Henry Bs - Rochester, NY

family style platter of prosciutto di parma, genoa salami, imported olives & cheeses, and roasted peppers. served with grilled crostini

bocconcini fresh mozzarella wrapped in prosciutto di parma, lightly breaded and sauteed. served with tomato basil sauce.

fried calamari tossed with cannellini beans, pepperoncini, and kalamata olives. served over field greens.

crostini topped with sausage, chevre and rapini. finished with 20yr aged balsamic

fresh prince edward island mussels steamed in a white wine broth with shallots, chorizo, and fresh thyme. served with grilled crostini.

wax peppers stuffed with ricotta, lightly battered in egg and parmesan. served with tomato basil sauce.

romaine and iceberg lettuce with crisp prosciutto di parma, gorgonzola cheese, and red onion tossed in a sweet garlic dressing.

fresh romaine lettuce dressed with classic caesar dressing. served with garlic croutons and a parmesan crisp.

baby arugula dressed with white balsamic-orange vinaigrette, and topped with toasted almonds and goat cheese.

tomato-basil, bolognese, pesto, or prosciutto di parma and butter or choose any three as a trio to share $42.

tuffed ravioli with a blend of ricotta, parmesan reggiano, and portobello. tossed with shitake and button mushrooms and sage truffle butter

sausage, beef, and veal slowly simmered with san marzano tomatoes served over pappardelle.

chunks of roasted chicken breast in a shitake mushroom and marsala sauce. tossed with rigatoni and finished with parmesan reggiano.

umbo rigatoni filled with ricotta and parmigiano tossed with prosciutto di parma and a tomato-vodka cream sauce

melted leeks, smoked black forest ham, spring peas, and ricotta topped with shaved prosciutto di parma, and parmesan.

sauteed shrimp and calamari, sweet grapes, and baby arugula all tossed with lobster brood and a touch of butter. garnished with crispy fried shallots.

fresh prince edward island mussels steamed with extra virgin oil, crushed garlic, chili flakes, and san marzano tomatoes. finished with fresh herbs and tossed with linguini.

slow cooked beef short ribs finished on the grill, glazed with balsamic reduction and black pepper. served with creamy parmesan polenta, and cool shaved fennel salad.

roasted halibut topped with herbed panko crust, and served over fresh green beans, new potatoes and finished with lobster brodo. market price

duck breast with black currant and green peppercorn demi glace. serve with chive infused mashed potatoes, and sauteed.

pounded chicken cutlet dredged in panko-basil breading and lightly fried. served with creamy toasted orzo and parmesan pasta.

tuna glazed with lemoncello gastrique and served over grilled spring onions, minted peas, and pan roasted potatoes. topped with pickled red onions.

16 oz. grilled certified black angus rib eye seasoned with fresh rosemary, black pepper, sea salt, and olive oil. served with chive mashed potatoes and sauteed rapini. finished with tuscan white truffle compound butter. 16 oz. grilled certified black angus rib eye seasoned with fresh rosemary, black pepper, sea salt, and olive oil. served with chive mashed potatoes and sauteed rapini. finished with tuscan white truffle compound butter.

panko crusted veal cutlet flash fried and served with baby arugula salad dressed in a light lemon vinaigrette with grape tomatoes, and fresh shaved parmesan.

10oz. bone-in pork chop. served with pan roasted potatoes, grilled spring onions and finished with herbed demi glace.

roasted chicken basted in lemon-oregano sauce. served with roasted potatoes and sauteed rapini.