Hillstone

American restaurant, 378 Park Ave S, New York, NY

VeganScore 50 · 2 vegan main dishes

Menu

Mains

• Spicy Carrot & Avocado Roll — Seasoned carrot, avocado, and cilantro Vegan
• Crunchy Avocado Roll — With macadamia nuts and jalapeño Vegan
• Coconut Shrimp Roll — Toasted coconut, shrimp & avocado wrapped in white soy paper
• Nigiri Plate — Pristine cuts of salmon, tuna & hiramasa on seasoned rice
• Tuna Mango Roll — Sushi grade tuna, mango & avocado in white soy paper
• Cucumber & Avocado Roll — Avocado, seasoned rice, wrapped in cucumber paper, with trout roe
• Thai Tuna Roll — Tuna, avocado, macadamia & jalapeño, in white soy paper
• Spicy Tuna Roll #1 — Ahi tuna, avocado & jicama
• Hiramasa Roll — Avocado, jicama and cilantro, wrapped with hiramasa sashimi & roe
• Kyuri Maki Roll #1 — Ahi tuna and rice, wrapped in cucumber paper
• 'Osaka Style' Pressed Sushi — Sashimi tuna stacked with avocado, spicy tuna mix & sushi rice
• Cheeseburger — Ground chuck steak served all the way with melted cheddar
• House-Made Veggie Burger — Our signature recipe with sweet soy glaze and melted jack
• California Burger — Melted Monterey jack cheese, avocado, arugula and red onion
• Lamb Sandwich — Slow roasted leg of lamb, arugula and roasted peppers, house-made bun (limited)
• Ding's Crispy Chicken Sandwich — Buttermilk fried chicken, baby Swiss, tomato, spicy kale slaw
• USDA Prime Famous French Dip — Thinly sliced prime rib, toasted French roll, served au jus
• Tuna Tartare — Sushi grade tuna hand chopped, avocado, ciabatta toast, with a deviled egg
• Hudson Valley Trout — With crispy rock shrimp and lemon butter sauce, served with coleslaw
• Pan-Roasted Scottish Salmon — Served with maître d' butter and broccoli
• Dutch Country Chicken — Apricot glaze and crushed herbs, with warm kale panzanella (limited)
• Knife & Fork Barbecue Ribs — Fall-off-the-bone tender, with French fries and coleslaw (limited)
• The Hawaiian — Rib-eye steak with pineapple-soy-ginger marinade, served with French fries
• Steak Frites — Center-cut filet mignon, served with béarnaise and French fries

Starters

• Rosemary Foccacia — Served with marinated olives and toasted almonds Vegan
• Chilled Jumbo Shrimp — Served with cocktail and rémoulade sauces
• Spinach & Artichoke Dip — Served with salsa, sour cream and tortilla chips
• Deviled Eggs — Served picnic-style with Grandma Ding's pickle relish
• Traditional Salad — Egg, bacon, rustic croutons, with your choice of dressing
• Grilled California Artichokes — Served with rémoulade-limited availability!
• Caesar Salad — Baby gem romaine, croutons, Reggiano, eggless dressing (add grilled chicken +6)
• Kale & Rotisserie Chicken Salad — Emerald kale, cashews, fresh herbs, sesame miso vinaigrette
• Seared Ahi Tuna — With almond sauce, and salad of mango, cucumber, sesame miso dressing
• Grilled Chicken Salad — Honey-lime vinaigrette, field greens, peanut sauce
• Ruby Star Salad — With crispy salmon, grapefruit, hearts of palm, avocado with classic vinaigrette
• Yellowtail Sashimi Salad — Ponzu soy sauce, with kale and cashews in a sesame miso vinaigrette
• Pan-Asian Noodle Salad — With mango, avocado, chopped peanuts, basil, mint, and your choice: Barbecue Pork, Chicken, or Sans protein (nearly vegetarian)

Desserts

• Key Lime Pie — With graham cracker & pecan crust

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