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

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