Henry and Marty Restaurant is closed permanently.
with melted provolone and parmesan
with lobster, salmon and scallops
chefs preparation nightly
pan-fried dumplings with a tamari dipping sauce
pan sauteed with garlic, shallots, white wine and capers
organic sweet potatoes, caramelized local onions, toasted almonds, and sundried tomatoes; served with house pickled vegetables and house-made cracker shards
with pineland farm feta cheese, red onions, kalamata olives and charred maine backyard beauty tomatoes; served with a fresh oregano vinaigrette
with pears, gorgonzola and roasted pecans over mixed fresh greens
herbed croutons and house-made dressing
mixed organic greens; served with shaved hahns end cheese and white balsamic vinaigrette
free-range breast sauteed with shallots, capers, lemon and white wine; served with angel hair pasta and vegetable of the evening
from bisson farm, slow-roasted; served sliced with with mashed organic potatoes and green beans
jumbo shrimp, sauteed in a spicy garlic, rum and lime sauce; served with jasmine rice, black beans and cuban green beans
with jumbo shrimp, sea scallops, sun-dried tomatoes, artichokes, kalamata olives, capers and garlic
saffron basmati rice with chicken, shrimp, sausage meatballs and mussels; served with a creamy lemon, garlic aioli
with pesto, gorgonzola, kalamata olives, parmesan, fresh arugula
served with chefs vegetable choice
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
in a dried organic cranberry, fresh corn sauce; served with himalayan red rice
with an oyster creek farm shitake mushroom guinness sauce; served on a bed of creamy thyme infused polenta
with local fall apples and goat cheese in a butternut squash sauce; served with a demi mesclun salad
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
sesame encrusted heiwa tofu maine-made heiwa tofu topped with asian slaw; served with saffron rice
with house-made herbed croutons and dressing grilled chicken - house-made jerk spice added if desired
on a bed of wilted baby spinach, topped with a bisson farm bacon maple crumble; served with jasmine rice and evening vegetable petite
with a ricker hill cider sauce and creme fraiche; served on a sweet potato pancake with evening vegetable
with a lightly smoked tomato tarragon compound butter and espanol sauce; served with oven-baked potato fries and evening vegetable
from bisson farm with a fall apple ginger chutney; served with mashed organic potato and evening vegetable
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
steamed 1 1/4 lb. lobster; served with drawn butter and two sides
classic vanilla bean custard with caramelized sugar
silken chocolate torte served with vanilla bean whipped cream
served warm with vanilla ice cream
with rich ganache frosting and vanilla ice cream
with vanilla ice cream and cinnamon creme
with vanilla ice cream and caramel sauce
from gelato fiasco
Hours of Service:
Friday: 5:00pm - 9:00pm
Sunday: 5:00pm - 9:00pm
Tuesday: 5:00pm - 9:00pm
Saturday: 5:00pm - 9:00pm
Thursday: 5:00pm - 9:00pm
Wednesday: 5:00pm - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.