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 June 10, 17 & 24 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)

 

Mushroom & Artichoke Gratin

Artichokes, mushroom, garlic, white wine and fresh herbs cooked and topped with fresh, mozzarella baked until golden brown

 

House Salad

Baby lettuce, shaved red onion, Applewood smoked bacon, house-made herb croutons, grape tomatoes and Hilltop’s creamy garlic dressing

 

Second Course: (Select One)

 

Tilapia Vera Cruz

Filet of tilapia pan seared and served Vera Cruz style; tomatoes, onion, garlic cilantro, black olives, capers & Spanish rice

$26

 

Shrimp Penne

Gulf shrimp sautéed with spinach, artichokes, garlic & shallots finished with Pinot Grigio and a touch of cream then tossed with penne pasta and sprinkled with parmesan

$28

 

Black Angus Rib eye

Hand cut choice rib eye grilled to your specification & topped with chimichurri sauce and accompanied by garlic infused smashed red potatoes

$38

 

Third Course:  

Cashew & Chocolate Chunk Tart

Roasted Cashews, Semi-Sweet Chocolate Chunks and Caramel form the base for this decadent dessert

 

  

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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.