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In-house Catering

Bistro Henry offers a number of facilities available for your next event at the restaurant located just outside Manchester, VT. Take advantage of our private dining room, gorgeous deck and lawn, or rent the entire restaurant for a night!

Private Dining Room

Bistro Henry Dining RoomBistro Henry’s private dining room offers a flexible and elegant space for your next event. Secluded from the rest of the restaurant, the private dining room offers numerous options to fit your event needs. With the facilities for music and dancing plus flexible seating options, the dining room truly caters to most any need.

 

Entire Restaurant

Bistro Henry restaurantHosting an especially large event? Transform Bistro Henry Restaurant into your private event space! Bistro Henry is equipped with three dining rooms, a full bar, and an outdoor dining area on the deck.

 

 

Deck and Lawn

Bistro Henry DeckMove your event outside to enjoy the fresh air and natural beauty of Southern Vermont. Bistro Henry offers a deck and spacious lawn with beautiful mountain views.

 

 

Special Dinners at Bistro Henry

As Award Winning restaurateurs and veteran caterers, we are here to assist you in creating the party of your dreams. That said, the following menus are designed as guidelines to begin the planning process. We are happy to create menus that accommodate a variety of tastes, budgets and diets. We know you will absolutely delighted…or your money back.

There are numerous permutations for hosting an event at Bistro Henry. Room fees vary with the season and scope of your party. The restaurant’s Dining Rooms work well as follows:

  • The “Upper Room” is great for up to 20
  • The “Lower Dining Room” is available under special circumstances only.
  • Up to 32 in the “Middle Room”
  • Up to 48 in the “East Room”, without dancing or the stage.
  • The East & Middle Rooms combine to make a great space for up to 75. Up to 125 in the entire restaurant. There is a $12,500 Food & Beverage minimum for the entire restaurant.

After hosting numerous Special Dinners at Bistro Henry, we have discovered a few things that are wonderful:

  • Special DinnersOn weekends, with groups larger than 20 guests, a Buffet Main Course is the way to go. We suggest a plated first course and served dessert. A Suggested Menu follows. It gives a great starting point in planning. Our menus always reflect the seasons and your wishes.
  • For a plated dinner we recommend a dual entrée (meat & fish) with a vegetarian option.
  • Weather permitting; Wine & Beer (with perhaps a signature cocktail) on the deck is really nice. Passed Hors d’Oeuvres are a wonderful addition. Depending on the size of the group and arrival timing, we can offer the same at our bar, with our full selection of hand made cocktails.
  • In the case of a Rehearsal Dinner, a menu that takes advantage of seasonal variations and maybe incorporates a theme is a great way to differentiate the rehearsal from the wedding reception (we do weddings too, by the way!)
  • Beverage Service is flexible. Some hosts provide a cash bar, some beer & wine only and some offer the full bar. We can provide estimates for each permutation.
  • Room rental. There is a $100 minimum set up fee for special dinner of more than 30 guests.
  • If required, different furniture can be rented as well as specialty linens

Prices are in effect for bookings through April 2016. Service charges are generally 20% of the total bill. State food tax is 10% and liquor tax is 11%. For your convenience, we are happy to arrange alternate linen and other decorations. Additional charges may apply.

Please do not hesitate to contact us to answer your questions, make arrangements or discuss any other details of your celebration.

Buffet Dinner Menus

Our Buffet Philosophy: The food on a Buffet table should be as fresh and appetizing as the food at a sit down dinner. Therefore, we prefer to serve foods on decorative platters, in relatively small quantities and replenish often. A theme is fun. Think “New England Seafood”, “Italian Grill” or “French Bistro”. We are happy to design a themed menu.

MENU 1 $38.00 per person plus taxes & service

Pre Set or Served First Course, Please choose 1 for your guests to enjoy.

  • Mixed Green Salad Bistro Henry
  • Soup of the Evening (take your chances…)
  • Lobster Bisque
  • New England Clam Chowder
  • Corn & Crab Chowder
  • Maine Crabcake with Spicy Remoulade
  • Seasonal Ravioli Selection (examples: Spring: asparagus with lemon balm butter, Summer: fresh mozzarella & Arugula with tomato & roasted garlic, Fall: pumpkin with sage brown butter, Winter: winter squash with sun dried cranberries & hazelnut)
  • Sliced Tomato & Locally made Fresh Mozzarella with Aged Balsamic & Marinated Artichokes
  • Prince Edward Island Mussels with White Wine & Shallots
  • Genuine French Escargots with Lots of Garlic
  • Baby Spinach with Poached Pear, Gorgonzola & Walnuts
  • Local Rabbit, Braised with Vegetables, Wine & Tomatoes with Cavatappi pasta

Choose 3 :

  • Herb & Garlic Marinated Cornish Game Hen
  • Grilled Pesto Coated Boneless Chicken Breast
  • Breast of Chicken Marsala or Piccata
  • Sliced Rare Grilled Tuna w/ Wasabi and Soy
  • Grilled Sides of Atlantic Salmon with Dill sauce and Cucumber
  • Sole Filets with Crabmeat Stuffing & Lobster Sauce
  • Shrimp Baked with Tomato & Feta Cheese*
  • Crabmeat Stuffed Shrimp
  • Shrimp Scampi
  • Swordfish Provençale (garlic, tomatoes, olives…)
  • Parmesan Crusted Sole with Lemon Caper Beurre Blanc
  • Garlic and Herb Roasted Leg of Lamb
  • Sliced Sirloin of Beef Béarnaise
  • Grilled Bistro Steak with Bacon Shallot Jus & Roquefort Butter
  • Hazelnut Crusted Pork Medallions
  • Spiced Roast Pork with Mustard Fruits

Choose 3:

  • String Beans with Parmesan Dressing
  • Spicy Sweet Roasted Beets
  • Minted Purple Cole Slaw
  • Gingered Carrot Orange Salad
  • Ratatouille Nicoise
  • Sesame Broccoli Salad
  • Rice with Peas and Red Peppers
  • 7 Grain Rice Pilaf
  • Roasted Red Potatoes with Garlic and Rosemary
  • Potato Salad with Scallion, Dill & Egg  Tabouleh
  • Penne with Pesto Vinaigrette
  • Farfalle Marinara
  • Spinach & Roasted Garlic Ravioli Marinara

Includes Bread and Butter

Sit-down Dinner Menus

Plated dinners are wonderful because all the guests are served. It adds a degree of elegance to any occasion. For large parties, we recommend the Dual Entree.

Dual Entrée $38.00 per person plus taxes & service

Pre-set or Served First Course, please choose 1 for your guests to enjoy:

  • Mixed Green Salad Bistro Henry
  • Soup of the Evening (take your chances…)
  • Lobster Bisque
  • New England Clam Chowder
  • Corn & Crab Chowder
  • Maine Crabcake with Spicy Remoulade
  • Seasonal Ravioli Selection (examples: Spring: asparagus with lemon balm butter, Summer: fresh mozzarella & Arugula with tomato & roasted garlic, Fall: pumpkin with sage brown butter, Winter: winter squash with sun dried cranberries & hazelnut)
  • Sliced Tomato & Locally made Fresh Mozzarella with Aged Balsamic & Marinated Artichokes
  • Prince Edward Island Mussels with White Wine & Shallots
  • Genuine French Escargots with Lots of Garlic
  • Baby Spinach with Poached Pear, Gorgonzola & Walnuts
  • Local Rabbit, Braised with Vegetables, Wine & Tomatoes with Cavatappi pasta

Here are Some Great Combination Suggestions: The possibilities are extensive…

  • Grilled Petite Sirloin Steak Béarnaise – Jumbo Gulf Shrimp Stuffed with Maine Crabmeat, Garlic Herb Butter
  • Cajun Spiced Breast of Chicken w/ Creamy Corn Sauce – Grilled Atlantic Salmon w/Miso Citrus Sauce
  • Grilled Garlic & Heb Marinated Lamb Leg with Garlic Mint Jus – Tomato & Herb George’s Bank Cod
  • Maple Glazed Smoked Pork Loin & Grilled Swordfish Provencale
  • Sliced Duck Breast – Seared Sea Scallops with Ginger Maderia Glaze

You get the idea. Everyone gets some wonderful food served to them at their table, allowing them to relax.

 Menu A          $38.00 per person plus taxes & service

  • Pre-set or Served First Course, Please choose 1 for your guests to enjoy.
  • Mixed Green Salad Bistro Henry
  • Soup of the Evening (take your chances…)
  • Lobster Bisque
  • New England Clam Chowder
  • Corn & Crab Chowder
  • Maine Crabcake with Spicy Remoulade
  • Seasonal Ravioli Selection (examples: Spring: asparagus with lemon balm butter, Summer: fresh mozzarella & Arugula with tomato & roasted garlic, Fall: pumpkin with sage brown butter, Winter: winter squash with sun dried cranberries & hazelnut)
  • Sliced Tomato & Locally made Fresh Mozzarella with Aged Balsamic & Marinated Artichokes
  • Prince Edward Island Mussels with White Wine & Shallots
  • Genuine French Escargots with Lots of Garlic
  • Baby Spinach with Poached Pear, Gorgonzola & Walnuts
  • Local Rabbit, Braised with Vegetables, Wine & Tomatoes with Cavatappi pasta

Choose 2:

  • Herb & Garlic Marinated Cornish  Game Hen
  • Grilled Pesto Coated Boneless Chicken Breast
  • Breast of Chicken Marsala or Piccata
  • Sliced Rare Grilled Tuna w/ Wasabi and Soy
  • Grilled Sides of Atlantic Salmon with Dill sauce and Cucumber
  • Sole Filets with Crabmeat Stuffing & Lobster Sauce
  • Shrimp Baked with Tomato & Feta Cheese*
  • Crabmeat Stuffed Shrimp
  • Shrimp Scampi
  • Swordfish Provençale (garlic, tomatoes, olives…)
  • Parmesan Crusted Sole with Lemon Caper Beurre Blanc
  • Garlic and Herb Roasted Leg of Lamb
  • Sliced Sirloin of Beef Béarnaise
  • Grilled Bistro Steak with Bacon Shallot Jus & Roquefort Butter
  • Hazelnut Crusted Pork Medallions
  • Spiced Roast Pork with Mustard Fruits

Includes Fresh Vegetables and Accompaniments

Choose 1         Dessert from Dessert Menu, Includes Coffee Service

Dessert Menu

  • Bistro Henry Assorted CupcakesCaramelized Apple Galette (thick tart)
  • Flourless Chocolate Kahlua Cake
  • Spiced Roulade
  • Lemon Tart
  • Fresh Fruit Crisp with Wilcox Ice Cream
  • Tiramisu
  • Devil’s Food Cake with Hot Fudge Frosting, Wilcox Ice Cream & Hot Fudge Sauce
  • Cheesecake (any flavor)
  • Chocolate Mousse “Martinis”
  • Hot Fudge Sundaes
  • Warm Gingerbread with Caramelized Pears
  • Create an after dinner dessert buffet from this list and your suggestions

Prices vary with your selection.

OpenTable Winner 2014 Diners' Choice Award

Since 1995