Menu
We strongly recommend notifying us
one day
in advance.
Please email your reservation request INCLUDING YOUR PRE-ORDERS to henryskitchen@hotmail.com
if you have not received a response from us, please check your JUNK folders. if it has been over 24 hrs give us a call as we may be experiencing problems with your email server
BRING-YOUR-OWN-Container pack up leftovers.
to encourage thoughtful and respectful, bring your own containers pack up leftovers. if you not always great at finishing a meal, please bring your own containers took leftovers home. it's always a good lunch the next day. we will no longer provide free take-out box for leftovers packages service, thanks for your cooperation and support.
PLEASE REMEMBER TO PRE-ORDER YOUR APPETIZER, MAIN COURSE AND DESSERT!
WE PREPARE EACH DISH FRESHLY UPON YOUR ARRIVAL.
we are open on Fridays & Saturdays and Sundays only.
Our Menu
BREAD & SOUPS
focaccia with balsamic reduction & extra virgin olive oil, whipped butter
sliced home made crusty french bread toasted with garlic butter
a rustic French pork pâté spread (brown pork jam) with homemade bread
tomato marinaram sauce, mazzarella & parmesan cheese melted on focaccia bread
with lobster arancini
APPETIZER & SALAD
spring mix and crisp romaine lettuce tossed with our house dressing and balsamic reduction
crisp romaine lettuce with homemade Caesar dressing , parmesan cheese and homemade garlic crouton
with orange fennel salad
sautéed assorted mushrooms on baby spinach salad with balsamic reduction & walnuts
with pistachio crust on spinach, pear & mixed berry salad
Dressed with Dijon mustard, lemon, capers, parmigigiano, truffle oil
HOT APPETIZERS
baked snails in a cognac, garlic, & herb butter
served on avocado, tomato salsa, mango couils & wasabi aioli
sauteed with mushroom & Riesling cream sauce served in a flaky puff pastry
Fresh Mozzarella & tomatoes wrapped in prosciutto ham, served with fruit compote & tomato salsa
Roasted quail stuffed with wild rice, mushroom & foie gras , wrapped in prosciutto , served with grapes & walunts
westcoast pacific beach oyster
wrapped in lettuce leares, baked in mornay cheese sauce
THE CLASSIC ART OF PASTA
with Italian plum tomatoes and fresh basil
tossed in a rich parmigiano cheese cream sauce
with pancetta, parmesan cheese, and custard cream sauce
with chicken tossed in fresh basil pesto cream sauce
with smoked salmon and sun-dried tomatoes in a light cream sauce
with garlic, chili, white wine, butter, basil, parsley, and extra virgin olive oil
with pancetta, garlic, shallot, chili, spicy tomatoes sauce
with sautéed Italian sausage in spicy tomato sauce
with mussels, prawns, scallops, clams, and calamari in spicy tomato sauce
with clam in garlic, chili, white wine & extra virgin olive oil
with sautéed prawns in tomato Rosé sauce
with artichokes, sun dried tomatoes, peas,Sspinach and parmigiano cheese
with a medley of portobellini, shiitake & shimeji mushroom, aromatics with truffle oil
CHEF'S RECOMMENDEDS
with olive tapenade tomato confit , lemon infused olive oil
on homemade taglierini in tomato rose sauce
A medley of fish & shell fish cooked in aromatic fish soup served with rouille sauce & garlic crouton
with almond beurre blanc
HENRY'S SPECIALTIES
braised beef shank in a tasty rich burgundy wine with mushrooms & onions and served on herb risotto & vegetables
traditional slow cooked duck leg with sautéed mushroom, madeira wine & truffle jus
roasted to your preference in a Grand Marnier orange sauce
tenderloin of beef wrapped with prosciutto, foie gras purée, mushroom & truffle duxelle, baked in a flaky puff pastry
with a Provençale herbs crust and rosemary jus
lightly breaded and layered with for fior di latte, tomato marinara & parmesan cheese
served on pasta pomodoro
with caramelized apple & blue cheese
N.Y.steak with peppercorn sauce
succulent boneless free range chicken marinated in lemon garlic & rosemary roasted to perfection
sauteed & braised with white wine mushrooms & grainy Dijon mustard
HOMEMADE DESSERTS ($15.00 each)
with brandied blueberries
Kahlua and chocolate mousse glazed with shiny ganache
(Not available for take-out)
crisp caramelized vanilla cream custard with berries
with meringue and berries
Espresso coffee and marsala wine sponge cake layered with ltalian mascarpone custard
nougat ice cream with almond, pistachios,
SPECIALTY COFFEE/TEA ($15.00 each)
amaretto Grand Mariner
Kahlua, Grand Mariner, whipped cream
Kahlua, brandy
whiskey, whipped cream
sambuca, Baileys
amaretto, Baileys
Kahlua, Baileys, Grand Mariner
COFFEE/TEA
Drink Menu
- (BYOB) Bring Your Own Bottle, the corkage fee is $30.00 per 750ML bottle.
Our Menu
WINE LIST
LE VILLAGEOIS FRANCE (DRY)
(8OZ) $15.00
(1/2L) $38.00
SANGIOVESE GIACONDI ITALY (DRY)
(8OZ) $15.00
(1/2L) $38.00
(8OZ) $15.00
(1/2L) $40.95
(B) $42.95
(8OZ) $15.00
(1/2L) $42.95
(B) $45.95
GABBIANO ITALY
(8OZ) $15.00
(1/2L) $42.95 (B) $45.95
FRANCE
(8OZ) $15.00
(1/2L) $42.95 (B) $45.95
SANDHILL BC
(8OZ) $15.00
(1/2L) $42.95 (B) $45.95
FRANCE
(8OZ) $15.00
(1/2L) $42.95 (B) $45.95
J.LOHR CALIFORNIA
(8OZ) $15.00
(1/2L) $42.95 (B) $45.95
(8OZ) $15.00
(1/2L) $38.00
HOCHTALER B.C. (DRY)
(8OZ) $15.00
(1/2L) $38.00
PFAFFENHEIM FRANCE
(8OZ) $15.00
(1/2L) $42.95 (B) $45.95
WILLYGISSELBRECH FRANCE
(8OZ) $15.00
(1/2L) $42.95 (B) $45.95
MISSION HILL RESERVE BC
(8OZ) $15.00
(1/2L) $42.95 (B) $45.95
PFAFFENHEIM
(8OZ) $15.00
(1/2L) $42.95 (B) $45.95
J.LOHR CALIFORNIA
(8OZ) $15.00
(1/2L) $42.95 (B) $45.95
MASI ITALY
(8OZ) $15.00
(1/2L) $42.95 (B) $45.95
(B) $50.95
(B) $58.95
(B) $52.95
(B) $70.95
(B) $70.95
(B) $58.95
MASI CAMPOFIORIN
(B) 45.95
(B) $70.95
(B) $ 70.95
(B) $ 70.95
(B) $ 58.95
(B) $ 58.95
(B) $58.95
(B) $50.95
(B) $138
CHABLIS PREMIER CRU
LAFORET CHARDONNAY
BERINGER ZINFANDEL 2003
BEER - BOTTLED OR CANNED
330 mL
330 mL
330 mL
330 mL
SPIRITS
1oz
1oz
REIFEL RYE
1oz
1oz
1oz
1oz
1oz
1oz
NON-ALCOHOLIC
BUDWEISER 330 mL / BECK'S 330 mL
COCA COLA/ DIET COKE /7UP/
CLUB SODA/TONIC WATER