Dinner

served from 5-9:30 pm; fri & sat until 10 pm

Appetizers

clam chowder cup 5/bowl 7

watermelon gazpacho 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- also served with jasmine rice & vegetable

crab cakes (2) 13

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

lobster spring rolls (2) 13

with carrots, celery, purple cabbage and ginger, finished with a ponzu reduction

heirloom tomato 12

corn pudding and heirloom cherry tomatoes sautéed in basil oil with pea tendrils and a balsamic reduction

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

baby arugula topped with roasted beets in a celery vinaigrette, with toasted hazelnuts & fried chèvre cheese

watermelon 9

tossed with mixed greens, grape tomatoes, jicama, cucumber, mint and feta, in a white balsamic vinaigrette

duck leg confit 16

with grilled romaine, pickled red onion, heirloom cherry tomatoes, cotija cheese, and a citrus-sesame dressing

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

seared duck breast 29

served with a cauliflower, mushroom & duck bacon gratin, grilled asparagus and a port sauce with fresh figs

grilled salmon 27

over a warm orzo salad tossed with red onion, spinach and cherry tomatoes, served with a roasted red pepper sauce and a spicy cucumber crémé fraîche

pan fried sole 25

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

lazy lobster 32

seared lobster tail over a creamy gnocchi with tarragon, spinach and lobster meat, topped with pea tendrils

pan roasted cod 27

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

seared scallops 28

with a lemon-herb & artichoke risotto, finished with a roasted tomato pesto

*substitute grilled tofu for scallops 23*

grilled fish 29

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

grilled ny strip (usda prime) 32

with a warm fingerling potato salad, grilled romaine, creamy peppercorn dressing and sweety drop peppers

shrimp & vegetable bowl 25

sautéed shrimp tossed with crimini mushrooms, peppers, baby corn, jicama and scallions, served over rice noodles in a vegetable-miso broth

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.