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Dine(pre prime version)

dinner

BRUNCH   LUNCH   

Hours of Service 4:00pm - 10:00pm


SMALL PLATES

Southern Sliders
Pimento cheese with pecanwood smoked bacon, chicken salad with cranberries, bison meat loaf and chipotle aioli.
9

Harry Signature Duo
Hummus topped with piquillo and artichoke tapenade(v), our Tavern Pimento Cheese (v) made with sharp cheddar
and smoked gouda, with jalapeno-bacon jam and warm pita points.

9

Parmesan Crab Dip
Lump crab, wilted spinach, artichoke hearts and Italian cheeses, served with crispy parmesan pitas.
 11

Chef's Cheese Board
Ask your server for the chef's current selection! Warm baguette, dried fruits, nuts, honey and mango chutney. (V)
10

Mapleleaf Farms Duck Wings
Decadent crispy fried duck wings, choice of bourbon BBQ, jalapeno-bacon jam or red pepper buffalo.
 8

Culinary Dip Sliders
House-roasted, thinly sliced top sirloin, topped with melted smoked gouda, served with rosemary au jus.
9

Maine Lobster Mac 'N' Cheese
Hand picked claw and knuckle meat, petite penne and a mix of asiago, manchego, romano and parmesan.
12

The Crab Cake
Harry's signature crab cake creamy wasabi dijon aioli and jicama slaw.
11

Citrus Crusted Scallops
Three scallops pan seared with citrus panko bread crumbs, topped with orange honey apple slaw.
11


soups & salads

Add To Any Salad:
Grilled Chicken - 4 | Pan Seared Salmon* -6
Sauteed Shrimp - 5 | Hand-Cut Ribeye - 6 | Harry's Crab Cake - 8

Vinaigrette: Balsamic, Red Wine or Raspberry
Dressings: Ranch, Blue Cheese, Caesar or Honey Mustard

Beer Cheese Soup
Made with Mother Earth Weeping Willow Wit Beer, crouton garnish. 
Cup - 4 | Bowl - 6

Creamy Tomato Soup
Made from scratch for the fullest flavor, garnished with basil oil and shaved parmesan. (GF|V)
Cup - 4 | Bowl - 6

Mixed Green
Arcadian greens, goat cheese, julienne carrot, cranberry and sliced green apples with raspberry vinaigrette. (GF|V)
8

Spinach
Fresh spinach, applewood smoked bacon, hard-boiled egg and tomato with red wine vinaigrette. (GF)
9

Cobb
Romaine and Arcadian greens, bleu cheese crumble, applewood smoked bacon, egg, red onion, tomato and avocado with ranch dressing. (GF)
9

Grecian
Romaine and Arcadian greens, goat cheese, hearts of palm, kalamata olive, grilled portabella, onion and tomato with red wine vinaigrette. (GF|V)
9


flatbreads

Sliced Ribeye*
Bleu cheese crumbles, caramelized onion and balsamic reduction.
11

Sauteed Garlic Shrimp
Goat cheese, kalamata olive, artichoke tomato & basil pesto.
 12

Grilled Chicken
Habanero jack, andouille sausage, roasted red pepper and red onion.
10


harry's hand-cut steaks

Black Angus Filet Mignon Au Poivre*
Cracked black pepper crusted with forest mushrooms and demi cream sauce. Choice of two sides. (GF)
34

Black Angus NY Strip*
Generously marbled, extremely flavorful cut. With port wine reductions and crispy onions. Choice of two sides.
30

Harry's Surf & Turf*
Petite filet of ribeye with port wine reductions and Harry's crab cake with citrus dijon remoulade. Choice of two sides.
28


harry's favorites

Bacon Wrapped Saratoga Ribeye*
Center-cut filet of ribeye wrapped in pecanwood smoked bacon with port wine reductions. Choice of two sides. (GF)
27

Bison-Bacon-Cheddar Meatloaf
Broadleaf Farms bison and grass fed beef, served with chipotle aioli and tomato jam, choice of two sides.
18

The Black Label Burger*
Porterhouse, brisket and short rib blend topped with sharp cheddar, pecanwood smoked bacon, lettuce,
tomato, onion, pickle on a toasted pretzel roll. Choice of one side.

 15

Fresh Catch*
Harry's is dedicated to providing fresh, locally sourced seafood. Chef's choice of preparation.
Market

Fresh Cut Atlantic Salmon*
Choose your favorite preparation and two sides. 
Pan Seared with Honey Bourbon Glaze or Broiled with Lemon and Thyme (GF)

20

The Crab Cake Dinner
Two of Harry's signature crab cakes with citrus dijon remoulade. Choice of two sides.
 26

Pan Seared Bone In Pork Chop*
10 oz. pork chop topped with a glaze of caramelized onion, sauteed apple and bourbon BBQ. Choice of two sides.
22

Cajun Shrimp Pasta
Shrimp, andouille sausage, tomato, and penne tossed in a cajun cream sauce, served with toasted garlic bread.
18

Pecan Crusted Chicken
Herb-marinated chicken, crusted with toasted pecans topped with dijon cream sauce. Choice of two sides.
  20


sides

Whipped Potatoes
Roasted Garlic (GF|V)
4

Risotto
House-made vegetable stock, diced carrot, parmesan cheese. (GF|V)
 4

Crispy Polenta Cakes
Spinach, romano and asiago cheeses. (GF|V)
 4

Sweet Potato Fries
Vanilla battered, lightly salted. (V)
4

French Fries
Perfectly Seasoned (V)
4

French Green Beans
Roasted garlic, shallots. (GF|V)
4

Sauteed Fresh Vegetables
Zucchini, squash, carrot. (GF|V)
4

Roasted Brussel Sprouts
Red onion, olive oil. (GF|V)
4


fresh side salads

Add To Entree - 2 | Substitute For Side - 1

Harry's Small Caesar

Small Garden Salad

Add To Entree - 3 | Substitute For Side - 2

Small Mixed Green
Arcadian greens, goat cheese, cranberry, carrot, and sliced apple with raspberry vinaigrette. (GF|V)

Small Spinach
Fresh spinach, bacon,egg and tomato with red wine vinaigrette. (GF)
 

(GF) indicates menu items that are gluten free.
(V) indicates menu items that are vegetarian.
*These items are cooked to the required minimum temperatures, upon request, we will cook to your specifications.
"Consuming raw or under cooked meats, fish, shellfish, poultry or fresh eggs may increase your risk of food-borne illness, especially if you have certain medical conditions"