Dining at George Henry’s
One of the reasons George Henry’s is such a popular spot for lunch (11 a.m. to 2 p.m., Monday through Friday) or dinner (Monday through Saturday, 5:30 to 9 p.m.) is the high quality of the food served. This is a “from scratch restaurant,” Mary Ann says. “Everything is brought in fresh daily and made on the premises. Nothing is pre-done. We don’t buy any frozen, packaged items.” Even the desserts are assembled when ordered, so the flaky crust of the Banana Cream Tart isn’t soggy from sitting around for hours with the filling in it and the banana slices are firm and fresh.
The finest of ingredients prepared with loving care by skilled cooks makes every meal at George Henry’s a special treat. “Our dedicated staff makes all the soups and sauces for each day’s lunch and dinner offerings,” Andy says. The luncheon menu always includes the quiche of the day, “a house specialty,” which is served with either soup or salad, and a large selection of salads, including my favorite, the Taco Salad, and the popular Asian Chicken Salad. In addition, for those watching their waistlines, there is a nice selection of low-calories choices.
The lunch menu also features a number of sandwiches served with French fries—it is possible to choose a substitution for the fries, but because they’re so good you might want to put your diet on hold just this once. My favorite sandwich selection is the Chicken Supreme, a grilled teriyaki breast of chicken topped with Swiss cheese, sautéed mushrooms, onion, and mayonnaise on a toasted bun, although I’m also partial to the Fish and Chips platter which is excellent: nicely seasoned deep-fried battered cod (never greasy), fries, coleslaw, and tartar sauce. (I often take at least two pieces of fish home, which leaves me room for dessert.) Several tasty burgers are also available.
George Henry’s also offers a nice selection of beer and wine to accompany your meal.
In the evening, George Henry’s dresses up for company. The lights are a little lower, and candles shine from the center of the tables, which are covered with burgundy cloths. The evening menu offers a wide variety of choices, ranging from prime rib and a number of steaks, which Chef Bob cuts himself, to shrimp, fish, and pasta choices. I frequently visit George Henry’s for dinner with some of their “regulars,” and have heard them extol the merits of the Captain’s Platter (shrimp, scallops, and filet of cod) and the Walleye Pike meal.
I recently took my daughter and her friend there for dinner, and he enjoyed the Prime Rib dinner, while she had the Salmon. Both declared their meals delicious, but if you are allergic to seafood, be forewarned that the only soup available as your meal starter on a Friday is Clam Chowder ( delicately seasoned and delicious).
I opted for one of the evening’s specials, a Flat Iron steak finished with a black pepper sauce, which was absolutely wonderful, tender and flavorful. As long as it is on the dinner menu, I won’t consider any other choice, even though I know that whatever I’m served at George Henry’s will be a top quality, expertly prepared, beautifully presented meal, enjoyed in a lovely, friendly, and inviting setting.
~ Sue Hart is the recipient of a Governor’s Award in the Humanities and a Governor’s Award for AIDS Education. She’s also received a Montana Historical Society’s Award for contributions to Montana History and a PEN Syndicated Fiction Award for a short story, “Star Pattern.” She has four grown children and is married to five-time Spur winning novelist Richard S. Wheeler.