Shari at the Willard Hillton

Symphony of Appetizers
For Parties of Four of More Please
- 16
Pappardelle Pasta Ribbons
Accompanied with Asparagus and Tossed in a Creamy Bacon, Leek and Mushroom Sauce
- Pasta Only10
- Add Chicken13
- Add Shrimp16
Avery Island Smoked Chipotle Crab Dip
Served with a House Grilled Flat Bread
- 15
Shari's Pizza
Caramelized Vidalia Onion, Oven Roasted Tomato, Fresh Basil, Mushroom and Chevre Cheese
- Vegetarian10
- Add Beef14
- Add Chicken13
Orange Harissa Shrimp
Seared Shrimp tossed in a blend of Red Pepper, Garlic, Cumin, Coriander and Orange Puree
- 14
Slow Roasted Strawberry Barbequed Pork and Goat Cheese Egg Roll
Served with a Strawberry Soy Dipping Sauce
- 11
Chicken Verde
Escallop of Chicken Breast Marinated in Cumin, Tomatillo, Red Pepper and Sweet Lime. Fire Grilled and Finished with a Cilantro, Pistachio and Lime Pesto
- 9
Cast Iron Seared Escargot
Escargot Kebobs with Pernod and Morel Mushroom Butter
- 14
Vanilla Rhubarb Glazed Sea Scallops
Slightly Sweetened Spring Rhubarb with Vanilla Bean, Roasted Shallot, Red Wine and Butter
- 15

Shari's Famous House Salad
Organic Greens, Seasonal Fruit, House Made Raspberry Balsamic Vinaigrette
- Half5
- Whole 8
Shari's Traditional Caesar Salad
Italian White Anchovies Available Upon Request
- Half5
- Whole 7
Spring Spinach Salad
Fresh Spinach, Goat Cheese, Tomato, Bacon, Toasted Pine nuts, Balsamic Dressing
- Half7
- Whole 9

Salmon Poached in a Citrus Dill Court Boullion
Served with a Salad of Mixed Greens, Shaved Carrot and Zucchini Ribbons Tossed in Olive Oil, Dijon, Parsley and Mint
- 20
Orange and Green Peppercorn Seasoned Chicken Breast
Grilled and Served with a Spinach, Strawberry, Pecan and Goat Cheese Salad, Tossed in a Strawberry Champagne and Balsamic Dressing
- 18
Pan Fried or Grilled Fresh Michigan Lake Perch
Served with a Bacon, Romaine and Tomato Salad and topped with a Smoked Leek Aioli
- 19

Chevre Stuffed Lamb Chops
With Asian Pear and Kiwi Salsa
- Full Rack 45
- Half Rack29
Poulet ala Morel
Chicken and Morel Mushroom Cream served over a Vidalia Onion and Green Peppercorn Biscuit
- 26
Hickory Roasted Duck Breast
Topped with a Dry Sherry and Cane Syrup Reduction and Accompanied with a Rosemary, Garlic and Thyme Pork Confit
- 27
Desert Painted Pork Tournedos
Trio of Red Pepper Coulis, Cilantro Pesto and Prickly Pear Creme Fraiche
- 27
Argentinian Lime and Sea Salted Broiled Bison Filet
With a Roasted Piquant Pepper Butter Sauce
- 40
Lavender Blueberry Veal Tenderloin
Mild Lavender and Sweet Blueberry Puree
- 30
Black Pepper Caramel Shrimp
Served with Angel Hair Pasta, Snow Peas, Scallion, and Gingered Carrot
- 28
Grape Merlot Walnut Chicken Breast
Jerk Chicken topped with a Grape, Merlot and Walnut Compote
- 24
Pan Seared Filet
Topped with a Spicy Chocolate Soy Glaze
- 28
Certified Angus Filet
Enhance your Filet: Escargot Crab, Shrimp, Caramelized Onions, Mushrooms, or Boursin Cheese
- 8oz30
- 6oz26
Blackened Whitefish
Hearts of Palm, Mango, Pineapple and Cilantro Salsa with Hints of Lime and Honey
- 29

1506 West Beaver Road
Auburn, MI 48611 (989) 662-6621

Sunday: Closed

Monday–Saturday: 5:30pm–9:30pm

Menu