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

 

House Smoked Salmon

red onion, capers, chopped egg, lemon aioli, toasted melba

13


Ahi Tuna Sashimi 
sesame seared, sliced with wasabi, pickled ginger, soy sauce, fried wonton
 12

 

Black Sesame Crusted Scallops
    beet infused jasmine rice, diced green peppers & miso vinaigrette

14

 

Fried Calamari
  preserved lemon caper aioli, tomato chutney
 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 Bisque
with creme fraiche garni
 11


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

 

 *Herb Crusted Rack of Lamb

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

42


   Pan Seared Pheasant



braised with honey roasted brussels sprouts, fingerling potatoes, red wine thyme jus

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


   Spring Risotto

pearl onions, brussels sprouts, asparagus, arugula, peas, pesto

21


  Herb Crusted Scottish Salmon
       saffron risotto, warm duck & mushroom salad, lobster cream sauce

29

 

 Pan Seared Bronzino

almond crusted, cider braised cabbage, mustard vinaigrette

32

 

Pan Seared Jumbo Lump Crab Cakes
    sweet potato puree, asparagus spears, red pepper jam, lemon caper remoulade 

35


Filet Mignon of Beef
center cut, with bearnaise and bordelaise sauces, or goat cheese & Kalamata demi

40


Roasted Long Island Half Duck

almond potato croquettes, vegetable medley, tangerine honey glaze

31


  Pan Seared Chicken Breast

pomme puree, roasted asparagus spears, crispy onions & chicken jus

27


  Black Pepper Dusted Shrimp & Scallops

jasmine rice, julienne vegetables, orange citrus hazelnut buerre blanc

30


*Grilled New York Strip Steak

Au Poivre or sauce Ricardo, asiago chili polenta cake with fried onions

38

 

Henry's Style Lamb Shank
    warm coucous salad, cherry tomatoes, shallots, spinach, sundried tomato & olive bechademi

31

 

Lemon Grass Pepper Glaze Short Ribs

carrots, turnips, pommee puree, sweet & spicy pineapple jus

 28 

____________________

 

 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