Hillstone Restaurant at Bal Harbour

Rosemary focaccia, marinated olives, toasted almonds

Hand chopped sushi grade tuna, sliced avocado, toasted baguette

With cocktail and rémoulade sauces

Jalapeño queso and guacamole with hand-cut tortilla chips

Served picnic style, with farm fresh eggs and ding's pickle relish

Mixed greens, cheddar, toasted almonds, vinaigrette

Emerald kale, fresh herbs, sesame miso vinaigrette

Sliced and served over almond vinaigrette, with mixed greens, mango, avocado

Jumbo gulf shrimp, iceberg wedge, avocado, fashion island dressing, fresh tarragon

Marinated filet, mango, thai dressing (or rotisserie chicken)

Mixed greens, fresh herbs, champagne vinaigrette

Avocado, roasted beets, grapes, egg, macadamia nuts, fresh herbs

Freshly ground chuck, watercress, marinated onion on a fully dressed bun

Persian cucumber, french feta, avocado, arugula, pickled onion

Crispy buttermilk fried chicken, baby swiss, spicy slaw

Thinly sliced roasted prime rib on a house-made french roll

Crispy soft shell crab with bibb lettuce, tomato, rémoulade

Served with mixed greens, tomato and griddled toast

Avgolemono sauce (ahv, goh, leh, moh, noh) and tabbouleh

Slow cooked with mustard barbecue sauce, coleslaw and french fries

Sauce beurre blanc, mixed green salad

Lightly breaded, with coleslaw and vine ripe tomatoes

With haystack fries and broccoli

Pineapple soy-ginger marinade, served with haystack fries

Charbroiled, served with haystack fries and watercress salad

With fresh fruit

With sugar roasted pecans

on tap

on tap

on tap

on tap

Caña Brava rum and freshly squeezed lime

Bacardi 8 rum, sparkling wine, muddled mint and lime

Del Maguey Vida mezcal, ginger beer, lime

Wathen's bourbon, Punt e Mes, Campari

Distillery No. 209 gin, St. Germain, fresh-squeezed grapefruit and lime

Milagro reposado tequila, grapefruit and lime juice, pink peppercorns

Chareau aloe liqueur, Bombay Sapphire gin, lime juice, ginger ale and fresh rosemary

Campari, Solerno blood orange liqueur, fresh lemon juice, club soda

just baked and worth the wait

with cocktail and rémoulade sauces

Mexican-style seafood cocktail with jumbo lump crab, shrimp and octopus

toasted ciaba!a, avocado, deviled egg

with Chef's dressing and toast

picnic style, with Grandma Ding's pickle relish

with ketchup and spicy mayo for dipping

Rosemary focaccia, marinated olives, toasted almonds

Hand chopped sushi grade tuna, sliced avocado, toasted baguette

With cocktail and rémoulade sauces

Jalapeño queso and guacamole with hand-cut tortilla chips

Served picnic style, with farm fresh eggs and ding's pickle relish

Mixed greens, cheddar, toasted almonds, vinaigrette

Emerald kale, fresh herbs, sesame miso vinaigrette

Sliced and served over almond vinaigrette, with mixed greens, mango, avocado

Iceberg, tomatoes, red onions, beets, smokehouse bacon and blue cheese dressing

Jumbo gulf shrimp, iceberg wedge, avocado, fashion island dressing, fresh tarragon

Marinated filet, mango, thai dressing (or rotisserie chicken)

Avocado, roasted beets, grapes, egg, macadamia nuts, fresh herbs

Freshly ground chuck, watercress, marinated onion on a fully dressed bun

Crispy buttermilk fried chicken, baby swiss, spicy slaw

Thinly sliced roasted prime rib on a house-made french roll

Crispy soft shell crab with bibb lettuce, tomato, rémoulade

Served with mixed greens, tomato and griddled toast

Avgolemono sauce (ahv, goh, leh, moh, noh) and tabbouleh

Slow cooked with mustard barbecue sauce, coleslaw and fries

Preparation varies, served with broccoli and whipped potatoes

Pan-fried blue crab, pommery mustard, with hand-cut fries and coleslaw

With mushroom vinaigrette, pomme purée and seasonal green vegetable

Lightly breaded, with whipped potatoes and broccoli

With whipped potatoes and seasonal vegetable

Pineapple soy-ginger marinade, with broccoli and whipped potatoes

Charbroiled with haystack fries and watercress salad

With fresh fruit

With sugar roasted pecans

Rosemary focaccia, marinated olives, toasted almonds

Hand chopped sushi grade tuna, sliced avocado, toasted baguette

With cocktail and rémoulade sauces

Jalapeño queso and guacamole with hand-cut tortilla chips

Served picnic style, with farm fresh eggs and ding's pickle relish

Mixed greens, cheddar, toasted almonds, vinaigrette

Emerald kale, fresh herbs, sesame miso vinaigrette

Sliced and served over almond vinaigrette, with mixed greens, mango, avocado

Jumbo gulf shrimp, iceberg wedge, avocado, fashion island dressing, fresh tarragon

Marinated filet, mango, thai dressing (or rotisserie chicken)

Mixed greens, fresh herbs, champagne vinaigrette

Avocado, roasted beets, grapes, egg, macadamia nuts, fresh herbs

Freshly ground chuck, watercress, marinated onion on a fully dressed bun

Persian cucumber, french feta, avocado, arugula, pickled onion

Crispy buttermilk fried chicken, baby swiss, spicy slaw

Thinly sliced roasted prime rib on a house-made french roll

Crispy soft shell crab with bibb lettuce, tomato, rémoulade

Served with mixed greens, tomato and griddled toast

Avgolemono sauce (ahv, goh, leh, moh, noh) and tabbouleh

Slow cooked with mustard barbecue sauce, coleslaw and french fries

Sauce beurre blanc, mixed green salad

Lightly breaded, with coleslaw and vine ripe tomatoes

With haystack fries and broccoli

Pineapple soy-ginger marinade, served with haystack fries

Charbroiled, served with haystack fries and watercress salad

With fresh fruit

With sugar roasted pecans

on tap

on tap

on tap

on tap

Caña Brava rum and freshly squeezed lime

Bacardi 8 rum, sparkling wine, muddled mint and lime

Del Maguey Vida mezcal, ginger beer, lime

Wathen's bourbon, Punt e Mes, Campari

Distillery No. 209 gin, St. Germain, fresh-squeezed grapefruit and lime

Milagro reposado tequila, grapefruit and lime juice, pink peppercorns

Chareau aloe liqueur, Bombay Sapphire gin, lime juice, ginger ale and fresh rosemary

Campari, Solerno blood orange liqueur, fresh lemon juice, club soda

just baked and worth the wait

with cocktail and rémoulade sauces

Mexican-style seafood cocktail with jumbo lump crab, shrimp and octopus

toasted ciaba!a, avocado, deviled egg

with Chef's dressing and toast

picnic style, with Grandma Ding's pickle relish

with ketchup and spicy mayo for dipping

Rosemary focaccia, marinated olives, toasted almonds

Hand chopped sushi grade tuna, sliced avocado, toasted baguette

With cocktail and rémoulade sauces

Jalapeño queso and guacamole with hand-cut tortilla chips

Served picnic style, with farm fresh eggs and ding's pickle relish

Mixed greens, cheddar, toasted almonds, vinaigrette

Emerald kale, fresh herbs, sesame miso vinaigrette

Sliced and served over almond vinaigrette, with mixed greens, mango, avocado

Iceberg, tomatoes, red onions, beets, smokehouse bacon and blue cheese dressing

Jumbo gulf shrimp, iceberg wedge, avocado, fashion island dressing, fresh tarragon

Marinated filet, mango, thai dressing (or rotisserie chicken)

Avocado, roasted beets, grapes, egg, macadamia nuts, fresh herbs

Freshly ground chuck, watercress, marinated onion on a fully dressed bun

Crispy buttermilk fried chicken, baby swiss, spicy slaw

Thinly sliced roasted prime rib on a house-made french roll

Crispy soft shell crab with bibb lettuce, tomato, rémoulade

Served with mixed greens, tomato and griddled toast

Avgolemono sauce (ahv, goh, leh, moh, noh) and tabbouleh

Slow cooked with mustard barbecue sauce, coleslaw and fries

Preparation varies, served with broccoli and whipped potatoes

Pan-fried blue crab, pommery mustard, with hand-cut fries and coleslaw

With mushroom vinaigrette, pomme purée and seasonal green vegetable

Lightly breaded, with whipped potatoes and broccoli

With whipped potatoes and seasonal vegetable

Pineapple soy-ginger marinade, with broccoli and whipped potatoes

Charbroiled with haystack fries and watercress salad

With fresh fruit

With sugar roasted pecans

Rosemary focaccia, marinated olives, toasted almonds

Hand chopped sushi grade tuna, sliced avocado, toasted baguette

With cocktail and rémoulade sauces

Jalapeño queso and guacamole with hand-cut tortilla chips

Served picnic style, with farm fresh eggs and ding's pickle relish

Mixed greens, cheddar, toasted almonds, vinaigrette

Emerald kale, fresh herbs, sesame miso vinaigrette

Sliced and served over almond vinaigrette, with mixed greens, mango, avocado

Jumbo gulf shrimp, iceberg wedge, avocado, fashion island dressing, fresh tarragon

Marinated filet, mango, thai dressing (or rotisserie chicken)

Mixed greens, fresh herbs, champagne vinaigrette

Avocado, roasted beets, grapes, egg, macadamia nuts, fresh herbs

Freshly ground chuck, watercress, marinated onion on a fully dressed bun

Persian cucumber, french feta, avocado, arugula, pickled onion

Crispy buttermilk fried chicken, baby swiss, spicy slaw

Thinly sliced roasted prime rib on a house-made french roll

Crispy soft shell crab with bibb lettuce, tomato, rémoulade

Served with mixed greens, tomato and griddled toast

Avgolemono sauce (ahv, goh, leh, moh, noh) and tabbouleh

Slow cooked with mustard barbecue sauce, coleslaw and french fries

Sauce beurre blanc, mixed green salad

Lightly breaded, with coleslaw and vine ripe tomatoes

With haystack fries and broccoli

Pineapple soy-ginger marinade, served with haystack fries

Charbroiled, served with haystack fries and watercress salad

With fresh fruit

With sugar roasted pecans

on tap

on tap

on tap

on tap

Caña Brava rum and freshly squeezed lime

Bacardi 8 rum, sparkling wine, muddled mint and lime

Del Maguey Vida mezcal, ginger beer, lime

Wathen's bourbon, Punt e Mes, Campari

Distillery No. 209 gin, St. Germain, fresh-squeezed grapefruit and lime

Milagro reposado tequila, grapefruit and lime juice, pink peppercorns

Chareau aloe liqueur, Bombay Sapphire gin, lime juice, ginger ale and fresh rosemary

Campari, Solerno blood orange liqueur, fresh lemon juice, club soda

just baked and worth the wait

with cocktail and rémoulade sauces

Mexican-style seafood cocktail with jumbo lump crab, shrimp and octopus

toasted ciaba!a, avocado, deviled egg

with Chef's dressing and toast

picnic style, with Grandma Ding's pickle relish

with ketchup and spicy mayo for dipping