The Henri Menu (2025 Update)

candied cashew, grilled pears, lollo rosso, purple mustard, cheese

creamy carrot soup, carrot caviar, orange - curry oil

risotto style squash, parmesan tuile, pumpkin seeds, sage

PEI mussels, leeks, white wine mustard, Belgian fritte

atlantic cod, allagash batter pommes anna, tartar sauce

sliced pochetta, herb powder, crispy carrot, creole sauce

sumac yoghurt, macadamia nuts, shallots dressing, parsnip chips, blood orange

potato gratin, neuske bacon, caramelized onion, raclette

tarragon infused Ellan Farm chicken, grilled scallions, pickled cherry tomato, sesame bun, Belgian fritte or side salad

grilled ny strip, Belgian fritte, entrecote sauce

lamb sausage, lentils Du Puy, cherry tomatoes, sage

root vegetables, lambic demi-glace

baby romaine, Caesar dressing, anchovies, everything crumble

candied cashews, grilled pears, lollo rosso, purple mustard dressing, bucheron

pink peppercorn, beet custard, creole sauce, crispy croutons

oven roasted, beurre maitre d’hotel, beet custard, rustic toast

risotto style squash, parmesan tuille, toasted pumpkin seeds, sage

fingerling potatoes, cornichon, shallot dressing, aji pepper custard

creamy carrot soup, carrot caviar, orange - curry oil

crispy fried, yucca chips, oyster mayonnaise, grapefruit

potato gratin, neuske bacon, caramelized onion, raclette

lamb sausage, lentils Du Puy cherry tomatoes, sage

sumac yoghurt, macadamia nuts, parsnip red wine shallots dressing, blood orange

creamy potatoes and leeks

Idaho potatoes fries

celery root bechamel, penne, pecorino

buttery lentils Du Puy, confit cherry tomatoes

baby romaine, caesar dressing, anchovies, everything crumble

sauteed, rustic loaf, elephant garlic

silky pate from confit duck, black garlic mustard.

creamy chicken liver mousse, scotch, fleur de sel, thyme.

italian salami with caraway, coriander, dried red chili and black pepper, considered the classic italian hunter’s salami.

this winner of the gambero rosso award has an elegant, sweet flavor. culatello is big and bold, dense, sweet, mild, and velvety.

enrico devodier family has farmed and produced since the 1700. following his dream: he moved from the city of parma to its surrounding hilly area, where he built the ancient cellars that still act as the inimitable core of the current factory

fra’mani salame cotto is a northern italian poached salame featuring nutmeg, ginger, bay leaf, coriander, and whole black peppercorns.

full flavored bleu, velvety rich cow / stilton blue cheese in style with a firm slightly crumbly texture, 2 mo.

full flavored bleu, velvety rich cow / stilton blue cheese in style with a firm slightly crumbly texture, 2 mo.

sweet, smooth tangy creamy center, nutty flavored rind, a supple texture that rolls across the palate with a creamy ease, 60 days.

a salted butter brie like quality, tangy cream with mild earthy finish, a semisoft, ash, bloomy rind, creamy center, 4 weeks

a salted butter brie like quality, tangy cream with mild earthy finish, a semisoft, ash, bloomy rind, creamy center, 4 weeks.

crispy roll of lump crab meat, old bay, gin dip

1/2 dozen, grilled, garlic butter

kale - pumpkin seeds pesto

double fried potato, truffle salt

labne, sumac

brioche bun, tartar sauce

queso blanco, avocado cream