(GF) = Gluten Free

Dinner Menu


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

Lamb Lollipops 15
trio of grilled New Zealand lamp chops over greens tossed with Valencia orange segments almonds Moroccan barbeque glaze

Mussels 14
Cape Cod mussels steamed in White wine garlic house baked crostini

Arancini 10
Sicilian style rice ball ground beef peas tomato sauce

Crab Empanada 12
creamy lump crab chipotle aioli

Pork Belly Normandy 14
crispy pork belly apple butter crostini calvados gastrique

Cheese Plate 14
hand selected cheeses served with seasonal accompaniments

Charcuterie board 14
house-cured meats accoutrements

Amusette 12
Whipped ricotta prosciutto topped with fig jam


Harry’s Crab Soup 10

Our cream-based house special.

Soup du Jour 9

Fresh ingredients creatively prepared.


Arugula salad 12
fried sheeps milk cheese crispy prosciutto spicy cashews melon red wine vinaigrette

Wedge Salad 10
Boston Bibb lettuce pancetta and tomatoes Roquefort dressing

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

Caesar Salad 10
Romaine anchovies garlic croutons parmesan tuile

Mixed Greens 9
fresh greens heirloom tomatoes cucumbers Dijon mustard dressing


Tagliatelle Bolognese 26
ground veal, pork and beef

Gluten free penne 24
homemade sausage broccolini rapini

Vegetable pot au feu 24
gluten free mushroom dumpling ratatouie Pole beans chick peas hard boiled egg

Scallops and Shrimp 30
spinach risotto, truffle butter

Salmon Werthman 28
Skuna Bay salmon, ancient grains, broccolini Barolo reduction

Crab Cakes 34
warm potato salad, crispy leeks, asparagus stone-ground mustard cream

Tuna 29
sushi grade steak, braised fennel, olives capers sun-dried tomato polenta cake arugula lemon

Limoncello Chicken 27
Rustic roasted lemon chicken potato green beans

Braised Pork Shank 34
ricotta gnocchi, fresh peas and enriched braising jus

Kona rubbed ribeye 32
spinach blue cheese bacon twice baked potato beefsteak tomato salad

Rack of Lamb 36
ratatouie potato cake

Filet Mignon 36
Aspen Ridge beef, potatoes au gratin and mushroom fricassee Bordelaise Sauce

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.



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