Happy Easter

Easter Brunch Menu available 11am to 2pm----Dinner Menu available 11am to 8pm

Restaurant open from 10:30am to 8:00pm

For reservations call 610-524-1830 or click here

Easter Brunch

10:30 am to 2:00 pm

 

 

Classic Eggs Benedict

hollandaise sauce, roasted potatoes, caramelized onions

with Canadian bacon....17          with smoked salmon....19

 

Vanilla Scented French Toast, Belgium Waffle or Pancakes

strawberry syrup & a crunchy topping

14

 

Roasted Turkey "Croque Madame"

fried egg, swiss cheese, toasted country bread

18

 

Filet Mignon

pan roasted, poached egg, potato pancake, asparagus & bearnaise sauce

20

 

Henry's French Omelette

grilled shrimp, parsley, green onion, tarragon, gruyere & parmesan cheese, side salad

17

 

Classic Three Egg Breakfast

three eggs any style, breakfast potato, choice of meat, toast

11

 

Fruit & Granola

local artisan granola, seasonal fruit, organic Greek yogurt

7

 

Irish Oatmeal

Irish steel cut oats, toasted almonds, berry compote

8

 

Lox & Bagel

smoked Atlantic salmon, herb cream cheese, capers, red onion, tomato, cucumber, everything bagel

16

 

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Appetizers

Jumbo Shrimp Cocktail
tiger shrimp served with cocktail sauce
 15 

 

Escargots de Vienne
hazelnut, fresh herbs, mushrooms, garlic butter
 14

 

Ahi Tuna Tataki
smoked, seared, toasted macadamia nuts, pineapple, sea weed, sesame soy drizzle
 13

 

 Baked French Brie
wrapped in puff pastry with a strawberry & apricot almond sauce
 13

 

Grilled Octopus

shredded fennel, grapefruit segments, coconut crumbs, sweet punjin & avocado spread

 15

 

Pan Seared Scallops

herb crusted, smoked quinoa, rainbow microgreens, orange flavored caraway gastrique

  16

Jumbo Shrimp Cocktail
served with cocktail sauce
 15 

 

Escargots de Vienne
hazelnut fresh herbs, mushrooms, garlic butter
 14

 

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

 

 Baked French Brie
wrapped in puff pastry with a strawberry-almond sauce
 13

 

Alligator Pan Seared

porcini mushroom, roasted garlic, grilled polenta, red wine cream sauce

 15

 

Smoked Trout

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

13

Soups

Maine Black Forest Lobster Bisque

creme fraiche garni

11

 

Prime Beef Lentil Soup

10

Salads

Henry's Artichoke & Kale Salad

crispy pork belly, shredded jicama, hazelnut, rice wine vinaigrette

13

 

Endive Salad

haricot vert, bosc pears, hazelnut vinaigrette

12

 

Classic Caesar Salad
classically prepared

11

  

Roasted Beet & Citrus Salad

apricots, pine nuts, orange, red onion, arugula, caramelized goat cheese, crostini, white balsamic vinaigrette

13

 

Harvest Salad

seasonal greens, spiced pecans, apples, poached pears, dried cherries, gorgonzola, sherry maple vinaigrette

 13

Entrees

Herb Crusted Rack of Lamb

roasted pepper & eggplant caponata, mint basil puree, lamb jus

44

 

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

with lobster-brie sauce

35

 

Butterfish

quinoa crusted, parsnip cauliflower puree, sauteed swiss chard, fingerling potatoes, mango orange buerre blanc

32

 

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

34

 

*Filet Mignon of Beef
center cut, whipped potatoes, haricot vert, bearnaise & bordelaise sauces

44

 

Roasted Long Island Half Duck

pomme puree, vegetable medley, cranberry pomegranate glaze

32

 

Applewood Smoked Ham

mashed potatoes, vegetable du jour, polenta cake, pineapple relish

26

 

French Pork Chop

white truffle & chives, mashed potatoes, sauteed broccoli rabe, sun dried fig burgundy reduction

42

 

Herb Crusted Shrimp & Scallops

saffron orzo with local swiss chard, jicama salad, champagne mango emulsion

32

 

Venison Chop

maple roasted, sweet potato wedges, brussels sprouts, caramelized apple cider vinaigrette

37

 

Sauteed Scottish Salmon

celery root puree, saffron rice, vegetable hash, balsamic glaze

30

 

 

All entrees include vegetable, Duling-Kurtz lemon curd and fresh popovers.