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”        



Lamb Chops

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



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



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



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.