Hanna prides itself on our made from scratch menu items, prepared by Chef Shana and our talented kitchen staff.  Our Winter Menu is filled with fresh, local ingredients, simply prepared.

This Weekend  Food and Wine Magazine Dinner Series

Food and Wine Magazine Menu:

First Course

Alice Water’s Squash Soup  With Fennel & Toasted Pecans   4/6

Art Smith’s Cellared-Vegetable Salad   A mix of Roasted Root Vegetables in a light Orange Vinaigrette  8

Entree Course

Chefs Ken Norris and Jennifer Quist’s Roast Salmon with Whole Grain Mustard Crust

Served with Brussel Sprout leaves sautéed with diced Chorizo  24

Emeril Lagasse Pasta with Roasted Squash, Sausage and Pecans  20

Mario Batali’s Italian Sweet and Sour Chicken   Chicken thighs and drumsticks braised with a pan sauce of

orange juice, capers and almonds and accompanied with salad of bitter greens  20

Dessert

Brown Butter Layer Cake   Rich Chocolate Butter Cream and Dark Chocolate Mousse Filling   8

Chocolate Frozen Yogurt   Caramelized Bananas  7

Menu

Soup

Chowder Pot Manhattan-style fish and shellfish chowder

Soup du jour Ask your server for today's soup

Appetizers

Butcher’s Board a variety of cured meats such as prosciutto, soppressata and chorizo sausage plus two kinds of cheeses. Served with hand made crackers, mixed olives, anchovies, skewered cornichons, course grain mustard and pickled vegetables

Fried Calamari with roasted garlic aioli and sweet heat pepper jelly

Hanna Parmesan Fries tossed with grated parmesan and sea salt with herbed garlic aioli

Morel Mushroom Ravioli served crisp with a morel mushroom cream sauce

Prince Edward Island Mussels and Little Neck Clams steamed in
chorizo and white wine with a citrus-saffron aioli and topped with rosemary focaccia

Small Plates

Swordfish Skewers served grilled with a touch of sea salt and rosemary over lemon and roasted red pepper lentils

Baked Hot Crab Dip a cheesy concoction of crab meat and parmesan cheese with fresh garlic and seasonings melted to perfection with a side of rosemary focaccia

Double Baked Coconut Sweet Potatoes slow roasted mashed sweet potatoes combined with coconut milk, a kick of fresh grated ginger, toasted coconut & candied pecans

Blackened Salmon with roasted red pepper cream sauce and sautéed spinach

Rosemary Chicken Drumsticks with artichoke and mushroom cream sauce

SaladsAdd grilled Chicken Breast or fresh Salmon for Additional Charge

Hanna Classic Green Salad artisan mixed greens with a light lemon vinaigrette dressing and parmesan cheese

Apple Salad crisp seasonal apple salad over greens with coconut, pecans and local apple
cider vinaigrette

Caesar chopped romaine tossed in Chef's own dressing with aged parmesan curls and sourdough croutons

Chevre encrusted creamy goat cheese with spiced pine nuts seared and served warm over a bed of arugula with Fustini’s Cinnamon Pear balsamic and Chef’s refreshing Michigan apple chutney

Blue Cheese Wedge with candied pepper bacon, cherry tomatoes, scallions, fried whole wheat tortilla strips, creamy blue cheese dressing over a crispy wedge of romaine lettuce

Entrees

Whitefish light, mild fish sautéed with a citrus parmesan gremolata served with roasted garlic mash and meuniere sauce

Braised Chicken Two Thigh Stack topped with a sun-dried tomato and mushroom braising jus over warm grain salad

Spice-Rubbed Duck Breast served pan roasted with rich pear balsamic sauce and roasted garlic mash

Ravioli fresh egg pasta filled with tarragon herbed goat cheese, topped with brown butter, chopped arugula, sage & toasted pine nuts with a hint of fresh ground nutmeg

Grilled Swordfish over creamy giant white beans with rosemary and house vegetables

Smoky Mustard-Maple Fresh Salmon grilled and served over roasted walnut lentils and sautéed kale with a hint of garlic

Shrimp and Grits sautéed shrimp over warm parmesan grits and creamy garlic butter sauce tossed with crunchy bacon bits and spinach

Double Cut Pork Chop thick and juicy, grilled and served with a tart cherry bbq sauce and roasted garlic mash

Prince Edward Island Mussels and Little Neck Clams steamed in chorizo and white wine with a citrus-saffron aioli and topped with rosemary focaccia

Grilled Delmonico Steak topped with roasted garlic and accompanied with our Hanna parmesan fries and Chef Shana’s house made steak sauce

Slow Roasted Orange & Currant crusted Lamb Shank served with spinach-artichoke gratinata and drizzled with orange o

may be cooked to order; consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of food borne illness, specifically if you have a medical condition

parties of 8 or more 18% gratuity will be added