Hill City Tap House & Bottle Shop

Three strips of thick-cut, house-smoked bacon and two cage-free eggs. Served with two pieces of cowboy fry bread.

Cage-free eggs, house-smoked bacon, and spinach baked in an iron skillet and topped with aged cheddar. Served with two pieces of cowboy fry bread.

Corned beef, red and orange beets, wild onions, and potatoes. Served with two cage-free eggs and two pieces of cowboy fry bread.

Two thick buckwheat cakes served with honey and our signature sassafras-infused whipped cream.

Two flapjacks served with molasses and our signature sassafras-infused whipped cream.

Corn grits and local beans known as Arizona Strawberries. Served with onion, garlic, poblano, and ham gravy.

Cornmeal and molasses hotcakes served with sweet fennel pork sausage.

Two lobster and potato croquettes served with sour cream, parsnips, and radish.

Three fresh shucked Corpus Christi oysters, horseradish cheese, and onions. Served with two sourdough biscuits.

Cornmeal-based pork scrapple cut into chunks and scrambled with cage-free eggs. Served with a fresh tomato and two sourdough biscuits.

Four small biscuits served with boysenberry and blackberry compote and rosemary lard or apple maple butter.

Served with molasses, bananas, and fresh berries.

100% blue agave tequila stirred with sun-brewed peyote tea and honey liqueur. Served in a highball glass.

Champagne poured over a shaken mixture of brandy, orange liqueur, cream, sugar, and egg yolk. Served with a pinch of nutmeg in a champagne flute.

Bitters muddled with a sugar cube and mixed with rye whiskey. Served with a lemon twist in an absinthe-washed lowball glass.

Kentucky bourbon stirred with housemade blackberry liqueur. Served in a lowball glass with ginger garnish.

Sherry shaken with honey liqueur. Served in a cordial glass with an orange twist and a pinch of nutmeg.

Gin and absinthe muddled with mint and sugar. Served in a highball glass with a spritz of lime juice.

Sour cream based. Served with eight pieces of toasted sourdough bread.

10 oz. prime rib with red wine reduction. Served with asparagus, heirloom tomatoes, and roasted potatoes.

8 oz. filet rubbed with lemon and cracked pepper and pan fried in black butter. Served with cornmeal-battered eggplant and okra.

Whole lake trout grilled with capers and artichoke. Served with a cold salad of cucumber, tomatoes, and lima beans.

2 lb. Corpus Christi lobster boiled in seawater and sage. Served with clarified butter, spinach, and a baked potato.

Tenderized mutton, carrots, celery, tomatoes, onion, rosemary, and black pepper. Served with two sourdough biscuits.

Six BBQ ribs smothered in Hunter's secret marinade.

Honey and nutmeg rubbed half rabbit. Served with broccoli, salsify, and creamed corn.

8 oz. tenderloin marinated in whiskey and horseradish sauce. Served with grilled mushrooms and mashed potatoes.

Two whole roasted quails stuffed with oregano and garlic. Served with roasted beets, leeks, and potatoes.

Pan-seared wild boar, cracked peppercorns, and red wine glaze. Served with hot corn cakes and a side salad.

Potato bun, lettuce, tomato, wild onions, and pepper jack cheese. Served with a side salad or fried potatoes.

Slow-smoked beef brisket cut into thin slices, pickled okra, wild onions, tomatoes, and black bread. Served with a side salad or fried potatoes.

Free-range chicken, carrots, celery, peas, and potatoes baked with rosemary and thyme. Bay leaf infused crust.

Texas quahog clams in a clear broth with parsnips, salsify, carrots, celery, and potatoes. Served in a sourdough bread bowl.

Clove-rubbed corned beef and coleslaw between two pieces of cowboy fry bread. Served with a side salad or fried potatoes.

Lemon and paprika-rubbed mackerel filet over a bed of succotash and mashed potatoes.

Corpus Christi lobster, onions, carrots, and celery in a saffron and cream bisque. Served in a sourdough bread bowl.

Four trotters pickled in lemon juice, vinegar, salt, hot pepper, onions, and cucumbers.

Whole lake trout smoked with oyster sauce. Served with grilled leeks and salsify over a bed of creamed turnips.

Potato bun, lettuce, tomato, wild onions, red wine marinade, and swiss cheese. Served with a side salad or fried potatoes.

Thick cuts of roasted wild turkey, wild onions, lettuce, tomato, mayo, and black bread.

Half dozen oysters roasted over an open wood fire. Served with cumin-chipotle sauce.

Gemsbok. Stellenbosch, South Africa 2013. Dry. Light Body. Very light tannins. Citrus and lilac notes.

Fiasco di Paradiso. Siena, Italy 2011. Bone dry. Full body. Light tannins. Tart cherry and violet notes.

Viñedo Mirlo. Apalta, Chile 2012. Dry. Full body. Velvety tannins. Blackberry and plum notes.

Nebula. Willamette Valley, Oregon 2012. Bone Dry. Full body. Very light tannins. Pear and pepper notes.

Red Rabbit. Wairarapa, New Zealand 2013. Dry. Medium body. Light tannins. Strawberry and cherry notes.

Château Faurier. La Vallée Loire, France 2011. Dry. Medium Body. Very light tannins. Nettle and elderflower notes.