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Hannibal's
Maryland style with a mango provencale.
With organic chips.
With fresh artichoke and tomato.
With butter, garlic and parsley.
Served in garlic and parsley butter.
With capers and a dill relish.
. Served with a raspberry glaze.
With a grand marnier sauce.
Poached eggs and ham on an english muffin with hollandaise sauce.
Poached eggs over roasted tomatoes and sauteed spinach.
Poached eggs with smoked salmon and capers with a hollandaise sauce.
3 eggs any style with bacon.
Delectable.
A true classic from chez vincent.
With garlic, butter and parsley.
Sauteed in garlic, butter and parsley.
With gruyere cheese and homemade croutons.
Fresh ahi tuna, tomato, shallots, olives, boiled eggs and shallot vinaigrette.
Fresh romaine made with a homemade dressing and baguette croutons.
Poached shrimp, corn, avocado, tomato on mixed greens with a citrus vinaigrette.
On a bed of greens with pumpkin seeds and balsamic vinaigrette.
Fresh tomatoes, mozzarella, basil, olive oil and balsamic reduction.
Over mixed greens and raspberry vinaigrette.
Mixed greens, balsamic vinaigrette.
With caesar salad or seasoned potatoes.
With caesar salad or seasoned potatoes.
With caesar salad or seasoned potatoes.
With caesar salad or seasoned potatoes.
With caesar salad or seasoned potatoes.
With caesar salad.
Medley of seafood with a touch of cream and white wine sauce.
With caesar salad.
With peaches, whipped cream and champagne syrup.
Beef tenderloin tips with mushrooms and burgundy sauce.
With peppercorn sauce.
Sauteed trout with almonds, butter and lemon.
With mushrooms, shallots and white wine sauce.
With greens and mango provencal sauce.
In a lemon-butter almandine sauce.
With tomatoes, onions, white wine and garlic.
A selection of offered entrees with coordinating sauces.
Sauteed with a fresh tarragon sauce.
Sauteed and served with a raspberry demi-glaze sauce.
Prepared with fresh dill and cream.
With vanilla ice cream.
Chocolate and raspberry mousse with a mango coulis.
With a raspberry coulis.
Warm crepe with vanilla ice cream and chocolate sauce.
A selection of offered entrees with coordinating sauces.
Seared and roasted with a blue cheese reduction.
Sauteed D.c. breast with a grand marnier sauce.
Stuffed with baby Swiss cheese, shitake mushrooms and bell peppers.
Repared with a sundried cherry port wine sauce.
Pan-seared and served with a country dijon sauce.
Seared and finished in the oven. Served with a peppercorn sauce.
Menu for Hannibal's provided by Allmenus.com
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