Henry's End

Coated with cumin, curry and cayenne, sauteed and served over a West Indian style Bar-B-Q sauce with roasted corn.

Sauteed with spicy andouille sausage and bell peppers, served in a creole mustard sauce.

Served with fresh herbs, polenta, goat cheese and balsamic vinegar glaze.

Served with our hot and spicy sauce.

Maryland style with scallions and cayenne, served with our tartar sauce.

Only available in appetizer. Chipotle mayonnaise and gaucamole.

Lobster in a brandy tomato cream sauce.

Goat cheese crusted with pistachio nuts and served over mixed greens, with a citrus vinaigrette and heirloom beets.

Piquant garlic dressing with croutons, capers, anchovies and Romano cheese. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.*

Side portion of brussels sprouts and pancetta.

With fresh herbs, polenta, goat cheese and balsamic vinegar glaze.

Side portion of asparagus roasted with fresh herbs.

Side portion of sauteed spinach and garlic with olive oil.

Side portion of mashed potatoes.

Grilled tuna with olive oil, garlic, tomatoes, scallions and capers. * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. *

Sauteed in a brandy tomato cream sauce with lobster and mushrooms.

Sauteed with spicy Andouille sausage and bell peppers, served in a creole mustard sauce.

Chunks of lobster in a brandy tomato cream sauce.

Coated with cumin, curry and cayenne, sauteed and served over a West Indian style Bar-B-Q sauce with roasted corn.

Chipotle mayonnaise and guacamole.

Sauteed and finished with a tart lemon butter sauce.

Grilled Scottish salmon with herb-breadcrumb crust, horseradish creme fraiche.

Grilled Scottish salmon, finished in a cream sauce with honey-mustard, Dijon and grained mustards and a touch of horseradish.

Grilled and topped with a spiced compound butter, served with mashed potatoes.

Coated with mustard seeds, garnished with soy, spinach and mustard oil. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.*

Boneless chicken breast rolled around goat cheese and spinach, breaded and garnished with fig jam.

Sauteed with spicy Andouille sausage, in a creole mustard sauce with bell peppers.

Boneless chicken breast coated with walnuts, baked and served over a blue cheese sauce with brandy, sliced pears and dried cranberries.

Half chicken coated with our unique recipe including garlic, cinnamon, nutmeg and clove.

With soy and scallions. Our ducklings are braised in their own natural juices until they are flavorful and tender. We bone them and crispen the skin. All the sauces use the reduced natural liquids as a base.

With shallots, thyme, and lingonberries. Our ducklings are braised in their own natural juices until they are flavorful and tender. We bone them and crispen the skin. All the sauces use the reduced natural liquids as a base.

Garlic, sage, and pancetta.

Cream and marsala.

Roasted garlic, lemon, capers and basil.

Cutlet breaded with breadcrumbs and Romano, served on a lemon cream sauce.

Served with our hot and spicy sauce.

New York strip, sauteed and finished with dijon, cognac, shallots and worcestershire.

Broiled and topped with sundried tomatoes, garlic and basil butter.

New York strip, coated with black peppercorns, sauteed, flamed in cognac, and served in Dijon cream sauce.

Spiced lamb sirloin, seared and sliced over mashed potatoes with a Bar-B-Q glaze.

Coated with 15 spices, seared, and garnished with apple chutney.

Cinnamon, brandy and whipped cream.

Fresh lime pastry cream on a graham cracker crust.

Flourless cake with chopped hazelnuts and whipped cream.

Ladyfingers soaked in espresso, layered with a light, airy mixture of a mascarpone cheese- zabaglione custard. Sprinkled with cocoa. $11

Maryland style, with scallions and cayenne, served with our tartar sauce.

With fresh herbs, polenta, goat cheese and balsamic vinegar glaze.

Piquant garlic dressing with croutons, capers, anchovies, and Romano cheese. (Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.)

Goat cheese crusted with pistachio nuts and served over mixed greens, with a citrus vinaigrette and heirloom beets.

Served with our hot and spicy sauce.

Chipotle mayonnaise, gaucamole.

Sautéed with spicy Andouille sausage and bell peppers, served in a Creole mustard sauce.

Coated with cumin, curry and cayenne, sautéed and served over a West Indian style Bar-B-Q sauce with roasted corn.

Lobster in a brandy tomato cream sauce.

Housemade with seasonal mushrooms.

With fresh herbs, polenta, goat cheese and balsamic vinegar glaze.

Side portion of sauteed spinach and garlic with olive oil.

Side portion of mashed potatoes.

Housemade with seasonal mushrooms.

Grilled Scottish salmon with herb-breadcrumb crust, horseradish creme fraiche.

Grilled tuna with olive oil, garlic, tomatoes, scallions and capers. (Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness).

Sautéed and finished with a tart lemon butter sauce.

Grilled Scottish salmon, finished in a cream sauce with honey-mustard, Dijon and grained mustards, and a touch of horseradish.

Coated with mustard seeds, garnished with soy, spinach and mustard oil. (Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness).

Sautéed in a brandy tomato cream sauce with lobster and mushrooms.

Grilled and topped with a spiced compound butter, served with mashed potatoes.

Chipotle mayonnaise and guacamole.

Sauteed with spicy Andouille sausage and bell peppers, served in a Creole mustard sauce.

Coated with cumin, curry, and cayenne, sauteed and served over a West Indian style Bar-B-Q sauce with roasted corn.

Chunks of lobster in a brandy tomato cream sauce.

Boneless chicken breast rolled around goat cheese and spinach, breaded and garnished with fig jam.

Half chicken coated with our unique recipe including garlic, cinnamon, nutmeg, and clove.

Boneless chicken breast coated with walnuts, baked and served over a blue cheese sauce with brandy, sliced pears and dried cranberries.

Sauteed with spicy Andouille sausage, in a Creole mustard sauce with bell peppers.

With shallots, thyme, and lingonberries. Our ducklings are braised in their own natural juices until they are flavorful and tender. We bone them and crispen the skin. All the sauces use the reduced natural liquids as a base.

With soy and scallions. Our ducklings are braised in their own natural juices until they are flavorful and tender. We bone them and crispen the skin. All the sauces use the reduced natural liquids as a base.

Cutlet breaded with breadcrumbs and Romano, served on a lemon cream sauce.

Roasted garlic, lemon, capers, and basil.

Cream and marsala.

Served with our hot and spicy sauce.

Spiced lamb sirloin, seared and sliced over mashed potatoes with a Bar-B-Q glaze.

New York strip, sautéed and finished with Dijon, Cognac, shallots and Worcestershire.

Broiled and topped with sundried tomatoes, garlic and basil butter.

Coated with 15 spices, seared, and garnished with apple chutney.

New York strip, coated with black peppercorns, sautéed, flamed in Cognac, and served in Dijon cream sauce.

Ladyfingers soaked in espresso, layered with a light, airy mixture of a mascarpone cheese, and zabaglione custard. Sprinkled with cocoa.

Flourless cake with chopped hazelnuts and whipped cream.

Fresh lime pastry cream on a graham cracker crust.

Cinnamon, brandy, and whipped cream.