100 mile dinner in pictures

 

A little peak into our dining room for tonight~ If you want to join us for our 5th annual 100 mile dinner,

There is still room! Call 940-566-1110  now for your reservation

Hannah’s 2011
100 Mile dinner
Thursday – April 21st

Amuse- French Breakfast Radishes with Chive Butter and Local Salt

Soup du Jour- Bollito Misto with Green Onion and Shiitake mushrooms
(vegetarian option- Warm Green Garlic and Potato Soup)

Salads
Arugula Salad with Rosemary Smoked Pork Belly Lardons, Hard Boiled Egg and Sherry Vinaigrette

Spinach salad with Goat Cheese Buttermilk Ranch Dressing, Sunflower Sprouts and Crispy Fried Onions (vegetarian option)

Entrees
Sage Butter Roasted Chicken, Paprika Braised Pork Shoulder, Grilled Lamb and Feta Sausage, Roasted Leg of Lamb with Mint pesto, Asparagus and Cheddar Frittata( vegetarian entree), Garlicky Sauteed Swiss Chard, Roasted Shiitake Mushrooms, Steamed Bok Choy and Baby Beet Greens with Herb Butter

Dessert
Yogurt and Honey Semi-freddo with Drunken Strawberries

Hot Mint Tea

Hunting and Gathering

	Join me and Sommelier Jeff Solomon as we introduce you to the areas finest local food featured in our 100 mile dinner. All of the food and wine served will be from within 100 Miles of Hannah's Off the Square, even down to the table salt. Two dinners will be served, the first on Monday April 18th and then again on Thursday April 21st. $95 per person with guests arriving at 6:30 with Banquet Table Service that will be served Family Style. Reservations are strongly recommended as space is limited. Our regular dinner menu will be available for guests not participating in the 100 Mile Dinner. The hunting and gathering began this morning, with orders placed at Juha Ranch for leg of lamb, oxtails, ham shanks, ground lamb, ground beef, pork belly etc. Dallas Honey Guild is supplying us with lots of local honey and honey soaked pecans. The eggs, herbs and Spring greens have been coming in for weeks now. A crate of green Spring onions from Lemley of course and a variety of cheeses from Full Quiver Farms. It was a good first gathering of items, with more coming throughout the week.    Menu items are beginning to shape up! We are thinking about house-made lamb and feta sausage with sauteed local greens and garlic. Green onion, lemongrass and oxtail soup or maybe a Bollito Misto. Cardo's Spinach salad with bacon roasted onions, shiitake mushrooms and pecans with Sherry vinegar. Sounds good to me! See you in a couple of weeks!~ Chef