Dinner

served from 5-8:30 pm; fri & sat until 9:00 pm

Appetizers

clam chowder cup 5/bowl 7

creamy vegan mushroom soup cup 4/bowl 6

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. entree portion- served with jasmine rice & vegetable

crab cakes (2) 13

made in house with premium crab meat, served with a remoulade sauce

vegetarian plate 9

tabouli, hummus, olives and pita chips

Salads

green 6

mesclun 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 with roasted beets, toasted hazelnuts, and fried chèvre cheese with a celery vinaigrette

grilled romaine 10

with spring onions, heirloom cherry tomatoes and cotija cheese, finished with a sweet citrus vinaigrette

salad additions

duck leg confit 9. sauteed shrimp 11. grilled slamon 14. pan seared scallops 15.

Burgers

8 oz. 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 veggie burger may be substituted for any of the above *

Entrées

filet mignon 33

with a bourbon-caramel sauce, mashed potatoes and nightly vegetable

braised beef short ribs 25

served over corn pudding-potato gratin with roasted honey-harissa carrots and beef jus

grilled pork chop 24

10 oz. cider brined chop served with cauliflower polenta, maple-apricot barbeque sauce and roasted vegetable

blackened salmon 26

over israeli couscous tossed with zucchini, summer squash, spring onions and cherry tomatoes, served with a roasted red pepper sauce and cucumber creme fraiche

pan fried sole 25

panko crusted with a lemon-caper cream sauce, with jasmine rice and nightly vegetable

pan roasted cod 27

over a light paprika-cream broth with littlenecks, fingerling potatoes, leeks and bacon

seared scallops 28

over lemon risotto, served with grilled asparagus and rainbow micro greens

*substitute grilled tofu for scallops 23*

grilled swordfish 29

with shaved brussels-cabbage-kale slaw, house made steak fries with a malt vinegar reduction and roasted garlic-citrus aioli

Fried

served with french fries and choice of lemon-caper aioli or cocktail sauce *substitute sweet potato fries or dinner vegetable for $1.50; house salad for $2*

fish 19

shrimp (8) 19

buttermilk oysters (8) and chips 22

We can modify most entrees to be gluten free…with the exception of the fried foods, clam chowder and pan fried sole.

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.