Dinner

Beginning June 4th, curbside pick-up from 4:30-8:30 pm thursday – monday

To place your order Call: 508-349-3455 or 508-349-3468

Appetizers

corn bisque (vegan) 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. entree portion- also served with jasmine rice & vegetable

crab cakes (2) 12

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

shrimp spring rolls (2) 11

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

Salads

salad additions: duck leg confit +7 sautéed shrimp +11 grilled salmon +14 pan seared scallops +15

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 12

with pickeled red onion, heirloom cherry tomatoes, cotija cheese and smoked tomato dressing

wicked flatbread pizzas

cheese 15

classic marinara topped with a three cheese blend

clam digger 18

fresh local chopped clams with lemon, parsley & herbs over a blend of cheeses and white sauce

the mediterranean 16

roasted tomatoes, artichoke hearts, red onion and fresh mozzarella

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, roasted potatoes and nightly vegetable

braised beef short ribs 26

served with baked polenta and nightly vegetable, finished with beef braising sauce and house made cheese

pan fried sole 25

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

lazy lobster 33

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

lemon herb risotto 13

finished with a roasted tomato pesto top with:

tofu +6
beef short ribs +14
duck leg confit +7
sautéed shrimp +11
grilled salmon +14
pan seared scallops +15
grilled lobster tail +16

grilled fish

served with a warm rainbow fingerling potato salad and nightly vegetable, finished with a lemon-pepper beurre blanc

grilled salmon 26
grilled swordfish 29

seafood stew 27

clams, 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

classic fish & chips 19

served with our house made lemon-caper aioli

We can modify most entrées to be gluten free…with the exception of 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.

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