Henry's

Spicy cocktail sauce and wasabi sabayon

Spicy cocktail sauce and wasabi sabayon

Seasonal varietals, 1/2 dozen freshly shucked, house-made mignonette and spicy cocktail sauce

Finely diced yellowfin tuna sashimi, avocado, tobiko caviar, ponzu gelee, and wasabi-radish micro-greens

House-cut fries, lemons and jalapeno

Fresh jumbo blue crab, pacific rim salad and lemongrass-ginger hollandaise

Wagyu filet mignon cut to order and blended with shallots, capers, cornichons, dijon, quail egg and truffle oil. Served with grilled sourdough toast

Fresh seafood and shellfish poached in a rich tomato infused broth, sourdough crostini and saffron rouille

Crisp romaine hearts, creamy garlic dressing, anchovy, shaved parmesan, herb croutons

Sun-dried cranberries, roquefort, hard-cooked quial egg and warm duck prosciutto vinaigrette

Sonoma field greens, seasonal market vegetables, choice of dressing

French style

Crispy crouton, saffron, leeks, cognac creme fraiche

Grilled or steamed, drawn butter, lemon

Sauteed shrimp with pancetta, basil garlic, white wine, lemon gastrique, caper berries and tomato, tossed with chestnut spaetzle

Uni butter, beurre rouge, roasted beets and potatoes dauphinoise

Manila clams, garlic, shallots, lemon, capers, pernod and fresh herbs

Fresh horseradish mashed potatoes, sage bignet, tomato & saffron sauce

Fresh crab, shrimp and selected seafood in a spicy rich tomato broth, served with grilled sourdough bread

Drawn butter, lemon

Pan-fried sea scallops wrapped in duck bacon with herb-roasted cakes, morel mushrooms stuffed with scallop and truffle, tamarind infused gribiche

Steamed, drawn butter, lemon, wasabi sabayon

American wagyu from mishima ranch, aged for 28 days on premise; hand-cut and grilled over red oak hardwood and charcoal

American wagyu from mishima ranch, aged for 28 days on premise; hand-cut and grilled over red oak hardwood and charcoal

American wagyu from mishima ranch, aged for 28 days on premise; hand-cut and grilled over red oak hardwood and charcoal

Angus beef, mid-western all bone in steaks dry aged for 35 days, on premise, hand cut and grilled over red oak hardwood and charcoal

Angus beef, mid-western all bone in steaks dry aged for 35 days, on premise, hand cut and grilled over red oak hardwood and charcoal

Angus beef, mid-western all bone in steaks dry aged for 35 days, on premise, hand cut and grilled over red oak hardwood and charcoal

Angus beef, mid-western all bone in steaks dry aged for 35 days, on premise, hand cut and grilled over red oak hardwood and charcoal

Angus beef, mid-western all bone in steaks dry aged for 35 days, on premise, hand cut and grilled over red oak hardwood and charcoal

USDA prime nebraska corn fed bone-in steaks, dry aged 28 days on premise; hand cut and grilled over red oak hardwood and charcoal

USDA prime nebraska corn fed bone-in steaks, dry aged 28 days on premise; hand cut and grilled over red oak hardwood and charcoal

Yorkshire pudding, creamy horseradish and house-made au jus

Pan-fried, breaded breast of free range chicken, brushed with dijon and served over mashed potatoes, with wild mushroom jus lie and mornay sauce

Mint and pumpkin seed pesto crust, glazed bosc pear, cipollini onion, and potatoes maxim

Hand selected wild mushrooms sautéed with shallots, garlic, white wine and finished with cave-aged gruyere cheese

1/2 lb. ground sirloin with grilled pineapple, avocado and bacon, topped with sour cream and mayonnaise sauce on a sourdough kaiser roll, salt & vinegar chips

1/2lb. ground sirloin, aged gryere, sauteed wild mushrooms, tomato, grilled onions, watercress, fresh thousand island, brioche bun, housemade sea salt & vinegar chips

8 oz filet mignon, 9 oz lobster tail

Pan roasted with chanterelle-vanilla butter, sauce vierge and chestnut spaetzle

Quinoa blini with house-made roasted apple sauce

With molten center, strawberry compote and creme chantilly

With cinnamon-walnut ice cream

Fresh lemon curd, toasted meringue, puff pastry, blueberry sauce

With florentine cannoli, candied orange cream

With raisins and maple-caramel sauce