Dinner
served from 4:30-8:30 pm, wednesday – saturday
Appetizers
vegan soup cup 4/bowl 6
clam chowder cup 5/bowl 7
oyster stew bowl 14
wellfleet oysters 2.5 each / half dz 14
choice of cocktail sauce or spicy mignonette
buttermilk fried calamari 12 / small plate 8
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- also served with jasmine rice & vegetable
crab cakes (2) 12 / small plate 7
made in house with premium crab meat, deep fried, served with a remoulade sauce
zucchini fritters (3) 8
pan fried, served with a lemon-sriracha sour cream
Salads
green 6
arcadian blend 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 / small plate 9
baby arugula topped with roasted beets in a celery vinaigrette, with toasted hazelnuts & fried chèvre cheese
poached pear 12
spinach, red wine poached pear with fig jam, sun-dried cranberries, walnuts and blue cheese, finished with a white balsamic vinaigrette
salad additions: duck leg confit 7. sautéed shrimp 11. grilled salmon 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 vegetarian “Impossible” burger may be substituted *
Entrées
filet mignon 29
6 oz. filet, with a bourbon-caramel sauce, mashed potatoes and nightly vegetable
braised short ribs 26 / small plate 17
served with whipped root vegetables and crispy brussels sprouts, finished with beef braising sauce and house made cheese
pistachio crusted salmon 27 / small plate 18
over house made gnocchi tossed with spinach and sun-dried tomatoes in a thai red curry coconut sauce
pan fried sole 25 / small plate 16
panko crusted, with a lemon-caper cream sauce, jasmine rice and nightly vegetable
pan roasted cod 27 / small plate 18
over a light paprika-cream broth with fingerling potatoes, clams, leeks and bacon
seared scallops 28 / small plate 19
with a butternut squash risotto, finished with a sage-walnut pesto
*substitute grilled tofu for scallops 23 / small plate 15*
seafood stew 27 / small plate 18
mussels, clams, shrimp and sole, in a light garden tomato broth, finished with a charred scallion crema, served with grilled bread
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
buttermilk oysters (8) and chips 22
We can modify most entrées 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.
