Seasonal Inspirations

Seasonal chef's table spread at The Hill Bistro with fresh produce

Seasonal Inspirations

The Hill Bistro | Modern American Cuisine & Cocktails

Menus shaped by the market—bright spring, sunlit summer, harvest fall, and cozy winter plates with thoughtful pairings.

Cooked to the Calendar

Our kitchen follows the seasons: first peas and herbs, peak tomatoes and day-boat seafood, orchard fruits and squash, then rich braises and citruses. Expect rotating menus and limited-time features every few weeks.

Basket of seasonal produce

At a Glance
Market-driven menus • Chef’s features • Cocktail & zero-proof pairings • Vegetarian/Vegan/GF pathways

Spring greens and herbs being washed
Summer tomatoes and burrata
Autumn roast with squash on sheet pan

Seasonal Menu Highlights

Spring pea crostini with lemon zest

Spring

Sweet pea crostini, lemon ricotta; herb-crusted trout, asparagus & caper butter. GF (no crostini)

Heirloom tomato salad with basil oil

Summer

Heirloom tomatoes & burrata; day-boat crudo, citrus chili; grilled corn agnolotti.

Roasted squash with sage brown butter

Fall

Roasted squash & sage; wild mushroom polenta; cider-glazed pork with apples.

Short rib braise with root vegetables

Winter

Red-wine braised short rib; charred citrus salad; dark chocolate & blood orange finale.

This is a rotating selection; please ask for today’s board and tasting menu.

Sourcing & Partners

  • Morning-picked greens from valley farms.
  • Day-boat seafood, traceable and seasonal.
  • Stone-milled grains for fresh pastas.
  • Orchard fruit & heritage varieties in desserts.

Chef and farmer exchanging crates of produce

Provenance Matters

We buy directly from growers and boats whenever possible—shorter trips, brighter flavors.

Seasonal cocktails with herbs and citrus

Cocktails by the Seasons

Spring spritzers, stone-fruit highballs, spiced autumn sours, and citrus-kissed winter nightcaps.

Zero-Proof Pairings

  • Garden Cooler — cucumber, basil, citrus tonic.
  • Stone-Fruit Fizz — peach shrub, black tea, bubbles.
  • Spiced Orchard — apple, ginger, warm spice bitters.
  • Midwinter Tonic — grapefruit, thyme, quinine.

Plates in Season

Amuse bouche spoon with garden herbs
Seafood crudo with citrus oil
Hand-cut pasta with sweet corn
Seared scallops on leek velouté
Dry-aged beef with mushrooms
Roasted carrots with yogurt and seeds
Autumn tart with figs and honey
Chocolate dessert with orange sorbet

How to Dine Seasonally with Us

  1. Check the weekly board or tasting menu.
  2. Share dietary notes (V/VG/GF) 24–48 hours ahead.
  3. Choose cocktail or zero-proof pairings.
  4. Add-on: kitchen counter seats for the full story.

Chef finishing plates at the pass with seasonal garnish

Behind the Pass

Watch last-minute garnishes and hear the sourcing stories behind each course.

Intimate dining room with seasonal flowers on table

Reserve a Table

Tell us your date and party size—our team will confirm and share tonight’s features.

Menu card with seasonal illustration

Request Today’s Menu

We’ll send the current lineup with pairing suggestions.




 


Kindly share allergies 24–48 hours in advance.

FAQ

How often do menus change?
Every 2–3 weeks, with nightly features based on peak ingredients.

Do you offer vegetarian or gluten-free routes?
Yes—please note preferences; we’ll tailor the progression.

Can I book the chef’s counter?
Limited seats; request when reserving and we’ll confirm availability.

Seasonal dessert with citrus and herbs

Sweet Finish

Desserts lean on orchard fruits, chocolate, and herbs—light yet memorable.

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