Served Monday through Saturday

5:00 pm - 10:00 pm

&

Sunday

4:00 pm - 9:00 pm

Appetizers

Jumbo Shrimp Cocktail
served with cocktail sauce
 15  

 

Oysters on the Half Shell
six raw oysters on the half shell with cocktail sauce and shallot vinegar
 16

 

Escargots de Vienne
hazelnut fresh herbs garlic butter
 14

 

Ahi Tuna

sesame seared, sliced with wasabi, pickled ginger, soy sauce

12

 

Smoked Trout
boston lettuce, creamy dill vinaigrette, marinated cherry tomatoes, horseradish cream, toasted melba
 13

 

Pan Seared Jumbo Scallops
    spinach & roasted cherry tomatoes, lemon  pepper aioli

14

 

Fried Calamari
  tomato coulis, sweet Thai chili sauce
 11
 
Baked French Brie
wrapped in puff pastry with a strawberry-almond sauce
 12


 Chef's Ceviche

red onions, cilantro, lime juice, diced pineapple

15

 

Alligator Pan Seared

Porcini mushrooms, roasted garlic, grilled polenta, red wine cream sauce

14

Soups

Shrimp Lobster Bisque
creme fraiche garni
 10


Baked French Onion Soup
  three cheeses, brioche toast 
 9

Salads

Harvest Salad

seasonal greens, spiced pecans, apples, poached pears, dried cherries, gorgonzola,

sherry maple vinaigrette

13


Chopped Salad

 fennel, carrots, red onions, bacon, avocado, and blue cheese dressing
 11


Classic Caesar Salad
classically prepared, served tableside

12

 

Roasted Beet Salad

 goat cheese, poached apples, candied walnuts, apple cider reduction

12


 Caprese Salad
fresh mozzarella, beefsteak tomatoes, frisee, basil pesto & balsamic reduction
  11
    
   Field Green Cranberry Salad

asiago cheese, pickled onions, hard boiled egg, roasted peppers, bacon, candied walnuts,

raspberry vinaigrette

12

 

Henry's Cauliflower & Fig Salad

spring mix, cherry tomatoes, dried figs, diced bacon, endive, crumbled blue cheese,

balsamic fig vinaigrette

13



 

Entrees

 

 *Rack of Lamb

roasted carrot & fennel puree, haricot vert, mint port glaze

42


   Pan Seared Bronzino

roasted red bliss potatoes, vegetable du jour, cherry tomatoes, olive oil & lemon

32


Lobster Crepes
House Specialty: filled with lobster and lump crab meat topped

with lobster-brie sauce

34

 

Wiener Schnitzel
A classic dish from Austria with spatzle, red cabbage, and lingonberries

29


  Vegetable Risotto

peas, corn, roasted red pepper, pearl onions, asparagus, basil pesto

22


  Pan Seared Scottish Salmon
       fingerling potatoes, roasted asparagus spears, lemon dill beurre blanc

31

 

 Oven Braised Pheasant

butternut squash fluffed potatoes, garlic spinach, grilled apple, thyme jus

32

 

Pan Seared Colossal Crab Cakes
    carrot & fennel puree, buttered broccolini, roasted red pepper & spicy caper aioli

35


*Prime Mignon of Beef
center cut, whipped potatoes, asparagus, bearnaise & bordelaise sauces

41


Roasted Long Island Half Duck

almond potato croquettes, vegetable medley, cranberry pomegranate glaze

32


 Organic Pan Seared Chicken

spaghetti squash, crispy kale, haricot vert, natural chicken jus

28


  Herb Crusted Shrimp & Scallops

pancetta & cauliflower puree, roasted carrots, saffron aioli

30


*Grilled New York Strip Steak

garlic pomme frites, vegetable du jour, cognac peppercorn sauce

38

 

Henry's Style Lamb Shank
    fennel puree, sundried tomato & olive bechademi

31

 

Lemon Grass Pepper Glaze Short Ribs

pomme puree, root vegetables, sweet & spicy pineapple demi

 27 

____________________

 

 Vegetarian Entree available upon request

                                                                     ____________________

 

                                                            Executive Chef - Damian H. Gauld

Sides

Rosemary Garlic Fries                   6

Creamed Brussels Sprouts             7

Spatzle with Bacon & Herbs         7

Root Vegetable Medley                 7

Sauteed Spinach                            7

Fingerling Potatoes                        6

Sweet Potato Puree                        6

 

Add Lobster Tail      18

Add Crab Cake        16 

Desserts

Duling-Kurtz House Desserts 

  • Creme Brulee-baked custard topped with lightly glazed sugar
  • Warm Apple Strudel-  apples, slivered almonds, and golden raisins wrapped in phyllo pastry
  • Dark Belgian Chocolate Mousse-  with a rich chocolate accent   
  • Cappuccino Ice Cream Truffle- cappuccino ice cream, crumbled toffee and praline with a hard chocolate shell
  • Limoncello-  Refreshing lemon gelato swirled together with limoncello, presented in a champagne glass
  • Austrian Cheese Strudel- double whipped cream cheese and slivered almonds wrapped in phyllo pastry, served warm and topped with warm apricot sauce
  • Raspberry Linzertorte- served warm with whipped crea
  • Chocolate Pyramid-chocolate mousse with a molten caramel center, dusted with cocoa powder
  • Blood Orange Mascarpone Mousse-nestled on a tender spongecake & garnished with berries

 

 

Cheese Plate

Chef's Daily Selections   12

*add Sandeman Tawny port   20


C H E F ' S   S E L E C T I O N ' S

Chocolate Peanut Butter Lava Cake

 filled with melted peanut butter & chocolate...served ala mode

Baked to order, please allow 12-15 minutes
13

Duling-Kurtz House Cobbler
Seasonal fruit variety, served warm

13
   Dessert Special
The chef's specialty of our finest seasonal ingredients. Ask your server
*price varies