Delaware Bay Oyster, Seedling Farm Pear Mignonette and Are Are
1 of 17
Eel and Foie Gras Terrine, Shiso Gelee, Sweet and Sour Lettuce, Gastrique Powder, and Chicken Skin Cracker
2 of 17
Dover Sole Meuniere: De-boned and Re-constructed Sole, Lemon Supremes, and Butter Powder
3 of 17
Consomme of Game with Stones, Leaves, and Autumn Flavors: Dehydrated Lettuce and Squid Ink Gnocchi
4 of 17
Consomme of Game with Stones, Leaves, and Autumn Flavors: Dehydrated Lettuce and Squid Ink Gnocchi
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Consomme of Game with Stones, Leaves, and Autumn Flavors: Dehydrated Lettuce and Squid Ink Gnocchi
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Game of the Day: French Game Hen, Roasted Breast, Crisp Thigh, Leg Croquette, Brussel Sprouts, Butter-Poached Mushrooms, and Huckleberry Reduction
7 of 17
Game of the Day: Leg Croquette
8 of 17
Black Pepper Florentine and Chicken Heart Mousse
9 of 17
Chocolate Desserts of Henri and the Gage
10 of 17
Chocolate Desserts of Henri and the Gage
11 of 17
The Henri Presse: Pineau des Charentes, Old Overholt Rye, Cointreau, and Lemon
12 of 17
Executive Chef Dirk Leo Flanigan
13 of 17
Pastry Chef Carly Sullivan
14 of 17
Sommelier Shebnem Ince
15 of 17
Mixologist Clint Rogers
16 of 17
Henri and The Gage - Chicago, IL
17 of 17
Executive Chef Dirk Flanigan, Sommelier Shebnem Ince and Pastry Chef Carly Sullivan of Henri and The Gage - Chicago, IL
Photo: Antoinette Bruno | October 2010
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