Henry and Marty Restaurant

Garlic Bread

with melted provolone and parmesan

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Soup Of The Evening

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Seafood Chowder

with lobster, salmon and scallops

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Pan-roasted Mussels

chef’s preparation nightly

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Korean Pork Mondu

pan-fried dumplings with a tamari dipping sauce

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Calamari

pan sautéed with garlic, shallots, white wine and capers

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Vegetarian Pate

organic sweet potatoes, caramelized local onions, toasted almonds, and sundried tomatoes; served with house pickled vegetables and house-made cracker shards

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Grilled Romaine Salad

with pineland farm feta cheese, red onions, kalamata olives and charred maine backyard beauty tomatoes; served with a fresh oregano vinaigrette

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Pear Salad

with pears, gorgonzola and roasted pecans over mixed fresh greens

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Caesar Salad

herbed croutons and house-made dressing

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Organic Field Greens Salad

mixed organic greens; served with shaved hahn’s end cheese and white balsamic vinaigrette

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Chicken Picatta

free-range breast sautéed with shallots, capers, lemon and white wine; served with angel hair pasta and vegetable of the evening

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Beef Brisket

from bisson farm, slow-roasted; served sliced with with mashed organic potatoes and green beans

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Cuban Style Shrimp

jumbo shrimp, sautéed in a spicy garlic, rum and lime sauce; served with jasmine rice, black beans and cuban green beans

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Seafood Linguini

with jumbo shrimp, sea scallops, sun-dried tomatoes, artichokes, kalamata olives, capers and garlic

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Paella Valenciana

saffron basmati rice with chicken, shrimp, sausage meatballs and mussels; served with a creamy lemon, garlic aioli

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Thin Crust Pizza

with pesto, gorgonzola, kalamata olives, parmesan, fresh arugula

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Penne Or Linguini

served with chef’s vegetable choice

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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

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Pan Seared Breast Of Chicken

in a dried organic cranberry, fresh corn sauce; served with himalayan red rice

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Tenderloin Tips

with an oyster creek farm shitake mushroom guinness sauce; served on a bed of creamy thyme infused polenta

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Stuffed Crepes

with local fall apples and goat cheese in a butternut squash sauce; served with a demi mesclun salad

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Roasted Delicata Squash

scented with maine maple syrup, stuffed with red and white quinoa, topped with a drizzle of roasted butternut squash seed oil; served with a demi mesclun salad

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Sesame Encrusted Heiwa Tofu

sesame encrusted heiwa tofu maine-made heiwa tofu topped with asian slaw; served with saffron rice

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Shrimp Or Chicken Caesar Salad

with house-made herbed croutons and dressing grilled chicken - house-made jerk spice added if desired

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Sea Scallop And Lobster Cassoulet

on a bed of wilted baby spinach, topped with a bisson farm bacon maple crumble; served with jasmine rice and evening vegetable petite

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Roasted Atlantic Salmon

with a ricker hill cider sauce and creme fraiche; served on a sweet potato pancake with evening vegetable

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Filet Mignon

with a lightly smoked tomato tarragon compound butter and espanol sauce; served with oven-baked potato fries and evening vegetable

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Thick Cut Smoked Pork Chop

from bisson farm with a fall apple ginger chutney; served with mashed organic potato and evening vegetable

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Tempeh Sauté

lalibela farm organic soy tempeh with caramelized leeks, toasted pumpkin seeds, topped with a slow roasted heirloom tomato sauce; served with himalayan red rice and nightly vegetable

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Maine Lobster

steamed 1 1/4 lb. lobster; served with drawn butter and two sides

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Creme Brulee

classic vanilla bean custard with caramelized sugar

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Chocolate Nemesis

silken chocolate torte served with vanilla bean whipped cream

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Maine Apple And Wild Blueberry Pie

served warm with vanilla ice cream

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Chocolate Layer Cake

with rich ganache frosting and vanilla ice cream

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Pumpkin Bread Pudding

with vanilla ice cream and cinnamon creme

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Gingerbread

with vanilla ice cream and caramel sauce

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Gelato And Sorbet Of The Evening

from gelato fiasco

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