The Hill Cafe; 2016 Spring Restaurant Week

Menu and contact information for the 2016 Spring Restaurant Week.

— ∮∮∮ —

Course one

Chose one

  • Virginia peanut soup — Garnished with toasted sesame oil and granny smith apple
  • Cucumber & radish salad — With Mixed field greens, toasted almonds, and strawberry vinaigrette
  • Tomato & cheddar pie — With basil oil and balsamic reduction
  • Pork sliders — Braised pork shank, grilled pineapple, pickled jalapeno relish, Hawaiian sweet roll

Course two

Choose one

  • Mediterranean roasted sweet potatoes — With roasted fingerling sweet potatos with fried chickpeas, pita crutons, grape tomato, Kalamata olive, pine nuts, and gremolata
  • Shrimp etoufee — Classic creole stew with shrimp, bell peppers, and tomato served with basmati rice
  • Biscuits & chicken — Chicken-pot-pie-style stew with peas, spinach, and mushrooms, over two buttermilk biscuits
  • Pan-fried catfish — With andouille/cheddar grit fritters, braised collard greens, and roast garlic/radish aioli
  • Grilled culotte steak — Dry rubbed 6 oz. steak with cheddar/chive cole slaw, and roasted fingerling potatoes

Course three

Choose one

  • Peach cobbler
  • Blueberry pie — With goat cheese and basil oat topping
  • error

    Report an error

There are no reader comments. Add yours.