community ^ vintage dining
would be wrong. For Henry is the last name of owner Charla Henry. The menu features salad, soup, croissant, and choice of four entrées (two kinds of quiche, panini/sandwich, and Henry’s Signa- ture Chicken Salad), and choice of beverages and decadent desserts. Meals, prepared in the onsite kitchen, reflect seasonal changes. Our meal began with a spinach salad drizzled with vinaigrette; warm croissants served with real butter; and creamy pump- kin soup. My tea party companion, pho- tographer Patti Klinge, ordered a fluffy, arti- choke parmesan cheese quiche with flaky crust. I couldn’t pass up the opportunity to taste an entrée billed as “signature,” so I or- dered the chicken salad. Crisp, tart bites of green apple and crunchy, sweet pecans were a tasty surprise. I liked that the recipe was moist, not weepy, with mayonnaise. Will returned to tempt us with a silver tray of six desserts – chocolate cake with mocha icing, bread pudding, pumpkin swirl cheese- cake, peanut butter fudge brownie, carrot cake and applesauce cake. Patti selected the cheesecake and I chose the bread pudding drizzled with warm lemon sauce because I’m a sucker for anything lemon. Like the rest of the meal, they were delicious. Our only complaint was that portions were modest; however, the accumulation of each course was surprisingly filling. I think between us, we downed two pots of tea. My five-year-old, White Rabbit self, was very hoppy. ^ Writer Rhiannon Ross collects vintage tea- cups and saucers. Her favorite teacup features The White Rabbit.
The staircase lead- ing to the upstairs antiques’ area of Henry’s Tearoom is decorated in seasonal themes throughout the year.
12 VINTAGEKC WINTER 2016
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