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The Waterfront Beach Resort, a Hilton Hotel
Henrys Uncorked Restaurant with seating

Henry's Coastal Cuisine

Experience regional flavors from the Southern California shores, dishes centered around seafood, and an emphasis on seasonal, local, farm-to-table ingredients for a fresh and sophisticated indoor or outdoor dining experience.
Relish culinary delights created by Executive Chef Lewis Butler, complemented by an expansive, airy venue nestled by the oceanside.

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Henry's Uncorked a Patio Wine Bar

Opening hours

Bar
Sun-Thu: 12 pm – 10 pm
Fri-Sat: 12 pm – 11 pm

Brunch
Sunday: 10 am – 2 pm (last seating at 1:45 pm)

Dinner
Mon & Tue: Closed for dinner service
Wed, Thu, Sun: 5 – 9 pm (last seating at 8:45 pm)
Fri & Sat: 5 pm – 10 pm (last seating at 9:45 pm)

Live music
Fri & Sat: 5:30 pm – 9:15 pm

Pizza Patio

Happy Hour at Henry's

Join us at Henry’s Coastal Cuisine for an elegant happy hour with an ocean view. Enjoy specials on our select wine and beer and a selection of small bites.

Daily: 2 pm – 5 pm

Late-night Happy Hour
Sun – Thurs: 9 pm – 10 pm
Fri – Sat: 10 pm – 11 pm

Fall Menu

Starters

HENRY’S SEAFOOD PLATTER

King Crab Legs | Shrimp | Mussels Oysters | 1/2 Lobster | Seafood Ceviche
MP

OYSTERS IN HALF SHELL

Mignonette | Lemon Wedge
24

JUMBO LUMP CRAB CAKE

Pickled Vegetables | Butterfly Pea Flower Aioli
18

GRILLED OCTOPUS

Sauce Romesco | Roasted Mushrooms Sautéed Spinach
19

SEARED ALBACORE TUNA

Pepper | Citrus | Lemon Egg Yolk Emulsion | Tomato
22

WILD MUSHROOM RAVIOLI

Truffle Mushroom Sauce | White Asparagus Tips
22

HOUSE MADE POTATO GNOCCHI

Roasted Pumpkin Purée| Sage Lemon Butter Crispy Prosciutto
20

CRISPY BRUSSELS SPROUTS

Balsamic Glaze | Crispy Onions
16

Sides

CREAMED CORN

Corn Bread Crumble
14

GRILLED ASPARAGUS

Roasted Tomato Salsa
14

FALL RATATOUILLE

Zucchini | Tomatoes | Eggplant
14

WHIPPED YUKON POTATOES

14

Soup & Salads

CRAB BISQUE

Pumpkin Seed Tuile
18

ROASTED TOMATO BISQUE

Confit Shallot Dressing | Mushroom Soil
16

PORT POACHED PEAR WINTER SALAD

Local Greens | Goat Cheese Champagne Spirulina Vinaigrette
18

WEDGE SALAD

Crispy Onions | Heirloom Tomatoes | Bacon French Blue Cheese
22

Mains

BOUILLABAISSE (CIOPPINO)

Fish Stew | Red Mullet | Mussels | Crab | Lobster Shrimp | Toasted Bread | Sauce Rouille
59

PAN ROASTED CHILEAN SEA BASS

Coconut Yam Puree | Lime Butter Sauce | Market Vegetables
57

CRISPY SKIN SKUNA BAY SALMON

Caramelized Fennel | Black Olive Beurre Blanc
35

CÔTE DE BOEUF (FOR TWO)

Cowboy Ribeye Chop | Gratin Dauphinois Vegetable Medley | Bernaise and Red Wine Sauce
148

GRILLED FILET MIGNON

Mushroom Ragout | Baby Carrots | Pinot Reduction
58

VEAL OSSO BUCO

Veal Shank | Whipped Yukon Potatoes Glazed Baby Carrots
56

ROASTED RACK OF LAMB

Roasted Onion and Balsamic Purée | Creamy Polenta Tomato Rosemary Jus
45

SOUS VIDE JIDORI CHICKEN BREAST

Forest Mushroom Risotto | Pink Peppercorn Tarragon Sauce
36

Henry's Jr.

PAN ROASTED CHICKEN

Chicken Breast | Whipped Potatoes | Au Jus
26

BACON MAC ‘N CHEESE

21

SPAGHETTI

Tomato Basil Sauce
19

GRILLED CHEESE SANDWICH

Steamed Broccoli
19

Desserts

WARM CHOCOLATE BREAD PUDDING

Rasin Bourbon Sauce | Crème Anglaise
15

WARM APPLE ALMOND TART

Vanilla Ice Cream
15

GERMAN CHOCOLATE CAKE

Raspberry Coulis
15

VANILLA CRÈME BRULÉE

Fresh Berries | Macaroon
15
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