Houston's Menu

starters
Today’s Soup				8
Nice Little House or Caesar Salad				6
Queso Dip with warm tortilla chips				7
Grilled Jumbo Artichoke with sauce rémoulade				14
Home Smoked Salmon with toast points and chef’s dressing				13
&Quot;the rockefeller" warm spinach and artichoke dip with tortilla chips and salsa				13
Wild Shrimp in the Shell with rémoulade and cocktail sauce				16
burgers $15
Our Burgers Are House-ground Fresh Each Morning and Served on Our House-made Egg Bun
Hillstone Burger with cheddar, tomato, lettuce and onion
California Burger with jack cheese, avocado, arugula and red onion
House-made Veggie Burger with worcestershire sauce and melted jack
sandwiches
Corned Beef Sandwich thinly-sliced corned beef, swiss, warm cabbage on toasted corn rye				16
Georges Bank Fish Sandwich crispy cod fillet, red onion and hangman sauce				16
Classic French Dip shaved prime rib on a toasted french roll served with au jus				18

sides $5 each
Caesar Salad with reggiano and rustic croutons				13
Butternut Squash Salad roasted squash, goat cheese, almonds and café vinaigrette				15
Sashimi Tuna Salad seared rare ahi, mixed greens, avocado, mango, jicama, and miso vinaigrette				18
&Quot;hacked" Chicken Salad grilled chicken, local greens and peanut sauce				17
Asian Chicken & Noodle Salad (or w/steak) avocado, fresh herbs and thai dressing				19
Broiled Fresh Fish hand filleted, selection changes daily
Clear Brook Farms Trout with creole mustard sauce and pecans				24
Jumbo Lump Crab Cakes with pommery mustard sauce, served with coleslaw				32
Wild Striped Bass With Crispy Rock Shrimp lemon tarragon beurre blanc				29
Roasted Chicken with agave black beans and goat cheese				20
New York Strip Steak dry aged, served with a loaded baked potato				34
Stacked Barbecue Ribs with french fries and coleslaw				28
Rib-eye Steak with soy ginger marinade, served with a loaded baked potato				31
Center-cut Filet served with wilted spinach				32
French Fries
Couscous
Coleslaw
Black Beans and Rice
Idaho Baked Potato loaded with vermont white cheddar
market vegetables $5 each
Wilted Spinach reggiano cheese
Braised Red Cabbage julienne apples and goat cheese
Sauteed Sweet Corn white beans and curry butter
Broccoli Four Ways

New York Magazine