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Taste

The View at Morgan Hill

12- ounce ribeye steak.

12- ounce ribeye steak.

  

Top 3 Must-Try Appetizers


1.  Asian Tuna Crisps: Fried spring-roll wrapper, Ahi tuna crusted with sesame seeds, topped
with Asian slaw and drizzled with cucumber wasabi and sriracha aioli.
2.  Fried Shepherd’s Pie: Mashed potatoes, seasoned ground beef, cheddar cheese and
vegetables, breaded then deep-fried and served over beef gravy.
3.  Hummus Platter: House-made hummus served with Kalamata olives, fig purée, goat cheese
and toasted flatbread.

Top 3 Must-Order Entrées


1.  12-Ounce Ribeye Steak: Hand-cut, grilled Angus ribeye steak, served with gorgonzola
compound butter and finished with a rosemary red-wine reduction.
2.  Maryland Style Crab Cakes: Pan-seared, twin jumbo-lump crab cakes, served with a roasted
red-pepper remoulade.
3.  Saffron Pappardelle: Pappardelle pasta served with sun-dried tomatoes and shiitake
mushrooms in a saffron-cream sauce.

HAPPY-HOUR MUST-HAVES


The Recover: Delicious Bloody Mary made with their own secret mix.
Sunday on the Green: A unique and refreshing mix of Tito’s Handmade Vodka, cool cucumber, crisp basil and fresh lime, topped with a splash of lemonade.

The View at Morgan Hill offers American cuisine, with a modern twist.
“Our menu offers extensive and creative selections with daily specials,” says Aaron D. Coleman, food and beverage director. “There’s something for everyone – kids and adults alike.”


The View at Morgan Hill re-opened its doors in March 2015 under new ownership. The main dining room seats about 60, a private dining room seats 40 and the downstairs banquet room can accommodate up to 200 guests, making it perfect for large functions. A large, modern full bar has room for 15 and offers four flat-screen TVs.  A brand-new expanded deck with an outside bar and additional tables will be finished in time for the 2017 summer season.

 

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