At a glance: Get ready to savor the flavors of summer with Top Hat’s 2024 Summer Menu! From vibrant appetizers to spicy tacos to gourmet entrees and indulgent desserts, many of these latest offerings are crafted with locally sourced ingredients and bursting with seasonal flare. Explore a diverse selection of 16 new dishes, including vegan, vegetarian, gluten-free, and dairy-free options, designed to cater to every diet.

With warmer days on the horizon and summer just around the corner, the Top Hat is delighted to unveil its new 2024 Summer Menu, perfectly tailored to the season.

Even on those cloudy Montana days when it snows in May, these new items are the bright, colorful, and most importantly tasty dishes you crave to liven up your day when the sun seems far away.

As usual, the Top Hat’s menu revolves around a “made from scratch” philosophy that utilizes as many local ingredients as possible. This summer menu includes an array of vegan, vegetarian, gluten-free and dairy-free options. And of course, if you’re looking for locally sourced meat, there’s plenty of that available too. With a total of 16 new dishes to choose from, you’ll probably have to make a few trips to figure out what your new favorite is, but here’s a quick preview.

New appetizers include Pineapple Habanero Chicken Wings, House Bread & Cheese, and Elote Tostadas, which are vegetarian and gluten-free. Add chicken tinga to the tostadas for extra protein and even more flavor. The house-made bread is a garlic onion focaccia, baked daily and served with burrata, cherry jalapeno chutney, house-infused olive oil & balsamic vinegar.

These two new salads scream summer with colorful ingredients that will tickle your taste buds and nourish your body. To satisfy a sweeter palate, try the Strawberry Hazelnut Feta salad. Or go for something more savory and try the eye-catching, entree-sized Italian Chef salad packed with crispy pancetta, genoa salami, provolone, banana peppers, oregano-marinated cherry tomatoes, red onions, red wine vinaigrette, romaine and radicchio.

Maybe it’s just us, but sometimes in life, the best things come between two buns, and that’s never been more true than with the new Cowboy Pepper Burger, made with local Mannix beef, and the Southern Hot Honey Chicken Sandwich. The latter is a creation from Top Hat’s lead cook Peyton, who hails from North Carolina, so it’s no wonder he’s knocked this one out of the park. The sandwich is already a staff favorite, featuring buttermilk fried chicken, house-made hot honey, pimento cheese, garlic aioli, house-made dill pickles and red onions. Want something a bit lighter? Try the Chicken Bacon Kale Wrap, which is also on the discounted Happy Hour menu!

Keeping things spicy, new taco additions include a classic, dairy-free Carnitas Taco, vegetarian Chile Rellenos Taco, and the Spicy Caramel Chicken Taco. Made with slow-roasted pork, spicy pickled slaw, cilantro and fresh lime, the carnitas are a labor of love for Kitchen Manager Jacob, who grew up in New Mexico. You can also make them vegan by subbing jackfruit!

For those with a penchant for gourmet fare or simply seeking a delicious and well-balanced meal, these three new entrees are for you.

Curry lovers, you must try the gluten-free Butter Chicken Thighs served over basmati rice with grilled ginger broccolini and cilantro. 

Looking for a gluten-free dish that’s also dairy- free and vegan? The Pancit Stir Fry is for you! Stir frys often have fish sauce but the Top Hat kitchen made a special hoisin sauce that makes this dish vegan-friendly. However, if you want to add protein, you’re more than welcome!

A favorite of Head Chef Rosie, the Tamarind Short Ribs are locally sourced and served with tamarind sauce, crispy sweet potatoes, garlic rainbow carrots, and local microgreens from Farm Hand Farms.