DINNER MENU

(GF) = Gluten Free

Dinner Menu

Appetizers

APPETIZERS

Calamari 12

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

Lamb Lollipops 15

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

Mussels 14

Cape Cod mussels steamed in white wine and 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

Soups

Harry’s Crab Soup 10

Our cream-based house special.

Soup du Jour 9

Fresh ingredients creatively prepared.

Salads

Arugula salad 12

Fried sheep’s milk cheese, crispy prosciutto, spicy cashews, melon, red wine vinaigrette

Wedge Salad 10

Boston Bibb lettuce, pancetta, 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

Entrees

Tagliatelle Bolognese 26

Ground veal, pork, and beef

Gluten Pree Penne 24

With homemade sausage, broccolini, rapini

Vegetable Pot Au Feu 24

Gluten free mushroom dumpling, ratatouille, pole beans, chick peas, hardboiled 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

Ratatouille, 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.

OUR LOCATION

CONTACT US

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

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