Hyde Park Bar & Grill Menu

lightly breaded avocado wedges dusted with tabasco powder & served with pepper lime aioli

chicken, cabbage, onion, ginger & garlic, spicy thai sauce

tender green beans with a Shiner Bock beer batter, served with a side of tangy malt vinegar aioli

smoked salmon cakes served with pepper lime aioli

whole broccoli florets, sliced thick, dressed with olive oil, chili flake and sea salt, then lightly charred

quick braised collard greens seared and tossed with bits of bacon

homemade from scratch twice daily, and finished with tangy buttermilk, cream and butter

homemade cheese sauce tossed with macaroni pasta and topped with sharp cheddar and toasted bread crumbs

velvety Southern style, cheesy grits with roasted poblano peppers in heavy cream with butter

a hearty bowl of our creamy mac & cheese

buttermilk breaded fried chicken strips

a thick layer of cheddar cheese on two flour tortillas & griddled golden brown

1/4 pound patty, with lettuce, tomatoes & pickles, on a white bun

1/4 pound patty, with lettuce, tomatoes & pickles, on a white bun with american cheese

Crispy fried chicken and a thick Belgian waffle. Served with syrup, breakfast butter and Louisiana hot sauce

Hyde Park's smoked salmon cakes on a bed of arugula topped with two poached eggs and decadent Hollandaise, garnished with crispy celery leaves

Home made, buttery, buttermilk biscuit piled high with pulled pork and caramelized onion topped with poached eggs and lathered in hollandaise.

An English muffin topped with Canadian bacon, poached eggs and hollandaise sauce, served with breakfast potatoes

Two buttermilk biscuits topped with scrambled eggs and sausage gravy

Sausage patty, egg cooked your way with melted, shredded cheddar, house-made bacon jam and arugula on a brioche bun.

Buttermilk biscuit, halved and layered with bacon, fried chicken pieces, poached eggs, and Hollandaise with a honey drizzle

a moist triple layer chocolate cake with bittersweet icing

Farm raised Mahi-Mahi seared with blackening seasoning, topped with crispy Sriracha slaw, red onion, and cilantro on choice of corn or flour tortillas with a side of fresh, tomatillo salsa

five ounce chicken breast brined in salt, sugar, citrus and spices, grilled with homemade guacamole, lettuce, tomato, onion, house pickles and bacon on toasted brioche bun

house made veggie patty of mushrooms, carrots, bell peppers, onions and garlic, black beans, rice, and cheeses served with house pickles, lettuce, tomato, and onion on a toasted wheat bun. served with a side of basil pesto

lean house made pastrami sliced thin, topped with Swiss cheese & sauerkraut on toasted rye bread & served with mustard, Russian dressing & homemade pickles

a grilled or fried chicken breast served with lettuce, tomato & onion on a toasted brioche bun

A half-pound, all-natural, choice Angus patty grilled to order, served open faced on Texas toast, piled high with Hyde Park Fries, topped with spicy cheese sauce, diced tomatoes, and garnished with cilantro and chopped green onions

five large, Sriracha marinated, Patagonian shrimp atop our cheddar poblano grits with a our house made creamy creole sauce garnished with fire roasted corn

mixed greens with roasted corn, asadero cheese, grape tomatoes, red onion, black bean pico, crispy tortillas strips served with cilantro lime dressing

mixed greens, carrots, mandarin oranges, and fresh alfalfa sprouts topped with peanuts, crispy fried wonton strips, sesame seeds and a grilled, all natural, brined chicken breast

spinach and baby arugula blend with cherry tomatoes, kalamata olives, red onion, pesto marinated garbanzo beans, lemon zest, bell pepper, black bean hummus, and fresh mint leaves with choice of dressing