Dinner
Served Tuesday – Saturday 4:30 pm – 8:30 pm
Reservations recommended
To place an order for Pick-Up Call: 508-349-3455
Appetizers
house made bread– served with roasted garlic 4
sweet potato coconut (vegan) – topped with roasted pumpkin seeds cup 4/bowl 6
clam chowder cup 5/bowl 7
wellfleet oysters 2.5 each / half dz 14
choice of cocktail sauce or spicy mignonette
buttermilk fried calamari 12
with sweet chili dipping sauce
spice rubbed tuna sashimi 15 / 28
sushi grade tuna with wasabi cream, pickled ginger and soy reduction, served with a ginger-lime vinaigrette salad. entrée portion- also served with jasmine rice & vegetable
rainbow cauliflower 9
deep fried, served with a sriracha ranch aioli
shrimp egg rolls (2) 11
with carrots, celery, cabbage and ginger, finished with a sesame-soy-ginger dipping sauce
Salads
salad additions: sautéed shrimp +12 grilled salmon +15 pan seared scallops +16
green 6
blended artisinal lettuces tossed with fresh herbs and a sherry vinaigrette
the wedge 8
iceberg lettuce with house made blue cheese dressing and smoked bacon
beetroot and chèvre 13
baby arugula topped with roasted beets in a celery vinaigrette, with toasted hazelnuts & fried chèvre cheese
grilled romaine 9
with pickled red onion, heirloom cherry tomatoes, cotija cheese and smoked tomato dressing
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wicked flatbread pizzas
cheese 13
classic marinara topped with a three cheese blend
the clam digger 17
fresh local chopped clams with lemon, parsley and herbs, threee cheese blend and white sauce
the mediterranean 16
roasted tomatoes, artichoke hearts, red onion and fresh mozzarella
Burgers
served with lettuce, tomato, pickle and french fries
*substitute sweet potato fries or dinner vegetable for $1.50; house salad for $2; gluten free bun $1.50*
harry’s bar burger 15
with caramelized onions, mozzarella, and worcestershire mayo
wicked burger 15
with blue cheese aioli and applewood smoked bacon
* a vegetarian “Impossible” burger may be substituted *
Entrées
filet mignon 33
6 oz. filet, with a bourbon-caramel sauce, roasted potatoes and nightly vegetable
boston strip steak 30
served with a creamy horseradish slaw and baked polenta, finished with braising jus
pan fried sole 27
panko crusted, with a lemon-caper cream sauce, jasmine rice and nightly vegetable
butternut squash risotto 13
finished with a sage-walnut pesto top with:
- pan seared scallops +16
- boston strip +18
- sautéed shrimp +12
- grilled salmon +15
- tofu +7
grilled fish
served with a warm rainbow fingerling potato salad and nightly vegetable, finished with a lemon-pepper beurre blanc
- grilled salmon 28
- mint gremolata crusted cod 28
seafood stew 28
clams, mussels, shrimp and sole, in a light garden tomato broth, finished with a charred scallion crema, served with grilled bread
shrimp & chicken pasta 25
sautéed shrimp and grilled chicken breast tossed with artichokes, spinach, roasted tomatoes and penne in a white wine sauce
fish & chips 19
served with our house made lemon-caper aioli
buttermilk fried oysters (8) & chips 22
served with our house made coctail sauce
Kids Menu
pasta with butter 7
pasta with red sauce 8
pasta alfredo 8
chicken fingers 9
kids fish & chips 9.5
kids fish sandwich 10
Before placing your order, please inform your server if a person in your party has a food allergy. Consuming raw or under-cooked foods may increase your risk of food borne illness. Menu items are subject to change.
