Seasonal tastes tempt the palate at Henri

Hi, foodie friends. Just taking a moment to share another lovely menu bursting with the flavors of the Summer season at Henri in Chicago. Take a peek at what is being offered right now in the way of appetizers, entrees, spirits and desserts. I can't quite get my mind off of these delicious dishes after reading it over. I think I'll be dreaming of that Lobster Tail and Salad this evening!

With the arrival of the warm weather months, Executive Chef Chris Gawronski and the  team at Henri (18 S. Michigan Avenue) celebrate the bounty of the season with an array of new menu items at the acclaimed, French-inspired restaurant. Including salads, fresh summer seafood, the addition of caviar flights, and lighter versions of Henri's classics, the menu is an inviting reflection of the season. Utilizing simply prepared ingredients from the Midwest's finest farmers, Chef Gawronski has thoughtfully introduced a new, delicate approach to Henri's menu since helming the kitchen earlier this year. Highlights from the current menu include: Cobia Crudo, rhubarb sorbet, strawberries, knob onion and chamomile ($16) Diver Scallops, pimente d'espelette, beurre blanc, fennel, artichoke ($18) Lobster Tail & Salad, pepper crème fraîche, saffron, hearts of palm, pommelo,   kumquat, lobster oil, orange vinaigrette Quail Egg and Forme d'Ambert Ravioli, walnut, asparagus, porcini sherry ($26) Turbot, garlic scapes, escargot, potato purée and sauce Chivry ($52) New York Strip, sweetbreads, ratatouille, chanterelles, consommé ($42) Rabbit Cassoulet, rabbit sausage, confit, bacon-wrapped loin,   heirloom bean, fava bean ($30) Caviar Service, including a choice of White Sturgeon, Shassetra and Osetra, beautifully served in original abalone shells hand carved and finished by Chef Gawronski. To complement Chef Gawronski's light seasonal touch, Henri's Wine Director Jason Wagner has evolved the wine portfolio to include several new bottle and by-the-glass sections, providing guests with the opportunity to celebrate an array of biodynamic and region-specific selections while also exploring vintage depth. Some of his favorite recommendations for the warm weather months include: Picpoul de Pinet, Domaine Reine Juliette 2012 Vouvray, Domaine Huet "Le Mont" Sec, 2011 Robert Sinskey "Vin Gris of Pinot Noir" Carneros, CA 2012 Morgon, Jean Foillard "Cuvée Corcelette" 2010 Matin Calme 'Sans Temps" VdT, France 2009 Henri's Spirits Director Mike Page has concocted a menu of libations perfect for summer sipping including:  Cinq a Sept, Aylesbury Duck Vodka, Pimm's #1, Baleton tart cherry juice, honey thyme syrup, and lemon juice La Rousse, Ford's gin, Aperol, housemade rhubarb syrup, lemon juice, bitters Bassin de Latone, Flor de Caña 7 year rum, fresh lime juice, house made grenadine, rhubarb bitters, topped with ginger ale Pastry Chef Ji Yoon also embraces the spirit of the season, with sweet sensations including: Strawberry Mousse, coconut dacquoise, lime curd, strawberry gelée, almond ice cream Brown Butter Chiboust, seasonal citrus, grapefruit pearls, cara cara sorbet Jivara Chocolate Cremeux, raspberry coulis, hazelnut financier crumble, cinnamon ice cream For those interested in a culinary adventure, Chefs Gawronski and Yoon feature an ever changing, six-course Chef's Tasting with optional beverage pairings. While primarily emphasizing Henri's award-winning wine list, the team also invites guests to experience lesser-suspected pairings by presenting beer, sake and even select cocktails at appropriate junctures throughout the meal. The tasting menu is available for $95 per person, with optional pairings priced at $55 per person. Reservations at Henri are highly recommended. Please call 312.578.0763. About Henri Created by the team behind Chicago's iconic destination The Gage, Henri brings fine dining without pretention to the city's restaurant scene. Under the direction of Executive Chef Christopher Gawronski, Henri's French-influenced menu reflects the refining principles of classical cuisine, and the nightly Chef's tasting menu highlights the bounty of the season. Lunch is served Monday-Friday from 11 a.m. to 2:30 p.m. Dinner is available Monday-Thursday from 5 to 10 p.m., Friday and Saturday from 5 to 10:30 p.m. and Sunday from 5 to 9 p.m. For more information or to make reservations, please call 312.578.0763 or visitwww.henrichicago.com , or follow the restaurant on Facebook and Twitter.