(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 lamb chops, almond, tomato harissa, Moroccan barbeque glaze

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

Chilled Blackened Tuna 16
pineapple chutney, cilantro yogurt

Crab Empanada 12
creamy lump crab, chipotle aioli

Sichuan Pork Belly 14
pickled vegetables, tea egg

Vegetable Carpaccio 12
raw farm vegetables, tomato jam, lemon, EVOO, parmesan

Seared Sea Scallops 16 
cauliflower mash, meyer lemon aioli


Harry’s Crab Soup 10

Our cream-based house special.

Soup du Jour 9

Fresh ingredients creatively prepared.


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

Wedge Salad 10
imported salami, artichoke, tomato, auricchio provolone, Italian dressing

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

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

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


Tagliatelle Bolognese 26
ground veal, pork, beef

Gluten Free Trapanese 24
Sicilian pesto, tomato, basil, almonds

Vegetarian “Spaghetti and Meatballs” 25
spaghetti squash, fresh tomato sauce, mozzarella, falafel

Scallops and Shrimp 32
crispy herb polenta, shitake mushroom, truffle butter

Salmon Werthman 28
dill crusted, baby sunburst squash, broccoli rabe, oven dried tomato gremolata

Crab Cakes 38
asparagus, hush puppies, grainy mustard sauce

Limoncello Chicken 27
rustic roasted vegetable ragu, jasmine rice

Berkshire Stuffed Pork Chop 35
topped with prosciutto, mahon cheese, fingerling potato, broccoli rabe, sour orange pork jus

NY Prime Steak Diane 35
brandied mustard sauce, horseradish mashed potato, succotash

Rack of Lamb 34
harissa chickpeas, swiss chard, mint coulis

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

Rockfish And Grits 36 

smoked cheddar, andouille sausage, holy trinity corn relish

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