Henry's End Restaurant Menu

seasonal vegetables, thinly sliced with tuscan kale & green goddess dressing

maryland style, with scallions and cayenne, served with our tartar sauce

(gf). wild mushrooms, sautéed and served over mixed greens, with a walnut vinaigrette

(gf). with fresh herbs, polenta, goat cheese and balsamic vinegar glaze

entree

piquant garlic dressing with croutons, capers, anchovies and romano cheese

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

(gf). served with our hot and spicy sauce

entree

shrimp dipped in tortilla flour, deep-fried, and served with chipotle mayonnaise and guacamole

entree

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

entree

(gf). coated with cumin, curry and cayenne, sautéed and served over a west indian style bar-b-q sauce with roasted corn

entree

olive oil, garlic, crushed red pepper, scallions & hazelnuts

entrée

chunks of lobster in a brandy tomato cream sauce

entree

grilled scottish salmon with herb-breadcrumb crust, horseradish crème fraîche

(gf). grilled tuna with olive oil, garlic, tomatoes, scallions and capers

sautéed and finished with a tart lemon butter sauce

(gf). 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

sautéed in a brandy tomato cream sauce with lobster and mushrooms

(gf). grilled and topped with a spiced compound butter, served with mashed potatoes

finished with a fresh raspberry sauce

finished in a sauce of honey, fresh ginger, soy and scallions

with portobello and morel mushrooms, shallots, thyme and lingonberries

boneless breast rolled around goat cheese and spinach, breaded and garnished with fig jam

boneless breast breaded with pumpkin seeds, served over a citrus sauce

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

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

sautéed with spicy andouille sausage, in a creole mustard sauce with bell peppers

cutlet breaded with breadcrumbs and romano, served on a lemon cream sauce

scallopine sautéed with garlic, pancetta and sage

scallopine sautéed with morel mushrooms, cream and marsala wine

scallopine sautéed with roasted garlic, lemon, capers and basil

(gf). 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

(gf). broiled and topped with sundried tomatoes, garlic and basil butter

(gf). coated with fifteen spices, seared, and garnished with apple chutney

new york strip, coated with black peppercorns, sautéed, flamed in cognac, and served in dijon cream sauce

a blend of coffee and chocolate ice creams laced with kahlua and espresso on an oreo cookie crust, topped with a hot fudge espresso sauce

a blend of vanilla and heath bar crunch ice creams served on a graham cracker crust, topped with a hot butterscotch sauce

covered with an almond streusel crust, served warm

half valrhona white chocolate and half bittersweet

both sweet and tart, a fresh lime pastry cream served on a graham cracker crust

paper thin crepes, layered with a light and creamy custard and served with a raspberry sauce

part brownie, part chocolate praline bread pudding, served with hot fudge and vanilla ice cream

with a glass of fonseca bin 27 port

1980

rhone valley, france, 2000

bordeaux, france, 2010

botrytised grapes, austria, 1994