Harvest Fresh Flavors: Top Hat Launches New 2024 Fall-Winter Menu
At a glance: Embrace the rich flavors of the season with the Top Hat’s 2024 Fall-Winter Menu! Explore a specially curated selection of 15 new dishes, from appetizers like Raspberry Rhubarb Meatballs to gourmet entrees such as Poblano Verde Enchiladas, and decadent desserts like Tiramisu Chocolate Cake. Please note: select items are only available after 4 p.m.
The air is crisp, the leaves are turning, and Top Hat’s new 2024 Fall-Winter Menu is here! Packed with cozy, seasonal flavors, this menu includes 15 brand-new, made from scratch dishes that cater to a wide range of palates. From small plates to hearty entrees and autumn-inspired desserts, Chef Rosie and the talented Top Hat kitchen crew are proud to unveil these new dishes.
Appetizers
Featuring house-made cheddar jalapeño focaccia, the Cheddar Jalapeño Bread Plate is a true labor of love crafted daily by the dedicated prep cooks, Brandon, Jason, and Jeff. Each plate is served with whipped chive & onion cream cheese, spicy bacon jam, and a creamed corn compound butter.
Savory meets sweet with the Raspberry Rhubarb Meatballs, crafted from a blend of lamb and beef, manchego cheese, green onions, fried pickled fresno peppers and raspberry rhubarb BBQ sauce. If you’ve had Top Hat Catering in the past several months, you might’ve already had a taste of these. The feedback was so good that Rosie decided to put these on the new menu for everyone to try!
Small Plates *(Only Available After 4 p.m.)
To ensure peak flavor and quality, select small plates will only be available after 4 p.m., allowing the kitchen the proper resources needed to craft these items.
*The Chorizo & Clams are an elevated seafood dish featuring a savory blend of saffron tomato broth, chorizo, garlic confit, and pickled fresno chilis. Served with buttered crostini for savoring every bite.
*For a vegetarian and gluten-free option, try the Crispy Risotto Marsala Bites made with crispy parmesan risotto, portabella mushrooms, rich marsala sauce, crispy shallots and fresh parsley.
Salads
A big beautiful assortment of flavors & textures, the hearty, gluten free Steak Salad brings together Local Bounti mixed greens and radicchio with coffee-rubbed flank steak, pickled red onions, pepper bacon, cherry tomatoes, avocado, jammy egg and honey-roasted garlic vinaigrette.
Burgers, Tacos, and Sandwiches
The brainchild of Lead Cook Peyton, the Carolina Chili Burger is a hefty Mannix beef burger topped with house-made chili, jalapeño jam, cheddar cheese, garlic aioli and a very special KettleHouse Shady IPA stone mustard slaw. You can’t go wrong with a burger and beer!
A mouthwatering combination, the Pepita Pesto Chicken Sandwich features pepita pesto, grilled chicken, bacon, arugula, red onions, smoked gouda, and sun-dried tomato aioli.
Already a staff favorite, the Pork Belly Banh Mi features crispy pork belly, pickled carrots and daikon, jalapeños, sambal caramel, garlic aioli, and fresh cilantro on a toasted baguette. You can thank, Jacob, the Kitchen Manager for this one. You might’ve tried this when it was featured as a special several months ago. It was a big hit!
Go gluten free with the flavor-packed Korean BBQ Tacos featuring bulgogi marinated steak, kimchi ranch, napa slaw, cashews and green onions on corn tortillas.
Entrees (Only Available After 4pm)
For those seeking a more gourmet dining experience, you’ll want to check out these dinner-only entrees.
A favorite of chef Rosie, the Braciole boasts eye-catching flank steak pinwheels with San Marzano tomatoes, grilled yellow squash, parmesan, and a charred shallot puree.
The Miso Scallops & Gnocchi offer seared bay scallops with house-made potato gnocchi, cherry tomatoes, red swiss chard, and garlic confit in a red miso butter sauce.
Another item that’s already a favorite amongst staff, the Poblano Verde Enchiladas include roasted poblano & cheese enchiladas with black bean puree, crema, cotija, radishes, cilantro, and hatch verde sauce. It’s served gluten free & vegetarian as is, but feel free to add extra protein of your choice!
Spice things up with the gluten free & vegetarian Thai Hot Green Curry featuring snow peas, baby corn, edamame, onion, red bell pepper, thai basil, serrano and basmati rice. And yes, additional protein is available!
Desserts
End your meal on a sweet note with two new decadent desserts. Indulge in Sticky Toffee Pudding, featuring a rich date pudding cake with bourbon toffee sauce, complemented by Big Dipper Vanilla Bean ice cream and toasted hazelnuts.
Or, treat yourself to the Tiramisu Chocolate Cake, a generous slice of devil’s food cake layered with Black Coffee Roasting Co-soaked ladyfingers, mascarpone whip, a dusting of cocoa powder, and warm strawberry coulis.
Here’s a word from Head Chef Rosie to wrap things up:
“Fall is a time when things slow down a bit, and it gives our kitchen the chance to dive into more challenging dishes. The team had a lot of fun developing this fall menu, bringing in rich, hearty flavors that capture the essence of the season. Everyone from front to back of house is thrilled to share it with our guests, and we hope Missoula loves it as much as we do!”
Whether you’re visiting the Top Hat for an expansive dinner or a light lunch, you’re bound to find something that becomes your new favorite on the Fall-Winter Menu. And don’t worry, plenty of your old favorites like the Wisconsin Cheddar Burger, Poke Bowl and Ginger Pork Lettuce Wraps are still on the menu!
Plan your next lunch, dinner, or Happy Hour at the Top Hat, plus, enjoy their offerings from the comfort of your home with Top Hat delivery through DoorDash — available starting Nov. 4th.
Restaurant Hours:
Mon-Thur: 11am-9pm
Fri-Sat: 11am-10pm
Happy Hour: Mon-Sat, 3pm-6pm
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