pear salad

by Chef Sean Woodman

• Dinner
• Breakfast

Appetizers

clam chowder cup 4/bowl 5

tomato soup cup 3.5/bowl 4.5
with a spinach purée and pecorino romano

four broiled oysters 13
with fennel lemon butter, and a salad of arugula, chickpea, parmesan, and preserved lemon

half dozen wellfleet oysters 12
choice of cocktail sauce or spicy mignonette

buttermilk fried calamari 10
with a sweet chili dipping sauce

macaroni & goat cheese 12
with butternut squash, sage, and prosciutto

seared scallops 13
with golden tomato gazpacho, cucumber radish salad, and an avocado crab fritter

butternut squash fritters and smoked tofu 10
with sun-dried tomatoes, figs, goat cheese, pickled fennel and a balsamic reduction

cheese plate 10
a nightly selection served with accompaniments

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 arugula with roasted beets, toasted hazelnuts, and fried chèvre cheese with a celery vinaigrette

duck confit salad 14
mesculin with candied pistachios, fresh peaches, blue cheese, and a champagne vinaigrette

Entrees

grilled filet mignon 30
with a bourbon caramel sauce and roasted garlic mashed potatoes

roasted duck breast 26
with a chickpea and cabbage parcel, carmelized fennel, braised figs, and an aromatic sauce

roasted lamb loin 28
wrapped in prosciutto served with baked polenta, grilled squash, and roasted tomatoes, finished with lamb jus and a garlic cream

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

baked cod 27
herb crusted with a lobster and corn orzo, roasted beets, and a parmesan tuille finished with a lobster sauce

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

seared scallops 24
over a sweet pea and wild mushroom risotto with a lemon-fennel relish

shrimp pasta 23
fettuccine tossed with sautéed shrimp, spinach, tomatoes, artichokes, and feta

curried tofu and summer squash 20
wrapped in phyllo and served with quinoa, heirloom tomatoes, pepper sauce, and a  yogurt riata

Fried

fish and chips 15

scallops and chips 16

buttermilk oysters (6) and chips 16

Burgers

served with lettuce, tomato, pickle, and fries

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

*veggie burger may be substituted for any of the above*

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.

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.

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.

Jus

1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.

Panko

1. noun Coarse breadcrumbs used in Japanese cooking.

Polenta

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

Quinoa

1. noun These small, round, pale-brown grains look similar to millet and have a mild taste and a firm texture. Quinoa is considered a complete protein because it contains all eight essential amino acids.

Risotto

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