Welcome to Henry’s Place
Wednesday, July 23rd! Special wine dinner with Pure Cru!
Smoked Salmon tartar – cucumber slices and guacamole
Paired with: 2011 Purety; Napa Valley. 52% Sauvignon Blanc and 48% Semillon
Grilled shrimp with citrus-infused crabmeat risotto; lemon beurre blanc
Paired with: 2009 Napa Valley chardonnay
Pork tenderloin with summer vegetables and creamy polenta
Paired with: 2009 Napa Valley Cabernet Sauvignon. 78% Cabernet Sauvignon, 16% Cabernet Franc, 6% Merlot.
Mango and basil sorbet
Smoked duck breast, house-made orecchiette pasta with mushrooms and a red vermouth cream sauce
Paired with: 2009 pureCoz, Napa Valley. 47% Cabernet Sauvignon, 205 Cabernet Franc, 19% Merlot, 14% Sangiovese
American Brigade and Pan-European Cuisine
Henry’s Place pays homage to the concept of Brigade de Cuisine. In classic French cooking, chefs are trained by beginning at the bottom and working their way through the Brigade de Cuisine as originally conceived in the late 19th century by the renowned Chef de Cuisine, Auguste Escoffier.
Brigade de Cuisine contemplates 21 different positions or stations – everything from the person who washes the pots (the Marmiton), to the fish cook (the Poissonier), to the pantry supervisor (the Garde Manger). Thus was born the concept of Brigade or military organization in large kitchen operations. Escoffier combined his sense of organization with a deep understanding of the traditions (and complications) of the French style of cooking, and he is credited with the modernization of classic haute cuisine.
Very few American restaurants are of sufficient size and scale to employ the complete Brigade de Cuisine. However, at Henry’s Place, each of the 21 stations is represented by equipment and processes that are true to the original concept. In particular, at Henry’s Place, every recipe begins with basic ingredients that would be used at the appropriate station. No pre-prepared items will be used in the Henry’s Place kitchen. Thus, “American Brigade”.
The menus offered to diners at Henry’s Place spring from the efforts of accomplished chefs from all over Europe, many of whom migrated to America in the early and mid-20th century. These chefs have had enormous impact on American interpretations of the very finest examples of haute cuisine from across Europe.
One of the distinguishing characteristics of the Henry’s Place menu is its desserts. Patrons will experience many surprises in the edible works of art that conclude their meal. Desserts at Henry’s Place will harken back to the era of the great hotel restaurants with their whimsy and beauty.
Finally, Henry’s Place sets a tone of elegance and sophistication in its décor and service. A bit of retro atmosphere greets the diners and invites them to recall the days when people dressed for dinner and were pampered with service that was more formal than has become the case today at many “casual dining” establishments. Patrons at Henry’s Place can expect to be greeted by name and that any individual requirements they may have will be met promptly and pleasantly. Servers will be available to meet their needs while not intruding upon the dining experience. It is the goal of Henry’s Place to make its mark a restaurant that succeeds because of repeat visits by its clientele.