T H E H I S T O R I C H O L L Y H O T E L • 1 1 0 B A T T L E A
L L E Y • H O L L Y , M I C H I G A N • 2 4 8 . 6 3 4 . 5 2 0 8
FEBRUARY 2-6Annual Candlemas Dinner
FEBRUARY!“Holly Hotel at Home” Curbside Take Out CONTINUES!
wFEBRUARY 12-14
Valentine’s Weekend The most romantic location
for dinner or Brunch! Our regular menu and
Valentine’s menu will both be available.
wFEBRUARY 17-20Mardi Gras Dinner Week
FEBRUARY 2021www.hollyhotel.comHolly Hotel
w V A L E N T I N E ’ S M E N U w
FIRST COURSE Pistachio Encrusted Baked Brie Cheese
SOUPRoasted Red Pepper & Tomato, Basil Croutons
SALADWinter Greens, Dried Blueberries, Honey Pecans,
Manchengo,
Strawberry-Dijon Emulsion
ENTREE Choice of:Butter-Poached Lobster Tail, Lobster Gumbo,
Sesame Green
Beans • or • Broiled Filet Mignon, Saffron Hollandaise,
Asparagus, Sauteed
Forest Mushrooms • or •
House Smoked Duck Breast, Pepper/Grapefruit Jam, Potato Confit •
or •
Kale Spanakopita, Roasted Vegetables with Feta and Honey
(Vegetarian) • or •
Roasted Quail with Creamed Corn and Applewood Smoked Bacon
CHEESESampling of Imported Farmhouse Cheeses
DESSERTVanilla Bean Cheesecake, Mixed Red Berries
• or • Holly Hotel Chocolate Mousse, Raspberry Layer
Wine Flight also available.
$90.00 per person. Club Members & Guests, $72.00. In
addition to our regular menu, this menu will be available Friday,
Feb 12 thru Sunday, Feb 14.
Reservations only: 248.634.5208
M a n h a s a l w a y s b e e n endeavoring to discover the
mischievous powers of the dishes on his table. While these ideas
have become tr iv ia l ized in this age of vitamins and
deconstucted f lavors, we would be lacking the most basic element
of gastronomy if we doubted one of the overr id ing truths about
food: there is an undeniable complicity between table and
romance.
It has been difficult to witness this phenomenon at a busy
restaurant in the throes of the Covid restrictions. We’ve missed
the mysticism shrouding a couple who have been married for fifty
years, still holding hands, in the corner of our Main Dining Room.
Or a young girl in the Dining Car, weeping as her date proposes to
her over dessert.
A magnum of love, a pinch of decorum, a touch of romanticism, an
attractive
plate and magic sets in. The magic begins in the kitchen,
where young chefs never consider a red pepper to be a soulless
vegetable. The magic extends to the tables where excited waiters st
i l l consider service to be a profession.
Of course, we are thrilled with the re-opening. We
will be busy and reservations continue to be limited. We
urge
you to call early.
As we celebrate our forty-second consecutive Valentine’s Day, we
continue to be excited about special events, romantic holidays and
loyal
customers. After all, we’ve truly missed seeing the couple in
the corner every week and look forward to their return w
w PREFER TO DINE AT HOME?w
FIRST COURSE Pistachio Encrusted Baked Brie Cheese
SOUPRoasted Red Pepper & Tomato, Basil Croutons
SALADWinter Greens, Dried Blueberries, Honey Pecans,
Manchengo,
Strawberry-Dijon Emulsion
ENTREETwo Lobster Tails, Lobster Gumbo, Sesame Green Beans
AND
Two Filet Mignon, Saffron Hollandaise, Asparagus, Forest
Mushrooms
CHEESESampling of Imported Farmhouse Cheeses
DESSERTVanilla Bean Cheesecake, Mixed Red Berries
$170 FOR TWO. ORDER ONLINE OR CALL 248.634.5208
RESTAURANTMonday-SaturdayDinner 4:00-10:00Sunday Brunch
10:30-2:30Sunday Dinner 4:00-8:00Reservations 248.634.5208
SUNDAY BRUNCHServed Every Sunday 10:30 AM - 2:30 PM
AFTERNOON TEAOn Pause, Covid
COMEDY CLUBOn Pause, Covid
“HOLLY HOTEL AT HOME” TAKE OUT!Now available EVERYDAY! Order
online at our website or call 248.634.5208
join the DINING CLUB$59.00 per year, includes:• Dinner for Two
credit ($59)• 20% off food purchases• MORE announced soon!
visit our WEBSITEwww.hollyhotel.com
COMMENTS?
[email protected]
[email protected]
If hope had a scent, it would be the smell i n t h e a i r on a
warm February day. We’ll present an exquisite and unusual
c e l e b r a t i o n that marks the
mid-way point between Christmas
and Spring with our annual Candlemas Dinners! We are bringing
back this very ancient and time-honored tradition of the
solemnization of sunlight. The staff will illuminate our dining
rooms with dozens of candles as we celebrate Spring, fertility and
the promise of Summer! $55.00 per person for Holly Hotel Club
Members and guests. Reservations, please. 248.634.5208 Regular menu
also available, of course!
C A N D L E M A S M E N UFIRST COURSE
Seared Scallop, Saffron-Orange Yogurt, Salmon Roe
SOUP COURSERoasted Garlic Provençal
SALAD COURSEBibb Lettuce, Roasted Beets,
Baked Hazelnuts, Goat Cheese, Fig VinaigretteFISH COURSE
Baked Red Snapper, Asian Slaw
ENTREEPork Tenderloin Roulade,
Red Pepper Polenta~or~
Roasted Cornish Hen, Potato and Cauliflower Masala
DESSERTKiwi Fruit Flan
T U E S D A Y - S A T U R D A Y F E B R U A R Y 2 - 6
Mardi Gras Week 2021A taste of authentic New Orleans cooking at
the Holly
Hotel begins on Wednesday, February 17 through Saturday,
February 20 with a “Cajun-Inspired” menu! This authentic and
intense SIX course feast is one dinner you will not want to miss!
Regular menu also
available, of course.
JOIN US for this intense dinner! Beads, special inspired drinks
and MORE!
Reservations, please. 248-634-5208. Club Members, $49.00 per
person.
FIRST COURSEGreen Onion Sausage, Shrimp
Gravy, Buttermilk BiscuitSOUP
Red Beans and RiceMARDI GRAS SALAD
Red Cabbage, Clementines, Pecans, Parsley, Poppy Seed Aoli
FISHCrawfish Etouffee
ENTREEVeal Grillades, Andouille Bread
Pudding, Cajun Aioli ~or~
Braised Pork Belly and Chorizo Gumbo, Dirty Rice
DESSERTLouisiana King Cake, Beignets,
Brandy Milk
