We are excited to bring you the finest in regional cuisine featuring the seasonal, local produce of southeastern Michigan. Our menu is designed to bring the freshest, best food from the farmland directly to your table under our kitchen's expert direction.
| Appetizers | |||
|---|---|---|---|
| Lobster Bisque fresh chive garni |
7 | ||
| Butternut Squash Ravioli cider-sage cream sauce, toasted walnuts |
7 | ||
| Grilled Marinated Shrimp baby greens, sauteed goat cheese, charred tomato vinaigrette |
10 | ||
| Flash-Fried Camembert local gooseberry chutney, oven-roasted grapes, crostini |
8 | ||
| Sauteed Wild Mushrooms
shitake, oyster, and crimini with pancetta, sherry, and cream, puff pastry |
9 | ||
| Salads | |||
| Carriage House Salad wedge of romaine, Michigan cherries, toasted walnuts, and bleu cheese, balsamic vinaigrette |
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| Petite Greens julienne of carrots and celeriac, oven-roasted grapes, and shaved parmesan, roasted shallot vinaigrette |
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| Entrees | |||
| All entrees include freshly baked bread, choice of salad, and fresh asparagus | |||
| Hathaway House Trio* tournedos of beef, rack of lamb, crab-stuffed shrimp, red wine demi-glace, herb-roasted redskin potatoes |
30 | ||
| Pan-Seared Breast of Duck Michigan cherry and port wine sauce, wild rice medley |
26 | ||
| Seared Salmon olive, pine nut, golden raisin, and bell pepper relish, caramelized shallot mashed potatoes |
25 | ||
| Rosemary Lamb Chops* sauteed Swiss chard and rosemary-balsamic glaze, caramelized shallot mashed potatoes |
28 | ||
| Filet Mignon* bacon-bleu cheese butter, red wine demi-glace, herb-roasted redskin potatoes |
28 | ||
With sauteed wild mushrooms |
32 | ||
| Broiled Crab-Stuffed Shrimp citrus-shallot beurre blanc, wild rice medley |
26 | ||
| New York Strip Steak Au Poivre* peppercorn encrusted, Cognac-peppercorn sauce, herb-roasted redskin potatoes |
29 | ||
With sauteed wild mushrooms |
33 | ||
| Broiled Lake Superior Whitefish Gremolata lemon beurre blanc, wild rice medley |
24 | ||
| Mediterranean Linguine sauteed wild mushroom medley, artichoke hearts, tomatoes, spinach, white wine, and olive oil, shaved parmesan, and pesto garni |
22 | ||
| Traditional Hathaway Comfort Food | |||
| Steak Diane beef tenderloin medallions, shallots, mushrooms, red wine, and brandy demi-glace, herb-roasted redskin potatoes |
29 | ||
| Charleston Chicken Canadian bacon, mushrooms, cream, farfalle pasta, and toasted pecans |
23 | ||
| Potato-Crusted Whitefish crispy, shredded potatoes, and fresh lemon |
25 | ||
| Hathawayhouse Fried Chicken a tradition for 45 years, with homemade dressing, mashed potatoes and gravy, homemade biscuit, and carrot marmalade |
22 | ||
| * Can Be Cooked to Order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illness, especially if you have certain medical conditions. | |||
| ** Menu and Prices Subject to Change | |||