Balanced and Bold: Top Hat’s New Summer Menu Offers the Best of Both Worlds

Exploring fun and unique, yet approachable, cuisine — the Top Hat’s new summer menu continues to provide a diverse selection of fresh, made-from-scratch dishes that deliver bold and balanced flavors.

The Top Hat has once again added multiple items that are vegan, vegetarian, gluten and/or dairy free. And, in contrast, there are several new items that aren’t necessarily any of that. The Top Hat is happy to offer the best of both worlds.

For people who have diet restrictions, they can rest assured eating at the Top Hat, knowing there’s healthy, delicious, and convenient items for them to choose from. Chef Billy and Chef Craig mentioned the Green Goddess Spaghetti Squash and Bok Choy as two of their favorite vegan and gluten free additions.

For people who enjoy meat and dairy products, they’re in luck as well. Billy highly recommends the creamy Fettuccine Carbonara, cooked with house made pasta and house cured bacon, and the colossal Kimchi Burger, complete with local Mannix grass fed beef, asian five spice, house-made kimchi, smoked kimchi aioli, pepperjack cheese, and KettleHouse Cold Smoke battered jalapeños. The burger was a temporary special that Craig thought up a few months ago, but the customer reviews were so good, they decided to add it to the menu.

Actually, several past specials were added to the menu, including the Avocado Shrimp Salad, Spicy Szechuan Noodle Bowl, Green Curry Shrimp Tacos and Pork or Shrimp Po Boy Style Steamed Buns. The Steamed Buns are a time intensive labor of love. They come from dough made in-house daily, which is proofed for an hour and a half, rolled out, and finally steamed…and that’s just the bun. Not to mention all the prep that goes into the mouth watering stuffings like the smoked kimchi, house-pickled onions and pepper relish and the 7-hour, lightly smoked pulled pork.

A Word from the Chef

“Each new dish has been meticulously crafted, many of which underwent a challenging but rewarding experimental process of trials and tests to figure out what would make each dish perfect. It was a complete team effort. I think we’re lucky to have a kitchen where everyone is versatile, can move around, do different things, collaborate, taste dishes, come up with creative ideas and ingredients, and work as a team to develop dishes that truly have our own spin on them.” – Billy Metzger

Stop by soon to give these fresh and delicious made-from-scratch creations a try. The Top Hat kitchen is open 11:00am-10:00pm, Monday-Saturday.

You can view the full menu here