Scott Riesenberger, most recently at Corton Restaurant in TriBeCa, is the executive chef at this farm-to-table venture set in the southern-Colonial mansion Haymount House. The New American restaurant offers a seasonal menu with such main dishes as confit of wild salmon with Swiss chard and black truffle vinaigrette; White Feather organic poularde; and maple-glazed Berkshire pork belly. A bar menu is also available with burgers and sandwiches ($7-$17). Hudson is open for dinner Tues to Sat and brunch and dinner on Sun. Reservations recommended.