Dinner

Served Tuesday – Sunday 4:30 pm – 8:30 pm (9:30 pm on Friday & Saturday)

Reservations recommended

To place an order for Pick-Up Call: 508-349-3455

Appetizers

house made bread– served with roasted garlic 4

sweet potato coconut (vegan) – topped with roasted pumpkin seeds 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.  entrée  portion- also served with jasmine rice & vegetable

rainbow cauliflower 9

deep fried, served with a sriracha ranch aioli

shrimp egg rolls (2) 11

with carrots, celery, cabbage and ginger, finished with a sesame-soy-ginger dipping sauce

Salads

salad additions:  sautéed shrimp +12 grilled salmon +15  pan seared scallops +16

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 9

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

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wicked flatbread pizzas

cheese 13

classic marinara topped with a three cheese blend

the clam digger 17

fresh local chopped clams with lemon, parsley and herbs, threee cheese blend and white sauce

the mediterranean 16

roasted tomatoes, artichoke hearts, red onion and fresh mozzarella

Burgers

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 33

6 oz. filet, with a bourbon-caramel sauce, roasted potatoes and nightly vegetable

boston strip steak 30

served with a creamy horseradish slaw and baked polenta, finished with braising jus

pan fried sole 27

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

lazy lobster m.p.

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

butternur squash risotto 13

finished with a sage-walnut pesto                                                                                                                                       top with:

• pan seared scallops +16
• boston strip +18
• sautéed shrimp +12
• grilled salmon +15
• tofu +7

grilled fish 

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

• grilled salmon 28
• grilled halibut m.p.
• mint gremolata crusted cod 28

seafood stew 28

clams, mussels, 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

fish & chips 19

served with our house made lemon-caper aioli

buttermilk fried oysters (8) & chips 22

served with our house made coctail sauce

Kids Menu

pasta with butter 7

pasta with red sauce 8

pasta alfredo 8

chicken fingers 9

kids fish & chips 9.5

kids fish sandwich 10

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.