Today's Menu: Great Health

Creating a healing environment for patients and the community, the new Henry Ford West Bloomfield Hospital features nutritious and delicious food recipes created by a team of health professionals.

Each dish combines the healthiest of ingredients in deliciously inventive ways, including many gourmet vegetarian options. Collaborating with a scientific advisory council featuring Henry Ford Medical Group physicians and dieticians, this menu features dishes that promote healing and taste truly amazing.

At Henry's, our hospital's cafe, the community can enjoy these culinary creations, all delicious and utilizing the highest quality (but not high-priced) ingredients to promote healing. This food can be enjoyed on-campus or as a convenient and healthy take-out option. Organic farms like the Chef's Garden are committed to healthy produce and sustainable agriculture, and supply many of these ingredients. Henry Ford and Chef's Garden - working together to make healthy eating a part of your life.

A 90-seat Demonstration Kitchen offers healthy cooking classes for members of the community as well as patients with specific illnesses like diabetes and cancer.

Henry's
248-325-1000
Monday - Friday 6:30 a.m. - 8 p.m.
Saturday 7 a.m. - 7 p.m.
Sunday 8 a.m. - 4 p.m.

Here is just a sampling of what you might find at Henry's:

Soups:

• Carrot Bisque
• Mushroom Barley
• Chilled Cucumber
• Low-sodium Chicken Broth
• Michigan Asparagus Bisque

Lunch:

• Energy Turkey Sandwich on toasted 100% Wheat Bread with Avocado, Brocoli Sprouts, Tomato, Cucumber, Radish, Cole Slaw & Low Fat Russian Dressing
• Asian Salmon Burger on 100% Wheat Roll with Pickled Cucumbers
• Sushi Plate Tuna Roll, Asparagus Roll & Vegetarian Roll with Ponzu Sauce & Seaweed Salad
• Asparagus Risotto with Tomato Pomodoro & Reggiano
• Grilled Chicken with Asparagus Risotto & Tomato Pomodoro

Dinner:

• Seared Ahi with Arugula, Grilled Orange Vinaigrette, Steamed Brown Rice, Roasted Beets
• Ginger Poached Chicken with Shiitake Mushrooms, Broccoli Rabe, Carrots, Sticky Rice, Chicken Velouté
• Ricotta Gnocchi with Herbs & Roasted Chicken with Heirloom Carrots
• Wild Mushroom & Sweet Pea Risotto with Heirloom Carrots
• Vegetarian Reuben with Cole Slaw, Swiss Cheese & Low Fat Russian on Toasted Rye Bread
• Lentil & Wild Rice Sliders
• Shrimp Stir-Fry atop Brown Rice

Desserts:

• Wild Strawberries with Agave "Cure"
• Angel Food Cake with Cured Wild Strawberries
• Flourless Chocolate Cake
• Michigan Blueberry Panna Cotta
• Organic Carrot Bread