Place Category: Breakfast, Contemporary American, Outside Dining, and Weekend Brunch
Ask Chef Peter Davis to describe his culinary philosophy, and he’ll tell you “fresh and honest,” or the long version: “fresh from the farm and honest-to-goodness New England cooking.” Davis is an avid conservationist, with close ties to New England’s fishing and farming communities. He is proud about the use of products grown using sustainable agriculture methods and native ingredients when creating dishes at Henrietta’s Table.
HENRIETTA’S YARD SALE
Open for Supper Sunday – Thursday
See dinner menu for detailsHenrietta's Table Cambridge Breakfast Menu
Menu and prices subject to changeFARM STAND BEGINNINGS
FRESHLY SQUEEZED ORANGE, GRAPEFRUIT, PINEAPPLE, CARROT, APPLE OR MELON JUICE 4
FRUIT SMOOTHIE: NONFAT YOGURT, 1/2 BANANA, CHOICE OF JUICE, AND BERRIES 6
HOMEMADE GRANOLA PARFAIT WITH BERRIES, APPLES, YOGURT AND HONEY 9
PINEAPPLE, GRAPEFRUIT OR SEASONAL MELON 6
SEASONAL BERRIES 9
AN ASSORTMENT OF SEVEN FRESH SLICED FRUITS 16
COTTAGE CHEESE 3.50
YOGURT 4
WAFFLES AND HOTCAKES
All our Waffles and Hotcakes are Served with Whipped Butter and Pure Vermont Maple SyrupMALTED WAFFLE WITH A SIDE OF HOMEMADE APPLE BUTTER 10
BUTTERMILK HOTCAKES 10
WHOLE WHEAT HOTCAKES 11
CINNAMON CRANBERRY FRENCH TOAST 11
CEREALS
OLD FASHIONED OATMEAL 6
BOWL OF HOMEMADE GRANOLA 7
CHEDDAR CHEESE GRITS 5
ASSORTED COLD CEREALS 5.50
with Berries or Sliced Banana add 5NEW ENGLAND FAVORITES
RED FLANNEL HASH, POACHED EGGS WITH HOLLANDAISE SAUCE 15
HOUSE-SMOKED SALMON, TOMATO, ONION, BAGEL AND CHIVE CREAM CHEESE 16
CREAM CHIPPED BEEF ON BUTTERMILK BISCUITS 14
POACHED EGGS AND BAKED HARRINGTON HAM ON ANADAMA BREAD WITH HOLLANDAISE SAUCE AND FRESH ASPARAGUS 23
6 OZ. SIRLOIN WITH TWO EGGS OF ANY STYLE, HASH BROWNS 20
EGGBEATERS WITH SLICED TOMATOES 12
FARM FRESH EGGS
Eggs served with golden hash brown potatoes and choice of white, whole wheat, dark rye light rye, raisin, cranberry walnut, gluten free or anadama breads. Add .75 for muffin, croissant, or pumpkin bread.ONE EGG, ANY STYLE AVAILABLE 6.50
with Applewood Smoked Bacon, Sausage or Smoked Ham Chop 10TWO EGGS, ANY STYLE 10
with Applewood Smoked Bacon, Sausage or Smoked Ham Chop 14THREE EGG OMELET WITH CHOICE OF: 16
Fresh Spinach, Wild Mushrooms, Tomatoes, Peppers, Onions, Harrington’s Ham, or Grafton Cheddar Cheese
Substitute Egg Beaters or Egg Whites add 1.50PROTEIN BREAKFAST
3 EGGS, ANY STYLE 13
with Bacon, Sausage or Ham Chop; served with Sliced Tomato 17SIDES
GOLDEN HASH BROWNS 3.50
SINGLE EGG 5
BACON OR SAUSAGE 6
SMOKED HAM CHOP 6.50
RED FLANNEL HASH 9
FRESH BAKERIES
each 3.75STICKY BUNS
BUTTERMILK BISCUITS
ENGLISH MUFFIN OR TOAST
DANISH PUMPKIN BREAD
BANANA WALNUT BREAD
CROISSANTS
BAGELS:
Plain, Everything, Sesame, Poppy Seed, Wheat, Cinnamon RaisinMUFFINS:
Morning Glory, Blueberry, Cranberry Orange, Corn and Gluten Free Cranberry FlaxseedASSORTMENT OF FIVE PASTRIES 15
Henrietta's Table Cambridge Lunch Menu
Menu and prices subject to changeSTARTERS
MAINE ROCK CRAB AND CORN CHOWDER WITH SMOKED BACON 7
SPINACH SALAD, MANDARINS, VT CHÈVRE, SPICY MAPLE PECAN VINAIGRETTE 9.25
LOCAL MIXED GREENS WITH LEMON HERB VINAIGRETTE 8
GRILLED BALSAMIC PORTOBELLO WITH ROBINSON FARM’S “A BARNDANCE” CHEESE AND WALNUT VINAIGRETTE 8.25
NEW ENGLAND SALT COD CAKE WITH ARUGULA AND TARTAR SAUCE 9
ENTRÉES
MURRY’S ROTISSERIE ROASTED CHICKEN AND ROMAINE LETTUCE 14
with Creamy Garlic and Peppercorn Dressing and CroutonsHENRIETTA’S CHOP SALAD: 17
Romaine Lettuce, Nueske’s Bacon, Hass Avocado, Smokehouse Turkey, Onions, Tomatoes, and Blue Cheese VinaigretteHENRIETTA’S CHEF SALAD 17
SELECTION OF SEASONAL FRUITS 16
HENRIETTA’S TABLE BLT 14
with Nueske’s BaconROTISSERIE ROASTED MURRY’S CHICKEN CLUB 15
ASSORTED GRILLED VEGETABLE SANDWICH 14
on Seven Grain Bread, Olive Relish, Creamy Cole SlawGRILLED HARRINGTON’S HAM SANDWICH 15.50
with Grafton Village Smoked Cheddar and Bourbon BBQ SauceCORNMEAL CRUSTED MONKFISH SANDWICH 15.50
with House-made Tartar Sauce, Lettuce and TomatoCHICKEN POT PIE 18
SEARED SALMON BURGER 18
with Baby Greens, Lemon Herb Vinaigrette, Spicy Tartar SauceFARRO, QUINOA, LENTIL, HEIRLOOM BEAN AND ROASTED NATIVE VEGETABLE CHILI 17
with Curtido, House-made Cheddar and Scallion Empanadas, Jalapeño Cilantro OilFRIED 21ST CENTURY ORGANIC TOFU 18
with Sautéed Cabbage, Vegetables, Shiitake and Ginger with a South River Miso BBQ SauceYANKEE POT ROAST 18
with Mashed New England Potatoes and GravyBAKED SCROD 18
with Native PotatoesNEW ENGLAND SALT COD CAKE ENTRÉE 16
with Arugula and Tartar SauceBRANDT BEEF SIRLOIN 20
on Spinach with Great Hill Blue Cheese, Tomatoes, Roasted Garlic and Cumin VinaigretteSIDES 5
ROASTED POTATOES
MASHED POTATOES
BRUSSELS SPROUTS
BEETS
WILTED GREENS
BUTTERNUT SQUASH
SPICED ROASTED CAULIFLOWER
ROASTED ROOT VEGETABLESHenrietta's Table Cambridge Brunch Menu
Menu and prices subject to changeSunday Brunch
Sunday Brunch is an all-you-can-eat buffet served from 12:00 Noon until 3:00 p.m. for $55.00 per personGrilled vegetable and salad station
with weekly salad specials
A raw bar including Wellfleet Oysters and jumbo shrimp
Bagels, salmon, and other smoked fishes
Selection of cheeses, pates, and terrines
Carved meat of the day
Three hot entrees (fish, meat, or poultry)
with side dishes, including a vegetarian pasta
Bacon, sausage, ham
Made-to-order omelette station
Waffles
A variety up to 10 unique desserts
Unlimited fresh orange juice, coffee, and tea
Saturday Brunch
Saturday Brunch is served every Saturday from 12:00 Noon until 3:00 p.m. Three courses for $35, or you can order a la carte. Menu changes weeklyStarters 9.00
Entrees 19.00
Desserts 10.00Henrietta's Table Cambridge Supper Menu
Menu and prices subject to changeHENRIETTA’S YARD SALE
Open for Supper Sunday – ThursdayANY 3 COURSES INCLUDES CHOICE OF ONE SIDE 37
ANY 2 COURSES INCLUDES CHOICE OF ONE SIDE 32
Available for Henrietta’s Classics only and cannot be combined with any other coupon or discount. Excludes holidays.
STARTERS
MAINE ROCK CRAB AND CORN CHOWDER WITH SMOKED BACON 7
ICEBERG LETTUCE WITH CREAMY MASSACHUSETTS BLUE CHEESE DRESSING, TOMATO, AND CUCUMBER 8
GRILLED BALSAMIC PORTOBELLO WITH ROBINSON FARM’S “A BARNDANCE” CHEESE AND WALNUT VINAIGRETTE 8.25
LOCAL FIELD GREENS WITH LEMON HERB VINAIGRETTE 8.50
SPINACH SALAD, MANDARIN ORANGES, WESTFIELD FARM’S CHÈVRE, SPICY MAPLE PECAN VINAIGRETTE 9.50
HOUSE SMOKED PASTRAMI SALMON WITH LOCAL FIELD GREENS, CHIVE OIL, CRISPY POTATO WAFER, LEMON CRÈME FRAÎCHE 9
NEW ENGLAND SALT COD CAKE WITH ARUGULA, LEMON HERB VINAIGRETTE, TARTAR SAUCE 9
ENTRÉES
BAKED SCROD 19
MURRY’S ROTISSERIE ROASTED HERB CRUSTED CHICKEN 19
YANKEE POT ROAST 18
with Mashed Potatoes and GravyORA KING SALMON 24
with Organic Pea Tip and Pumpkin Seed PestoFARRO, QUINOA, LENTIL, HEIRLOOM BEAN AND ROASTED NATIVE VEGETABLE CHILI 17
with Curtido, House-made Cheddar and Scallion Empanadas, Jalapeno Cilantro OilFRIED 21ST CENTURY TOFU 18
with Sautéed Cabbage, Seasonal Vegetables, Shiitake and Ginger with South River Miso BBQ SauceBARBECUE BRAISED ELYSIAN FIELD FARM’S PULLED LAMB SHANK 27
with Wilted Greens, Farro, Native Beans, and Crispy Nitrate Free Smoked BaconABF OZARK MOUNTAIN FARMERS UNION SMOKED AND GRILLED PORK CHOP 26
with Apple Sauce, AppleJack DemiHOUSE MAPLE SMOKED AND GRILLED FREE RANGE DUCK BREAST, CONFIT LEG 29
with Port Wine Reduction, Local Cranberry PreservesSIDES 5
ROASTED POTATOES
BUTTERNUT SQUASH
ROASTED ROOT VEGETABLES
WILTED GREENS
BEETS
BRUSSEL SPROUTS
MASHED POTATOES
SPICY ROASTED CAULIFLOWER