DINNER MENU

(GF) = Gluten Free

Dinner Menu

Appetizers

Calamari 12
calamari dusted with semolina flour and cornmeal, flash fried, Thai chili sauce

Lamb Lollipops 15
trio of grilled New Zealand lamb chops, arugula pesto, orange segments, almonds, Moroccan barbeque glaze

Mussels 14
Cape Cod mussels steamed in White wine, garlic, toasted baguette

Arancini 10
Sicilian style rice ball, ground beef, peas, tomato sauce

Crab Empanada 12
creamy lump crab, chipotle aioli

Sichuan Pork Belly 14
pickled vegetables, tea egg

Cheese Plate 14
hand selected cheeses served with seasonal accompaniments

Charcuterie board 14
house-cured meats, accoutrements

Soups

Harry’s Crab Soup 10

Our cream-based house special.

Soup du Jour 9

Fresh ingredients creatively prepared.

Salads

Arugula salad 12
radicchio, prosciutto, melon, EVOO, balsamic caviar, shaved parmesan

Wedge Salad 10
Boston Bibb lettuce, pancetta, tomatoes, Roquefort dressing

Beet Salad 12
trio of beets, mache, dried figs, goat cheese, muglio syrup

Caesar Salad 10
romaine, anchovies, garlic croutons, parmesan tuile

Mixed Greens 9
fresh greens, heirloom tomatoes, cucumbers, merlot vinegar dressing

Entrees

Tagliatelle Bolognese 26
ground veal, pork, beef

Gluten Free Penne Caprese 24
fresh mozzarella, tomato, basil

Vegetarian “Spaghetti and Meatballs” 24
spaghetti squash, cream, parmesan, tomato, falafel

Scallops and Shrimp 32
spinach risotto, truffle butter

Salmon Werthman 28
dill crusted haricot vert, ancient grains, vodka beet juice

Crab Cakes 36
asparagus, hush puppies, grainy mustard sauce

Tuna 32
sushi grade, fennel orange salad, sun-dried tomato polenta cake, arugula walnut pesto

Limoncello Chicken 27
rustic roasted lemon chicken, creamed cippolini onions, peas, jasmine rice

Berkshire Stuffed Pork Chop 35
mahon cheese, fig, braised red cabbage, paprika potato

NY Prime Steak Diane 35
brandied mustard sauce, roasted fingerling potato, spinach

Rack of Lamb 34
feta, pine nut stuffed eggplant, garlic mashed potato, mint coulis

Grass Fed Filet Mignon 38
potatoes au gratin, onion tart, asparagus, sauce bordelaise

Please inform your server of any allergies or dietary restrictions. Consuming raw or under cooked food may increase the likelihood of food-borne illness. Five dollars per split entrée.

OUR LOCATION

CONTACT US

Email: info@harrybrownes.com
Phone: 410.263.4332
FAX: 410.263.8049

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