Defining any good fajita is the meat, which is accounted for by 4oz of flat iron steak. The steak is marinated for 48hrs in a marinade concocted by head chef Billy Metzger.
Traditional flavors of chili, cumin, and jalapeno are balanced by a blend of house liquid. Metzger challenges those who indulge to guess the additional flavors, stressing the importance of “freshly squeezed orange and lime juice.”
Sautéed onions and peppers, fresh avocado, and Pico de Gallo that’s made daily accompany this Latin-Mexican dish. Finally corn that has been roasted in a house-made chili, jalapeno, and lime butter tops off this house twist on a traditional dish.
Bartender Troy Lorenz recommends his creation “The Montana Margarita” to compliment this dish. The whiskey margarita is Mule Kick with Triple Sec, lime juice and a splash of sour complimented by an Ancho Reyes Chile liquor floater.
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New Menu: Top Hat Ushers in Summer Season with Delectable New Dishes
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