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 February 18, 25 & March 4
6:00 – 8:00 P.M.
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)
Smoked venison rope sausage grilled and sliced, then tossed in a sauce made from Hilltop’s red jalapeno jelly
Crisp Baby Greens, pan roasted grape tomatoes, red onion, duros, queso fresco and creamy avocado lime dressing
Second Course: (Select One)
12 ounce veal T-bone seasoned and grilled; served with roasted red bell pepper mashed potatoes and garlic herb butter
Oven roasted filet of grouper served over a bed of rice pilaf with a white wine, spinach, mushroom and crawfish sauce
Filet au Crab
Certified Black Angus 6 ounce filet mignon grilled and topped with a Louisiana style crab cake and lemon butter sauce served with roasted red bell pepper mashed potatoes
A classic French dessert – an apple pie baked upside down with crisp flaky crust, tart granny smith apples and caramel whipped cream