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first course |
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5.50 Cup/7.50 Bowl
Cuban Black Bean Soup • 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
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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
Tuna Nicoise • Seared Ahi Tuna • Green Beans • Tomato • Red Onion
Mixed Olive Salad • Crispy Potato Curls • Cured Lemon Vinaigrette 18.95
Bell Ave. Cornmeal Crusted Quail • Farm Fresh Scrambled Egg • Mixed Baby Greens
Red Onion • Warm Bacon Dressing 17.95 |
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entrees |
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Garlic Citrus Brick Pressed Chicken • Warm Bacon Lime Potato Salad
Cucumber Relish 21.95
Nori Crusted Ahi Tuna • Carrot Ginger Puree • Jalapeno Soy
Red Cabbage and Local Shiitake Mushroom Sauté • Sesame Crunch 20.95
Seared Sea Scallops • Lemon Basil Risotto • Caper Raisin Butter
Crispy Shallots 23.95
Primavera Ricotta Ravioli • Baby Spinach • Fresh Market Vegetables
Ricotta Cheese • Lemon Grass Cream • Basil • Tiger Shrimp 23.95
~Vegetarian 18.95
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 26.95
10 oz. Pork Chop • Center Cut • Grilled Stone Fruit and Arugula Salad
BBQ Red Onions • Porcini Mustard Vinaigrette 21.95
Cedar Planked Salmon • Smoky Lemon Marinade • Mashed Yukon Gold
Seasonal Vegetables 20.95
Shiner Grilled Prime New York Strip (12 oz.) Porter Ale Cheddar
Mashed Yukon Gold • Beer Battered Onion Rings 34.95
~Summer Style • Grilled N.Y. Strip • Tomato Bread Salad • Green Herb Sauce 33.95
Orange Grilled Idaho Springs Trout • Saffron Citronette • Roasted Beets • Tarragon
Haricot Verts 22.95
Whole Grain and Mushroom Vegetarian “Meatloaf” • Crispy Carrots •
Seasonal Vegetables • Chipotle Molasses Barbeque
Herb Roasted Sweet Potato Fries 18.95
Roasted Sea Bass • Fingerling Potatoes • Garlicky Spinach
Blueberry Red Pepper Sauce • Citrus Sage Breadcrumbs 32.95
Two Minute Calamari and Seafood Stew • Semolina Pearls • Tomato Broth
Caper Berries • Olives • Roasted Garlic Toast 20.95
Spice Rubbed Rack of Lamb • Green Tomato Chutney • Butternut Squash
Brown Butter Orzo 32.95
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 |
49 |
| Dom Perignon, Brut ’96 |
Champagne, France |
225 |
| Errazuriz, “Wild Fermented” ’02 |
Casablanca Valley Chile |
43 |
| Cakebread Carneros Reserve ’03 |
Napa Valley |
82 |
| Au Bon Climat, Pinot Blanc/Gris ’04 |
Santa Barbara County |
42 |
| Brumby Canyon Jillaroo White ’04 |
South Australia |
29 |
| Oroya, White Sushi Wine ’05 |
Spain |
21 |
| Zaca Mesa, Viognier ’05 |
Santa Ynez Valley |
33 |
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| red |
| DiArie “So. Exposure” Zinfandel ’04 |
Shenandoah Valley |
62 |
| Alto Moncayo Garnacha ’04 |
Spain |
75 |
| Jordan Cabernet ’03 |
Alexander Valley |
101 |
| Jayson, “Red” ’04 |
Napa Valley |
125 |
| Rocket Science from Caldwell ’04 |
Napa Valley |
120 |
| Cakebread Cabernet ’03 |
Napa Valley |
129 |
| Duckhorn Cabernet ’03 |
Napa Valley |
143 |
| Robert Mondavi Reserve ’99 |
Napa Valley |
163 |
| Silver Oak Cabernet ’04 |
Napa Valley |
183 |
| Jarvis Reserve ’97 |
Napa Valley |
220 |
| Opus One, Meritage ’03 |
Napa Valley |
243 |
| David Bruce Pinot Noir ‘04 |
Russian River Valley |
103 |
| Coya, Malbec ’03 |
Oakville, California |
83 |
| Pahlmeyer ’03 |
Oakville, California |
350 |
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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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