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Dinner Menu Served Daily from 4:00 PM until 10:00 PM. Printed and Changed Daily. |
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Sample Dinner Menu Please Note! Our Menu Changes Every Day! |
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APPETIZERS, SOUP AND SALADS
SHRIMP STUFFED MUSHROOMS Boursin, White Shrimp, Gruyere Gratin and Sauce Nantua. $9, Club Members, $7.20
MARYLAND BLUE CRAB CAKES Bay Scallop Mousse, Scallion, Caviar Tarter and Spicy Chili Sauce $10, Club Members, $8.0
ESCARGOT en FILO French Snail Cigarelleos, Burgandy Shallot Butter, Shaved Fennel and Saba Syrup $8, Club Members, $6.40
BAKED BRIE Puff Pastry, Dijon Spiced Candied Cashew, Soy Caramel and Raspberry Glaze. $8, Club Members, $6.40
FOIE GRAS Truffle Toast, Bolivian Rose Salt, Kumquat and Pineapple Compote. $13, Club Members, $6.40
LIVER PATE Brandied Duck and Chicken Liver, Dried Cherry Mousse, Capers and Flatbreads $7, Club Members, $5.60
VICTORIAN ONION SOUP A "Signature" item since '1979 and featured in Gourmet magazine. Herbed Cabernet Veal Broth, Caramelized Peruvian Onion, Pastry and Gruyere $6, Club Members, $4.80
BUTTER LETTUCE Creamy Herb Dressing, Boiled Egg, and Crispy Russets $7, Club Members, $5.60
BABY ARUGULA Local Honey and Citrus Vinaigrette, Toasted Chili Pecans, and Stilton $7, Club Members, $5.60
SIGNATURE ENTREES Each Entree Accompanied By, Soup and Salad,
GREAT LAKES WHITEFISH Asiago and Garlic Panko Gratin, Warm Artichoke and White Shrimp Salad $27, Club Members, $21.60
NEW ZEALAND BABY LAMB Hoison Glazed Chops, Crimson Lentils, Fennel, Parsnip and Curried Cauliflower. $34, Club Members, $27.20
FILET OF BEEF WELLINGTON Pastry, Mushroom Duxelle, Gyuere, Golden Beets, Roasted Potatoes and Veal Tyhme Reduction $35, Club Members, $28
STEAMED SCOTTISH SALMON Smoked Bacon Risotto, Bay Scallops, Crispy Onion and Nantua Sauce $29, Club Members, $23.20
CRISPY DUCKLING Tempura, Warm Fingerling Salad, Zucchini, and Lingonberry Glaze. $28, Club Members, $22.40
TOURNEDOS OF BEEF TENDERLOIN Two Four Ounce Filets, Mushroom Risotto, Haricot Vert, Local Morel Mushroom Demi. $35, Club Members, $28
CHICKEN STRUDEL Filo, Fine Herb, Gournay Broccoli, Mashed Yukon, Brocollini and Hollandaise. $28, Club Members, $22.40
RECENT FEATURED ENTREES Each Entree Accompanied By, Soup and Salad,
BRASIED PORK CHEEKS Hawaiian Fingerlings, Shallot Confit, Parsnip Vichysoisse, Natural Pan Sauce. $28, Club Members, $22.40
ROASTED GOLDEN TILEFISH Avocado and Sweet Pea Mousse, Parisienne Carrot, Yuzu Cream Duble. $29, Club Members, $23.20
DRY AGED EXPORT PRIME At least 26 oz, Chili and Cappucino Rub, Bell Pepper coulis and Chive Vinaigrette. $41, Club Members, $0
BAKED CRABEATER Snow Crab Funnel Cake, Slipper Lobster and Chayote Squash Tempura, Tangerine Ponzu Syrup $31, Club Members, $24.80
LAMB STRIPLOIN Greek Oregano and Fennel Pollen Crust, San Marzano Tomato Concasse, Shiraz Reduction $28, Club Members, $22.40
MONFISH RUMAKI Local Herbed Honey Roasted Medallions, Ankimo, Wilted Black Jack, Scallion and Bay Scallop $28, Club Members, $22.40 ` CHEF'S SELECTION DINNER Let the Chef's make your decision! Our Eight Course Degustation Includes Amuse, Soup Salad, Fish, Intermezzo, Entree, Cheese and Dessert Courses, $49.00 Club Members, 39.20
CLICK HERE
For a sample of another recent menu at the Holly Hotel.
Please remember! Our menu changes DAILY! |
The Chef's of the Holly Hotel begin each day contacting purveyors from all over the world. Fresh Ono, Tuna and Rainbow Runner fish is flown in from Hawaii. Game is ordered from Montana or Texas. Chicken is ordered from Indiana, direct from purveyors that specialize in free-range products. Produce is delivered three times a week from Detroit's Eastern Market. Regional products, like Michigan morel mushrooms and fiddlehead ferns, are ordered in season from long-established Michigan vendors.
With the exception of ice cream, everything arrives fresh and NEVER frozen. We cut our own meats, trim vegetables, and prepare soup each day. Breads and pastries are made on-premise.
All for good reason. The
"Signature" portion of the dinner menu is virtually unchanged
from 1979, allowing our long-term customers the consistency of always
having "their favorites" available. The Chef's are then free to prepare any "Specials" they so choose. Meeting each morning with George, the Executive Chef, Sous Chef and Garde Manger set a course for the day's menu for afternoon tea and dinner.
The Chef's of the Holly Hotel in 1915. (Then dubbed the "Allendorf Hotel" for a few years.) The Holly Hotel is one of the very few hotels in the Midwest that have continuously served meals in three centuries. |
