Hendrix Adds Dishes To Menu With Added Comfort For Winter Months

Executive Chef Rainer Schwarz has added new dishes inspired by the comfort of the winter months to the lunch and dinner menus at Hendrix Restaurant & Bar. 

Following are the new dishes now on Hendrix’s menus:

New Lunch & Dinner Small Plates
Lunch Hours | Tuesday – Friday | 11:30 am – 2:30 pm
Sauteed Garlic Shrimp lemon parsley butter sauce | quinoa
Holmes Farms Chicken Wings dolcelatte blue cheese sauce
Butternut Squash Soup chives | lemon crème fraiche | toasted acorn squash seeds
Smoked Trout Rillettes Spread cucumber salad | grilled bread
Rotisserie Prime Beef Rib Dip (Lunch Only) rustic french roll | fresh horseradish lebni | au jus

New Dinner - Bigger Plates
Dinner Hours | Sunday – Thurday | 5 pm – 9:45pm
Friday & Saturday | 5 pm – 10:30
Mediterranean Branzino Filet creamy yukon gold potatoes | caramelized heirloom carrots & romanesco
Linguini & Clams pecorino toscano | fresh garlic | riesling sauce
Prime Beef Short Ribs potato-parsnip puree | caramelized cipollini onions

Hendrix is open daily with Lunch service Tuesday through Friday from 11:30 a.m. to 2:30 p.m.; Dinner service Sunday through Thursday from 5 p.m. to 9:45 p.m., and Friday and Saturday from 5 p.m. to 10:30; and Weekend Brunch service Saturday and Sunday from 10:30 a.m. to 2 pm. For more information, visit www.hendrixoc.com.

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