Henrietta's Table
One Bennett St.
Cambridge, MA 02138
617-661-5005
Situated in The Charles Hotel in Harvard Square, Henrietta’s Table celebrates classic New England cooking with no-nonsense taste – that means full robust flavors made from the freshest ingredients.
The warm and unpretentious dining room complements the food perfectly and the outdoor patio, also know as “the porch” provides a little garden oasis away from the hustle and bustle of Harvard Square. Henrietta’s Table, also features a “Market” which is stocked daily with seasonal and organic vegetables and fruits, New England specialty food products, books by known Cambridge authors, and handcrafted toy farm animals.
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salmon
by Chef Peter Davis
House smoked pastrami salmon with field greens, chive oil, crispy potato wafer and lemon Vermont creme fraiche
- Beurre blanc
- 1. noun A thick sauce of butter, white wine and vinegar.
- Brandade
- 1. noun A pounded combination of salted or smoked fish, olive oil, garlic, milk and cream.
- Champ
- 1. noun An Irish favorite of mashed potatoes, green onions and butter.
- Chèvre
- 1. noun French for "goat," as in cheese.
- Chutney
- 1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
- Compote
- 1. noun Slow-cooked fruit in syrup.
- Confit
- 1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
- Crème fraîche
- 1. noun Cream that is allowed to set and thicken to a velvety rich texture.
- Finnan haddie
- 1. noun Smoked, salted haddock, favored in Scotland.
- Foie gras
- 1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
- Frisee
- 1. noun French for curly, but usually refers to curly endive, the bitter salad green of the chicory family.
- Frisée
- 1. noun A curly, mildly bitter member of the chicory family, eaten raw in salads.
- Jus
- 1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
- Mâche
- 1. noun Dark, tangy greens used most often in salads.
- Nage
- 1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
- Praline
- 1. noun A sweet made of almonds and sugar invented for the French Comte du Plessis-Praslin by his cook in the 1600s.
- Ragoût
- 1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
- Ragu
- 1. noun Tomato and meat sauce from Bologna.
- Roti
- 1. noun Unleavened, griddle-cooked Indian bread.
- Shank
- 1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of mean, the shank requires slow-cooking methods like braising.
- Shiitake
- 1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.
- Shumai
- 1. noun Filled Chinese dumplings that look like tiny, just-opening flower buds.
- Tartare
- 1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
- Vichyssoise
- 1. noun Creamy potato and leek soup, served cold.
- Wonton
- 1. noun A small dumplings made by filling thin sheets of dough with a mixture finely chopped meat, seafood or vegetables.