Henry's End Menu

Roasted beets and goat cheese encrusted with pistachios, served atop mixed greens and dressed with a citrus vinaigrette.

Maryland corn crab cakes, crafted with succulent crab meat and sweet corn, are paired with a classic tartar sauce.

Seasonal greens accompanied by a refreshing orange vinaigrette, adhering to a gluten-free preparation.

Wild mushrooms and chopped walnuts served atop a bed of greens, dressed with a walnut vinaigrette.

Ozark-style pork ribs, served with our unique barbecue sauce, typically includes tender ribs prepared in a traditional barbecuing method.

Pork ribs, slow-cooked and served with a distinctive bbq sauce, typically includes a blend of spices and herbs unique to flavors.

Rigatoni served over a brandy tomato cream sauce with lobster

Sauteed shrimp and andouille sausage with bell peppers, served in a creole mustard sauce.

Sauteed shrimp and andouille sausage with bell peppers, served in a creole mustard sauce.

Sauteed shrimp marinated with cumin, curry, and cayenne, accompanied by roasted corn, offering a West Indian BBQ flavor profile.

Sauteed shrimp infused with a blend of cumin, curry, and cayenne, accompanied by roasted corn, offering a West Indian barbecue flavor profile.

Shrimp encrusted with a crispy tortilla coating, served with chipotle mayo and a side of guacamole.

Shrimp encased in a crispy tortilla crust, typically served with a side of chipotle mayo and freshly made guacamole.

A blend of liver pate paired with mustard, lingonberries, and cornichons.

Stuffed with cornbread and andouille stuffing, two semi-boneless quail are complemented by a port wine sauce and dried plums.

House-made tagliatelle served with slow-roasted rabbit ragu, typically including grana padano cheese.

House-made tagliatelle served with slow-roasted rabbit ragu, typically enhanced with grana padano cheese.

Braised venison shank served over creamy polenta, typically featuring a rich sauce.

Turtle soup with a rich, dark roux, typically includes turtle meat, tomatoes, and aromatic vegetables, inspired by New Orleans cuisine.

Chicken breast stuffed with a blend of goat cheese and spinach, served alongside a sweet fig jam.

Chicken coated in a unique blend of cinnamon, clove, and nutmeg, then fried to a golden crisp.

Sautéed andouille sausage, bell peppers, and garlic in a Creole mustard sauce, topped with a shrimp.

Walnut crusted chicken breast, accompanied by sliced pears and crumbled blue cheese, typically includes a harmony of textures and flavors.

Chicken breast, lightly battered and fried, typically includes a tangy lemon-infused sauce.

Half duck, roasted and served with a honey ginger sauce, typically includes scallions.

Scottish salmon, herb and breadcrumb crust, accompanies an arugula and beet salad, finished with horseradish crème fraîche.

Scottish salmon topped with a blend of Moroccan butter featuring cumin, cayenne, cilantro, and mint, typically includes mashed potatoes.

Grilled Scottish salmon, accompanied by a creamy three mustard sauce, typically includes a gluten-free preparation.

Sole filet, lightly coated in flour and egg, then sautéed, typically includes a tangy lemon butter sauce.

Sautéed filet of sole served with a rich lobster tomato cream sauce, complemented by tender mushrooms.

Grilled fresh tuna served with a garnish of tomato, scallion, capers, and garlic, all drizzled with olive oil. Gluten-free.

Tuna coated with mustard seeds and breadcrumbs, served over soy sauce and spicy mustard oil.

A 12 oz. NY strip steak, encrusted with a distinctive blend of blackened spices, accompanied by apple chutney and mashed potatoes. Gluten-free.

Beef patty topped with cheddar, pickles, crispy onions, and au poivre sauce, served on a potato bun with house cut fries.

Steak au poivre is a black peppercorn-coated steak, typically served with a Dijon brandy cream sauce and accompanied by mashed potatoes.

Seared NY strip steak, typically includes a rich sauce of Dijon mustard, brandy, Worcestershire, and shallots, served over mashed potatoes.

Tender veal scallopini sautéed with roasted garlic, lemon, capers, and basil butter.

Breaded veal cutlet, enhanced with Romano cheese, served atop a sauce infused with lemon cream.

Veal scallopini sautéed with morel mushrooms, finished in a creamy marsala wine sauce.

Mashed potatoes, prepared gluten-free, with Yukon gold potatoes, butter, and cream, seasoned with salt and pepper.

Our gluten-free version typically includes rice cooked in a seasoned broth with a blend of vegetables and herbs for a savory side dish.

Spinach sautéed with garlic, typically prepared gluten-free, offering a simple yet savory side dish option.

Fresh local corn, typically sautéed with sliced Fresno chilis for a mild heat.

Chocolate banana bread pudding is a rich dessert featuring sweet bread soaked in a chocolate-infused custard, complemented by bananas and served with a dollop of whipped cream.

A dense and rich flourless chocolate cake, infused with hazelnuts, complemented by a side of freshly whipped cream. This dish is gluten-free.

A harmonious blend of half Valrhona white chocolate and half bittersweet chocolate mousse, created without gluten-containing ingredients.

Creamy lime pie with a sweet and tart pastry cream on a graham cracker crust, topped with whipped cream.

Warm apple cobbler, featuring a hearty almond streusel crust, typically includes tender apple slices and is finished with a dollop of whipped cream.