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 | ||
| Lump Crab Salad shaved fennel, baby greens, butter lettuce chiffonade, fennel-lemon vinaigrette |
9 | ||
| Smoked Trout Endives fresh herbed cream cheese and smoked trout on Belgian endive |
8 | ||
| Seared Sea Scallops wrapped with prosciutto, pesto vinaigrette |
9 | ||
| 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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| Spring Salad butter lettuce, julienne carrots, radishes, shaved parmesan, creamy lemon-chive dressing |
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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 fingerling potatoes |
30 | ||
| Pan-Seared Breast of Duck Michigan cherry and port wine sauce, wild rice medley |
26 | ||
| Pan-Seared Salmon olive, pine nut, golden raisin, and bell pepper relish, brown butter and scallion mashed potatoes |
25 | ||
| Rosemary Lamb Chops* sauteed Swiss chard and rosemary-balsamic glaze, brown butter and scallion mashed potatoes |
28 | ||
| Filet Mignon* bacon-bleu cheese butter, red wine demi-glace, herb-roasted fingerling potatoes |
28 | ||
With sauteed wild mushrooms |
32 | ||
| Sauteed Chicken Paillard asparagus tips and spring onions, parsley-tarragon creme fraiche sauce, wild rice medley |
26 | ||
| New York Strip Steak Au Poivre* peppercorn encrusted, cognac-peppercorn sauce, herb-roasted fingerling potatoes |
29 | ||
With sauteed wild mushrooms |
33 | ||
| Broiled Lake Superior Whitefish parsley and lemon zest gremolata, lemon beurre blance, wild rice medley |
24 | ||
| Spring Vegetable Pasta campanelle pasta, peas, asparagus, butter lettuce, crispy prosciutto, shaved parmesan |
22 | ||
| Traditional Hathaway Comfort Food | |||
| Steak Diane beef tenderloin medallions, shallots, mushrooms, red wine, and brandy demi-glace, herb-roasted fingerling 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 | |||