boneless chicken breast or one-half chicken with mushrooms, peppers & herbs in a tomato sauce over your choice of pasta
Chicken Italian
one-half chicken or boneless breast in a brown garlic sauce
Becky's Chicken Marsala
tender boneless breast of chicken sauteed in marsala wine sauce
Grilled Half Chicken
in garlic & oil
Chicken Terri
your choice of one-half chicken or boneless
chicken breast sauteed in wine, butter, garlic,
herbs, spices & one cherry pepper
Seafood Specialties
Stuffed Flounder
fresh flounder filet stuffed with crabmeat topped with a cucumber dill sauce
Cindy's Fresh Salmon Filet
pan-seared with dijon-dill cream sauce
Dominic's Shrimp Scampi
five large shrimp sauteed & tossed in a rich scampi sauce. served over pasta
Michael's Fresh Baby Flounder
broiled, pan-fried or francaise
Jerry's Jumbo Fried Shrimp
five large shrimp deep fried to a golden brown
Bruce's Jumbo Shrimp Marinara Or Fra Diablo
sauteed with garlic & wine
Moe's Lobster Fra Diablo
lobster sauteed in garlic & olive oil tossed
in a tangy marinara sauce with a dash of red
pepper & stuffed back in shell
Jerry's Jumbo Broiled Cold Water Lobster Tails
served with drawn butter
Pam's Lobster Scampi
tender chunks of lobster in a scampi sauce
over homemade macaroni
Veal Specialties
Donna's Veal Cutlet
lightly breaded & pan fried
Craig's Veal
sauteed veal with mushrooms & melted mozzarella cheese
Mel's Veal
served dry with green peppers
Patty's Veal Francaise
tender veal slices dipped in a batter of eggs, parmesan cheese, salt, pepper & parsley sauteed & finished with white wine and a dash of fresh lemon juice
"Mel's, on the hill? Oh yeah, I've heard of that!" This was the common response among people we mentioned our trip to.20 years ago, Mel entered the scene, bought a "dive", and turned it into one of the best-known restaurants in the area. Mel's On the Hill offers a varied international menu in a warm, eclectic atmosphere, frequented by regular customers who clearly feel at home.Our waiter, Jimmy, took great care of us from the moment we were seated. he suggested we start with the Salad Milan, which featured jumbo shrimp on a tossed green salad with their special Milan dressing. The Seasonal Salad was composed of jumbo lump crabmeat, artichoke hearts, hearts of palm and roasted red pepper on mesclun, with a subtle, refreshing dressing. For appetizers, Jimmy recommended Garlic Ribs with sweet and sour sauce. The nicely seasoned, meaty ribs were tender with just the right amount of garlic and a well-rounded sweet and sour sauce.