Henry’s Coastal Cuisine’s Winter Menu Celebrates the Season

Rooted in celebrating the cultural diversity of California cuisine and utilizing the seasonal bounty available locally, a new Winter Menu is now being served at Henry's Coastal Cuisine at The Waterfront Beach Resort, a Hilton Hotel. Executive Chef Lewis Butler features the most flavorful ingredients found this time of year in delectable preparations, including Roasted Pumpkin Purée, Pumpkin Seed Tuile, Coconut Yam Purée, Port-Poached Pear, Mushroom Ragout, Whipped Yukon Potatoes, Warm Apple Tart, Truffle Mushroom Sauce, and Sage Lemon Butter.

With his new Winter Menu, Chef Butler curates an elevated and sophisticated, yet modern and approachable dining experience that complements the picturesque and captivating oceanfront setting for which The Waterfront Beach Resort has become known. Dubbed as “refined California surf country cuisine,” the new dishes now available at Henry’s Coastal Cuisine feature locally sourced, fresh ingredients – from land and sea.

“As we find ourselves in the thick of winter, we look to the most flavorful ingredients to incorporate into our menu and give our guests the opportunity to taste the season,” comments Chef Butler. “Our menu accommodates a wide range of lifestyle choices, and we also take great care in sourcing the most responsible and sustainable meat, poultry, and seafood.”

Among Henry’s Coastal Cuisine’s new dinner starters are Jumbo Lump Crab Cake with pickled vegetables and butterfly pea flower aioli; Grilled Octopus with sauce romesco, roasted mushrooms, and sautéed spinach; Wild Mushroom Ravioli with truffle mushroom sauce and white asparagus tips; and a show-stopping House-Made Potato Gnocchi with roasted pumpkin purée, sage lemon butter and crispy prosciutto. A luscious Crab Bisque with pumpkin seed tuile and Port Poached Pear Winter Salad with local greens, goat cheese and champagne spirulina vinaigrette serve as Soup & Salad highlights. 

Chef Butler’s new Winter Entrées begin with an elegant Bouillabaisse, a fish stew with red mullet, mussels, crab, lobster, shrimp, toasted bread and sauce rouille. Land offerings include Veal Osso Buco with whipped Yukon potatoes and glazed baby carrots; and Roasted Rack of Lamb with roasted onion and balsamic purée, creamy polenta and tomato rosemary jus. Remaining on the menu is Chef Butler’s signature Côte de Boeuf, a Cowboy Ribeye Chop for two, with gratin dauphinoise, vegetable medley, béarnaise and red wine sauce.

Henry’s Coastal Cuisine offers Dinner Service from 5 p.m. to 9 p.m. Wednesday, Thursday and Sunday, and 5 p.m. to 10 p.m. Friday and Saturday. The restaurant features live music from 5:30 p.m. to 9:15 p.m. on Friday and Saturday. Full menu can be found online HERE and reservations can be made via OpenTable HERE.

Henry’s Coastal Cuisine is located at 21100 Pacific Coast Highway in Huntington Beach. Current hours for Dinner service are 5 p.m. to 9 p.m. Wednesday, Thursday, and Sunday, and 5 p.m. to 10 p.m. Friday and Saturday. Brunch service is offered on Sunday from 10 a.m. to 2 p.m.  For more information about the restaurant menu, hours and reservations, please visit waterfrontresort.com.

Photography Credit: Bob Hodson Photography