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MENU
SALAD
APPETIZER
M J’S S P I N A C H A N D A RTI C H O KE D I P
spinach, artichokes, jack cheese topped
with sour cream
11
C O C O N UT C H I C KE N TE N D E R S
breaded, fried, honey dijon
10
C R A B A N D LO B STE R C A KE S
fried, arugula, mandarin orange, lemon aioli
16
A RTI C H O KE H E A RTS
marinated artichoke hearts, lightly fried,
parmesan cheese, chipotle ranch
9
TO RTI LL A S O U P
7/9
with entree
5
OR
TH A I F R I E D C H I C KE N S A L A D
mixture of romaine, kale and cabbage, diced mango, roasted
red pepper, shredded carrots, wonton, cilantro vinaigrette,
coconut chicken, thai peanut sauce
14
I C E B E R G W E D G E S LI C E S
shrimp, bacon, iceberg, bleu cheese, diced red onion,
scallions, tomatoes, house bleu cheese dressing
17
S P I N A C H G O AT C H E E S E S A L A D
spinach, diced apples, dried cranberries, shallots, spiced
walnuts, goat cheese with house vinaigrette
11
M E D ITE R R A N E A N S A L A D
grilled salmon, spring mix lettuce, balsamic vinaigrette,
kalamata olives, artichoke hearts, chickpeas, tomato
basil, diced onion, goat cheese
18
S O U P O F D AY H O U S E M A D E G U A C A M O LE cilantro, tomato, jalapeño, onions and
fresh lime juice
11
S E A R E D A H I TU N A
blackened tuna, cucumber, pickled ginger,
wasabi
14
TU N A R O LL
spicy or chef’s selection
13
P E Q U EÑO S H R I M P A N D G R ITS
sautéed shrimp, shallots, mushrooms, bacon,
cajun cream sauce, fried grits, scallions,
diced tomatoes
9
S A NTE F E C H I C KE N
grilled chicken, jack cheese, yellow rice, black beans, corn salsa
16
C A E S A R S A L A D
grilled chicken breast, crisp romaine lettuce, house croutons,
caesar dressing, parmesan & asiago cheeses
14
substitute salmon or 4oz filet 19
F I LE T M I G N O N TA C O S A L A D
sautéed filet mignon, peppers & onions, greens tossed, chili
vinaigrette, corn salsa, black beans, jack & cheddar cheeses,
guacamole, sour cream, pico, honey wheat tortilla bowl
18
LE M O N A RTI C H O KE C H I C KE N
grilled chicken, lemon artichoke sauce, chive mash potatoes, broccoli
16
ENCHILADAS
chicken or carnitas, mexican crema, salsa verde, mix cheese, cilantro,
diced white onion, yellow rice, black beans, pico
16
SANDWICH
R I B R O LLS
shaved prime rib, dinner rolls, jack & cheddar
cheese, creamy horseradish, au jus, house chips
15
S A LM O N
grilled salmon, cilantro lime rice, roasted vegetables
22
add oscar st yle
8
C H I C KE N S A L A D M E LT
house made chicken salad, english muffin,
cheddar cheese, house chips
12
F I S H TA C O S
fried white fish, escabeche cabbage, house
made tarter, queso fresco, cilantro, onions, flour
tortillas, yellow rice, black beans, pico, elotes
14
P R I M E R I B TA C O S
shaved prime rib, sauteed mushrooms, garlic,
shallots, escabeche cabbage, cream sauce,
cilantro, onions, flour tortillas, yellow rice, black
beans, pico, elotes
16
S A LM O N AV O C A D O K A LE S A L A D
tuscan kale medley, strawberry vinaigrette, carrots,
apples, roasted red peppers and shallots
18
C A R N ITA S TA C O S
carnitas, queso fresco, cilantro, onion,
chipotle sour, pineapple salsa, yellow rice,
black beans, elotes
14
C H O P C H O P S A L A D
shredded iceberg lettuce, red cabbage, smoked turkey,
provolone cheese, cherry tomatoes, artichoke hearts,
chickpeas, scallions, fresh basil, croutons, house
made vinaigrette
13
TO RTI LL A C LU B
wheat tortilla with grilled chicken, jack and
cheddar cheese, lettuce, pico, guacamole, bacon
and served with chipotle mayonnaise
12
HOUSE SALADS
choice of
bibb salad, iceberg wedge, goat cheese, caesar
7
B E ST B U R G E R I N G R E E N H I LLS
freshly ground beef, toasted bun, cheddar
cheese, bacon, mayonnaise, lettuce, tomato,
red onion
13
F L AT B R E A D S
chicken pesto or chef’s selection
11
C H I C KE N S A N D W I C H
grilled chicken, wheat bun, mayonnaise, lettuce,
tomato, jack cheese and avocado
12
CEVICHE
white fish, lime juice, serrano, pico de gallo,
fresh mint, cilantro, elotes mayo, crispy wontons
10
B L A C KE N E D F I S H S A N D W I C H
blackened white fish, wheat bun, lettuce, tomato,
red onion and tarter sauce
14
G R I LLE D S C A LLO P S
marinated scallops, cilantro lime rice, asparagus
28
ENTREE
S H R I M P A N D G R ITS
sautéed shrimp, shallots, mushrooms, bacon, cajun cream sauce,
fried grits, scallions, diced tomatoes
18
D I N N E R C ATC H
chef’s selection
MKT
PRIME RIB
slow cooked, au jus, creamy horseradish, baked potato, broccoli
28
PASTA
C H I C KE N P I G N O LI
sauteed chicken, olive oil, basil pesto, red pepper
flakes, cajun spice, artichoke hearts, pine nuts,
goat cheese, parmesan cheese, tomatoes
15
substitute shrimp
20
F I LE T M I G N O N
filet mignon, baked potato, roasted vegetables
30
add bleu cheese st yle
5
add oscar st yle
8
G R I LLE D C H I C KE N P E N N E
marinated chicken, herb tomato cream sauce,
penne pasta, parmesan cheese, roasted red
peppers, scallions
15
substitute shrimp
20
W H I S KEY R I B EYE
bourbon glazed ribeye, crispy onions, baked potato
32
BA BY BA C K R I B S
baby back ribs, bbq sauce, french fries
26
L A M B C H O P
oven roasted lamb chop, chived mash potatoes, asparagus
and mint jelly
34
DESSERT
C A R R OT C A K E W/ C A R A M E L S A U C E
8
C H O C O L ATE B R O W N I E A L A M O D E
8
H E ATH B A R C R U N C H P I E
9
M I N I I N D U L G E N C E S - C H E F’S S E L E CTI O N 6
OUR STORY
The original Green Hills Grille, conceived by industry
legends Phillip Hickey Jr. and Chef Mike Huffler, opened
its doors in 1990 as a casual, southwestern style
restaurant serving steaks, salads, soups and sandwiches.
It became a neighborhood favorite for many years
and flourished until losing its lease in 2005. The Grille
eventually ended up in the ownership of a corporate
restaurant group and never regained its luster after
moving, closing their doors in 2008.
Local restaurateur Steven Smithing had a long time
connection to Green Hills and the Green Hills Grille,
having worked at the original location for 11 years,
beginning as a server, bartender and ultimately as
general manager until 2004. He left the Grille to
conceive and operate restaurants for another locally
owned restaurant group, conceptualizing and opening
Bistro 215 and Caney Fork Fish Camp prior to purchasing
nearby Brentwood restaurant Mère Bulles in 2007. As
Mère Bulles revived its reputation and grew, many of
the former staff members of the Green Hills Grille found
their way to the familiar environment at Mère Bulles. At
times, more than a dozen former Grille crew members
worked together at Mère Bulles. The guests and good
times of the Green Hills Grille were always simmering
in the back of Steven’s mind, and after several years
of searching, Steven located this site to recreate the
infamous Green Hills Grille. We look forward to serving
the community of Green Hills once again!
A special thanks to our old friends
Rachael Vetetoe, Vicki Behling, Melissa Henry,
Fred Frisch, John Sharpe, Richard Farmer,
Kit Andrews, Benton Laine & Kristy Wagner
HOURS Monday - Thursday 11am-10pm
Friday & Saturday 11am-11pm
Sunday 10am-10pm
VA LE T
Available during lunch and dinner
R E S E R VATI O N S
Weekday lunch via Opentable
D E LI V E RY
Within 2 miles of the Grille
Call 615-620-8393
TA KE O UT
Curbside parking spaces at the rear of the
building just inside the covered garage with
easy access to the light at Abbott Martin
L A ST & H A P P I E ST H O U R
All food and beverage 20% off
9-10pm Sunday - Thursday
10-11pm Friday & Saturday
N O N S M O KI N G
Inside and outside
Fine art photography by Nashville Artist Lee Crum
saatchiar t.com/leecrum