Henry's End Restaurant
Restaurant Menu
APPETIZERS & SHELLFISH
CORN CRAB CAKES
Maryland style, with scallions and cayenne, served with our tartar sauce. 10.95
WILD MUSHROOM SALAD
Wild mushrooms, sautéed and served over mesclun greens, with a walnut vinaigrette. 8.95
PAN ROASTED VEGETABLES
With fresh herbs, polenta, goat cheese and a balsamic vinegar glaze. 7.95/16.95
CAESAR SALAD
Piquant garlic dressing with croutons, anchovies and romano cheese. 6.95
BLACKENED TUNA SALAD
Yellowfin tuna coated with blackened spice mix, seared rare, and served over
seasonal greens with raspberry vinaigrette. 8.95
OZARK BAR-B-Q RIBS
Served with our hot and spicy sauce. 8.95/18.95
TORTILLA CRUSTED SHRIMP
Shrimp dipped in tortilla flour, deep-fried, and served with chipotle
mayonnaise and guacamole. 10.95/20.95
SHRIMP WITH ANDOUILLE SAUSAGE
Sautéed with spicy Andouille and bell peppers, served in a Creole mustard sauce. 10.95/20.95
WEST INDIAN BAR-B-Q SHRIMP
Coated with cumin, curry, and cayenne, sautéed and served over a West Indian style bar-b-q sauce with roasted corn. 10.95/20.95
PASTA
PENNE PESTO
Olive oil and butter sauce with fresh basil, garlic, romano, walnuts and lemon. 7.50/15.95
PENNE WITH LOBSTER TOMATO CREAM
Chunks of lobster in a brandy tomato cream sauce with cayenne pepper. 9.95/19.95
FISH
SALMON WITH SPINACH AND ROASTED GARLIC
Grilled salmon werved on a roasted garlic sausce with spinach and rosemary. 18.95
MUSTARD SEED CRUSTED TUNA
Yellowfin Tuna is coated with mustard seeds and seared, served over spinach with soy and sherry wine and garnished with mustard oil. 20.95
SOLE CITRON
Sautéed, and finished with a tart lemon butter sauce 17.95
SALMON WITH THREE MUSTARDS
Grilled and finished in a cream sauce with honeycup, Dijon and grained mustards, and a touch of horseradish. 18.95
TUNA WITH TOASTED COUS COUS AND LEMON
Grilled tuna served over toasted cous cous, tomatoes and scallions with lemon vinaigrette. 20.95
SOLE WITH LOBSTER & TOMATO CREAM
Sole fillet sauté in a brandy tomato cream sauce with lobster and mushrooms 20.95
SALMON MOROCCAN
Grilled and topped with a compound butter made from cumin, cayenne, cilantro, mint and scallions, served over garlic mashed potatoes. 18.95
DUCKLING
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 braisings as a base.
RASPBERRY
Finished with an unsweetened fresh raspberry sauce. 19.95
HONEY & GINGER
Finished in a sauce of honey, fresh ginger, soy, orange and scallions. 19.95
WILD MUSHROOM & LINGONBERRY
With portobello and morel mushrooms, shallots, thyme, brandy and lingonberries. 21.95
CHICKEN
AU POIVRE ST. JULIEN
Boneless breast lightly coated with cracked black peppercorns, sautéed, and finished in a brown sauce with cream, Dijon, brandy and green peppercorns 16.95
LEMONESE
Boneless breast breaded with romano, and served on a rich, lemon cream sauce 16.95
SOUTHERN FRIED
Our unique coating recipe includes garlic, cinnamon, nutmeg and clove 16.95
PEAR, WALNUTS & BLUE CHEESE
Boneless breast coated with walnuts, baked and served over a blue cheese sauce with brandy, sliced pears and dried cranberries. 17.95
ANDOUILLE
Boneless breast, cut in strips, sautéed with spicy Andouille sausage in a Creole mustard sauce with sweet bell peppers 17.95
VEAL
LEMONESE
Cutlet coated with breadcrumbs and romano, served on a lemon cream sauce. 1795
SPINACH AND GOAT CHEESE
Scallopine sautéed with a garlic, spinach, dried cranberries and served in a goat cheese sauce. 17.95
MOREL
Scaloppini sautéed with morel mushrooms, cream and Marsala wine. 20.95
FRANCAISE
Scallopine sauteed, and finished in a lemon sauce with sherry. 17.95
MEAT
BLACKENED LAMB SIRLOIN
Spiced lamb sirloin, seared and sliced over garlic mashed potatoes with a bar-b-q glaze. 19.95
STEAK DIANE
Trimmed shell steak sauteed, finished with Dijon mustard, Cognac, shallots,
parlsey and Worcestershire, in a rich brown sauce. 22.95
SLICED SHELL STEAK WITH SUN DRIED TOMATOES
Broiled and topped with sun-dried tomatoes, garlic and fresh basil butter. 21.95
BLACKENED SHELL STEAK
Coated with fifteen spices, seared, and garnished with chutney. 21.95
STEAK AU POIVRE
Trimmed shell steak coated with cracked black peppercorns, sauteed, flamed in
Cognac, and finished in a rich brown sauce with Dijon mustard and cream. 22.95
Dinners include salad rice pilaf and fresh vegetable
DESSERTS
MUD PIE
A blend of coffee and chocolate ice creams laced with Kahua and espresso
on an Oreo cookie crust topped with a hot fudge espresso sauce.
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.
APPLE COBBLER
Covered with an almond streusel crust served warm.
CREME BRULEE NAPOLEON
Layers of filo dough, caramelized vanilla custard, strawberries and strawbery sauce.
PERSIAN LIME PIE
Both sweet and tart, a fresh lime pastry cream served on a graham cracker crust.
DARK AND WHILE CHOCOLATE MOUSSE
Half Valrhona while chocolate and half bittersweet
FRESH FRUIT
ICE CREAM OR SORBET
PLEASE NOTE: All menu items and prices are subject to change.
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