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 |