Saturday Dinner

By January 9, 2018Saturday 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 January 20, 27 & February 3

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

Butternut Squash Soup

Butternut squash, celery, onion, acorn squash & other winter vegetables are all simmered until tender & finished with a touch of maple & crème Fraiche

 

Second Course: (Select One)

 

Gulf Red Snapper Verde

Filet of fresh Gulf caught red snapper topped with a Tomatillo and Green Chile stuffing, sprinkled with Queso Fresco then  baked and served with Chardonnay Cream  over “Arroz Blanco”        

$30

 

Lamb Chops

Double cut Australian lamb chops marinated in Cabernet & fresh herbs, grilled & served with savory bread pudding & rosemary garlic aioli

$32

 

Hand Cut Rib Eye

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

$39

 

Third Course:  

Pear Tarte Tatin          

Fresh D ‘Anjou pears are sautéed with sugar & vanilla then caramelized with red wine and baked in a flaky pastry crust upside down, inverted,  sliced  & served with caramel Chantilly cream & toasted Almonds

 

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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.