At the landmark Henry’s in Delray Beach, Land Entrees on the menu begin with Traditional Steak Frites with Sauce Poivre Vert – a 10 oz. Angus NY Strip with mild green peppercorn sauce. Grilled Lamb Chop with Cabernet demi-glace and Bone-In Pork Chop with pineapple salsa are hearty choices, too. Two newcomers are a la française: Coq au Vin, a chicken leg quarter braised in red wine, mushrooms, bacon and pearl onions; and Duck Confit, tender braised duck leg with orange au jus. On Tuesday evenings, don’t miss Beef Truffle Bourguignon. Henry’s new owners wisely kept the Turkey Meatloaf and Thursdays’ “Thanksgiving Dinner” on the menu.
Of Sea Entrees, Baked Scallops au gratin in garlic herb butter with a crunchy breadcrumb topping; Moules Frites, two pounds of Mussels braised in white wine and garlic; and Pistachio-Crusted Branzino in a lemon beurre blanc are most reminiscent of a brasserie dinner. Pecan Crusted Trout similarly sauced is the all-American interpretation of that dish. Asian-inspired tuna and salmon as well as Shrimp Scampi are also featured.
Sides include Ratatouille, an eggplant, zucchini. garlic and pepper stew; and (last remnant of the Ke’e Grill ownership, but better!): Spinach Maria (new owners use fresh spinach) baked in a ramekin with heavy cream and crumb topping.
Dessert? Try a variant of Henry’s famous Turtle Cake, a brownie base, topped with coffee ice cream, caramel sauce and candied pecans. Fingers crossed that some French sweets appear soon!
