HGI Lg menu 2015 noBev GG&B copy.indd 1 11/30/15 10:21 AM

*Please note that some of our dishes may contain traces of nuts. For guests with special dietary requirements or allergies who may wish to know about the food ingredients used, please ask a member of the Restaurant team. Consuming raw or undercooked meats, poultry or seafood may increase your risk of foodborne illness, especially if you have certain medical conditions.Vegetarian

kids*

CHICKEN TENDERS ...................................................... 9

GRILLED CHEESE DIPPERS & TOMATO SOUP ............. 8

HAM AND CHEESE PINWHEELS ................................... 8

KRAFT® MACARONI & CHEESE ..................................... 8

PEANUT BUTTER & JELLY ............................................. 7

flatbreads*

BAJA BBQ CHICKEN FLATBREAD .............................. 14 Chicken, apple wood bacon, cheese, onion, BBQ Sauce, Tortilla chips, avocado, cilantro, chipotle ranch.

CLASSIC PEPPERONI FLATBREAD ............................. 13 Marinara sauce, a variety of cheese including fresh mozzarella and slices of spicy pepperoni.

GRILLED GARDEN VEGGIES FLATBREAD ...............12 Seasonal Grilled veggies, extra virgin olive oil, fresh rosemary and shaved Parmesan.

accompaniments*

HAND CUT KETTLE CHIPS ............................................ 5

RICE/MULTIGRAIN RICE BLENDS ................................. 4

GRILLED FRESH VEGETABLES ..................................... 5

SOUTHWEST ORZO ...................................................... 6

SAUTÉED MUSHROOMS ............................................... 6

SAUTÉED GARLIC SHRIMP ........................................... 7

BAKED BLEU OR GOAT CHEESE .................................. 6

CHICKEN BREAST ......................................................... 6

ROAST BEEF ................................................................. 6

soups & salads*

SOUP OF THE DAY ..................................................6/10 Warm up to HGI’s piping hot soup of the day. Ask your server for details.

ROASTED RED PEPPER & GOUDA BISQUE ........... 7/11 A velvety bisque of puréed roasted red bell peppers, smoked Gouda, basil, garlic and fresh cream.

HARVEST CHICKEN SALAD ........................................15 Greens, chicken, apples, cucumbers, red onions, tomatoes, almonds, and dried cranberries.

SPINACH SALAD ...........................................................9 Spinach, apple wood bacon, mushrooms, red onions, bleu cheese and almonds.

STEAK FRITES SALAD .................................................16 Romaine, char-grilled steak, roasted mushrooms, fried potatoes, onion, lemon-Dijon vinaigrette.

TOSSED GREEN SALAD .............................................8 Spring greens, cucumbers, cherry tomatoes, peppers, red onions, orange slices, olives and toasted almonds.

TRADITIONAL CAESAR SALAD ..................................9 Hearts of romaine tossed in olive oil, Caesar dressing, shaved Parmesan cheese and garlic croutons.

entrées*

BOURBON APPLE PORK TENDERLOIN ......................22 Cider and apple brined pork tenderloin, char grilled and basted with a bourbon brown sugar glaze.

CRISPY SALMON ........................................................24 Pan-seared and lacquered salmon with a sweet sesame sauce layered atop a bed of sautéed bok choy.

NY STRIP .....................................................................26 Char-broiled 7 oz AAA Alberta center cut strip loin finished with roasted garlic and herb butter.

10 OZ RIBEYE ..............................................................32 AAA Alberta beef dry rubbed with sea salt, pepper. Char-broiled and finished with garlic butter.

PAN ASIAN RIBS ..........................................................22 Slow cooked half rack of fall off the bone ribs with a sweet and Tangy honey citrus pepper glaze.

BUTTER CHICKEN .......................................................22 Mild spiced Indian curry served with basmati rice, salad and grilled naan bread.

RAVIOLI .....................................................................19 Spinach, portabella mushroom filled ravioli served with your choice of pesto cream sauce or tomato basil sauce.

PROSCIUTTO WRAPPED CHICKEN ............................22 Supreme of chicken filled with herbed goat cheese, wrapped in prosciutto and pan seared.

TODAY’S FRESH FISH ............................MARKET PRICE Our seasonal market catch simply prepared then served with lemon butter and fresh herbs.

desserts*

KEY LIME BISTRO STYLE PIE ........................................ 9 Florida key lime flavored mousse cake.

XANGO CHEESECAKE ................................................ 10 Banana caramel cheesecake wrapped in pastry, fried and served with ice cream.

COLOSSAL CARROT CAKE .......................................... 9 Layered spice cake, cream cheese frosting, garnished with walnuts and almonds.

TURTLE CHEESECAKE ................................................ 10 Caramel, chocolate, candied pecans.

DULCE de LECHE MOUSSE CAKE .............................. 10 Chocolate cake, silky chocolate mousse, white caramel glaze.

A LA MODE .................................................................... 2

burgers & sandwiches*

CLASSIC MOBLEY BURGER .......................................14Conrad Hilton’s steakhouse burger, 8 oz hand formed, chef’s seasoning, rustic grilled sesame bun with mayo, lettuce, tomato, red onion and a pickle on the side.

GARDEN BURGER .......................................................12 An organic grain and veggie burger on ciabatta with avocado, arugula, ripe tomato and citrus aioli.

BISON BURGER ..........................................................16 Seasoned bison burger on a sesame seed bun with mayo, lettuce, tomato, red onion and pickle.

BISTRO GRILLED CHICKEN ........................................15 Balsamic grilled chicken, Canadian bacon, mozzarella, arugula, sun dried tomato mayo on ciabatta.

CALYPSO CHICKEN CLUB ..........................................16 Honey citrus chicken, Pepper Jack, applewood bacon, avocado, romaine, tomato, onion, cilantro, citrus mayo.

GRILLED VEGGIE RUSTICO ......................................13 Chilled marinated grilled veggies, simply seasoned, mixed greens and fresh herbs on sesame seed bun.

CRISPY RED CURRY SHRIMP WRAP ..........................16 Coconut curry shrimp, Napa cabbage, carrots, green onions, Cilantro, basil, toasted almonds, crispy noodles.

Add mushrooms, cheese or bacon to any burger for an additional $1.

appetizers*

GRANDE GARDEN QUESADILLA ..............................13 Fire-grilled veggies, avocado, cilantro, jalapeños, melted cheese served with chipotle sour cream and salsa.

MEDITERRANEAN SAMPLER ....................................11 Lemon herb-roasted olives, roasted red pepper hummus and grilled pita bread.

SZECHUAN ORANGE PEEL SHRIMP MARTINI .............13 Crispy panko shrimp, shaken with creamy Szechuan orange peel sauce, served straight up martini style.

BAKED BRIE ..............................................................14 Rosemary, almond, honey, sundried cranberries infused Brie. Served with crostini.

CRAB CAKES ...............................................................13 Merlot micro greens, chipotle sauce, mint and coriander chutney.

WINGS OF THE WORLD ...............................................14 Choose: Traditional Buffalo, Spicy-Sweet Honey Pepper, Sticky Sesame Ginger, Kentucky Bourbon Barrel or Salt & Pepper.

HGI Lg menu 2015 noBev GG&B copy.indd 2 11/30/15 10:21 AM