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first course |
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5.50 Cup/7.50 Bowl
Vegetarian Black Bean Chili • Smoked Paprika Crema
Hannah’s Tomato Basil Soup
Chef’s Soup of the Day
White Truffle Pomme Frites • Crispy Shoe-string Potatoes • Cracked Pepper
Parmesan Cheese • White Truffle Oil 9.95
Thai Curry Mussels • Canadian Prince Edward Island Mussels • Coconut Curry Cream
Fresh Lime • French Baguette 10.95
Thick Cut Fried Green Tomatoes • Dallas Mozzarella • Balsamic Reduction
Fresh Organic Basil 8.95
Shrimp and Grits • Grilled Texas Shrimp • Pride, Louisiana Stone Ground Grit Cake
Tomato Bacon Gravy 9.95
Peppercorn Steak Tartar • Seared Tenderloin Steak Tartar • Parmesan
Capers • Parsley • White Truffle Oil • Crostini 12.95
Hannah’s Butter Crumb Lump Crab Cake • Key Lime Sauce • Crispy Shallots 15.95
~As Entrée with Yukon Mashed Potatoes and Sautéed Vegetables 20.95
Smoked Salmon Platter • Hickory Smoked Salmon • Dill Cream Cheese
Apples • Grapes • Caper-Berries • Five Spice Honey Mustard • Horseradish Pickles
French Baguette 16
Calamari Fritti • Key lime sauce • Puttanesca • Crispy Pepperoncini 10.95 |
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salads |
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One Eleven • Endive • Locally Grown Watercress • Caramelized Walnuts
Bleu Cheese Crumbles • Cured Lemon Vinaigrette 9
Mixed Greens • Baby greens • Tomato • Red Onion • Red Pepper Balsamic Dressing 5.5
Caesar • Hearts of Romaine • Shaved Parmesan • Caesar Dressing
Brown Butter Croutons 5
Roasted Beet • Orange Supreme • Locally Made Goat Cheese
Toasted Hazelnuts • Cured Lemon Vinaigrette 9
The Wedge • Baby Iceberg • Candied Apple-wood Bacon • Fresh Tomato
Your Choice of Bleu Cheese or Garlic Dill Dressing 8 |
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entrees |
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Chicken Saltimbocca • Roasted Butternut Squash and Ricotta Manicotti
Brown Butter and Sage Cream 21.95
Wasabi Sesame Crusted Ahi Tuna • Carrot Ginger Puree • Jalapeno Soy
Red Cabbage and Local Shiitake Mushroom Sauté • Crispy Carrots 22.95
Seared Sea Scallops • Lemon Basil Risotto • Caper Raisin Butter
Crispy Shallots 23.95
Poblano Grilled Quail • Barbacoa Confit Stuffed Chili Relleno • Tomatillo Garlic Rice
Poblano Cream 24.95
Idaho River Trout • Cornmeal Crusted Filet • Blue Crab Crumble • Sautéed Asparagus
Escalloped Tomatoes 25.95
Rosemary Smoked Duck • Maple Leaf Farms Duck Breast
Roasted Balsamic Grapes • Zucchini and Wild Mushroom Crepes • Marsala 24.95
“Off the Square” Au Poivre Tenderloin (10 oz.) • Mashed Yukon Gold
Seasonal Vegetables • Green Peppercorn Pan Sauce 29.95
~Served Classic Style with Apple-wood Bacon Butter 27.95
Pork Osso Bucco • Charred Pepper Polenta • Chocolate Pasilla Chili
Local Shiitake Mushrooms 27.95
Cedar Planked Salmon • Smoky Lemon Marinade • Mashed Yukon Gold
Seasonal Vegetables 21.95
Shiner Grilled Prime New York Strip (12 oz.) Porter Ale Cheddar
Mashed Yukon Gold • Beer Battered Onion Rings 34.95
~Seasonal Style • Bleu Cheese Pan Sauce • Fingerling Potatoes • Creamed Leaks 34.95
Littleneck Clams and Linguine • Peppercorn Crusted Tiger Shrimp • Black Pepper Broth
Pancetta • Diced Tomato 22.95
Whole Grain and Mushroom Vegetarian “Meatloaf” • Crispy Carrots •
Seasonal Vegetables • Chipotle Molasses Barbeque
Herb Roasted Sweet Potato Fries 18.95
Roasted Seabass • Celery Root Puree • Garlicky Greens
Spiced Marmalade Gastrique • Citrus Sage Breadcrumbs 32.95
Spice Rubbed Rack of Lamb • Pear Mint Balsamic Compote • Fingerling Potatoes
Haricot Verts 32.95
Daily Noodles • International Preparations with Hannah’s Twist • Market Price
Vegetarian Risotto of the Day 16.95
Or Daily Vegetarian Feature • Please Ask Your Server for Today’s Selection
sides
Parmesan Risotto 3.95
Jumbo Asparagus 6.95
Roasted Wild Mushrooms 6.95
Mashed Yukon Gold Potatoes 3.95 |
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| limited selection wine |
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| white |
| Taittinger, Brut (375mL) |
Champagne, France |
| Dom Perignon, Brut ’96 |
Champagne, France |
| Errazuriz, “Wild Fermented” ’02 |
Casablanca Valley Chile |
| Cakebread Carneros Reserve ’03 |
Napa Valley |
| Au Bon Climat, Pinot Blanc/Gris ’04 |
Santa Barbara County |
| Brumby Canyon Jillaroo White ’04 |
South Australia |
| Oroya, White Sushi Wine ’05 |
Spain |
| Zaca Mesa, Viognier ’05 |
Santa Ynez Valley |
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| red |
| DiArie “So. Exposure” Zinfandel ’04 |
Shenandoah Valley |
| Alto Moncayo Garnacha ’04 |
Spain |
| Jordan Cabernet ’03 |
Alexander Valley |
| Jayson, “Red” ’04 |
Napa Valley |
| Rocket Science from Caldwell ’04 |
Napa Valley |
| Cakebread Cabernet ’03 |
Napa Valley |
| Duckhorn Cabernet ’03 |
Napa Valley |
| Robert Mondavi Reserve ’99 |
Napa Valley |
| Silver Oak Cabernet ’04 |
Napa Valley |
| Jarvis Reserve ’97 |
Napa Valley |
| Opus One, Meritage ’03 |
Napa Valley |
| David Bruce Pinot Noir ‘04 |
Russian River Valley |
| Coya, Malbec ’03 |
Oakville, California |
| Pahlmeyer ’03 |
Oakville, California |
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*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.
Due to Hannah’s standards of quality and freshness, some menu items may not always be available.
We regret that our Chefs may not be able to honor your special request during peak business hours.
18% gratuity added for parties of 8 or more. |
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| Menus | About Hannah’s | Private Dining | Location |
111 West Mulberry, Denton, TX 76201 (940) 566-1110 |
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