&bar Hillcrest Menu

grilled medallion of salmon, hydroponic butter lettuce, vine ripe tomatoes, slivered purple onion, shaved radish, shaved beets, fresh clipped herbs and green goddess dressing

chopped mixed greens, smoked turkey, bacon, grilled chicken breast, blue cheese, grape tomatoes, hard boiled eggs, avocado, slivered purple onions, scallions, green beans, red grapes, red wine vinaigrette

Our Salad of the Season! organic wild arugula, fresh watermelon, sliced strawberries, french goat cheese, pickled watermelon rind, toasted pepitas, and a pinch of za’atar served with strawberry, white balsamic and avocado oil vinaigrette.

italian salami, crispy pancetta, parmesan, cilieginili mozzarella, provolone, house pickled vegetables, chopped romaine, arugula, baby kale, boiled potatoes, hard boiled eggs, fusilli pasta, cannellini beans, green beans, shaved radish and fennel, torn baguette croutons, olives and fresh basil vinaigrette

baby spinach, frisée, french burnt walnuts, crumbled blue cheese, slice strawberries and sliced pears with a hazelnut vinaigrette

large vine ripe tomato stuffed with lemony chicken salad, organic baby greens, toasted sliced almonds and a creamy balsamic vinaigrette

shredded romaine, baby kale, kalamata olives, crumbled feta, sliced cucumbers, pickled red onions, vine ripe tomatoes, garlicy roasted chickpeas, green beans, shaved radish, shaved fennel and sunflower sprouts. red wine vinegar and extra virgin olive oil

chili rubbed breast of chicken, enchilada “croutons”, shredded napa and romaine lettuce with grilled mexican zucchini, red bell peppers and purple onions, charred sweet corn, charred grape tomatoes, cilantro, avocado, cotija cheese and baja ranch with a charred jalapeño garnish

ahi tuna seared with a trio of peppercorns, haricot vert, nicoise olives, charred grape tomato, hardboiled egg and baby marble potatoes with organic baby greens, tossed in dijon and lemon vinaigrette

thinly sliced octopus, pea greens, cucumber, julienne apples, vietnamese cilantro, lime juice, soy sauce, rice vinegar, pickled ginger, minced lemon grass, fresh mint and fish sauce

seasonal vine ripe tomatoes, ciliegine mozzarella, sunflower sprouts, avocado, slivered red onions, balsamic gelle with extra virgin olive oil and fresh basil

roasted beets, butternut squash and yams with sliced oranges on a bed of quinoa, chia and cannellini beans tossed in roasted garlic oil. baby kale, baby arugula and balsamic vinaigrette with french feta and pickled shallots to garnish

ahi tuna, diced maui onion, in a traditional Hawaiian marinade, served on a bed of organic spring lettuce, shredded napa cabbage, sliced cucumbers, pickled lotus, seaweed salad, toasted sesame seeds and avocado

house made cesar dressing, chopped romaine lettuce, torn garlicy baquette croutons and shaved parmesan cheese

grilled breast of chicken and sautéed mushroom caps, tossed with spinach, radicchio, frisée and watercress, toasted almonds and ginger soy vinaigrette

Our Vegan Salad of the Season! organic wild arugula, fresh watermelon, sliced strawberries, plant-based feta cheese, pickled watermelon rind, toasted pepitas and a pinch of za’atar served with strawberry, white balsamic and avocado oil vinaigrette.

baby spinach, frisée, french burnt walnuts, plant-based feta, slice strawberries and sliced pears with a hazelnut vinaigrette

shredded romaine, baby kale, kalamata olives, plant-based feta crumbles, sliced cucumbers, pickled red onions, vine ripe tomatoes, garlicy roasted chickpeas, green beans, shaved radish, shaved fennel and sunflower sprouts. red wine vinegar and extra virgin olive oil

roasted beets, butternut squash and yams with sliced oranges on a bed of quinoa, chia and cannellini beans tossed in roasted garlic oil. baby kale, baby arugula and balsamic vinaigrette with plant-based feta cheese and pickled shallots to garnish

vegan caesar dressing, chopped romaine lettuce, torn garlicky baguette croutons and plant-based parmesan cheese

baked ginger and sesame tofu and sautéed mushroom caps, tossed with spinach, radicchio, frisée and watercress, toasted almonds and ginger soy vinaigrette