Hillbrook Inn

Crawfish Beignets, a New Orleans classic in a savory context. Served with a bright lemon aioli and house made chow-chow. --- Smoked King Oyster Mushroom, a delicate texture with the hint of Mesquite smoke, napped with a bacon cream reduction. --- Tres Hermanas, Native American and Creole flavors in a divine trio of corn, succulent squash, and Borracho beans. --- Mesquite Smoked Brisket, a Texas classic that is slow-smoked with a house rub and house-made sauce, accompanied by a skillet corn cake and beer-battered onion with the slight heat of roasted Poblano. --- Blackberry-Lime Pie, a fabulously rich combination of sweet and tart in a smooth and creamy filling with graham cracker crust. The Price doesn't Include Tax and Gratuity

Celebrating Ownership by the Zanella Family since 2004 Based on the inspiration of Hillbrook Chef Christine / 2002 – 2012 Prepared by Chef Jason V and the Hillbrook Culinary Team Join us at 5:30pm for a cocktail with the Zanella family Dinner seats at 6:00pm Amuse-Bouche Spicy Carrots & Curried Almonds 1st Course Spinach Crepe 2nd Course Filet Mignon with compound butter or Roasted Salmon Served with braised leeks, balsamic red peppers, and sugar snap peas 3rd Course Aged Manchego with grapes, dried fruits & Breton wafers Dessert Apple Puff Pastry Tart with Crème Anglaise