The Top Hat’s new menu is in full swing, featuring a medley of fall flavors with an emphasis on fresh and local ingredients. From the classics, like juicy burgers made with Mannix Family Ranch grass-finished beef to the new pastas made fresh daily, the Top Hat’s new menu has something for everyone.
Head Chef Billy Metzger and Owner Nick Checota work with local farmers, ranchers and distributors to provide a community-driven approach to the new menu that encompasses the flavors of the season. The result is a variety of fresh and local fare at a reasonable price.
“The Top Hat has always had close relationships with local businesses such as Black Coffee Roasting, Big Dipper and KettleHouse Brewing,” says Metzger. That list of local partnerships expands on this new menu, creating a farm-to-table experience that can be enjoyed every day. Select items off the new menu include the clam & Italian sausage with house-made fettuccine, the bourbon brined pork chop featuring local Berkshire pork from Summit Valley, and the Cold Smoke chocolate layered pumpkin cake.
Offering a variety of gluten-free, dairy-free, vegetarian and vegan options, and the best happy hour in town, you can’t go wrong with the Top Hat’s new fall menu.