Saturday Dinner

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”         

$28

 

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

$30

 

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

$39

 

Third Course:  

Blueberry Pound cake

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

 

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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.