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Henry's End Restaurant

  • $
  • American, Wild Game
  • 44 Henry St, Brooklyn 11201 40.699626 -73.99195
  • (At Cranberry St)
  • click map to interact
  • (718) 834-1776
  • 0

Small Plates

Corn Crab Cakes Maryland style, with scallions and cayenne, served with our tartar sauce.    16.00
Pan Roasted Vegetables (Appetizer) Served with fresh herbs, polenta, goat cheese and balsamic vinegar glaze.    14.00
Caesar Salad Piquant garlic dressing with croutons, capers, anchovies and Romano cheese.    13.00
Warm Pistachio Goat Cheese Salad Goat cheese crusted with pistachio nuts and served over mixed greens, with a citrus vinaigrette and heirloom beets.    14.00
Ozark Bar-B-Q Ribs (Appetizer) Served with our hot and spicy sauce.    17.00
Tortilla Flour Crusted Shrimp (Appetizer) Chipotle mayonnaise, guacamole.    17.00
Shrimp with Andouille Sausage (Appetizer) Sauteed with spicy andouille sausage and bell peppers, served in a Creole mustard sauce.    17.00
West Indian Bar-B-Q Shrimp (Appetizer) Coated with cumin, curry and cayenne, sauteed and served over a West Indian style Bar-B-Q sauce with roasted corn.    17.00
Penne with Lobster Tomato Cream (Appetizer) Lobster in a brandy tomato cream sauce.    17.00

Vegetables

Pan Roasted Vegetables (Entree) With fresh herbs, polenta, goat cheese and balsamic vinegar glaze.    24.00
Brussels Sprouts and Pancetta Side portion of Brussels sprouts and pancetta.    9.00
Spinach and Garlic Side portion of sauteed spinach and garlic with olive oil.    9.00
Roasted Asparagus Side portion of asparagus roasted with fresh herbs.    9.00
Mashed Potatoes Side portion of mashed potatoes.    9.00

Seafood

Salmon with Herb Crust, Arugula and Beets Grilled Scottish salmon with herb-breadcrumb crust and horseradish creme fraiche.    28.00
Tuna with Tomatoes, Scallions and Capers Grilled tuna with olive oil, garlic, tomatoes, scallions and capers.    30.00
Sole Citron Sauteed and finished with a tart lemon butter sauce.    28.00
Salmon with 3 Mustards Grilled Scottish salmon, finished in a cream sauce with honey-mustard, Dijon and grained mustards and a touch of horseradish.    28.00
Salmon Moroccan Grilled and topped with a spiced compound butter, served with mashed potatoes.    28.00
Tortilla Flour Crusted Shrimp (Entree) Chipotle mayonnaise, guacamole.    30.00
Shrimp with Andouille Sausage (Entree) Sauteed with spicy andouille sausage and bell peppers, served in a Creole mustard sauce.    30.00
West Indian Bar-B-Q Shrimp (Entree) Coated with cumin, curry and cayenne, sauteed and served over a West Indian style Bar-B-Q sauce with roasted corn.    30.00
Penne with Lobster Tomato Cream (Entree) Chunks of lobster in a brandy tomato cream sauce.    29.00
Mustard Seed Crusted Tuna Coated with mustard seeds, garnished with soy, spinach and mustard oil.    30.00
Sole with Lobster and Tomato Cream Sauteed in a brandy tomato cream sauce with lobster and mushrooms.    31.00

Chicken

Goat Cheese and Fig Jam Chicken Boneless chicken breast rolled around goat cheese and spinach, breaded and garnished with fig jam.    26.00
Southern Fried Chicken Half chicken coated with our unique recipe including garlic, cinnamon, nutmeg and clove.    26.00
Walnut-Crusted Chicken with Pears and Blue Cheese Boneless chicken breast coated with walnuts, baked and served over a blue cheese sauce with brandy, sliced pears and dried cranberries.    26.00
Andouille Chicken Sauteed with spicy andouille sausage, in a Creole mustard sauce with bell peppers.    26.00

Duckling

Wild Mushroom Duckling With shallots, thyme and lingonberries. Our ducklings are braised in their own natural juices until they are flavorful and tender. We bone them and crispen the skin. All the sauces use the reduced natural liquids as a base.    32.00
Honey Ginger Duckling With soy and scallions. Our ducklings are braised in their own natural juices until they are flavorful and tender. We bone them and crispen the skin. All the sauces use the reduced natural liquids as a base.    32.00

Veal

Lemonese Veal Cutlet breaded with breadcrumbs and Romano, served on a lemon cream sauce.    26.00
Veal Scallopine with Brussels Sprouts Garlic, sage, pancetta.    26.00
Veal Scallopine Sauteed Roasted garlic, lemon, capers, basil.    26.00
Veal Scallopine with Wild Morel Mushrooms Cream, Marsala.    29.00

Lamb, Beef and Ribs

Ozark Bar-B-Q Ribs (Entree) Served with our hot and spicy sauce.    31.00
Blackened Lamb Sirloin Spiced lamb sirloin, seared and sliced over mashed potatoes with a Bar-B-Q glaze.    33.00
Steak Diane New York strip, sauteed and finished with Dijon, Cognac, shallots and Worcestershire.    39.00
Sliced New York Strip with Sundried Tomatoes Broiled and topped with sundried tomatoes, garlic and basil butter.    39.00
Blackened New York Strip Steak Coated with 15 spices, seared and garnished with apple chutney.    39.00
Steak au Poivre New York strip, coated with black peppercorns, sauteed, flamed in Cognac and served in Dijon cream sauce.    39.00

Dessert

Chocolate Hazelnut Cake Flourless cake with chopped hazelnuts and whipped cream.    11.00
Persian Lime Pie Fresh lime pastry cream on a graham cracker crust.    11.00
Chocolate Banana Bread Pudding With cinnamon and brandy, and whipped cream.    11.00

 

Henry's End Restaurant
44 Henry St
At Cranberry St
(718) 834-1776
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