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grilled seasonal vegetables with a three cheese basil cream sauce
char-broiled angus burger served on a bulky roll with lettuce and tomato, piled high with steak fries on the side
lean corned beef topped with sauerkraut and swiss cheese on marble rye served with pasta salad
char-grilled chicken topped with sweet corn, black beans and fresh diced tomato, bitter greens and shaved jack cheese, wrapped in a sun dried tomato tortilla. Served with spanish rice
grilled salmon on French bread with red onion, red and yellow peppers, served with mesclun mix and a lemon vinaigrette
grilled tenderloin on French bread with roasted garlic butter, topped with caramelized onions and mozzarella cheese
shrimp and scallops with artichokes, spinach, tomatoes and basil over linguini in a pernod butter sauce
proscuitto wrapped veal cutlets, pan seared and served over fettuccini with tomatoes, mushrooms, onions and roasted garlic in a basil cream sauce
chili crusted sea scallops, pan seared and tossed with shitake mushrooms and spinach in a vodka leek cream sauce over penne pasta
prepared daily
lemon basil marinated breast of chicken, char-grilled with a lemon caper beurre blanc over butternut squash risotto, served with seasonal vegetables
pistachio crusted halibut, pan seared over crab and red pepper creamed corn, topped with lime butter and swiss chard
yellow fin tuna grilled rare with a cilantro and honey glaze with fennel slaw in a thai chili sauce
king salmon filet, rolled in toasted pine nuts, topped with bearnaise sauce and served with swiss chard and roasted red pepper and goat cheese mashed potatoes
saffron broth, filled with halibut, salmon, tuna, shrimp, scallops, clams, mussels, fennel, tomatoes, fresh basil and mushrooms served with asiago crostini
10oz. cold water lobster tail, broiled and served with vanilla butter and wild rice single or double tail
the quality of our steaks and chops can stand alone on any plate, but if your desire a bit more flavor, we have two choices: demi-glace-a classic veal stock reduced by half-or bearnaise-a classic hollaindaise prepared with tarragon white wine reduction(2.00)
char-grilled New York strip steak served with roasted garlic mashed potatoes
tender 10oz. cut char-grilled, served with scalloped potatoes
maple basted 10oz pork chop, grilled with a shallot whole grain mustard cream sauce, served with garlic and chive mashed potatoes
8 oz. filet, grilled, served with applewood bacon creamed spinach
one pound alaskan king crab, served with vanilla drawn butter with an 8 oz filet mignon served with wild rice
10oz. sirloin served with a 10 oz. Australian lobster tail and wild rice
8 oz. filet mignon served with a 10 oz Australian lobster tail and wild rice
10 oz. sirloin grilled and glazed with balsamic syrup, sauteed shrimp and scallops, grilled asparagus, served with garlic mashed potatoes
served with a spicy roasted red pepper marinara
stuffed with a blend of three cheeses with charred tomato sauce
chilled prawn poached ina spicy crab boil and served with a creole remoulade and cocktail sauce
chopped clams, bay scallops and shrimp in a rich cream chowder
made fresh daily with the finest seasonal ingredients
mixed field greens tossed in cilantro lime dressing, served in a fried tortilla shell, topped with sliced avocado, diced tomatoes, red onion, shredded cheddar and jack cheeses, topped with char grilled chicken
wedge of iceberg lettuce, cherry tomatoes, red onions, maytag bleu cheese crumbles and bleu cheese dressing
red and yellow vine ripened tomatoes, buffalo mozzarella, flavored with fresh basil leaves and extra virgin olive oil
hearts of romaine tossed in our house caesar dressing with asiago cheese and garlic croutons
hearts of romaine tossed in our house caesar dressing with asiago cheese and garlic croutons
hearts of romaine tossed in our house caesar dressing with asiago cheese and garlic croutons
shrimp sauteed with peppers, tomatoes, basil, garlic and white wine over linguini
red onion, spinach, tomatoes, sauteed summer squash over abed of penne pasta in alight garlic oil
shrimp and scallops sauteed with broccoli and roasted red peppers, tossed in a rich asiago alfredo sauce served over fettuccini
char-grilled chicken breast with andoujlle sausage in a rich tomato cream sauce with sauteed mushrooms, onions and roma tomatoes over penne pasta
petite filet of sirloin, grilled and served with garlic mashed potatoes and seasonal vegetable
grilled and seasoned with cracked peppercorns, served with sauteed vegetables in a light lemon buerre blanc
8oz. frenched pork chop, grilled and served with apple bourbon demi-glace, sauteed vegetables and mashed potatoes
lump blue crab and snow crab cakes, pan seared and served with creole remoulade over field mixed greens
chilled poached prawns prepared in a spicy crab boil, served with a new orleans remoulade and cocktail sauce
sliced tenderloin and gorgonzola cheese served with micro greens in a dijon shallot vinaigrette
fresh grilled asparagus and gorgonzola polenta topped with herbed goat cheese and balsamic syrup
coconut crusted lobster, grilled pineapple with mango thai dipping sauce
roman artichokes, fried in citrus butter, served with blood orange and sweet verbouth aioli
grilled scallops, calamari and limp crab in a lemon vinaigrette, served with micro greens and a prawn garnish
tuna deep fried in tempura batter, served with wasabi cream and a spicy soy dipping sauce
a house specialty with scallops, clams shrimp and potatoes in a rich creamy broth
made fresh daily with seasonal ingredients
mixed baby greens, summer berries, pecans, red onion and crumbled gorgonzola with a balsamic vinaigrete
whole hearts of romaine tossed in our house caesar dressing, topped with shredded asiago cheese and served with a parmessan crisp
fresh mozzarella, layered with red and yellow tomatoes, fresh basil, extra virgin olive oil and balsamic vinegar
crisp iceberg wedge with cherry tomatoes, red onion, crumbled bleu cheese, chides topped with hary's original bleu cheese dressing