shrimp

by Chef Sean Woodman

• Dinner
• Lunch
• Breakfast

Appetizers

clam chowder cup 4/bowl 5

roasted tomato soup cup 3.5/bowl 4.5
with zucchini and cucumber

oyster rockefeller tarts 12
baked in phyllo dough cups with spinach, parmesan, over a celeriac purée

half dozen wellfleet oysters 11
choice of cocktail or juici's jamaican mignonette

lobster and tomato gazpacho 13
roasted tomato stuffed with lobster and vegetables, seated in tomato gazpacho

buttermilk fried calamari 9
with a sweet chili dipping sauce

shrimp cakes 10
with a celery-pepperdew salad and remoulade sauce

seared scallops 12
with a roasted corn and ricotta pancake, ginger-rhubarb confit, and greens

falafel and fig 9
served with pita bread, smashed eggplant, and a tomato-ginger jam

Salads

green salad 5
mesculin tossed with fresh herbs and a sherry vinaigrette

the wedge 6
iceberg lettuce with housemade blue cheese dressing and smoked neuske's bacon

classic caesar salad 8
add grilled chicken 12
add buttermilk fried oysters (2.25 each)

beetroot and chèvre salad 11
baby arugala with roasted beets, toasted hazelnuts, and fried chèvre cheese with a celery vinaigrette

Entrees

grilled black angus tenderloin 30
with a bourbon caramel sauce and roasted garlic mashed potatoes

roasted lamb loin 30
with apricot, summer squash, and cilantro flavored cous cous and a star anise sauce

grilled duck breast 24
veal, cherry, and walnut stuffing with sunchoke purée finished with a red wine sauce

pan fried sole 22
panko crusted with a lemon-caper cream sauce served over jasmine rice

pan roasted catch of the day 25
over a light cream broth with littlenecks, leeks, bacon, and fingerling potatoes

baked halibut 26
herb crusted with braised fennel, summer vegetables, and a verjus emulsion

seared scallops 25
over fettuccine with lobster, artichokes, peas, and a light lobster sauce

shrimp risotto 22
marinated wild shrimp sautéed over corn risotto

baked tofu 19
with polenta, tomato salad, and a blue cheese fritter, drizzled with an herb vinaigrette and balsamic reduction

Fried

fish and chips 15

scallops and chips 16

shrimp and chips 16

buttermilk oysters (6) and chips 16

Burgers

harry's bar opened face burger 10
with caramelized onions, fresh mozzarella and worcestershire mayo on garlic bread

wicked burger 10
with blue cheese aioli and applewood smoked bacon

Dessert

$6. each

peach-almond crumble
served with vanilla gelato, butterscotch sauce, and a gooseberry compote

panna cotta
with a cookies and cream flavor and an oreo crust

chocolate bundt cake
with a cherry mousse filling served with chocolate sauce

pumpkin tart
with a spiced chocolate sauce and nut praline

Aïoli

1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.

Celeriac

1. noun More commonly known here as celery root.

Compote

1. noun Slow-cooked fruit in syrup.

Confit

1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.

Empanada

1. noun Savory or sweet turnover.

Emulsion

1. noun The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.

Epicure

1. noun A person of refined taste who cultivates the knowledge and appreciation of fine food and wine.

Gazpacho

1. noun A Spanish soup served chilled, originally a puree of cucumber, tomato, onion, bell pepper, celery, vinegar, breadcrumbs, olive oil and garlic.

Hoisin

1. noun A mixture of soybeans, garlic, chilli peppers and spices, hoisin is a thick, dark-brown sauce, used as a condiment to accompany Chinese meat, poultry and shellfish dishes.

Panko

1. noun Coarse breadcrumbs used in Japanese cooking.

Panna cotta

1. noun Italian egg custard.

Polenta

1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.

Praline

1. noun A sweet made of almonds and sugar invented for the French Comte du Plessis-Praslin by his cook in the 1600s.

Rémoulade

1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.

Risotto

1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.

Shank

1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of mean, the shank requires slow-cooking methods like braising.

Verjus

1. noun Sour liquid made from unripe fruit; used to flavor sauces and condiments.