Hendrix New Seasonal Menu

By September 17, 2019 October 31st, 2019 Food

Events

Hendrix Restaurant & Bar’s new seasonal menu highlights the season’s most flavorful produce, much of which is sourced from local and regional farms. Hendrix’s menu features lighter salads and shareable starters, as well as protein-focused items featuring signature meats from the rotisserie. Many of the new dishes are a collaboration between Chef Schwarz and Chef Aguinaga, who recently joined the Hendrix team. The new menu is fresh and vibrant, so guests can eat light for the season without sacrificing the bold flavors.

The following dishes are new on Hendrix’s menu:

Spanish Octopus Ceviche – garbanzos | fennel | sweet peppers | lime vinaigrette

Roasted Cauliflower Steak – Moroccan spices | salsa verde

Artisan Cheese & Charcuterie Plate – Grilled country bread | accompaniments

Hamachi Crudo – Fuji apples | avocado | blood oranges | tangerine – yuzu dressing

Iceberg Wedge – Asian pears | gorgonzola | radish | buttermilk chive dressing

Roasted Heirloom Beet Salad – Baby arugula | lemon thyme vinaigrette

Chopped Salad – Tuscan salami | garbanzo beans | aged provolone | basil radicchio | redwine vinaigrette

Tomato and Fresh Mozzarella Salad – Watermelon | fresh basil | balsamic glaze

Quinoa Bowl – Roasted corn & squash | toasted garbanzo | cashews | avocado | herb vinaigrette

Vegan Pumpkin Soup – non-dairy lemon crème fraîche

Kale Pesto Spaghetti – Broccolini | asparagus | parmigiano reggiano

Thai Steak Salad – Noodles | napa cabbage | cucumbers | fresh mint | sweet chili-lime dressing

Hendrix Grilled Salmon – Shishito peppers | caramelized cauliflower | peewee potatoes
lemon basil dressing

Cozen’s Fried Catfish – Cornmeal breading | cilantro lime coleslaw | creole tartar sauce

Double R Ranch Rotisserie Prime Rib – Parsnips and sweet corn potato puree | garlicky

Grilled Mexican Shrimp – White butter bean puree | sweet roasted garlic sauce | crispy shallots

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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Hendrix Restaurant & Bar’s new seasonal menu highlights the season’s most flavorful produce, much of which is sourced from local and regional farms. Hendrix’s menu features lighter salads and shareable starters, as well as protein-focused items featuring signature meats from the rotisserie. Many of the new dishes are a collaboration between Chef Schwarz and Chef Aguinaga, who recently joined the Hendrix team. The new menu is fresh and vibrant, so guests can eat light for the season without sacrificing the bold flavors.

The following dishes are new on Hendrix’s menu:

Spanish Octopus Ceviche – garbanzos | fennel | sweet peppers | lime vinaigrette

Roasted Cauliflower Steak – Moroccan spices | salsa verde

Artisan Cheese & Charcuterie Plate – Grilled country bread | accompaniments

Hamachi Crudo – Fuji apples | avocado | blood oranges | tangerine – yuzu dressing

Iceberg Wedge – Asian pears | gorgonzola | radish | buttermilk chive dressing

Roasted Heirloom Beet Salad – Baby arugula | lemon thyme vinaigrette

Chopped Salad – Tuscan salami | garbanzo beans | aged provolone | basil radicchio | redwine vinaigrette

Tomato and Fresh Mozzarella Salad – Watermelon | fresh basil | balsamic glaze

Quinoa Bowl – Roasted corn & squash | toasted garbanzo | cashews | avocado | herb vinaigrette

Vegan Pumpkin Soup – non-dairy lemon crème fraîche

Kale Pesto Spaghetti – Broccolini | asparagus | parmigiano reggiano

Thai Steak Salad – Noodles | napa cabbage | cucumbers | fresh mint | sweet chili-lime dressing

Hendrix Grilled Salmon – Shishito peppers | caramelized cauliflower | peewee potatoes
lemon basil dressing

Cozen’s Fried Catfish – Cornmeal breading | cilantro lime coleslaw | creole tartar sauce

Double R Ranch Rotisserie Prime Rib – Parsnips and sweet corn potato puree | garlicky

Grilled Mexican Shrimp – White butter bean puree | sweet roasted garlic sauce | crispy shallots

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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