Valentine's Day at Henri
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Executive chef Christopher Gawronski offers a five-course tasting menu in addition to the regular menu offerings. Add wine pairings for $70 more.

On the menu: Beausoleil Oyster amuse; lobster consomme; foie gras; St. Pierre-leek veloute with black trumpet and paddlefish caviar; squab with perigord truffle; bison short rib and loin; and pineapple-hibiscus gelee