*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.

from the kitchen*

Jamaican Jerk Wings ....................................... 12six chicken wings deep fried and tossed with Jerk seasonings and a Jerk sauce.

Buffalo chicken Wings ................................... 12six wings tossed in our spicy sauce and served with ranch or blue cheese dressing.

Pulled Pork sliders ........................................ 13Two sliders with braised pork topped with caramelized onions, waffle fries and deep fried pickle slices topped with chipotle bbq sauce.

greek flaTBread ............................................ 12Toasted flatbread topped with sautéed mushrooms, kalamata olives, roasted red peppers, red onions and feta cheese drizzled with greek style vinaigrette.

margheriTa flaTBread .................................. 12Toasted flatbread topped with diced tomatoes, fresh mozzarella, Parmesan and basil pesto sauce.

The Wedge salad ................................................. 8crisp iceberg wedge topped with chopped bacon, blue cheese crumbles and blue cheese dressing.

classic moBley Burger ............................... 14conrad hilton’s steakhouse Burger, char-broiled with melted cheese on a rustic roll.

kickin’ chicken ................................................... 14Blackened chicken breast topped with sautéed onions, bell peppers & pepper jack cheese on a jalapeno-cheddar bun with lettuce, tomatoes, onion and a pickle spear.

granny-smiTh” caramel-aPPle Pie .................. 9

beveragescoca-cola Brand ProducTs ............................ 3coca-cola, sprite, diet coke, dr. Pepper

coffee, hoT Tea, milk ....................................... 2.5

hilton garden inn signature dish Vegetarian

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winessuTTer home, WhiTe Zinfandel (ca) ................ g7/B28

chaTeau sTe. michelle, riesling (Wa) .........g8.5/B34

TriniTy oaks, PinoT grigio (ca) ........................ g7/B28

murPhy-goode, sauVignon Blanc (ca) ....g10.5/B52

TriniTy oaks, chardonnay (ca) ........................g7/B28

kendall-Jackson, chardonnay (ca) ........g12.5/B50

sea glass, PinoT noir (ca) ..............................g12/B48

TriniTy oaks, merloT (ca) .................................. g7/B28

columBia cresT grand esTaTes, merloT ...g10/B40

dona Paula “los cardos”, malBec (ar) .........g9/B36

TriniTy oaks, caBerneT sauVignon (ca) ........ g7/B28

ménage á Trois, red Blend (ca) .................... g10/B40

cocktail favoritesaPPle Tini .........................................................................12

Pinnacle Vodka meets Pucker sour apple.

long island iced Tea ...................................................13

smirnoff Vodka gives iced tea an attitude.

screWdriVer ..................................................................10

Pinnacle Vodka mixed with orange juice.

classic marTini .............................................................12

grey goose Vodka, the secret agent choice.

cosmoPoliTan ...............................................................12

it’s a savvy sipper with Pinnacle Vodka.

bottled beersBud lighT ......................................................................... 4

BudWeiser ....................................................................... 4

micheloB ulTra ............................................................. 4

coors lighT .................................................................... 4

miller liTe ....................................................................... 4

sTella arTois .................................................................. 5

corona exTra ................................................................. 5

sTash ................................................................................ 5

shiner ............................................................................... 5

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