Hannah's Fusion Bar and Bistro
615 Main Street, Hyannis
508-778-5565
www.hannahsbistro.com
Open year-round, serving dinner

$$-$$$ Hannah’s is an upscale, city bistro featuring fusion cooking with Asian and classical world influences. Specialties include “no-rules” fusion-style sushi, homemade pasta of the day, original sauces, soups and dressings, all-chocolate desserts, and the house’s signature flavored sake martinis. The bar is open until 1 a.m.

Credit Cards Accepted / Reservations Accepted / Seasonal Outdoor Seating / Entertainment / Early Bird Specials / Handicapped Accessible

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Grilled 9oz. Miso Encrusted Filet Mignon
Roasted Garlic-Port Wine Demi-Glace ~ Smoked Bacon Potato Leek Tart $28.95

Prime NY 12oz. Steak (Au Poirve-Sesame )
Wasabi Cream Sauce ~ Garlic Whipped Potatoes $26.95

Mongolian Coffee Encrusted Pork Tenderloin
Spicy Mongolian Glaze ~ Blue Japanese Rice $22.95

Pistachio Encrusted Chicken Breast
Roasted Pepper and Artichoke Butter Sauce ~
Scallion Rice $21.95

Nori Encrusted Atlantic Salmon
Sriracha Tobiko Aioli ~ Blue Japanese Rice $23.95

Baked Prawns stuffed with Lobster and Sea Scallops
Fine Herb Butter Sauce ~ Red and Yellow
Tomato Salad $23.95

Sautéed Prawn or Sea Scallop Risotto
Artichokes and Roasted Pepper Lobster Sauce ~
Home Made Pasta $23.95

Thai Seafood Bouillabaisse
Shrimp, Scallops, Calamari, Fish and Mussels ~ Home
Made Pasta $24.95

Click here to be taken to Hannah's website
for a more complete menu

Nori-Wrapped Salmon in Spring Roll Basket
(topped with Sriracha Aioli and served over Blue
Jasmine Sesame Rice Pilaf and Thai Asian Slaw)

Serves 4

Sriracha Aioli
(Prepare ahead)
6 ounces mayonnaise
1 teaspoon lemon juice
1/4 teaspoon garlic, finely chopped
1/8 teaspoon kosher salt
1 teaspoon Sriracha garlic chili
1 ounce cold water

Mix all ingredients well in small bowl
and chill until serving.

Thai Asian Slaw with Ginger Vinaigrette
1/2 cup extra-thin-sliced baby bok choy
1/2 cup extra-thin-sliced Napa cabbage
1/2 cup extra-thin-sliced red cabbage
1/2 cup extra-thin-sliced red onion
1/2 cup extra-thin-sliced bean sprouts

Toss all ingredients in medium bowl.

Ginger Vinaigrette
(Makes 1 quart)
1/2 cup pickled ginger
1/2 cup pickled ginger juice
1/2 cup rice wine vinegar
2 ounces lemon juice
2 cups olive oil
1 ounce fish sauce or cuttle fish sauce
1/2 teaspoon garlic, chopped
2 ounces honey
1 ounce brown sugar

Put all ingredients in a large mixing bowl except for
the olive oil. Slowly drizzle oil in a thin stream into the
bowl while mixing vigorously. The end result is a
temporarily emulsified vinaigrette. Thin with
cold water if desired.

Before serving, toss Thai Asian Slaw well with 4 ounces Ginger Vinaigrette. Serve within 10 minutes.

Blue Jasmine Sesame Rice Pilaf
4 ounces vegetable oil
4 ounces onions, finely diced
2 cups short-grain Japanese rice (sushi rice)
3 cups chicken broth
1 ounce black sesame seeds

Preheat oven to 350 degrees. On stove top, heat a medium-sized, oven-safe pot to high heat. Add oil and onions; cook 2 minutes. Add rice and stir 1 minute. Add chicken broth and sesame seeds; stir until liquid comes to a boil. Turn off heat and cover pot tightly with foil or an oven-safe lid. Cook rice in the oven for 20 minutes. (Do not stir or remove cover during cooking time.)

Nori-Wrapped Salmon in Spring-Roll Basket
4 8-ounce salmon fillets, skin off
Salt and pepper
1 sheet nori seaweed cut into 4 strips, each 1 x 3 inches
1 cup flour
2 ounces olive oil

Preheat oven to 400 degrees. Season salmon fillets
freely with salt and pepper on both sides. Place 1 nori
strip on each salmon on the show side (opposite of
the skin side). Dust salmon with flour.
On stove top, heat a 12-inch, oven-safe frying
pan to medium-high heat. Add olive oil. Place salmon in pan show side down. Cook for 3 minutes or until golden brown. Flip the salmon and finish by cooking in the oven about 4 minutes for a medium-warm center. For cooked-through salmon, leave in oven for 8 minutes.

Spring-Roll Baskets
4 spring roll sheets
2 quarts vegetable oil

In a deep fryer, heat oil to 350 degrees. Submerge a
spring roll sheet in oil and push it down with a 6-ounce
ladle until the sheet crisps up around the ladle
(about 2 minutes). Reserve; repeat with the
other spring roll sheets.

To serve: Place about 1/2 cup Thai Asian Slaw with
Ginger Vinaigrette in center of serving plate and top
with a Spring-Roll Basket. Place Blue Jasmine
Sesame Rice in basket and Nori-Wrapped Salmon on
top of rice. Drizzle about 1 teaspoon Sriracha Aioli
on top of each salmon fillet.