Chez Henri Restaurant Week Menu

6 Mar

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The Winter 2012 edition of Boston Restaurant Week is just a few days away. Take a peek at what’s on the menu at Chez Henri:

Apps

  • Ceviche Mixta with Ahi Amarillo and plantain chips
  • Croquettes de Jamon with Escabeche of Winter vegetables
  • Chicken Fried Quail w/ a Buttermilk-Ancho dressing and Butter lettuce
  • Confit de Canard with apricot conserve and bitter greens

Entrees

  • Navarin of Lamb “Printanier” with Petite Pois, Root Vegetables and New Potatoes
  • New England Bay Scallops with “Lobster Americain” potato and arugula salad and spring onions
  • Steak hâché poêlé (hamburger) with an organic basted egg, green peppercorn sauce and haricot verts
  • Flounder with Salsify, Green Garlic and Saffron cream, Flageolets and Serrano Ham

Dessert

  • Choose from our menu

Never joined us for Restaurant Week before? Here’s how it works. Chez Henri opens at 5:30 p.m., so Sunday 3/18 through Friday 3/30 we’ll be offering a 3-course dinner for $33.12 (from the delicious menu above.)  We’re already taking reservations for this special event, so give us a call at 617-354-8980 or reserve a spot on OpenTable now to ensure you don’t miss out!

Note: If you have one of our awesome Gilt City vouchers, make sure to hang on to it for another visit – Gilt vouchers are not valid during Restaurant Week.

We look forward to seeing you! In the meantime, follow @ChezHenri on Twitter for more awesome news, specials and even the chance to win in one of our fun Twitter contests.

Five Spoons Honors Chez Henri with… Five Spoons!

3 Mar

Five Spoons is an awesome new Cambridge-based food blog. It launched just last summer, and already the site is loaded with cool reviews and beautiful photos from the author’s dining experiences around the city and beyond. This week Five Spoons posted a review of Chez Henri, and we’re proud to have earned a rating of 5/5!

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Chez Henri Nominated for Boston Phoenix Annual Best Issue

13 Feb

We’re really excited to announce that we’ve been nominated for Best French Restaurant for the 2012 Boston Phoenix Best Issue! Thanks so much to whoever threw our hat in the ring for this honor. We’re up against some tough competition, so if you’re rooting for us don’t forget to vote once a day! If we win this thing, there will definitely be a celebration.

Valentine’s Day 2012 at Chez Henri

31 Jan

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Valentine’s Day is just two weeks from today! Whether you’re looking for a romantic dinner for two, or a night out with the friends you love most, now is the time to reserve your table for our special four-course Valentine’s Day dinner. 

 

Chez Henri Valentine’s Day Menu 2012
$75.00 for 4 courses


Potage aux Haricot Rouge; Cranberry bean soup with Burata cheese, Pistou and
Wintergreens

West Indies spiced Shrimp with warm okra-green banana salsa, Rum &
habanero glaze

Baked Oysters Rockefeller

Lobster Bisque with amontillado sherry, buttery pastry and lobster

Wild Boar Sausage, braised in red wine and grilled with a Manchego-potato
roesti and herb crème fraiche

Winter lettuce and endive salad with soft-boiled organic egg, mustard vinaigrette
and a warm raclette crouton

Chopped Romaine Salad with Smoked Chile-buttermilk Dressing

*****

Ricotta Cavatelli tossed with English peas, Meyer lemon and sweet roasted garlic

Risotto with Roasted red khuri squash, smoked pork belly and aged sheep’s milk
cheese

*****

Pan Roasted Duck Breast with Herb Spaetzle, Agro-Dolce Kumquat and winter
greens

Petite Filet mignon w/ Sauce Perigord, gratin potatoes and Grilled Asparagus

Flounder fillet served over saffron rice with a chorizo, clam and lobster fricassee

Trout Almondine w/ marcona almonds, Meyer lemon and shrimp buerre noisette

Grilled Pork Chop with Apple-Cheddar bread pudding, spicy Chantenay carrots
and Serrano ham-sage jus
*****
Dessert selection

 

P.S. Don’t forget – if you have a Gilt City or Groupon voucher, hang on to it for another night. Vouchers will not be accepted on Valentine’s Day (Tuesday, Feb. 14) 

Chez Henri Hosts New Year’s Eve “Crystal Ball”

21 Dec

Dust off those fancy pants (and make sure they have a little stretch in the waist) cause Chez Henri is having a New Year’s Eve party! Chef Paul just finished designing a special four-course menu you won’t want to miss, and we’re revealing it here first. After the best meal of 2011, feel free to park your full belly across from our special guest – a psychic from Readings by Catherine – for a free peek into what the new year holds for you. Finally, toast 2012 with the night’s signature cocktail, the Crystal Ball – a delicious pairing of bubbles and pears. Sound better than standing in a sweaty top-40 club sucking down a free ounce of flat Andre? We thought so!

Make your reservation now to make sure we save you a spot! Call 617-354-8980 or visit Open Table http://www.opentable.com/chez-henri

 

New Years Menu Chez Henri 2012  

($85/pp for 4 courses)

Appetizers:
-Torchon of Foie Gras w/ spiced quince  and Sauternes
-Red wine Braised garlic sausage  w/ roesti potato herb crème fraiche
-Scallop Ceviche with avocado, lime and Ahi Amarillo
-Steak Tartare on Manchego toasts with chipotle aioli
-Lamb brochette with green olive tapenade
Buffett:
-Roast Loin of Veal with Herb Spaetzle , Smoked Paprika, Artichokes and porchini mushroom Sauce
-Grilled Venison with  Juniper and Cranberry, Potato dumplings (gnocchi) and Apple-cabbage braise
-Butter Poached Maine Lobster and Cod Loin with Uni-champagne sauce, salsify and Fingerling potatoes
-Layered Chick pea flour crepe “Lasagna” with cardomon scented eggplant, herb goat cheese and Moroccan spiced vegetables with a smoked tomato coulis
-Trout Fillets stuffed with Maine Crab with a Champagne sauce , Winter vegetable garni…parsnip, carrot, squash beets all cut the same size in a light butter sauce. Trout fillets rolled around the stuffing.
Salads:
- Frisee and Watercress salad with endive, red wine poached egg and herb croutons
-Winter green salad with apple, spiced walnuts and blue cheese
-Butter Lettuce salad with Clementines, pickled pumpkin, candied pecans and ginger croutons
Dessert:
Baked Alaska
Passion fruit Mousse  with Champagne jello….vanilla rum cake
Chocolate bombe

 

From the Bar: 4 Refreshing Holiday Gifts

9 Dec

Want to gift a nice bottle of something, but the liquor store makes you feel as lost as a dude in a bra shop? Robby K to the rescue! Chez Henri’s Bar Manager extraordinaire has shared four favorite tipsy tidings of joy.

Sparkling Wine: Segura Viudas Cava, This sparkling wine from Northeast Spain is a crisp alternative to champagne for 1/3rd of the price. Made from Macabeo, Paralleda and Xarello grapes this dry bubbly pairs well with food and it’s slightly lower alcohol content treats your head as nicely as your wallet.  ($9 ish)
 
Red Wine: Georges Dubouef, Morgon “Jean Descombes” 2009 Yes it’s beaujolais but it’s a world apart from the insipid beaujolais nouveau most folks associate with Dubouef. This 100% gamay from the Morgon appellation melds silky tannins with dark plummy fruit and is a perfect match for roast turkey. ($15 ish)
Rum: Angostura 1919 This smooth sipping rum from Trinidad and Tobego works perfectly in rum cocktails but is best appreciated on it’s own. With notes of caramel, citrus and white flowers, it’s worth swapping this for your end of the meal brandy. Pair it with bread pudding or a creme brulee and it goes to another level. ($30 ish)
Brandy: Clear Creek Distillers, Pear Brandy For those cold winter nights it’s hard to beat a bracing glass of brandy. Most of the best are French but this exquisite offering from Portland, Oregon rivals the best. Fresh Williams Pear, smells sweet but finishes clean and dry. Pairs well with a roaring fire or Masterpiece Mystery. ($40 ish – OR $80 ish for the “pear-in-the-bottle” version)
Happy Holidays–Robby K

Cooking For Chef Ferran Adria

5 Dec

Last Thursday Chef Paul was honored with an invitation to cook for a reception for Catalan (that’s in Spain, yo) Chef Ferran Adria at Harvard University. Chef Adria is considered to be one of the best chefs in the world.

Here’s what Paul served:

  • Glazed Quail Breast with Cranberry Agrodolce , Saffron and  Clementine Quinoa pilaf
  • New England Clams with New Bedford Chourizo, West Indies Spices and Lime

Chef Paul O'Connell explains the Razor Clam preparation to Ferran Adria at Harvard last Thursday.

Paul and Chez Henri GM Beth Schunke plating the food.

Taste test!

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