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Social distancing to the next level! The Top Hat’s new private geo domes seat 2-6 and are perfect for staying warm and cozy while enjoying local food and drink through the winter months.
Reservation Details:
- $5/person
- 2 hour time block
- Full service food & drinks
- Space heaters provided in domes
How to reserve:
- Follow link below
- Pick a date/time
- Pay reservation fee
Social distancing to the next level! The Top Hat’s new private geo domes seat 2-6 and are perfect for staying warm and cozy while enjoying local food and drink through the winter months.
Reservation Details:
- $5/person
- 2 hour time block
- Full service food & drinks
- Space heaters provided in domes
How to reserve:
- Follow link below
- Pick a date/time
- Pay reservation fee
Specials
Specials available while supplies last & subject to change
Last Updated: Thursday, January 20, 2022
Food
balsamic glazed brûléed bone marrow | 13
local lolo locker beef bone, balsamic glaze, house-made pickled red onion, local le petit outre garlic buttered baguette
hawaiian spam fried rice | 14
spicy teriyaki marinated crispy spam, vegetable fried rice, egg, ginger sesame salad (DF)
pan seared sockeye salmon | 19
blackened wild caught sockeye salmon, sun-dried tomato orzo and vegetables, grilled lemon garlic broccolini
peanut butter banana cream pie | 6
peanut butter pudding, house whipped cream, whiskey banana schmutz, fresh banana, caramel, bacon, crushed toasted peanut
Beverage
tiny bubbles | 8
champagne, elderflower liqueur topped with an orange slice
house made limeade | 3
non-alcoholic
winter sangria | 8.5
grey goose la poire, red wine, apple cider, cinnamon sticks, apples, and oranges
tender situation | 8
hornitos Plata, vanilla simple, coconut milk, local tipu’s chai tea (V)
Appetizers
fried dill pickles | 7
house-made dill pickles, cajun dipping sauce | VG HH
chicken & waffles | 9
redbird antibiotic free hand cut chicken, vanilla waffle batter, maple rosemary butter HH
sauteéd brussels sprouts | 10
manchego cheese, shallots, almonds | VG
balsamic chanterelle mushroom medley | 13
honey balsamic glaze, artichokes, blistered cherry tomatoes, shallot, garlic, crispy parmesan polenta cake | VG
Entrees
SIGNATURE
curried pan seared halibut | 25
ginger carrot curry, red lentils, grilled green onion, basil oil, curried coconut cashew dust | DF, GF
poke bowl | 19
wild-caught ahi, cucumbers, avocado, radishes, jalapeños, basmati rice, sriracha aioli, green onions, sesame seeds, farm hand farm microgreens* | DF, GF
chicken thighs | 17
mole sauce, apple cider vinegar gastrique, apple mushroom & red lentil medley, pickled fresno oil, microgreens | GF
green curry | 16
baby corn, yellow onion, red bell pepper, carrot, snow peas, broccoli, basmati rice, ginger, coconut milk, grilled lime, peanuts, cilantro | DF, GF
choice of chicken, shrimp of tofu (V)
ginger pork lettuce wraps | 16
montana raised grass fed pork, mushrooms cashews, pickled onions, pickled radishes, red cabbage, apples, carrots | GF, DF
BURGERS
wisconsin cheddar burger | 16
mannix grass fed beef, white cheddar sauce, local bacon, fried onions, garlic aioli*
classic cheeseburger | 15
mannix grass fed beef, sharp cheddar, dressed greens, tomatoes, onions, house-made pickles, smoked tomato aioli*
SANDWICHES
crispy feta chicken sandwich | 16
redbird grilled chicken, crispy feta, italian marinated grilled zucchini, cucumber noodles, garlic aioli, mint, lemon*
truffle buffalo chicken sandwich | 16
redbird fried chicken, truffled buffalo sauce, apple slaw, blue cheese, garlic aioli*
sirloin french dip | 17
provolone, garlic aioli, au jus*
TACOS
brussel tacos | 15
crispy brussel sprouts, spicy coconut sriracha, purple cabbage, curried coconut cashew dust | V
crispy chicken mole tacos | 14
spicy mole sauce, citrus aioli, cabbage slaw, granny smith apple, cilantro*
fish tacos | 15
fresh cod, kettlehouse cold smoke batter, pico de gallo, cabbage slaw*
SALADS
balsamic cherry | small 11 | large 14
arugula, dried cherries, apples, goat cheese, candied nut blend | VG, GF
caesar | small 8 | large 12
romaine, parmesan, garlic croutons*
house | small 8 | large 12
mixed greens, hard boiled egg, cucumber, radish, carrot, choice of dressing | VG, DF
dressings
mama lil’s ranch (VG, GF) | balsamic vinaigrette (V, GF) | basil vinaigrette (V, GF) | caesar (GF) | oil & vinegar (V, GF)
accompaniment
tofu 5 | chicken 5 | shrimp 6 | steak 7 | wild pacific salmon 7
SOUPS & SIDES
daily soup special | cup 4 | bowl 6
house-made tater tots | 6
house-made fries | 5
Dessert
rum pudding | 6
hand whipped chocolate cream, pumpkin seed brittle | VG
grandma’s oatmeal cake | 6
local big dipper vanilla ice cream, coconut caramel, powdered sugar | VG
hot fudge sundae | 6
big dipper vanilla bean ice cream, peanuts whipped cream, maraschino cherry | GF, VG
Why local partners such as the Mannix Family Farm? The Top Hat Restaurant & Bar strives to incorporate the best ingredients in our house-made eats. With Mannix, we are using 100% grass-fed beef, that is dry aged for optimal flavor and tenderness. There are no feedlots or grain used in raising the beef. No growth hormones or antibiotics used. Taste the difference.
More than just a salad. The Top Hat Restaurant and Bar is offering a series of health-conscious specials designed for those who are tired of modifying restaurant dishes to meet a more restrictive diet.
Incorporating ingredients such as lean meats, fish, fruit, vegetables, healthy oils and nuts while excluding grains, dairy products, and processed foods. Many of the entrees will meet the requirements of a paleo diet while staying true to the Top Hat model – locally sourced and house-made.
VG = vegetarian | DF = dairy free | GF = gluten free | V = vegan | P = paleo
