<div id="fb-root"></div>
<script async defer crossorigin="anonymous" src="https://connect.facebook.net/en_US/sdk.js#xfbml=1&version=v17.0&appId=1360880647827568&autoLogAppEvents=1" nonce="nOICdQjC"></script>

Hamilton’s Kitchen Rolls Out New Menu

Written By Scott Joseph On June 26, 2015

pork schnitzel

Executive chef Marc Kusche and his crew at Hamilton’s Kitchen at the Alfond Inn have introduced a new menu for summer, and it has a bunch of yummy options. Kusche has been raising the level of things at Winter Park’s newest dining destination since he took over a year ago. It’s one of the reasons I’m pleased to be partnering with the Alfond for the July meeting of Supper Club. (We have about 15 seats left; you can get details here.)

Hamilton’s new menu continues the restaurant’s commitment to using porducts sourced from local purveyors. The menu even lists the names.

Some of the highlights of the menu include a slow roasted pork belly with apples and rosemary; Hamilton’s Kitchen Meatballs, a blend of beef and pork with blue cheese infused mashed potatoes; sweet peas risotto and braised lamb; squid ink pasta and seared scallops; and whole pan-seared trout. Kusche gets a bit of his own heritage in there, as well, with a pork schnitzel (that’s what’s pictured above).

The entire menu is listed below. I encourage you to stop by and give them a try. Or join us for Supper Club and see an even more creative side of the kitchen.

By the way, there’s also a fun new bar menu, if you’re just out for a cocktail and a nosh.

Hamiltons Menu

We hope you find our reviews and news articles useful and entertaining. It has always been our goal to assist you in making informed decisions when spending your dining dollars. If we’ve helped you in any way, please consider making a contribution to help us continue our journalism. Thank you.

Notify of
Inline Feedbacks
View all comments
<div class="fb-comments" data-href="<?php the_permalink() ?>" data-width="100%" data-numposts="5"></div>
Scott's Newsletter