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.

7th Annual Taste of Cambridge
Due to the not-so-sunny forecast, the seventh annual Taste of Cambridge has been rescheduled for Thursday, June 25th.

Father's Day at Henrietta's Table
Wine and dine your dad this Father's Day at Henrietta's Table, where chef Peter Davis and his team ...

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Clear your calendar - those dedicated oenophiles at The Wine List in Hyannis are cooking up a month's worth of ...

crab cake

at Henrietta's Table

Maine rock crab cake with asparagus and housemade tartar sauce

Supper
Lunch
Brunch
Breakfast

STARTERS

Maine Rock Crab and Corn Chowder with Smoked Bacon 7.00

Spinach Salad, Satsuma Mandarins, Westfield Farm Chèvre, Spicy Maple Pecan Vinaigrette 9.25

House Smoked Pastrami Salmon, Field Greens, Chive Oil, Crispy Potato Wafer, Lemon Vermont Crème Fraiche 8.00

Iceberg Lettuce with Creamy Massachusetts Blue Cheese Dressing 7.25

Mixed Field Greens and Champagne Lemon Herb Vinaigrette 7.00

Maine Rock Crab Cake, Salad of Frisée and Fennel, Blood Orange Vinaigrette, House-made Tartar Sauce 11.00

Grilled Balsamic Portobello, Great Hill Blue Cheese and Warm Nitrate Free Bacon Vinaigrette 7.50

ENTREES

Seared King Salmon, Native Apple and Pear Chutney 21.75

Baked Gloucester Scrod 15.50

Bell and Evan's Herb-Crusted Rotisserie Roasted Chicken 16.00

Yankee Pot Roast, Nicola Mashed Potatoes and Gravy 16.50

Maine Rock Crab Cake, Salad of Frisée and Fennel, Blood Orange Vinaigrette, House-made Tartar Sauce 21.00

House Maple Smoked and Grilled Free Range Duck Breast, Confit Leg, Cranberry Compote, Port Wine Reduction 18.50

Barbeque Stout Braised Elysian Field Farm's Pulled Lamb Shank, Local Root Vegetables, Native Beans, Crispy Nitrate Free Smoked Bacon 20.25

Anson Mills Organic Grit Cake with Vermont Chèvre, Ragout of Mushrooms, Caramelized Onion, Diced Sweet Potato, Native Beans, White Wine Butter Sauce 14.75

Niman Ranch Grilled Smoked Pork Chop, Spiced Roasted Native Apples, Apple Brandy Reduction Sauce 17.00

SIDES

$4.75 each

Beets

Mashed Potatoes

Root Vegetables

Butternut Squash

Roasted Potatoes

Wilted Greens

DESSERTS

from $7.00

Open face Native Apple Tart: Native apples (when available), Homemade Puff Pastry Served Warm with a Maple Walnut Ice Cream

Henrietta's World Famous Chocolate Bread Pudding with Rum Caramelized Bananas, Vanilla Bean Ice Cream

Caramel Cheesecake: Rich & Creamy New York Style Cheesecake Iced with Caramel & Sauteed Apples

Buttermilk & Poached Pear Tart: Buttermilk Based Custard Filling in a Sweet Tart Shell Topped with Poached Pears and Reductions

Pumpkin Ice Cream Sandwich: Chocolate Cake Sandwich Filled with Homemade Pumpkin Ice Cream served with Chocolate Sauce

Lowfat Angel Food Cake: Fat Free Individual Angel Food Cake Slice & Native Fresh Fruit Compote & Vanilla Yogurt

Selection of House-Made Ice Cream: Chocolate, Vanilla, Pumpkin, Maple Walnut

Assorted New England Farmstead Cheeses with Fruit

PLEASE NOTE: The items, ingredients and prices on all menus are subject to change. It is recommended that if you are interested in a particular dish you contact the restaurant directly to determine its availability.

Dictionary

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.

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.

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.

Frisée: 1. noun A curly, mildly bitter member of the chicory family, eaten raw in salads.

Frisee: 1. noun French for curly, but usually refers to curly endive, the bitter salad green of the chicory family.

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.

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.

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