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University of Pennsylvania

Hill House

Hill House


View/Print Weekly Menu

Weekly Schedule

  • Breakfast     Mon-Fri, 7:30 am - 10:30 am
  • Brunch     Sat-Sun, 10:00 am - 3:00 pm
  • Lunch     Mon-Fri, 11:00 am - 4:30 pm
  • Dinner     Mon-Thu/Sun, 5:00 pm - 9:30 pm
  • Dinner     Fri-Sat, 5:00 pm - 8:00 pm
  • Light Brunch     Sat-Sun, 3:00 pm - 4:30 pm

Hill House Café is on the lower level of the Hill College House at the corner of 34th and Walnut Streets. A popular dining spot for the Penn community, Hill serves breakfast, lunch and dinner during the week; “light breakfast” and “light lunch” during the slower times in between meals; and brunch and dinner on the weekends.

Brunch

breakfast

140 cal.
230 cal.
100 cal.
rich and spicy tomato sauce with baby spinach, topped with a poached egg and fresh parsley
190 cal.
180 cal.
480 cal.
100 cal.

kettles

eggs from Alderfer’s Poultry Farm in Telford, PA
100 cal.
SIDES: brown sugar , sweetened dried cranberry , sweetened coconut
200 cal.
90 cal.

pennsburg grill

lightly seasoned and grilled eggplant, peppers, squash, and onion
60 cal.
boneless, skinless local chicken from Murray's Farm, marinated and grilled
160 cal.
local beef from Roseda Farm in Monkton, MD
470 cal.
local beef from Roseda Farm in Monkton, MD topped with American cheese
570 cal.
330 cal.
20 cal.
15 cal.
20 cal.

vegan

creamy polenta, infused with a rich vegetable stock, topped with a medley of garlic roasted mushrooms, tomatoes and fresh herbs
Mycopolitan Mushrooms
140 cal.
SIDES: leaf lettuce , tomato , sliced onions
420 cal.

vegan FLAVORS

80 cal.
40 cal.
130 cal.

catch

460 cal.

comfort

80 cal.
130 cal.
citrus marinated and spice roasted pork loin
220 cal.

simplyOASIS

80 cal.
120 cal.
chicken leg marinated in 12 herbs and spices
Murray's Chicken
500 cal.

global fusion

garlic ginger sauteed tempeh with chickpeas and spinach served over couscous, finished with golden raisins
480 cal.
flash cooked spiced chicken with chickpeas and spinach served over couscous and finished with golden raisins
470 cal.

global fusion Sides

0 cal.
0 cal.
5 cal.
0 cal.
20 cal.
20 cal.
0 cal.
15 cal.
0 cal.

Hill Grill Lunch

45 cal.
70 cal.
170 cal.
280 cal.
130 cal.
250 cal.
250 cal.

Hill Grill Lunch Sides

25 cal.
20 cal.
mushrooms, squashes, and sweet peppers
25 cal.
5 cal.
15 cal.
5 cal.
190 cal.

grotto

house-made sauce featuring tomatoes sourced from The Common Market in Philadelphia
300 cal.
house-made sauce featuring tomatoes sourced from The Common Market in Philadelphia
320 cal.
local turkey from Koch Turkey Farm in Tamaqua, PA
550 cal.

insalata

mixed greens topped with cucumber, carrot, tomato and radish, served with house-made balsamic dressing
20 cal.
roasted chicken from Murray's Farm served over romaine lettuce with parmesan cheese, house-made croutons and creamy dressing
330 cal.

Dinner

breakfast

140 cal.
230 cal.
100 cal.
180 cal.
100 cal.

kettles

90 cal.
Murray's Chicken
140 cal.

pennsburg grill

lightly seasoned and grilled eggplant, peppers, squash, and onion
60 cal.
boneless, skinless local chicken from Murray's Farm, marinated and grilled
160 cal.
local beef from Roseda Farm in Monkton, MD
470 cal.
local beef from Roseda Farm in Monkton, MD topped with American cheese
570 cal.
330 cal.
20 cal.
15 cal.
20 cal.

Pennsburg Special

130 cal.

vegan

creamy polenta, infused with a rich vegetable stock, topped with a medley of garlic roasted mushrooms, tomatoes and fresh herbs
Mycopolitan Mushrooms
140 cal.
tofu dusted with cornstarch, pan seared, with mushrooms, capers, and white wine, finished with a splash of lemon and fresh parsley.
150 cal.
SIDES: leaf lettuce , tomato , sliced onions
420 cal.

vegan FLAVORS

80 cal.
40 cal.
130 cal.

comfort

120 cal.
turkey breast roasted in a Dijon mustard glaze and finished with maple sauteed apples
370 cal.
kale slow cooked in a house-made vegetable broth with garlic and sweet shallots
50 cal.

simplyOASIS

fennel bulb, baked with herbs, capers, shallots, garlic, and a hint of citrus
60 cal.
110 cal.
lean beef cubes, simmered with onions, tomatoes, chickpeas, and spices
Roseda Beef
250 cal.

global fusion

garlic ginger sauteed tempeh with chickpeas and spinach served over couscous, finished with golden raisins
480 cal.
flash cooked spiced chicken with chickpeas and spinach served over couscous and finished with golden raisins
470 cal.

global fusion Sides

0 cal.
0 cal.
5 cal.
0 cal.
20 cal.
20 cal.
0 cal.
15 cal.
0 cal.

simplyOASIS sides

130 cal.

Hill Grill Lunch

45 cal.
70 cal.
170 cal.
280 cal.
130 cal.
250 cal.
250 cal.

Hill Grill Dinner

240 cal.
570 cal.
45 cal.
30 cal.
80 cal.
400 cal.

Hill Grill Dinner Sides

240 cal.
230 cal.
120 cal.
120 cal.
0 cal.
40 cal.

grotto

house-made sauce featuring tomatoes sourced from The Common Market in Philadelphia
300 cal.
house-made sauce featuring tomatoes sourced from The Common Market in Philadelphia
320 cal.
local turkey from Koch Turkey Farm in Tamaqua, PA
550 cal.

insalata

mixed greens topped with cucumber, carrot, tomato and radish, served with house-made balsamic dressing
20 cal.
roasted chicken from Murray's Farm served over romaine lettuce with parmesan cheese, house-made croutons and creamy dressing
330 cal.
480 cal.

fruit & yogurt

0 cal.
0 cal.

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When it comes to wellness, Bon Appétit’s focus is on simple, delicious food — that happens to be good for you. To support long-term health, we are bringing more plants to menus every day in a craveable way, while emphasizing healthy cooking techniques. When healthy food tastes good, nourishing your body and mind becomes the easy choice.

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We serve thousands of guests with food allergies and sensitivities safely in our cafés every day. Our chefs, managers, and dietitians work closely with our food-allergic guests to create reasonable solutions to help them eat what they love. If you have questions about eating for your dietary needs in our cafés, reach out to us: we’ll gladly meet with you.

Food allergies & sensitivities
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