Guest Chef at Henrietta’s Table

Henrietta's Table

Two is better than one, especially when it comes to chefs, which is why Peter Davis is inviting a guest cooker to his Henrietta’s Table kitchen on Sunday, November 3rd. Chef-owner Jeffrey Fournier from Thompson House Eatery in Jackson, NH will take the reins of the evening’s five-course menu, which starts with tuna crudo, followed by a poached farm egg with T.H.E. kimchi & crispy pumpkin chips, fall mushroom risotto, roasted lamb loin, and puff pastry with poached pears, brie and a raspberry Anglaise. Book your spot before they’re all gone for $110 per person plus a small processing fee. (This post originally included information about an additional event on Sunday, October 27th – that event has been canceled due to a scheduling conflict.)

First Course
Tuna Crudo, Cabbage Vinaigrette, Grated Preserved Horseradish & Beet, EVOO, Cashew Dust
Brut Prestige, Mumm Napa, California, NV

Second Course
Poached Farm Egg, T.H.E. Kimchi, Crispy Pumpkin Chips, Radish
Sauvignon Blanc, Quivira Vineyards, Dry Creek Valley, Sonoma County, 2017*

Third Course
Fall Mushroom Risotto, Radicchio & Herb Salad, Lyle’s Golden Syrup & Porcini Mushroom Vinaigrette, Mushroom Dust, Fall Flowers
Pinot Noir, Picket Fence, Russian River, Sonoma, CA, 2016

Fourth Course
Roasted Lamb Loin, Lavender & Honey Celery Root Purée, Lamb Rillette, Baby Vegetables, Lamb Jus
Syrah Blend, “Mordecai”, Banshee, CA, 2016

Fifth Course
Poached Pears, Puff Pastry, Brie , Raspberry Anglaise
Brut Rosé, Mumm Napa, California, NV

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