Dinner

served from 4-8 pm

Appetizers

clam chowder cup 5/bowl 7

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

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

pierogies 13

cheddar, bacon and potato filled, topped with brown butter and fresh lobster meat

shrimp tempura 11

served over a seaweed salad, finished with a ponzu 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

duck confit 16

over frisee lettuce mix 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 haricots verts

land & sea 29

4 oz. filet mignon, sole with crab meat stuffing, graham cracker crusted potato cake and haricots verts, finished with a scallion crema

grilled rack of lamb 35

harissa marinated, topped with fresh herbs. served over roasted red pepper puree with couscous, artichoke hearts, feta and red onion, finished with tzatziki sauce

lazy lobster 32

seared lobster tail over creamy gnocchi with tarragon, spinach and lobster meat

grilled salmon 26

over a warm rainbow fingerling potato salad, grilled romaine with a lemon-thyme vinaigrette and a dill creme fraiche

pan fried sole 25

panko crusted with a lemon-caper cream sauce, with jasmine rice and haricot verts

pan roasted cod 27

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

seared scallops 28

with a butternut squash-sage 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.