Hillstone
Restaurant Menu
STARTERS
“THE ROCKEFELLER” 14
Warm spinach and artichoke dip with tortilla chips and salsa
CALIFORNIA GRILLED ARTICHOKES 14
With sauce rémoulade
SUMMER TOMATO SALAD 16
Local tomatoes and market ingredients chosen with care
WARM ROSEMARY FOCCACIA 2
Served with Tony’s marinated olives
TODAY’S HOUSE-MADE SOUP 8
Signature recipe made with the finest ingredients
BURGERS & SANDWICHES
Our burgers are House-ground fresh each morning
and served on our House-made egg bun
HILLSTONE BURGER 17
With Cheddar, tomato, lettuce and onion
CALIFORNIA BURGER 17
With Jack cheese, avocado, arugula and red onion
HOUSE-MADE VEGGIE BURGER 17
With House-made worcestershire and melted Jack
GEORGES BANK FISH SANDWICH 18
Crispy Cod fillet, pickles, red onion and Hangman sauce
FAMOUS FRENCH DIP 19
Shaved prime rib on a toasted French roll served with au jus
- Served with your choice of Coleslaw or Hand-cut French fries
SALADS
TRADITIONAL SALAD 13
Mixed greens, croutons, chopped egg and smokehouse bacon
CAESAR SALAD 13 (ADD ROTISSERIE CHICKEN) 17
Reggiano and rustic croutons
PAN SEARED AHI TUNA SALAD 18
Miso dressed avocado, mango and cucumber
GRILLED CHICKEN SALAD 18
Honey-lime vinaigrette and peanut sauce
ASIAN STEAK & NOODLE SALAD 20
Marinated filet, avocado, fresh herbs and Thai dressing
ENTRÉES
TODAY’S VERY FRESH FISH 29
With crispy rock shrimp, lemon butter sauce, and wilted spinach
JUMBO LUMP CRAB CAKES 34
Pommery mustard sauce, Campari tomatoes and coleslaw
MISO GLAZED ATLANTIC COD 28
Heirloom bok choy, seasoned rice and shitake ponzu
PAN CRISPED ARCTIC CHAR 27
Served with mashed potatoes and Peruvian corn
BARBECUE PORK RIBS 28
French fries and coleslaw
HAWAIIAN RIB-EYE 33
Soy ginger marinade, served with a loaded baked potato
NEW YORK STRIP STEAK 44
Hand selected & served with French fries and watercress salad
SPIT ROASTED CHICKEN 22
Apricot glaze and served with couscous
CENTER-CUT FILET 35
Served with mashed potatoes and wilted spinach
- Caesar or Traditional Salad with your entrée 7
SUSHI
SPICY TUNA “OSAKA STYLE” 16
COCONUT SHRIMP ROLL 14
THAI TUNA ROLL 14
CALIFORNIA ROLL 13
SUSHI COMBO PLATE 20
SPICY TUNA ROLL 15
SHRIMP & MACADAMIA ROLL 14
VEGETABLE ROLL 13
SALMON MANGO ROLL 16
RAINBOW ROLL 16
HIRAMASA ROLL 20
NIGIRI COMBO PLATE 17
MARKET VEGETABLES & SIDES
6 EACH
SHOESTRING FRENCH FRIES
PERUVIAN CORN sautéed zucchini and jalapeño
COUSCOUS lemon and olive oil
COLESLAW tossed to order with Ding’s relish dressing
IDAHO BAKED POTATO loaded, sharp white cheddar
WILTED SPINACH olive oil and Reggiano
VINE-RIPE TOMATOES olive oil & basil
SAUTÉED BOK CHOY garlic oil and toasted sesame
NICE LITTLE HOUSE OR CAESAR SALAD
SOUP CALENDAR
S: CLAM CHOWDER
Cream style with potatoes and sweet clams
M: RED BEAN
With andouille sausage
T: GAZPACHO
Topped with jumbo lump crab
W: MEXICO CITY
With Spanish style rice
TH: TORTILLA
With diced vegetable salad
F: TOMATO
Foccacia croutons and honey
S: FIREHOUSE CHILI
Sharp cheddar and tortilla chips
DESSERT
9 EACH
WARM FIVE-NUT BROWNIE
Served à la mode with champagne custard
KEY LIME PIE
Graham cracker crust and whipped cream
TONIGHT’S FEATURED DESSERT
Selection varies daily
PLEASE NOTE: All menu items and prices are subject to change.
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