Dinner

served from 5-8:30PM ; 5-9 on friday & saturday

Appetizers

clam chowder cup 5/bowl 7

soup du jour 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

sushi grade tuna with wasabi cream, pickled ginger and soy reduction, served with a ginger-lime vinaigrette salad

crab cakes (2) 13

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

duck spring rolls 11

duck confit mixed with carrots, celery, purple cabbage and pickled ginger, finished with a ponzu reduction

butternut squash fritters 9

with a maple-marmalade barbecue sauce

Salads

green 6

mesclun tossed with fresh herbs and a sherry vinaigrette
add fried oysters 2.25 (each)

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

pink honey crisp 10

frisee lettuce mix with candied walnuts, pink lady apples, great hill blue cheese and a warm cranberry-cider vinaigrette

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

duck leg confit 19

with creamy polenta and roasted brussels sprouts, finished with a port wine reduction

guinness braised venison stew 21

with roasted winter vegetables and mashed potatoes

grilled salmon 26

sesame crusted salmon with coconut rice cakes and a stir fry mix of vegetables in a soy-miso sauce

*substitute spice rubbed tuna for salmon 28*

pan fried sole 25

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

pan seared cod 27

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

seared scallops 28

with a butternut squash-tarragon risotto, finished with a walnut pesto

*substitute grilled tofu for scallops 23*

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.