Early Summer Menu Appetizers ...Henry and Marty Classics...Petite Entrees...Early Summer 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, wine and herbs.. 8  Korean Pork Mondu pan-fried dumplings with a tamari dipping sauce.. 10 Vegetarian Pate organic carrots, sweet potatoes, hazelnuts, dried cherries and chives; served with Cumberland drizzle, pickled beets and house-made crackers .. 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 field greens from New Leaf Farm; served with shaved Hahn’s End cheese and white balsamic vinaigrette.. 8  Grilled Romaine Salad grilled heart of romaine with red onions, kalamata olives, cherry tomatoes, Hahn’s End Farm feta cheese and tomato 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 Kueka Gold mashed potatoes and green beans.. 18  Cuban Style Shrimp 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 Lobster Stuffed Ravioli  pillows of house-made spinach ravioli stuffed with lobster, topped with vanilla cream; served with choice of salad ..25 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 Petite Entrees Stuffed Portabella Mushroom Oyster Creek Farm portabella marinated, grilled and stuffed with Asian style mixed vegetables and organic soybeans, topped with white and black sesame seeds; served with calico rice ... 13 Filet of Sole stuffed with a crab and scallop mousse, topped with a saffron shallot cream sauce; served with jasmine rice... 15 Local Peekytoe Crabmeat Fondue mirepoix and warmed Eleanor’s Buttercup cheese from Hahn’s End Farm; served with house-made crackers and pickled vegetables ... 15 Panko Pork panko crusted boneless Bisson Farm pork loin with horseradish gremolata; served with Yukon Gold mashed potatoes...14 Shrimp or Chicken Caesar Salad with herbed croutons and house-made dressing with chicken- 13 ... with shrimp-15 Chicken Roulade boneless breast stuffed with sun-dried tomatoes and goat cheese; served with pesto roasted Laratte fingerling potatoes...15 Cassoulet made with organic white beans; Bisson Farm sausage and chicken confit; topped with a mustard crumb topping...15 Spinach Fettucine house-made spinach fettuccine tossed with artichoke hearts, sun dried tomatoes and a parmesan cream sauce ...13 return to top Early Summer Entrees Seared Sea Scallops on a bed of organic braising greens with a lemon wine sauce; served with calico rice and vegetable .. 24  Roasted Atlantic Salmon with a fresh dill and mustard seed crust; served with calico rice and vegetable .... 23 Roasted Cod oven roasted in a lemon barbecue sauce; served with roasted new potatoes and vegetable.. 22 Filet Mignon with a pancetta shallot brown sauce; served with oven roasted potatoes and vegetable...29       Rack of Lamb marinated in an oregano infused oil, topped with an orange scented demi-glace; served with saffron basmati rice and vegetable .. 27            Bistro Steak from Wolfe Neck Farm, topped with a black bean, pumpkin seed sauce; served with jasmine rice and vegetable ... 24   French Lentil Loaf oven roasted on baby spinach with an Oyster Creek Farm mushroom cream sauce; served with calico rice and vegetable..16 Desserts Creme Brulee classic vanilla bean custard with caramelized sugar Chocolate Nemesis silken chocolate torte served with vanilla bean whipped cream Key Lime Tart with Graham Flour Crust with fresh whipped cream and berry coulis Blueberry Buttermild Bread Pudding with hom-made blueberry ice cream Chocolate Layer Cake with rich ganache frosting and vanilla ice cream Seasonal Fruit Cobbler brown sugar biscuit topping over fruit compote, served warm with vanila ice cream Gelato and Sorbet of the Evening Espresso, Cappucino, Organic Fair-trade Coffee, Organic Teas return to top