Hendrix Restaurant & Bar’s new seasonal menu showcases the best of the season. Executive Chef Rainer Schwarz and Chef de Cuisine Allan Aguinaga present dishes that focus on the season’s most flavorful produce, much of which is sourced from local and regional farms. To allow guests to eat for the season, 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. Having served as Chef de Cuisine at Juliette Kitchen+Bar and Farmhouse at Roger’s Gardens, Chef Aguinaga brings a love of utilizing farm-fresh ingredients into the dishes he helps to create.
“Our new menu is fresh and vibrant, so guests can eat light for the season without sacrificing the bold flavors,” explains Chef Schwarz, whose menu also features quality ﬁsh, steaks and chops. “Our freshly roasted rotisserie meats serve as a great option for those looking for protein-packed meals.”
The following dishes are new on Hendrix’s menu:
Spanish Octopus Ceviche – garbanzos | fennel | sweet peppers | lime vinaigrette (L,D)
Roasted Cauliflower Steak – Moroccan spices | salsa verde (L,D)
Artisan Cheese & Charcuterie Plate – Grilled country bread | accompaniments (L,D)
Hamachi Crudo – Fuji apples | avocado | blood oranges | tangerine – yuzu dressing (L,D)
Iceberg Wedge – Asian pears | gorgonzola | radish | buttermilk chive dressing (L,
Roasted Heirloom Beet Salad – Baby arugula | lemon thyme vinaigrette (L,D)
Chopped Salad – Tuscan salami | garbanzo beans | aged provolone | basil radicchio | redwine vinaigrette (L,D)
Tomato and Fresh Mozzarella Salad – Watermelon | fresh basil | balsamic glaze (L,D)
Quinoa Bowl – Roasted corn & squash | toasted garbanzo | cashews | avocado | herb vinaigrette (L)
Vegan Pumpkin Soup – non-dairy lemon crème fraîche (L)
Kale Pesto Spaghetti – Broccolini | asparagus | parmigiano reggiano (L,D)
Thai Steak Salad – Noodles | napa cabbage | cucumbers | fresh mint | sweet chili-lime dressing (L)
Hendrix Grilled Salmon – Shishito peppers | caramelized cauliflower | peewee potatoes
lemon basil dressing (L)
Cozen’s Fried Catfish – Cornmeal breading | cilantro lime coleslaw | creole tartar sauce (L,D)
Double R Ranch Rotisserie Prime Rib – Parsnips and sweet corn potato puree | garlicky (L)
Grilled Mexican Shrimp – White butter bean puree | sweet roasted garlic sauce | crispy shallots (D)
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.