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    Green Hills Grille Dinner Menu PDF

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    MattRogers123
    This document is a menu for the Green Hills Grille restaurant. It lists appetizers, salads, sandwiches, entrees, pasta, desserts and provides a brief history and details about the restaurant. The menu offers a variety of appetizers, salads, sandwiches and entrees including spinach and artichoke dip, coconut chicken tenders, Thai fried chicken salad, prime rib, salmon, filet mignon and baby back ribs. It also shares the story of the original Green Hills Grille restaurant and the new owner's goal to recreate the neighborhood favorite.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Green Hills Grille Dinner Menu PDF

    Uploaded by

    MattRogers123
    227 views3 pages
    This document is a menu for the Green Hills Grille restaurant. It lists appetizers, salads, sandwiches, entrees, pasta, desserts and provides a brief history and details about the restaurant. The menu offers a variety of appetizers, salads, sandwiches and entrees including spinach and artichoke dip, coconut chicken tenders, Thai fried chicken salad, prime rib, salmon, filet mignon and baby back ribs. It also shares the story of the original Green Hills Grille restaurant and the new owner's goal to recreate the neighborhood favorite.

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    Green Hills Grille Dinner Menu.pdf

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    This document is a menu for the Green Hills Grille restaurant. It lists appetizers, salads, sandwiches, entrees, pasta, desserts and provides a brief history and details about the restaurant. The menu offers a variety of appetizers, salads, sandwiches and entrees including spinach and artichoke dip, coconut chicken tenders, Thai fried chicken salad, prime rib, salmon, filet mignon and baby back ribs. It also shares the story of the original Green Hills Grille restaurant and the new owner's goal to recreate the neighborhood favorite.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    227 views3 pages

    Green Hills Grille Dinner Menu PDF

    Uploaded by

    MattRogers123
    This document is a menu for the Green Hills Grille restaurant. It lists appetizers, salads, sandwiches, entrees, pasta, desserts and provides a brief history and details about the restaurant. The menu offers a variety of appetizers, salads, sandwiches and entrees including spinach and artichoke dip, coconut chicken tenders, Thai fried chicken salad, prime rib, salmon, filet mignon and baby back ribs. It also shares the story of the original Green Hills Grille restaurant and the new owner's goal to recreate the neighborhood favorite.

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    You are on page 1of 3

    MENU

    SALAD

    APPETIZER
    M JS S P I N A C H A N D A RTI C H O KE D I P
    spinach, artichokes, jack cheese topped
    with sour cream
    11
    C O C O N UT C H I C KE N TE N D E R S
    breaded, fried, honey dijon
    10
    C R A B A N D LO B STE R C A KE S
    fried, arugula, mandarin orange, lemon aioli
    16
    A RTI C H O KE H E A RTS
    marinated artichoke hearts, lightly fried,
    parmesan cheese, chipotle ranch
    9
    TO RTI LL A S O U P
    7/9
    with entree
    5

    OR

    TH A I F R I E D C H I C KE N S A L A D

    mixture of romaine, kale and cabbage, diced mango, roasted
    red pepper, shredded carrots, wonton, cilantro vinaigrette,
    coconut chicken, thai peanut sauce
    14
    I C E B E R G W E D G E S LI C E S
    shrimp, bacon, iceberg, bleu cheese, diced red onion,
    scallions, tomatoes, house bleu cheese dressing
    17
    S P I N A C H G O AT C H E E S E S A L A D
    spinach, diced apples, dried cranberries, shallots, spiced
    walnuts, goat cheese with house vinaigrette
    11
    M E D ITE R R A N E A N S A L A D
    grilled salmon, spring mix lettuce, balsamic vinaigrette,
    kalamata olives, artichoke hearts, chickpeas, tomato
    basil, diced onion, goat cheese
    18

    S O U P O F D AY

    H O U S E M A D E G U A C A M O LE
    cilantro, tomato, jalapeo, onions and
    fresh lime juice
    11
    S E A R E D A H I TU N A
    blackened tuna, cucumber, pickled ginger,
    wasabi
    14
    TU N A R O LL
    spicy or chefs selection
    13
    P E Q U EO S H R I M P A N D G R ITS
    sauted shrimp, shallots, mushrooms, bacon,
    cajun cream sauce, fried grits, scallions,
    diced tomatoes
    9

    S A NTE F E C H I C KE N
    grilled chicken, jack cheese, yellow rice, black beans, corn salsa
    16

    C A E S A R S A L A D
    grilled chicken breast, crisp romaine lettuce, house croutons,
    caesar dressing, parmesan & asiago cheeses
    14
    substitute salmon or 4oz filet
    19

    F I LE T M I G N O N TA C O S A L A D
    sauted filet mignon, peppers & onions, greens tossed, chili
    vinaigrette, corn salsa, black beans, jack & cheddar cheeses,
    guacamole, sour cream, pico, honey wheat tortilla bowl
    18

    LE M O N A RTI C H O KE C H I C KE N
    grilled chicken, lemon artichoke sauce, chive mash potatoes, broccoli
    16
    ENCHILADAS
    chicken or carnitas, mexican crema, salsa verde, mix cheese, cilantro,
    diced white onion, yellow rice, black beans, pico
    16

    SANDWICH
    R I B R O LLS
    shaved prime rib, dinner rolls, jack & cheddar
    cheese, creamy horseradish, au jus, house chips
    15

    S A LM O N
    grilled salmon, cilantro lime rice, roasted vegetables
    22
    add oscar st yle
    8

    C H I C KE N S A L A D M E LT
    house made chicken salad, english muffin,
    cheddar cheese, house chips
    12
    F I S H TA C O S
    fried white fish, escabeche cabbage, house
    made tarter, queso fresco, cilantro, onions, flour
    tortillas, yellow rice, black beans, pico, elotes
    14
    P R I M E R I B TA C O S
    shaved prime rib, sauteed mushrooms, garlic,
    shallots, escabeche cabbage, cream sauce,
    cilantro, onions, flour tortillas, yellow rice, black
    beans, pico, elotes
    16

    S A LM O N AV O C A D O K A LE S A L A D
    tuscan kale medley, strawberry vinaigrette, carrots,
    apples, roasted red peppers and shallots
    18

    C A R N ITA S TA C O S
    carnitas, queso fresco, cilantro, onion,
    chipotle sour, pineapple salsa, yellow rice,
    black beans, elotes
    14

    C H O P C H O P S A L A D
    shredded iceberg lettuce, red cabbage, smoked turkey,
    provolone cheese, cherry tomatoes, artichoke hearts,
    chickpeas, scallions, fresh basil, croutons, house
    made vinaigrette
    13

    TO RTI LL A C LU B
    wheat tortilla with grilled chicken, jack and
    cheddar cheese, lettuce, pico, guacamole, bacon
    and served with chipotle mayonnaise
    12

    HOUSE SALADS
    choice of
    bibb salad, iceberg wedge, goat cheese, caesar
    7

    B E ST B U R G E R I N G R E E N H I LLS
    freshly ground beef, toasted bun, cheddar
    cheese, bacon, mayonnaise, lettuce, tomato,
    red onion
    13

    F L AT B R E A D S
    chicken pesto or chefs selection
    11

    C H I C KE N S A N D W I C H
    grilled chicken, wheat bun, mayonnaise, lettuce,
    tomato, jack cheese and avocado
    12

    CEVICHE
    white fish, lime juice, serrano, pico de gallo,
    fresh mint, cilantro, elotes mayo, crispy wontons
    10

    B L A C KE N E D F I S H S A N D W I C H
    blackened white fish, wheat bun, lettuce, tomato,
    red onion and tarter sauce
    14

    G R I LLE D S C A LLO P S
    marinated scallops, cilantro lime rice, asparagus
    28

    ENTREE

    S H R I M P A N D G R ITS
    sauted shrimp, shallots, mushrooms, bacon, cajun cream sauce,
    fried grits, scallions, diced tomatoes
    18
    D I N N E R C ATC H
    chefs selection
    MKT
    PRIME RIB
    slow cooked, au jus, creamy horseradish, baked potato, broccoli
    28

    PASTA
    C H I C KE N P I G N O LI
    sauteed chicken, olive oil, basil pesto, red pepper
    flakes, cajun spice, artichoke hearts, pine nuts,
    goat cheese, parmesan cheese, tomatoes
    15
    substitute shrimp
    20

    F I LE T M I G N O N
    filet mignon, baked potato, roasted vegetables
    30
    add bleu cheese st yle
    5
    add oscar st yle
    8

    G R I LLE D C H I C KE N P E N N E
    marinated chicken, herb tomato cream sauce,
    penne pasta, parmesan cheese, roasted red
    peppers, scallions
    15
    substitute shrimp
    20

    W H I S KEY R I B EYE
    bourbon glazed ribeye, crispy onions, baked potato
    32
    BA BY BA C K R I B S
    baby back ribs, bbq sauce, french fries
    26
    L A M B C H O P
    oven roasted lamb chop, chived mash potatoes, asparagus
    and mint jelly
    34

    DESSERT

    C A R R OT C A K E W/ C A R A M E L S A U C E

    C H O C O L ATE B R O W N I E A L A M O D E

    H E ATH B A R C R U N C H P I E

    M I N I I N D U L G E N C E S - C H E FS S E L E CTI O N 6

    OUR STORY

    The original Green Hills Grille, conceived by industry


    legends Phillip Hickey Jr. and Chef Mike Huffler, opened
    its doors in 1990 as a casual, southwestern style
    restaurant serving steaks, salads, soups and sandwiches.
    It became a neighborhood favorite for many years
    and flourished until losing its lease in 2005. The Grille
    eventually ended up in the ownership of a corporate
    restaurant group and never regained its luster after
    moving, closing their doors in 2008.
    Local restaurateur Steven Smithing had a long time
    connection to Green Hills and the Green Hills Grille,
    having worked at the original location for 11 years,
    beginning as a server, bartender and ultimately as
    general manager until 2004. He left the Grille to
    conceive and operate restaurants for another locally
    owned restaurant group, conceptualizing and opening
    Bistro 215 and Caney Fork Fish Camp prior to purchasing
    nearby Brentwood restaurant Mre Bulles in 2007. As
    Mre Bulles revived its reputation and grew, many of
    the former staff members of the Green Hills Grille found
    their way to the familiar environment at Mre Bulles. At
    times, more than a dozen former Grille crew members
    worked together at Mre Bulles. The guests and good
    times of the Green Hills Grille were always simmering
    in the back of Stevens mind, and after several years
    of searching, Steven located this site to recreate the
    infamous Green Hills Grille. We look forward to serving
    the community of Green Hills once again!

    A special thanks to our old friends


    Rachael Vetetoe, Vicki Behling, Melissa Henry,
    Fred Frisch, John Sharpe, Richard Farmer,
    Kit Andrews, Benton Laine & Kristy Wagner

    HOURS

    Monday - Thursday 11am-10pm

    Friday & Saturday 11am-11pm

    Sunday 10am-10pm
    VA LE T

    Available during lunch and dinner
    R E S E R VATI O N S

    Weekday lunch via Opentable
    D E LI V E RY

    Within 2 miles of the Grille

    Call 615-620-8393
    TA KE O UT

    Curbside parking spaces at the rear of the

    building just inside the covered garage with

    easy access to the light at Abbott Martin
    L A ST & H A P P I E ST H O U R

    All food and beverage 20% off

    9-10pm Sunday - Thursday

    10-11pm Friday & Saturday
    N O N S M O KI N G

    Inside and outside

    Fine art photography by Nashville Artist Lee Crum


    saatchiar t.com/leecrum

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