everyone.
Our kitchen takes pride in our commitment to seasonal ingredients and ever-evolving menus crafted by our talented chef. Our offerings shift with the changing seasons, here is an example of our menu.
Beginnings
Fromage
selection of three, apricot jam, crackers
Lump Crab Cakes
lemon mustard, pickled vegetables, arugula
Blackened Shrimp
corn maque choux, Parmesan grits, roasted tomato sauce cilantro lime sauce
Roasted Cauliflower with Smoked Chili Yogurt
pan roasted cauliflower served over smoked chili Iyogurt, finished with organic honey
Fried Calamari
steak cut, flash fried, pickled peppers, lemon crème
Duck Fat Fries
spicy ketchup, malted aioli
Soups
paired with daily bread bakeSmoked Tomato
with house boursin toast
Daily Offering
Onion Soup
12 hour Vidalia onion floss, bone broth, three cheese gratin
Greens & Such
Bronzed Salmon Salad
bronzed salmon, spring greens, strawberries, roasted corn salsa, bleu cheese, bacon, pickled jalapeños, citrus vinaigrette
Crispy Chicken
6 oz crispy fried breast of chicken, mixed greens, tomato, cucumber, croutons, bacon, smoked cheddar cheese, corn salsa, basil avocado citrus dressing
DDJC Hudson Chop Salad*
classic Hudson dressing, garbanzo beans, bacon, red onion, cucumber, egg, tomato, blue cheese, red peppers
*Protein Options; Salmon, Shrimp, Chicken & Sirloin
Main Plates
entrée paired with small vinaigrette salad or CaesarBeef Short Rib
pomme puree, ash roasted carrots, natural sauce, beets
French Country Meatloaf
beef, chicken, pork, and bacon with red wine demi-glace, truffle potato purée, caramelized mushrooms, green beans
Faroe Island Salmon
pan roasted, butternut squash potato puree, roasted king mushrooms, asparagus finished with sherry shallot garlic vinaigrette
Filet Mignon
7 oz center cut, pomme puree, mushrooms, demi glace
Fork & Knife Burger
DDJC house grind, served open face, garlic spinach, sun-dried tomatoes, sunny egg, demi glace, duck fat fries
Sirloin
10 oz sirloin filet, duck fat fries, demi glace
Penne Mushroom Alfredo
sauté of forest mushrooms, garlic crème,
duxelles butter, penne pasta, shaved parmesan (Options; w/ Grilled Chicken or
w/ Shrimp)
Desserts
Chocolate Fudge Cake
Dark cherries & vanilla ice cream
Hazelnut Praline & Peanut Butter Mousse Cake
Dense chocolate brownie layered with toasted hazelnut-almond praline & silky peanut butter mousse, finished with a light espresso dust
Crème Brulee
Fresh berries
“Old Fashioned” Apple Pie
Makers Mark bourbon apples, vanilla custard, streusel, bitter chocolate sauce, dark cherries
Extras
Pomme Frites
Pomme Puree
Seasonal Vegetables
“Ask your server about items that can be cooked to order. Consuming raw or undercooked egg, seafood, meat or poultry may increase your risk of food borne illness.”
