Winter Menu Appetizers ...Henry and Marty Classics... Winter Petite Entrees... Winter Entrees...Desserts Appetizers Garlic Bread with melted provolone and parmesan.. 3  Soup of the Evening cup 4 ....... bowl 7  Seafood Chowder with lobster, salmon and scallops cup 6 ....... bowl 9    Pan-roasted Mussels chef’s preparation nightly.. 10 Calamari pan sautéed with garlic, shallots, white wine and capers.. 8  Korean Pork Mondu pan-fried dumplings with a tamari dipping sauce ..10 Vegetarian Pate sweet potatoes, dried sparrow farm organic cranberries, fresh rosemary and toasted filberts; served with house pickled vegetables and house-made cracker shards 8 Pear Salad with pears, gorgonzola and roasted pecans over mixed fresh greens.. 8  Caesar Salad herbed croutons and house-made dressing.. 6 Organic Field Greens Salad mixed Maine organic greens; served with shaved Hahn’s End cheese and white balsamic vinaigrette.. 8 Town House Farm Halloumi Cheese fried and served with warmed mixed country olives and fresh rosemary 11 return to top Henry and Marty Classics Chicken Picatta free-range breast sautéed with shallots, capers, lemon and white wine; served with angel hair pasta and vegetable of the evening.. 18 Beef Brisket from Bisson Farm, slow-roasted; served sliced with Kueka Gold mashed potatoes and green beans.. 18  Cuban Style Shrimp wild, sustainably harvested gulf shrimp, sautéed in a spicy garlic, rum and lime sauce; served with jasmine rice, black beans and Cuban green beans.. 19 Seafood Linguini  with jumbo shrimp, sea scallops, sun-dried tomatoes, artichokes, kalamata olives, capers and garlic.. 21 Paella Valenciana saffron basmati rice with chicken, shrimp, sausage meatballs and mussels; served with a creamy lemon, garlic aioli.. 26   Thin Crust Pizza - with pesto, gorgonzola, kalamata olives, parmesan, fresh arugula ..14 - with sun-dried tomato, caramelized vidalia onions, Olde Shiretown  cheese from Hahn’s End and fresh baby spinach..18  Pasta with Henry's Red Sauce penne or linguini; served with chef’s vegetable choice...11 - young persons portion available..8      - with vegan soy “meatballs” (soy, pecan, cashew and herbs)..14 - with 100% natural Wolfe Neck Farm beef meatballs...14    return to top Winter Petite Entrees Chicken Soprasetta oven roasted with Smith’s Log Smokehouse soprasetta and apple crumble; served with brown gravy and mashed organic potatoes 14 LaughingBird Shrimp sustainably grown and harvested shrimp, tossed with house-made Maine dulse fettuccine, Oyster Creek shitakes and Maine kelp 15 Vegetarian Lentil Loaf green and French lentils; served with Oyster Creek Farm mushroom gravy and Himalayan red rice 14 Lobster and Scallop Ravioli lobster and scallop stuffed pillows of house-made beet ravioli, topped with roasted cream corn and Bisson Farm bacon bits 15 Shrimp or Chicken Caesar Salad with herbed croutons and house-made dressing with chicken- 13 ... with shrimp-15 ....house- made jerk spice available if desired..... Barbecue Meatloaf our version of the classic, made with Bisson Farm beef and a Jack Daniels barbecue sauce; seved with organic mashed potatoes 14 Tenderloin Tips with a sundried tomato demi-glace; served in puff pastry with a demi salad 15 return to top Winter Entrees Oven Roasted Sea Scallops with an Asian-flavored rice crumb and sweet white miso sauce, on a bed of baby spinach; served with Himalayan red rice and evening vegetable petite..19 entrée..24 Roasted Atlantic Salmon with a blackstrap molasses glaze; served with jasmine rice and evening vegetable 23 Filet Mignon with Espanol sauce and frizzled leeks; served with mashed organic potatoes and evening vegetable 29   Local Cod with orange braised fennel, Maine cherry tomatoes and topped with toasted sweet salty pumpkin seeds; served with jasmine rice and evening vegetable petite..18 entre..23 Lamb Chops with mint demi-glace; served with savory brioche bread pudding and evening vegetable 28 Spinach and Cheese Ravioli house-made ravioli in a Marsala alfredo sauce; served with oven dried tomatoes and marinated crimini mushrooms 21 return to top Desserts Creme Brulee classic vanilla bean custard with caramelized sugar Chocolate Nemesis silken chocolate torte served with vanilla bean whipped cream Fruit Crisp made with fresh; served warm with vanilla ice cream Chocolate Layer Cake with rich ganache frosting and vanilla ice cream Gingerbread Cake drizzled with caramel and served warm with vanilla ice cream Sticky Toffee Bread Pudding served warm with house-made hazelnut toffee ice cream Shaker Lemon Pie served with house-made olive oil ice cream Gelato and Sorbet of the Evening Espresso, Cappucino, Organic Fair-trade Coffee, Organic Teas return to top