Tag Archives: New Year’s Eve

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

 

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