The Henri-Marie restaurant reflects an Art Deco style reminiscent of the 1920’s and 30’s and is located in the reproduction of a 19th century Family Chapel from a private estate outside of Paris. The unique building is located immediately adjacent and connected to the Mirbeau Inn & Spa at The Pinehills and overlooks the Village Green. In warm weather, guests may dine al fresco on the restaurant’s outside patio that features a recreation of the estate’s original workman’s hearth.
The Henri-Marie restaurant is the perfect location for that special evening. Inspired by the classic comforts of the Belle-Epoque period, Henri-Marie offers an elegant, relaxing dining experience for Mirbeau guests and a wonderful destination restaurant for the greater Plymouth/Boston area. Special features include a multi-course tasting menu and old world service with many offerings being finished tableside.
Taking culinary cues from the La Belle Epoque – an era that saw Auguste Escoffier revolutionize French cuisine and Cesar Ritz do the same for hospitality – Executive Chef Stephen Coe has created French inspired cuisine with a fresh, light and modern touch.
Henri-Marie serves dinner on Fridays and Saturdays only.
To book a reservation please call 508-209-2324 or Click here to book online
Welcome to Henri-Marie Executive Chef Stephen Coe’s food melds the traditions of classical cuisine with a contemporary, personal approach to ingredients and techniques with a uniquely graphic, visual style. Open Friday through Saturday, 5:00 p.m. - 10:00 p.m. Please call us at 508.209.2324 or Click here to book online to reserve your table. Menus are sample menus and are subject to change without notice.
Foie Gra Terrine
Pumpkin Brioche, Local Gooseberry Moustarda
Veloute of Parsnip Soup
Local Mushroom, Crème Fraiche
Rouille, Dehydrated Arugula, Basil Oil
Hollow Tree Farm Squash Salad
Forme d’Ambert, Candied Walnuts
French Endive Salad
Preserved Local Apricots, Fresh Goat Cheese, Hazelnuts
Greenway Farm Beet Salad
Warm Goat Cheese, Red Beet Meringue
Warm Rabbit Salad
Local Nectarines, Frisee, White Truffle
Dijon Crust, Stewed White Beans, Ratatouille
Lemon Buerre Blanc, Vegetable Ribbons, Crispy Potatoes
French Rack, Confit Leg, Bacon Wrapped Loin, Dijon Tarragon Nage
Sous Vide Beef Wellington
Foie Gras, Truffled Mushroom Duxelle, Au Poivre Sauce, Crispy Egg
Chef’s Choice of 5 Cheeses
with Seasonal Garnishes & Chef Coe’s Honey
Enjoy a 5- or 7-course tasting menu prepared by our Executive Chef Stephen Coe. Thoughtfully prepared, Chef Coe uses local ingredients to present you with exquisite pieces of art, not just for your eyes, but for your taste buds as well.