pear salad

by Chef Sean Woodman

• Dinner
• Breakfast

Appetizers

clam chowder cup 4/bowl 5

pumpkin and apple soup cup 3.5/bowl 4.5
with walnut oil drizzle

oyster stew 13
five freshly shucked oysters with carrot, celery, fennel, leek and cream

half dozen wellfleet oysters 11
choice of cocktail or juici's jamaican  mignonette

littlenecks 12
steamed with wine, garlic, herbs, and finished with an orange-saffron aioli

buttermilk fried calamari 9
with a sweet chili dipping sauce

shrimp cakes 10
with a celery-pepperdew salad and remoulade sauce

smoked bluefish 9
with smoked bluefish pâté, brioche toast, and cucumber salad

seared scallops 12
over cauliflower soup with chorizo, pickled cauliflower and parmesan flakes

mushroom and eggplant tart 12
seasonal mushrooms, whipped eggplant and mascarpone cheese layered in phyllo pastry  drizzled with truffle oil

Salads

green salad 5
mesculin tossed with fresh herbs and a sherry vinaigrette

the wedge 6
iceberg lettuce with housemade blue cheese dressing and smoked neuske's bacon

classic caesar salad 8
add grilled chicken 12
add buttermilk fried oysters (2.25 each)

beetroot and chèvre salad 11
baby arugala with roasted beets, toasted hazelnuts, and fried chèvre cheese with a celery vinaigrette

duck confit 15
with honey baked pears, great hill blue cheese, onion compote, and a white wine dressing

Entrees

grilled black angus tenderloin 30
with a bourbon caramel sauce and roasted garlic mashed potatoes

braised beef short ribs 24
over butternut squash risotto

roasted chicken breast 24
filled with swiss chard and chicken stuffing served with creamy polenta

pan fried sole 22
panko crusted with a lemon-caper cream sauce served over jasmine rice

pan roasted catch of the day 25
over a light cream broth with littlenecks, leeks, bacon, and fingerling potatoes

seared scallops 25
over crab and corn cous cous and an acorn squash purée

grilled arctic char 23
with roasted shrimp, celeriac, and seasonal mushrooms, finished with a mushroom-veal jus

Fried

fish and chips 15

scallops and chips 16

buttermilk oysters (6) and chips 16

Burgers

harry's bar opened face burger 10
with caramelized onions, fresh mozzarella and worcestershire mayo on garlic bread

wicked burger 10
with blue cheese aioli and applewood smoked bacon

Dessert

$6. each

peach-almond crumble
served with vanilla gelato, butterscotch sauce, and a gooseberry compote

panna cotta
with a cookies and cream flavor and an oreo crust

chocolate bundt cake
with a cherry mousse filling served with chocolate sauce

pumpkin tart
with a spiced chocolate sauce and nut praline

Aïoli

1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.

Brioche

1. noun A soft, yeasty French bread enriched with butter and eggs.

Celeriac

1. noun More commonly known here as celery root.

Chorizo

1. noun Crumbly, spiced pork sausage.

Compote

1. noun Slow-cooked fruit in syrup.

Confit

1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.

Empanada

1. noun Savory or sweet turnover.

Epicure

1. noun A person of refined taste who cultivates the knowledge and appreciation of fine food and wine.

Hoisin

1. noun A mixture of soybeans, garlic, chilli peppers and spices, hoisin is a thick, dark-brown sauce, used as a condiment to accompany Chinese meat, poultry and shellfish dishes.

Jus

1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.

Mascarpone

1. noun Ultra-rich, soft cheese known best for its role in tiramisu.

Panko

1. noun Coarse breadcrumbs used in Japanese cooking.

Panna cotta

1. noun Italian egg custard.

Polenta

1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.

Praline

1. noun A sweet made of almonds and sugar invented for the French Comte du Plessis-Praslin by his cook in the 1600s.

Rémoulade

1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.

Risotto

1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.

Shank

1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of meat, the shank requires slow-cooking methods like braising.