Continuing to bring you fresh, made from scratch dishes, the Top Hat is especially excited about their new fall menu. Not only does it have several new dishes that are bound to become your go-to favorites, but it also centers around a rotating cast of specials that will change every week.
One of the new signature dishes, is the seasonally charged, Fall Spice Gnocchi, which was created by Top Hat’s lead line cook, Justin. It features prosciutto, dried cherries, sautéed apples, baby kale, and local oyster mushrooms from Front Street Fungi. It might be the most autumn-encompassing dish on the menu.
Known for their hearty, locally sourced burgers, the Top Hat is happy to introduce its latest addition, the Horseradish Barbeque Burger. It’s made with Mannix grass fed beef, local bacon, KettleHouse Cold Smoke beer battered jalapeños, bourbon caramelized onions, horseradish cream cheese, raspberry chipotle bbq sauce, Tillamook pepper jack cheese, and iceberg lettuce.
Rising to fame on the summer menu, the steamed buns will once again return, but this time with two new choices: Hoisin Pork Belly and Korean Fried Chicken. This tasty appetizer is a time-intensive labor of love for the kitchen. The daily house made dough takes over an hour and a half to make in the mornings and that’s not including the special prep for the other ingredients. These are also available on the happy hour menu!
The new Shrimp Po Boy sandwich comes straight from Top Hat’s head chef, Billy Metzger. It’s made with an authentic, house-made New Orleans style po boy bread, and loaded with shrimp, cajun remoulade sauce, and iceberg lettuce.
As mentioned, one of the most interesting parts of this menu are the weekly rotating specials. Each week will feature a different pasta, along with two or three other items. This was a focal part of the menu for many reasons, which are best explained by the Top Hat’s go to man in the kitchen.
“The weekly rotating specials give us flexibility to try out more dishes on a regular basis. Some of the dishes might be tightly themed around the season… some might not. It allows us to create more explorative, complicated and harder to prepare items when we’re just making them for a week. Cooks can experiment with off the wall ideas, try different things, and it’s a lot more fun. Everyone in the kitchen gets the opportunity to collaborate. We think our regulars will love it too. We have a lot of patrons that visit the Top Hat nearly every week, and this is a great way to give them something new to look forward to.” – Billy Metzger
Located at 134 W. Front St. in Downtown Missoula, the Top Hat restaurant is open 11:00am-10:00pm, Monday-Saturday.