Menu for Henry's End Restaurant

Dinner
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Dessert
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Wild Game Festival

Dinner

Appetizers & Shellfish‎

11.95 Corn Crab Cakes Maryland style, with scallions and cayenne

6.95 Mixed Field Greens Dressed with our balsamic-orange vinaigrette

8.95 Caesar Salad Piquant garlic dressing with croutons, anchovies and romano cheese

Pan Roasted Vegetables With fresh herbs, polenta, goat cheese and a balsamic vinegar glaze Options: (8.95) , (18.95)

9.95 Warm Pistachio Goat Cheese Salad Goat cheese crusted with pistachio nuts, mixed with a citrus vinaigrette and garnished with roasted heirloom beets

9.95 Wild Mushroom Salad Wild mushrooms, sauteed‎ and served over mesclun greens, with a walnut vinaigrette

Ozark Bar-b-q Ribs Served with our hot and spicy sauce Options: (12.50) , (23.95)

Shrimp With Andouille Sausage Sautéed with spicy Andouille and bell peppers, served in a Creole mustard sauce Options: (12.50) , (23.95)

Tortilla Crusted Shrimp Shrimp dipped in tortilla flour, deep-fried, and served with chipotle mayonnaise and guacamole Options: (12.50) , (23.95)

West Indian Bar-b-q Shrimp Coated with cumin, curry and cayenne, sautéed and served over a West Indian bar-b-q sauce with roasted corn Options: (12.50) , (23.95)

Pasta

Penne with Butternut Squash, Anchovy and Breadcrumbs Olive oil and garlic, red onion and hot pepper Options: (9.50) , (18.95)

Penne With Lobster Tomato Cream Lobster in a brandy tomato cream sauce with cayenne Options: (12.50) , (23.95)

Duckling

24.95 Wild Mushroom and Lingonberry With portobello and morel mushrooms, shallots, thyme, brandy and lingonberries

24.95 Rasberry Finished with a‎ fresh raspberry sauce

24.95 Honey and Ginger Finished in a sauce of honey, fresh ginger, soy, and scallions

Chicken‎

19.95 Goat Cheese and Fig Jam Boneless breast rolled around goat cheese and herbs, breaded and garnished with fig jam

19.95 Pear Walnuts and Blue Cheese Boneless breast coated with walnuts, baked and served over a blue cheese sauce with brandy sliced pears and dried cranberries

19.95 Andouille Boneless breast, cut in strips, sautéed with spicy Andouille sausage in a creole mustard sauce with sweet bell peppers

19.95 Lemonese Breaded with romano,‎ and served on a rich, lemon cream sauce

19.95 Southern Fried Our unique coating recipe includes garlic, cinnamon, nutmeg and clove

Fish

19.95 Salmon Moroccan Grilled and topped with a compound butter made from cumin, cayenne, mint and scallions, served over garlic mashed potatoes

21.95 Sole Citron Sautéed, and finished with a tart lemon butter sauce

22.95 Mustard Seed Crusted Tuna Yellowfin Tuna is coated with mustard seeds and seared, served over spinach and soy and garnished with mustard oil

19.95 Salmon With Herb Crust, Arugula and Roasted Beets Grilled Salmon topped with fresh herb, breadcrumb crust and horseradish creme fraiche

19.95 Salmon With Three Mustards Grilled and finished in a cream sauce with honeycup, Dijon and grained mustards, and a touch of horseradish

24.95 Sole With Lobster and Tomato Cream Sole fillet sautéed in a brandy tomato cream sauce with mushrooms

22.95 Tuna With Tomatoes, Scallions And Capers Grilled Tuna with olive oil, garlic, tomatoes, scallions and capers

Veal

20.95 Brussel Sprouts, Pancetta and Sage Scallopine sautéed with‎ garlic, brussel sprouts, pancetta and sage

20.95 Lemonese Cutlet coated with breadcrumbs and romano, on a lemon cream sauce

23.95 Morel Scallopine sautéed with morel mushrooms, cream and Marsala wine

20.95 Roasted Garlic (Capers and Lemon) Scallopine sautéed with roasted garlic, lemon, capers and basil

Meat‎

24.95 Blackened Lamb Sirloin Spiced lamb sirloin, seared and sliced over garlic mashed potatoes with a bar-b-q glaze

26.95 Blackened Shell Steak Coated with fifteen‎ spices, seared, and garnished with apple chutney

26.95 Sliced Shell Steak With Sun Dried Tomatoes Broiled and topped with sun-dried tomatoes, garlic and basil butter

26.95 Steak Au Poivre Trimmed shell steak‎ coated with cracked black peppercorns, flamed in Cognac, and served in a mustard cream sauce

26.95 Steak Diane Trimmed shell steak sautéed, finished with Dijon mustard, Cognac, parsley and Worcestershire

Sides

5.00 Sauteed Spinach

Dessert

8.50 Mud Pie 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

8.50 Mrs. Mud Pie A blend of vanilla and Heath bar crunch ice creams served on a graham cracker crust, topped with a hot butterscotch sauce

8.50 Apple Cobbler Covered with an almond streusel crust, served warm

8.50 Dark and White Chocolate Mousse Half Valrhona white chocolate and half bittersweet

8.50 Persian Lime Pie Both sweet and tart, a fresh lime pastry cream served on a graham cracker crust

8.50 Layer Crepe Paper thin crepes,‎ layered with a light and creamy custard and served with a raspberry sauce

8.50 Chocolate Confusion Part brownie, part chocolate praline bread pudding, served with hot fudge and vanilla ice cream

8.50 Ice Cream

8.50 Sorbet

Assorted Cheeses Options: (13.00) , With Glass of Fonseca Bin 27 Port (18.00)