Come Check Out Our Valentines Day Menu

Sample Dinner Menu...

"Menu Changes on a Weekly Basis"

Soups:

Lightly Creamed Roasted Tomato Soup.

Hannah's Special Soup of the Week.

Salads:

Mixed Field Greens - with Candied Walnuts, Dried Cranberries and Crumbled Maytag Blue Cheese tossed with a Sherry Vinaigrette.

Oriental Spinach Salad - with Mandarin Oranges, Toasted Almonds, Red Onions, Sweet Tomatoes; Sweet/Sour Oriental Dressing.

Classic Wedge Salad - Wedge of Iceberg Lettuce Topped with House Made Spicy Blue Cheese Dressing, Bacon, Fresh Tomatoes and Crumbled Blue Cheese

Appetizers:

Roasted Garlic and Goat Cheese Platter - Texas Goat Cheese and Roasted Garlic Served with Fresh Grilled Crostini and House Made Romesco Sauce.

"Potted" Mushrooms - Button Mushrooms Cooked in a White Wine/Butter/Garlic Broth, Served with Crusty Bread for Dipping.

Cheese Plate - A Tasting of Cheeses with Fresh Fruit and Sliced Bread.

New Englander Style Crab Cake - Served on a bed of Mixed Greens; Tabasco Butter Sauce.

Entrees:

6oz. Beef Tenderloin - Served with Exotic Mushroom Risotto and Brown Buttered Brussel Sprouts; Bacon/Bourbon Cream Sauce.

10oz. Angus Ribeye Steak - Served with Whipped Potatoes, Grilled Asparagus; Piccata Sauce.

Pan Roasted, Atlantic Drum Fillet  - Served over French Green Lentil Ragout; Mushroom, Red Wine Fish Sauce.

Grilled Boneless Pork Loin Chop - Served with a pearl Barley Pilaf with Mushrooms, Fennel, Tomatoes and Herbs; Cranberry/Orange Compote.

Herb Crusted, Petite Rack of Lamb - Served with Whipped Potatoes and Grilled Asparagus; Roasted Red Pepper Coulis and Kalamata Olive Oil.

Desserts:

Butterscotch Custard Cup.

Spiced Pumpkin Cake - with Caramel Frosting, Rum Raisin Compote.

Fall Trio - Molten Butterscotch Cake - Topped with Pumpkin Ice Cream, Mini Pumpkin "Cappuccino" and an Apple Phyllo Strudel.

Chocolate Truffle Cake - with Raspberry Coulis.