Beach Walk Henderson Park Inn

Sauteed spinach, goat cheese, applewood bacon and demi glace

Crispy fried, asian noodle and cabbage stuffed with crab meat, served with a soy ginger dipping sauce and sweet thai chili sauce

Garlic crostinis, fennel slaw, lemon chive cream cheese, capers and toasted curry oil

Crispy fried with a soy and hot pepper kung pao glaze, diced red onions and alfalfa sprouts

Lightly fried with sauteed jumbo lump crab meat, garlic brown meuniere sauce and hollandaise

Jumbo lump crab cake, pan roasted, placed on corn and scallion griddle cakes, with bright lemon aioli and organic baby arugula

White toast, honey syrup, spicy pecans, arugula, creme fraische

Crisp, whole leaves of romaine gently tossed in house-made caesar, wrapped in prosciutto with eggplant croutons, hand-shaved parmesan

Boston bibb lettuce, kumato tomatoes, vidalia onions, carrots, cucumber, purple cabbage, feta cheese with cilantro and citrus champagne vinaigrette

Diced red onion and tomato, apple wood smoked bacon and crumbled maytag blue cheese dressing

Fresh mozzarella, kumato tomatoes, fresh basil and balsamic vinaigrette

Fresh baby spinach, boiled egg and roasted sweet peppers mixed with warm pancetta and mushroom vinaigrette

Smoked duck breast shaved and chilled, bibb lettuce, raspberry vinaigrette, crumbled maytag bleu cheese, toasted almonds, crispy onion

Black pepper crusted sushi-grade tuna steak, seared rare with braised baby spinach, soy ginger sauce

Melted leek-potato hash, blackened oyster mushrooms, bacardi limon beurre blanc, edible orchid

Pecan flour crusted local grouper, oven roasted, crispy mashed potato cake, honey worcestershire sauce and chives

Smoked gouda and red bell pepper grits with jumbo shrimp, sauteed in brown ale, tasso, rosemary and butter

Campanelle pasta, jumbo shrimp and scallops, pancetta, spinach and pernod in a rich cream sauce with hand shaved parmesan

Garlic mashed potatoes, honey roasted baby snip carrots, caramelized onions and goat cheese brulee

Succulent maine lobster stuffed eggplant in a rich mornay sauce, drawn butter and grilled lemon

8 Oz. Filet, skillet roasted, sweet potato gratin, red wine basil and tomato reduction, tobacco onions

Sauteed haricot verts, crispy sweet potato, truffle demi glace

Char grilled, served with garlic mashed potatoes, baby carrots, natural just

Char grilled, garlic mashed potatoes and grilled asparagus

Served with the chef john char grilled, garlic mashed potatoes and grilled asparagus

Steak served au poivre, pepper crusted and pan roasted with a maytag bleu cheese brandy reduction

Sauteed jumbo lump crab meat and hollandaise sauce

Pan seared hudson valley foie gras and demi glace

Jalapeno bearnaise sauce and two grilled jumbo shrimp

Roasted portabella mushroom and truffle oil

Caramelized onions and fire kissed goat cheese

Roasted