Saturday Dinner – CLOSED

By July 28, 2017Saturday 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 August 19, 26 & September 2, 2017

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)


Mediterranean Salad

Crisp hearts of romaine lettuce with red bell pepper, grape tomatoes, shaved red onion & capers tossed with dill & Cucumber dressing sprinkled with Feta cheese

Wild Mushroom Strudel

A blend of wild and domestic mushrooms sautéed with shallots, fresh herbs and white wine then wrapped in a flaky pastry crust and cooked until golden, accompanied by a Madeira cream


Second Course: (Select One)


Baby Drum Verde

Filet of baby black Drum topped with a Tomatillo and Green Chile stuffing, sprinkled with Queso Fresco then  baked and served with Chardonnay Cream  over “Arroz Blanco”         



Rack of Lamb Dijonaise

Rack of Australian lamb pan seared lightly brushed with Dijon mustard & fresh herbs then rolled in bread        crumbs, oven roasted carved and served with savory bread pudding & tarragon cabernet gastric



Hand Cut Rib

Hand cut Black Angus rib eye seasoned with our house rub, grilled and glazed with our Knob Creek barbeque sauce accompanied by cheddar, chive & crème fraiche mashed potatoes



Third Course:  

Blueberry Pound cake

Blueberry Pound cake made with fresh blueberries topped with Devonshire cream & more blueberries



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.