Chef Frank's Great American Grill

chilled gulf shrimp, avocado, tomatoes, cilantro and fresh lime layered together with piquant cocktail sauce

(v). fire-grilled veggies, avocado, cilantro, jalapenos, and melted cheese served with chipotle sour cream and salsa

(v). fiery balls of crispy pepper jack cheese served with garden ranch

(v). sweet potato chips, kettle-fried and sea salt dusted served with sweet chili ketchup

crispy potstickers stuffed with minced pork, pan-seared then steamed served with a sweet chili sauce

chicken wings tossed and sauced. choose traditional buffalo with garden ranch or kentucky bourbon barrel

classic creamy chowder filled with clams, potatoes, celery, garlic, onions and fragrant spices.

a satiny bisque of pureed ripe red tomatoes, chicken stock, heavy cream and aromatic sweet basil

mixed greens, grilled chicken, avocado, applewood bacon, onion, tomato, egg and cheddar jack cheese

romaine, char-grilled steak, crisp-fried potatoes, roasted mushrooms, onion, bleu cheese, lemon-dijon vinaigrette

(v). spring greens, cucumbers, cherry tomatoes, red onions, orange slices, peppers, olives and toasted almonds

hearts of romaine tossed with traditional olive oil caesar dressing, shaved parmesan cheese and garlic croutons

chicken, applewood bacon, cheese, onion, bbq sauce, tortilla strips, avocado, cilantro and chipotle-ranch

seasonal grilled veggies, extra virgin olive oil and fresh rosemary with shaved parmesan cheese

cajun spice-dusted burger, bleu cheese, crispy-fried onions, tomato and arugula on rustic ciabatta

(v). an organic grain and veggie "burger" on ciabatta with avocado, arugula, ripe tomato and citrus aioli

(v). roasted red pepper hummus, romaine, tomato, cucumber and olives, lemon-dijon vinaigrette

buffalo-basted shrimp, crumbled bleu cheese, shaved celery and romaine with buttermilk ranch

conrad hilton's steakhouse burger, char-broiled with melted cheddar on a rustic roll. hilton garden inn signature dish.

slow cooked pork and beef, hearty red sauce, vegetables, red wine, herbs, with fettuccine

char-broiled usda choice center-cut strip loin finished with roasted garlic and herb butter

oven roasted chicken with lemon and fresh herbs then drizzled with a honey-citrus pepper sauce

beer-battered cod and kettle-fried chips served with lemon and hand-crafted malt vinegar tartar sauce

pan-seared and lacquered salmon with a sweet sesame sauce layered atop a bed of sauteed bok choy

our seasonal market catch simply grilled then served with lemon butter and fresh herbs

(v). tricolor cheese tortellini tossed with fire-grilled vegetables and a white wine pesto sauce

tri-color orzo slow-simmered in a smoky chipotle chili broth with fresh cilantro, tomato and lime

russet potatoes, thinly sliced and kettle fried with a touch of sea salt

skin-on russet potatoes, hearty cut, golden fried and sea salt dusted

hand cut, sun-ripened melon and juicy seasonal berries pickled at peak freshness

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traditional madagascar vanilla bean cheesecake finished with a layer of hand-fried creme brulee

granny smith apples, buttery caramel and toffee slow baked in a shortbread crust

tart and refreshing florida key lime custard, silky whipped cream in a traditional graham cracker crust

rich, deeply chocolate cake, served warm with an eruption of molten dark chocolate truffle core

craft and imported beers

by the glass or by the bottle

with premium spirits