Henry's End Restaurant

Maryland style, with scallions and cayenne, served with our tartar sauce.

Served with fresh herbs, polenta, goat cheese and balsamic vinegar glaze.

Piquant garlic dressing with croutons, capers, anchovies and Romano cheese.

Goat cheese crusted with pistachio nuts and served over mixed greens, with a citrus vinaigrette and heirloom beets.

Served with our hot and spicy sauce.

Chipotle mayonnaise, guacamole.

Sauteed with spicy andouille sausage and bell peppers, served in a Creole mustard sauce.

Coated with cumin, curry and cayenne, sauteed and served over a West Indian style Bar-B-Q sauce with roasted corn.

Lobster in a brandy tomato cream sauce.

With fresh herbs, polenta, goat cheese and balsamic vinegar glaze.

Side portion of Brussels sprouts and pancetta.

Side portion of sauteed spinach and garlic with olive oil.

Side portion of asparagus roasted with fresh herbs.

Side portion of mashed potatoes.

Grilled Scottish salmon with herb-breadcrumb crust and horseradish creme fraiche.

Grilled tuna with olive oil, garlic, tomatoes, scallions and capers.

Sauteed and finished with a tart lemon butter sauce.

Grilled Scottish salmon, finished in a cream sauce with honey-mustard, Dijon and grained mustards and a touch of horseradish.

Grilled and topped with a spiced compound butter, served with mashed potatoes.

Chipotle mayonnaise, guacamole.

Sauteed with spicy andouille sausage and bell peppers, served in a Creole mustard sauce.

Coated with cumin, curry and cayenne, sauteed and served over a West Indian style Bar-B-Q sauce with roasted corn.

Chunks of lobster in a brandy tomato cream sauce.

Coated with mustard seeds, garnished with soy, spinach and mustard oil.

Sauteed in a brandy tomato cream sauce with lobster and mushrooms.

Boneless chicken breast rolled around goat cheese and spinach, breaded and garnished with fig jam.

Half chicken coated with our unique recipe including garlic, cinnamon, nutmeg and clove.

Boneless chicken breast coated with walnuts, baked and served over a blue cheese sauce with brandy, sliced pears and dried cranberries.

Sauteed with spicy andouille sausage, in a Creole mustard sauce with bell peppers.

With shallots, thyme and lingonberries. 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 liquids as a base.

With soy and scallions. 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 liquids as a base.

Cutlet breaded with breadcrumbs and Romano, served on a lemon cream sauce.

Garlic, sage, pancetta.

Roasted garlic, lemon, capers, basil.

Cream, Marsala.

Served with our hot and spicy sauce.

Spiced lamb sirloin, seared and sliced over mashed potatoes with a Bar-B-Q glaze.

New York strip, sauteed and finished with Dijon, Cognac, shallots and Worcestershire.

Broiled and topped with sundried tomatoes, garlic and basil butter.

Coated with 15 spices, seared and garnished with apple chutney.

New York strip, coated with black peppercorns, sauteed, flamed in Cognac and served in Dijon cream sauce.

Flourless cake with chopped hazelnuts and whipped cream.

Fresh lime pastry cream on a graham cracker crust.

With cinnamon and brandy, and whipped cream.