The Garden Grille and Bar

Breakfast food and LUNCH/DINNER specials from 1230 come over after the festivities. Omelets, Carved Meats, Poached and Smoked Salmon and more, all you can eat for $22.95, call for more information 703-238-8700

The most wonderful place on Earth, no not Santa's Workshop but a nice place to have breakfast and dinner. Remember we have a MIDNIGHT BRUNCH New Years and then again from 6-12, Hilton Garden Inn, Falls Church, VA

Gearing up for a NEW YEAR"S midnight brunch. Join us.

A Happy Christmas and Healthy Year to all

from your friends at the Garden Grille and the Hilton Garden Inn, Falls Church, VA

The Garden Grille and Bar

Just in case you were wondering what to do for breakfast after Santa comes, we are here from 6AM Christmas Day

Thanking our Super Staff with a luncheon sponsored by our wonderful GM, Carole Downs

NEW YEARS BRUNCH at 12:30 AM
Come and join us for a toast and then have some toast and a full brunch to bring in the new year and settle your stomach.
$22.95 for all you can eat of lots of good food and witty repartee with the Chef 

Hilton Garden Inn Falls Church, VA, join us for something special every night.

The Garden Grille and Bar

We have been both naughty and nice, join us for breakfast Christmas morning with Chef Scott Sunshine subbing for Santa.

A lovely place to spend some time,

Hilton Garden Inn, Falls Church, VA

come party with us

Good Morning Falls Church, VA.  Rita and Rob are ready to serve you the "Little City's" buffet breakfast.  Freshly baked pastry, whole and cut fruit, yogurt and hot items cooked to order, Omelets, Waffles, Pancakes, and locally produced chicken and pork sausage.  We are here until noon

Busy morning here in Falls Church, BNI, Community Health and Falls Church city all having functions today, why aren't you?  Call our director of sales Stephanie Edwards, 703-237-8700

The trees are up, not on their sides, come look in person

The trees are up, come look...and eat...and drink at the Hilton Garden Inn, Falls Church@fallschurch201

Falls Church Farmers Market Chef Series shared a link.

A great album of over 80 pictures featuring Scott Sunshine, Elise Stein, Jeffrey Garofalo and the community enjoying the goodies from the Hilton Garden Inn.
https://www.flickr.com/photos/fallschurchfarmersmarketchef/sets/72157649051631847/

Antipasti anyone?  Call our Director of Sales, Stephanie Edwards, 703.237.8700

From our event last night at the Hilton Garden Inn, Falls Church, VA

Garden Grille & Bar ‏@GardenGrilleBar now

Specials are up, tonight VA FARM RAISED VENISON OSO BUCO over Risotto, join us stay warm with our great food. Ask the Chef for the recipe.

Tuesday night music at the Garden Grille and Bar in the Hilton Garden Inn, Falls Church, VA

The question of the day, What is your favorite soup?

The Garden Grille and Bar

As the temperature goes down the hot breakfast and warm smiles will help you have a great day, come and join us.
Happy Hour with Mo, Bill and team starting at 5pm.

Have a drink by the fire on a cool and damp evening, happy hour start at 5pm

Wild Mushroom and Beef Ragu

Ingredients

• 4 dry-packed sun-dried tomato halves
• 1 lb. fresh wild mushrooms, such as shiitake, Crimini, oyster porcini, morel, or Portobello, in any combination
• 1 lb. ground beef
• 1 1/2 teaspoons olive oil
• 2 medium onion, chopped
• 5 garlic cloves, minced
• 1/2 cup dry red wine
• 2 sprigs fresh thyme or ¼ teaspoon dried thyme
• 1 #10 can 74-40 tomato Italian peeled tomatoes, with their juices
• 1 teaspoon sugar
• 1/2 teaspoon kosher salt
• Freshly ground black pepper

Instructions

Wipe the fresh mushrooms clean with a damp paper towel. Trim off the tough stems and discard. Cut large mushrooms into 1/4-inch-thick slices through the stem; leave smaller ones (under 1 inch) whole. Cut the dried tomato into slices

In a medium saucepan, combine the olive oil, onions, and garlic, cover, and cook over medium heat until the onions begin to wilt, about 5 minutes. Uncover and sauté until they are just beginning to brown, about 2 minutes. Add ground beef, cook until brown, drain fat.

Add the red wine and thyme and boil for 1 minute. Add the fresh mushrooms and cook, stirring, for 1 minute. Stir in the canned tomatoes, dried tomatoes and their juices, the chopped dried mushrooms, the sugar, and salt. Partially cover and simmer, stirring occasionally, until the mushrooms are tender and the ragù is thick, about 15 minutes. Pepper generously.

We have some great appetizers, what can we offer you?

We are happy to change the channel for you, happy hour from 5-7 M-F

check out the new fall menu offerings

CHECK OUT THE CHEF

www.linkedin.com/pub/scott-sunshine/18/221/701/

GOOD MORNING! come for breakfast, stay for lunch, have a drink and enjoy your evening meal.  With us at the GARDEN GRILLE and BAR here at the HILTON GARDEN INN in FALLS CHURCH, VA

GOOD THINGS HAPPENING AT THE HILTON GARDEN INN FALLS CHURCH

SEE WHAT IS NEW!

JOIN US FOR THE NEW FALL MENU

The Chef is at the Falls Church Farmers Market Chef Series this morning
Mixed Kales, Roasted Vegetable Caesar Salad
As a seasonal special at the HILTON GARDEN INN FALLS CHURCH we will be featuring this hearty salad. Courtesy of Chef Scott Sunshine
Ingredients:
1 c Mixed Kales, cut into broad ribbons
¼ c ¼ cRoasted Root Vegetables
Caesar Dressing to taste
1 Egg
1 t Minced garlic, more to taste
1/4 tsp Ground white pepper
6 Anchovy fillets
1 tbsp Dijon Mustard
1/2 tsp Worcestershire sauce
3 tbsp. Grated Parmesan cheese
3/4 c Canola oil
3 tbsp. White vinegar
1/4 c freshly squeezed lemon juice
Break the egg into a food processor,. Add the garlic, pepper, anchovy fillets, Worcestershire, dijon and cheese, blend for 30 seconds. With the motor running, add oil in a slow, steady stream. It will begin to take on the appearance of a mayonnaise. Add the vinegar and lemon juice blend

and we have BREAKFAST until NOON

A Great way to start the day at the Hilton Garden Inn breakfast until 10 today, from 7-12 SAT/SUN and come see the Chef at the Farmers' Market SAT Morning.

Come taste a new drink for the season!

Candy Cane Martini

Ingredients:

• 2.5 oz Handmade Vodka
• 1 drop of peppermint oil (make sure it’s only one drop, peppermint oil is strong)
• .25 oz grenadine syrup
• .25 oz simple syrup (see recipe)

Method:
Shake ingredients, strain into a martini glass with a crushed candy cane rim.


Simple Syrup recipe:

1 cup sugar
1 cup hot water

Add sugar to hot water and stir until the sugar has completely dissolved.

Garnish: Candy Cane rim: crush candy canes by putting a few in a strong zip-loc bag and break them up with a meat tenderizer, hammer, etc. until they resemble margarita salt.

Glass: martini glass

Breakfast this morning and MUSIC tonight. Come join us

We started the Fall Menu last night, the first order was Coffee Ancho Braised Short Ribs of Beef. Come in a warm your tummy and smile from the inside out

MONDAY, new menu, WEDNESDAY, music, the next MONDAY, LUNCH, too cool.  Join us for an outstanding Steak Frites with Onion Rings or a Gluten Free, Vegetarian pasta or just have the BEST BURGER IN TOWN

Steak Frites with onion rings

GF Pasta with Roasted Root Vegetables

Pasta with Wild Mushroom Ragu

Grilled Salmon with Lime Butter

Coffee Ancho Braised Short Ribs of Beef

Our new fall menu starts MON, and on WED will have live music Alan from the Grandsons will be playing his guitar from 5:30 to 7:30 pm. A new pasta with Mushroom Ragu, Grilled Salmon with Lime Butter and a Beef Short Rib braised in coffee and ancho.

OK, so it hasn't exactly been a wild mushroom kind of year. But that doesn't mean you can't enjoy these dishes. http://lat.ms/1sZE9XA 

Chef Scott Sunshine and Team will be featured at the Falls Church Farmers Market on SATURDAY NOVEMBER 8th.  Mixed Kales Caesar Salad with Roasted Root Vegetables.  Come visit.

All Y'all, fall is coming to the HILTON GARDEN INN FALLS CHUCH and so is the new menu, New items include Coffee Ancho Braised Short Ribs of Beef, Rice Pasta with Roasted Root Vegetables and Pappedelle with Wild Mushroom and Beef Raguwatch for it please.  We are open to the public and Breakfast is served from 6am M-F and from 7-12 Sat and Sun.  Happy Hour is from 5-7 and dine with us in the evening from 5pm everyday.

All Y'all, fall is coming to the HILTON GARDEN INN FALLS CHUCH and so is the new menu, New items include Coffee Ancho Braised Short Ribs of Beef, Rice Pasta with Roasted Root Vegetables and Pappedelle with Wild Mushroom and Beef Raguwatch for it please.  We are open to the public and Breakfast is served from 6am M-F and from 7-12 Sat and Sun.  Happy Hour is from 5-7 and dine with us in the evening from 5pm everyday.