Friday, May 29, 2009

New Lunch Menu

Here are a few pics from yesterday's launch of our new Lunch Menu. It was such an exciting day for me and the daytime Sous Chef James Grandfield, and everyone's feedback was wonderful. Thanks so much! I hope you enjoy these seasonal offerings , come back soon to see photos of our new dinner menu! Pictured above in descending order are our Grilled Fish sandwich with Chili spiked mayo, jalapeno slaw with red onion and tomato....Our Version of Seared Ahi Tuna Nicoise with Green Bean, Red Onion and Tomato salad, Mixed Olive relish and Crispy Potato.....Skirt Steak Sandwich on French Baguette with Balsamic Mayo, arugula, grilled onion, avocado and tomato..... and lastly, House smoked duck Crepes with locally grown wild mushroom Marsala sauce and Zucchini batonnets.

See you soon!
Chef Sheena

Wednesday, May 27, 2009

Congratulations Jeff and Meagan

Congratulations to our General Manager Jeff and his wife Meagan on their first baby!

Ella Marie Solomon was born on Tuesday, May 26.

Jeff will be out for a few days, but come in soon to wish him well!

New Tapas and Bar Menu

Over the next few weeks, Hannah's will be introducing our new menus one at a time. We have a lot going on and we have really appreciated your feedback about your favorite dishes and your ideas about things you would like to see for Brunch, Lunch and Dinner.

Come in now to enjoy our new Tapas and Bar Menu!

Chilled Red Crab Claws
Salad Shirazi with Mint and Cucumber & Lemon
Flatbread Caprese with Locally made Mozzarella
Prosciutto and Fresh Melon
Crispy Local Mushrooms with Five Spice Mustard
Locally Made Sausage and Potato Pinxtos with Smoked Paprika
Vanilla Poached Cherry Tomato and Local Goat Cheese Crustade

and so much more.....
Our new cheese for the weekend will be a Red Windsor Derby with Elderberry Wine

stop by and have some!

Friday, May 22, 2009

Celebrate Memorial Day and remember our veterans!

I know most people will be going to the lake, grilling outside or visiting family, but just in case you don't yet have plans, I wanted to invite you to join Hannah's this Memorial Day Weekend for some great American Classics....with a Hannah's twist of course!

St. Louis Style BBQ Pork ribs with Jalapeno Slaw and Espresso BBQ Sauce

Rosemary Smoked Beef Tenderloin with Zucchini Ribbon Salad, Boursin Cheese and Rosemary Potato Chips

Maine Lobster with Blue Crab Breadcrumbs and Baby Spinach Risotto in Beurre Fondue

Texas Big Hair Meringue Lemon Bars with Fresh Blueberries

See you this weekend and remember Hannah's is closed this Monday to observe the holiday.

Best Fine Dining 2009

Thank you Denton for voting us Best Fine Dining 2009! We appreciate each and every vote!
What an honor it is to serve this wonderful community for so many years. We look forward to seeing you soon.

Chef Sheena

Saturday, May 16, 2009

Congratulations Grace!

Next time you stop in for a martini or cocktail, congratulate our new UNT graduate Grace Stevens, a long time employee for Hannah's. Grace will be in Italy for a week or so, but she is the current Denton Iron Bartender Champion, so she is worth the wait!

Congratulations Grace! We are so proud of you for all of your hard work and dedication!
Enjoy Italy!

Hannah's Crew

Congratulations Graduates!

Congrats to all TWU and UNT Graduates! Hannah's salutes you! In honor of our special guests on this day, we offered one of our staple desserts....Katherine Hepburn's Brownie, we serve it a la mode of course, but here is the recipe with a creme fraiche topping!
  • 1 stick (8 tablespoons) butter
  • 2 squares unsweetened chocolate
  • 1 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup chopped walnuts (optional)


1. Melt together 1 stick butter and 2 squares unsweetened chocolate and take the saucepan off the heat.

2. Stir in 1 cup sugar, add 2 eggs and 1/2 teaspoon vanilla, and beat the mixture well.

3. Stir in 1/4 cup all-purpose flour and 1/4 teaspoon salt. (In the original recipe, 1 cup chopped walnuts is added here as well.)

4. Bake the brownies in a buttered and floured 8-inch-square pan at 325°F for about 40 minutes.

You can cut these brownies into squares, once they have cooled, and eat them out of the pan, but it is so much nicer to pile them on a fancy plate, from which people are going to eat them with their hands anyway. If you want to smarten up your act you can put a square of brownie on a plate with a little blob of créme fraîche and a scattering of shaved chocolate.

Thursday, May 14, 2009

Local right now

As we get closer and closer to June, things are beginning to look up in the area of local harvest. Already we are seeing herbs, greens and lettuces. As the Spring eases into Summer or in the case of North Texas I should say BLASTS into Summer, our lists of what we can get locally becomes increasingly varied. It is wonderful to feel good in your heart and in your tummy! Hannah's lists its local ingredients within 150 miles. Here is a list of what we have this week.

Local right now

Sno pea shoots
Swiss Chard
Dominion Farms Chicken
Fresh Eggs
Shiitake mushrooms
Fresh Basil
Fresh thyme
Salad Burnett
Micro greens
Fresh Goat Cheese.....We can't wait for June!

Chef Sheena

Thursday, May 7, 2009

Katherine Hepburn's Brownie Recipe

Ok, this is not a closely guarded recipe for our restaurant, but it is one we use any time we want the moistest richest brownies ever! We get nothing but compliments. They have that shiny brownie crackle top with a perfect combination of fudge like cake middle. View blog post above to see recipe!

Wednesday, May 6, 2009

Mother's Day

It's finally here and for once in Denton, Mother's Day is not celebrated the day after UNT and TWU Graduation. Moms, you have the whole weekend to yourselves!
Given this golden opportunity to focus just on the wonderful mothers in our community, Hannah's is offering a special menu in addition to our regular Sunday Brunch selections.

Tuscan White Bean and Rosemary Soup

Spiced Cheddar and Chive Biscuits, Fresh Banana Bread, French Baguette with Strawberry Butter

Avocado and Shrimp Cocktail with Lemon Artichoke Remoulade

Strawberry and Baby Organic Spinach Salad with Warm Bacon Dressing

Broccoli and Vermont Cheddar Quiche with Country Ham, Red Pepper Cream and Ritz Cracker Crust

Rosemary Breakfast Potatoes

Lobster Pasta with Dill Orange Butter Sauce, Sweet English Peas and Local Pea Shoot Salad

Champagne Curry Chicken Salad, Flaky Croissant and Poppy-seed Fruit Melange

Apricot Stuffed Pork Loin with Bacon Sour Cream Mashed Potatoes and Caramelized Onion Green Beans

Coconut Custard Pie with Berry Coulis

Katherine Hepburn's Walnut Brownie a la Mode

Strawberry Cupcakes with Strawberry Cream Cheese Icing

We hope to see you there!
Open for Brunch and Dinner ( dinner specials will vary)

Chef Sheena