Saturday Dinner

By April 27, 2018 Saturday Dinner

Our Executive Chef, Jim Condra, designs a new menu every week using the freshest seasonal ingredients from our herb garden. Each three-course menu starts with soup, a salad, or an appetizer.  Then follows the entrée with two options always available to choose from. A scrumptious dessert puts the finishing touch to these exquisite meals.

Menu for September 22, 29 & October 6

Hilltop Logo

Saturday Night Dinner Menu 

Dinner includes three-courses as well as:

Hilltop’s seasoned Melba Toast with Jalapeño Jelly & Cream Cheese Spread

Hilltop’s Flower Pot Bread with Butter

First Course: (Select One)


House Salad

Crisp baby lettuces, dried cranberries, toasted walnuts, local artisan feta cheese, grape tomatoes tossed with blood orange vinaigrette

Shrimp & Corn Bisque

Corn, celery, bell pepper, tomato & onion sautéed, simmered in a rich shellfish stock and finished with Gulf shrimp and a touch of cream    


Second Course: (Select One)


Chicken Provence

Free Range Chicken Breast marinated & grilled, topped with artichokes, mozzarella & parmesan served over Cous Cous with roasted tomato sauce



Flounder Tchoupitoulas

Filet of fresh flounder topped  with blue crab stuffing,  baked and topped with crawfish & lemon butter, served atop wild rice 



Steak Marchand de Vin

“The wine merchant’s steak” hand cut rib eye grilled to your specification and topped with a rich red wine mushroom sauce, accompanied by sautéed fingerling potatoes



Third Course:  

Poached Pear

Fresh pears peeled, cored and poached in a bath of spiced red wine, topped with Amaretto Chantilly cream  and Port wine gastric



Hilltop Herb Farm Specialty Product ~ Available in Gift Shop Ask Your Server what items can be prepared Gluten Free/ Vegetarian

Reservations are required.  Call (832) 397-4008.