DINNER
Holly Hotel Restaurant & Comedy Club

Dinner

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.

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.  

Please remember, our menu changes daily! 
CALL US

 
DINNER 

Menu

Starters

Shrimp Stuffed Mushrooms

Mushroom Caps, Gulf Shrimp, Gruyere Cheese and Sauce Nantua

$12, Club Members, $9.60
Maryland Blue Crab Cakes

Maryland Blue Crab cakes, Dill Caper Remoulade, Siracha

$13, Club Members, $10.40
Escargot en Filo

Filo-wrapped French Snails, Shiraz-Shallot Butter, Balsamic Glaze

$11, Club Members, $8.80
Baked Brie

French Brie, Puff Pastry, Dijon, Caramel, Candied Nuts,  and Raspberry Glaze

$12, Club Members, $9.60
Foie Gras
Truffle Toast, Bolivian Rose Salt, Kumquat and Pineapple Compote
$19, Club Members, $15.20
Liver Pate

Duck and Chicken Liver, Brandied Cherries, Asst Garnish, Capers and Flatbrreads

$10, Club Members, $8.00
Victorian Onion Soup
A "Signature" item since '1979 and featured in Gourmet magazine. Herbed Cabernet Veal Broth, Caramelized Peruvian Onion, Pastry and Gruyere
$9, Club Members, $7.20
Charcuterie

Farmers Market and housemade meats, orange-infused mustard, pickled onions, Michigan cherry jam

$19, Club Members, $15.20
Cheese Tasting

Imported and North American farmhouse cheeses, appropriate accompaniments

$13, Club Members, $10.40

Signature Entrees

LAKE SUPERIOR WHITEFISH

Filet of Lake Superior Michigan Whitefish, Roasted Garlic Herb Butter

$35, Club Members, $30.40
Rack of Lamb Holly Hotel

Hoison Glazed Chops, Roasted and grill finished, Clove demi-glace  $34, Club Members, $27.20

$45, Club Members, $36.00
Filet of Beef Wellington

Roasted Filet Mignon, French Pastry, Mushroom Duxelle, Gyuere. ONLY served Rare to Medium Rare

$42, Club Members, $33.60
Poached Norwegian Salmon

Court Bouillion poached, finished with Hern Crema, Feta, Champagne Sauce

$35, Club Members, $30.40
Lingonberry Duck

One Half Roasted Maple Leaf Farms duckling, Lingonberry Sauce

$34, Club Members, $27.20
Tournedos of Beef Tenderloin

Two Four Ounce Filets, Morel Mushrooms, Demi-glace

$42, Club Members, $33.60
Chicken Strudel

Since 1979. Organic hen, filo, fine herbs, Boursin, Broccoli, Melba Hollandaise

$33, Club Members, $26.40

Recent Featured Entrees

Braised Pork Cheeks
Hawaiian Fingerlings, Shallot Confit, Parsnip Vichysoisse, Natural Pan Sauce.
Roasted Golden Tilefish
Avocado and Sweet Pea Mousse, Parisienne Carrot, Yuzu Cream Duble.
Risotto (Vegetarian)

Pepper Risotto, shallots, garlic, tomatoes, mushroom brown butter

$31, Club Members, $27.20
Pork Belly and Scallops

"Surf and Turf" reimagined. Apple smoked pork belly, three seared U-10 Scallops, lobster cream, old bay potatoes

$43, Club Members, $34.30
Lamb Striploin
Greek Oregano and Fennel Pollen Crust, San Marzano Tomato Concasse, Shiraz Reduction
$43, Club Members, $34.30
Monkfish Rumaki
Local Herbed Honey Roasted Medallions, Ankimo, Wilted Black Jack, Scallion and Bay Scallop
$43, Club Members, $34.30

Chef's Selection Dinner

Our Eight Course Degustation Includes:
Amuse, Soup Salad, Fish, Intermezzo, Entree, Cheese and Dessert Courses
$70.00 Club Members, 56.00
Share by: