(GF) = Gluten Free

Dinner Menu


Calamari 12

Calamari dusted with semolina flour and cornmeal, flash fried roasted red pepper aioli.

Lamb Lollipops 15

Trio of grilled New Zealand lamp chops over greens tossed with Valencia orange segments and almonds Moroccan barbeque glaze.

Mussels 14

Cape Cod mussels steamed in pinot grigio and garlic house baked crostini.

Arancini 10

Sicilian style rice cakes stuffed with aromatic ground sirloin, peas and mozzarella San Marzano marinara.

Crab Empanada 12

Creamy lump crab with fresh herbs in a pastry turnover chipotle aioli.

Pork Belly Normandy 14

Crispy pork belly served over house made apple butter Calvados gastrique.

Cheese Plate 14

Hand selected cheeses served with seasonal accompaniments.

Charcuterie Board 14

House-cured meats and accoutrements.


Harry’s Crab Soup 10

Our cream-based house special.

Soup du Jour 9

Fresh ingredients creatively prepared.


Baby Kale and Caramelized Pear 11

Tossed with toasted pumpkin seeds, carrot and candied pecans cranberry vinaigrette.

Wedge Salad 10

Boston Bibb lettuce with pancetta and tomatoes.  Roquefort dressing.

Beet Salad 12

Medley of roasted red, golden and candy cane beets with mache, dried figs, goat cheese, and muglio syrup vinaigrette.

Caesar Salad 10

Romaine with anchovies, garlic croutons, and parmesan tuile.

Mixed Greens 9

Fresh greens with heirloom tomatoes and English cucumbers. Red wine vinegar Dijon mustard dressing.


Tagliatelle Bolognese 26

Chef Gerald’s secret ragu featuring ground veal, pork and beef.

Duck Confit 28

Caramelized shallots and dried cherries over artisan pasta mascarpone.

Vegetable Risotto 24

Seasonal produce, shaved piave.

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 and capers, with a sun-dried tomato polenta cake arugula and preserved lemon.

Chicken 27

Bell and Evans half chicken, focaccia stuffing and rainbow carrots.

Braised Pork Shank 34

Ricotta gnocchi, fresh peas and enriched braising jus.

New York Strip 32

Aspen Ridge beef, truffle mashed potatoes and roasted root vegetables in caramelized shallot gastrique.

Rack of Lamb 36

Artichoke caponata, “Papas Duquesas” mint jus.

Filet Mignon 36

Aspen Ridge beef, potatoes au gratin and mushroom in fricassee brandy peppercorn cream.

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