The Hill Cafe; 2015 Spring Restaurant Week

Menu and contact information for the 2015 Spring Restaurant Week.

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Course one

Chose one

  • Butternut squash bisque
  • Ham and melon salad (VO) — With country ham, seared cantaloupe, smoked gouda, candied pecans, maple, and grain mustard vinaigrette
  • Quinoa fattoush salad — With romaine, red quinoa, feta, parsley , grape tomato, and pita croutons
  • Fried okra & crab cakes — With roasted garlic & radish aioli
  • Roasted pork bbq torchon — Served breaded and fried with hushpuppies, house sauce, and whipped cayenne & honey butter

Course two

Choose one

  • Ruby red trout — With stone ground grits, braised collard greens, crayfish, and tomato buerre blanc
  • Jambalaya — With chicken, chorizo, & shrimp over basmati rice
  • Peppercorn crusted pork tenderloin — With black eyed pea stew and braised collards
  • Artichoke dumplings — With wild mushrooms fricassee, grilled maitake mushrooms, and roasted fennel bulb
  • Grilled hanger steak — With roasted radish, fennel, and sweet potato hash, brussel sprouts, and port compound butter

Course three

Choose one

  • Strawberry rhubarb pie oat streusel
  • Corn pudding spiced salted caramel
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