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 9 Korean Pork Mondu pan-fried dumplings with a tamari dipping sauce 10 Calamari pan sautéed with garlic, shallots, white wine and capers 8  Vegetarian Pate Oyster Creek Farm mushrooms, caramelized leeks, toasted hazelnuts, and fresh sage; served with house pickled vegetables and house-made cracker shards 8 Baked Fresh Cheese Curds from Pineland Farm, with charred Maine Backyard Beauty tomatoes, fresh pesto and crostini 11 Grilled Romaine Salad with Pineland Farm feta cheese, red onions, kalamata olives and charred Maine Backyard Beauty tomatoes; served with a fresh oregano vinaigrette 10 — add Bisson Farm crumbled bacon 12 — Pear Salad with pears, gorgonzola and roasted pecans over mixed fresh greens 8  Caesar Salad with herbed croutons and house-made dressing 6 Organic Field Greens Salad mixed organic greens; served with shaved Hahn’s End cheese and white balsamic vinaigrette 8 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 with mashed organic potatoes and green beans 19 Cuban Style Shrimp jumbo shrimp, sautéed in a spicy garlic, rum and lime sauce; served with jasmine rice, black beans and Cuban green beans 20 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 Bisson Farm bacon, caramelized local sweet onions, house-made barbecue sauce and fresh baby spinach 17 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 Korean Tacos two grilled corn tortillas topped with Bisson Farm slow braised pulled beef short ribs, house-made kimchee, sour cream, scallions, fresh cilantro and Ko Chu Chung sauce 12 All Natural ChickenBreast oven roasted, topped with Smith’s Log Smokehouse sopressata apple crumble; served with brown gravy and mashed organic potatoes 15 All Natural Pork Loin juniper brined and topped with a Sparrow Creek Farm organic cranberry rosemary sauce; served with mashed organic potatoes 14 Tenderloin Tips with a Jack Daniels barbecue sauce; served on puff pastry 14 Stuffed Crepes with Ducktrap River smoked salmon, French beans, fresh tarragon, and goat cheese; served with a demi mesclun salad 15 Coconut and Lime Encrusted Tofu Maine-made Heiwa tofu topped with vegetarian red curry; served with saffron rice 14 Lentil Loaf with Oyster Creek Farm mushroom gravy; served with Himalayan red rice 14 Shrimp or Chicken Caesar Salad with house-made herbed croutons and dressing grilled chicken 13 grilled shrimp 15 - house-made jerk spice added if desired - return to top Winter Entrees Maine Day Boat Sea Scallops in an Asian flavored broth with capellini, seared local sesame kale and lightly pickled local root vegetables; with a demi mesclun salad petite 21 entrée 26 Roasted Faroe Island Salmon on a bed of braised fennel and leeks topped with a light yellow curry drizzle; served with jasmine rice and evening vegetable 24 Grilled Pineland Farm Chuck Delmonico with a house dry rub and topped with demi-glace; served with mashed organic potatoes and evening vegetable 27 Filet Mignon with a green peppercorn caramelized shallot demi-glace; served with mashed organic potatoes and evening vegetable 29 Roasted Atlantic Cod with a pickled ginger umeboshi plum sauce; served with a purple sticky rice cake and green beans 25 Tempeh Sauté Lalibela Farm organic soy tempeh with caramelized parsnips, toasted pistachios and topped with a tomato scented cider sauce; served with Himalayan Red rice and evening vegetable 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 Shaker Lemon Pie shaved and sweet softened lemon pie served warm with extra virgin olive oil ice cream Chocolate Layer Cake with rich ganache frosting and vanilla ice cream Organic Pumpkin Bread Pudding warmed and served with vanilla ice cream Warmed Gingerbread with vanilla ice cream and caramel sauce Gingered Organic Apple and Cranberry Crisp witha gluten free crunch topping; served warm with vanilla ice cream Gelato and Sorbet of the Evening from Gelato Fiasco Espresso, Cappucino, Organic Fair-trade Coffee, Organic Teas return to top