Dinner
served from 5-8:30 PM Sun, Mon & Thurs. Until 9:30 PM Fri & Sat
Appetizers
clam chowder cup 5/bowl 7
watermelon gazpacho cup 4/bowl 6
half dozen wellfleet oysters 14
choice of cocktail sauce or spicy mignonette
buttermilk fried calamari 12
with sweet chili dipping sauce
spice rubbed tuna sashimi 14
sushi grade tuna with wasabi cream 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
duck spring rolls 11
duck confit mixed with carrots, celery, purple cabbage and pickled ginger, finished with a ponzu reduction
heirloom tomato 12
corn piudding and heirloom tomatoes sauteed in basil oil with pea tendrils and a balsamic reduction
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
watermelon 9
tossed with mixed greens, grape tomatoes, jicama, cucumber, mint and feta, in a white balsamic vinaigrette
Burgers
8 oz. served with lettuce, tomato, pickle and french fries
*substitute sweet potato fries or dinner vegetable for $1.50* *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, roasted garlic mashed potatoes and nightly vegetable
seared duck breast 29
served witha duck confit croquette, rainbow baby carrots, pomegranate reduction and a peach chutney
grilled salmon 27
with a sweet corn puree, roasted asparagus, cherry tomato relish and a frisee salad with citrus segments and purple cabbage
pan fried sole 25
panko crusted with a lemon-caper cream sauce, with jasmine rice and nightly vegetable
pan seared cod 27
over a light paprika-cream broth with littlenecks, fingerling potatoes, leeks and bacon
seared scallops 28
with a lemon-herb and artichoke risotto, finished with a roasted tomato pesto
*substitute grilled tofu for scallops 23*
grilled swordfish 28
with a shaved brussels-cabbage-kale slaw, house made steak fries with a malt vinegar reduction, and roasted garlic-citrus aioli
steak nicoise salad 28
grilled strip steak, sliced and served with warm romaine, sparagus, roasted potatoes and tomatoes, hard boiled egg and a dijon vinaigrette
shrimp & vegetables 25
sauteed shrimp tossed with rice noodles, crimini mushrooms, rainbow peppers, baby corn, jicama and scallions in a vegetable-miso sauce
*substitute grilled tofu for shrimp 20*
Fried
fish and chips 19
buttermilk oysters (8) and chips 22
Virtually our entire menu is, or can 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.
