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    Dinner, Autumn 2013 Executive Chef Christopher Gawronski: Crustaceans & Seafood

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    terencezhao
    This document is an autumn 2013 menu from Executive Chef Christopher Gawronski at Henri restaurant in Chicago. It features a variety of seafood, appetizers, caviar, entrees and sides. Some highlighted dishes include oysters, lobster salad, foie gras, steak tartare, diver scallops, escargot, ttoro, quail Normandie, sturgeon, Pekin duck, lamb rack and a chef's tasting menu with wine pairings.

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    Dinner, Autumn 2013 Executive Chef Christopher Gawronski: Crustaceans & Seafood

    Uploaded by

    terencezhao
    32 views1 page
    This document is an autumn 2013 menu from Executive Chef Christopher Gawronski at Henri restaurant in Chicago. It features a variety of seafood, appetizers, caviar, entrees and sides. Some highlighted dishes include oysters, lobster salad, foie gras, steak tartare, diver scallops, escargot, ttoro, quail Normandie, sturgeon, Pekin duck, lamb rack and a chef's tasting menu with wine pairings.

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    Henri Dinner

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    Henri Dinner

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    This document is an autumn 2013 menu from Executive Chef Christopher Gawronski at Henri restaurant in Chicago. It features a variety of seafood, appetizers, caviar, entrees and sides. Some highlighted dishes include oysters, lobster salad, foie gras, steak tartare, diver scallops, escargot, ttoro, quail Normandie, sturgeon, Pekin duck, lamb rack and a chef's tasting menu with wine pairings.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    32 views1 page

    Dinner, Autumn 2013 Executive Chef Christopher Gawronski: Crustaceans & Seafood

    Uploaded by

    terencezhao
    This document is an autumn 2013 menu from Executive Chef Christopher Gawronski at Henri restaurant in Chicago. It features a variety of seafood, appetizers, caviar, entrees and sides. Some highlighted dishes include oysters, lobster salad, foie gras, steak tartare, diver scallops, escargot, ttoro, quail Normandie, sturgeon, Pekin duck, lamb rack and a chef's tasting menu with wine pairings.

    Copyright:

    © All Rights Reserved
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    of 1

    Executive Chef

    Dinner, Autumn 2013 Christopher Gawronski

    CRUSTACEANS & SEAFOOD


    Oysters Mignonette
    cocktail sauce, horseradish, lemon| 18

    Peekytoe Crab Lobster Salad


    potato custard, apple shiso pure carrot cake, apricot, lime crme frache,
    bacon, apple sorbet, micro greens | 19 finger lime, shaved carrot | 23

    APPETIZERS
    Autumn Greens Roasted Foie Gras
    Dlice de Bourgogne, candied spiced pecan, foie gras quince mille-feuille, ground cherry
    poached pear, caper raisin vinaigrette | 12 huckleberry, pecan butter | 28
    Portuguese Sardine Steak Tartare
    red pearl onion, grape, whole wheat crisp, sauce barnaise | 16 pain de mie, black garlic, sauce gribiche, apricot | 14
    Diver Scallops Soft Poached Egg
    pimente despelette, beurre blanc, fennel, artichoke | 18 ricotta mousse, summer squash, pickled ramp,
    Escargot Bourgogne country ham, cucumber-melon, crouton | 14
    truffled brioche, garlic hollandaise, fine herb pure, Potage of Autumn Vegetable | PQ
    preserved lemon, petite greens| 13

    CAVIAR SERVICE
    deviled quail egg, potato blini, classic accompaniment
    White Sturgeon Golden Osetra Nacarii Tasting
    15g | 85 15g | 164 15g | 215 15g | 160
    30g | 165 30g | 325 30g | 425 30g | 310

    ENTREES
    Ttoro Quail Normandie
    langoustine, bacon shellfish tapenade, scallop, confit chicken, macintosh apple,
    mullet, smoked tomato lobster broth | 40 napa cabbage, maitake mushroom | 29

    Sturgeon Rabbit Cassoulet


    pear sponge, knob onion, burgundy truffle, sauce finacier | 39 sausage, confit, bacon, loin, fava, heirloom beans | 30

    Pekin Duck Block Cut New York Strip


    huckleberry, blueberry, turnip, radish, fried bread | 32 sweetbreads, ratatouille, chanterelle, consomm | 42

    Fourme dAmbert Ravioli Lamb Rack


    quail egg, lobster mushroom, asparagus, brussels sprout, confit fingerling potato, matsutake,
    knob onion, walnut | 26 walnut pure, lamb reduction | 40

    CHEFS TASTING MENU | 95 Wine pairings | 55

    Fruits de Mer Yuki No Bosha Junmai Ginjo


    kampachi, octopus, crab, uni Akita Prefecture, Japan

    Foie Gras Koehler-Ruprecht Riesling Kabinett


    ground cherry, huckleberry, pecan butter Pfalz, Germany 2011

    Red Mullet Les Hritiers du Comte Lafon Les Maranches


    pear sponge, knob onion, sauce bonnefoy Mcon-Uchizy, France 2008

    Partridge Domaine Mo Camuzet


    barley, prune pure, cherry, chantrelle, Brussels sprout Marsannay, France 2005

    Onglet Robert Sinskey Vineyards P.O.V.


    beef heart, salsify, huckleberry, black truffle Napa Valley, California 2009
    Dark Chocolate Ganache Rare Wine Company New York Malmsey
    salted caramel, banana brioche ice cream Madeira, Portugal

    SIDES | 8
    roasted cauliflower woodland mushroom & knob onion brussels sprouts potato pure farmed daily vegetables

    Henri is proud to offer Manjari Dark Chocolate Souffle as a dessert option for $14.
    Please inform your server when entrees are ordered.
    18 South Michigan Avenue Chicago, IL 60603 312.578.0763 www.henrichicago.com

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